Ingredients: Mixed Vegetables ( I used 2 carrots, 2 zucchinis, and 1 eggplant) 2 Tbsp Olive Oil 1 Tbsp thyme Salt and Pepper 8 oz Cherry tomatoes Bag of spring mix greens 1 tbsp roasted pine nuts DRESSING: large pinch of saffron threads 1 tbsp raisins 2 tbsp olive oil 1 tbsp red wine vinegar 1 tsp dijon mustard Directions: Heat the oven to 400 degrees Soak Saffron threads in 2 tbsp water with the raisins (set aside) Cut up veggies and put in a SHALLOW baking dish or pan. Cover with olive oil, salt, pepper, and thyme Roast for 30 minutes Add the cherry tomatoes after 30 minutes to the cooking veggies Broil to add crispness and color for 10 minutes longer Add olive oil, vinegar, and mustard to saffron seeds and raisins to make the dressing Toss the spring mix in a bowl and add the roasted veggies and dressing and pine nuts ENJOY! I added beans and avocado to my salad to make it hardier. You do not have to.