prepare the roasted veggies and peas: preheat the oven to 400°F (200°C). toss the brussels sprouts and peas with a bit of olive oil, sea salt, and pepper. spread them on a baking sheet and roast for about 12 minutes, tossing halfway through, until golden brown and crispy.

prep the salad ingredients: while the veggies roast, chop the spinach, cucumber, marinated artichokes, cilantro, and vegan parmesan. set aside.

make the dressing: in a small bowl, whisk together the avocado oil, lemon juice, apple cider vinegar, dijon mustard, honey (or maple syrup), garlic, sea salt, and black pepper until fully combined.

assemble the salad: once the brussels sprouts and peas are roasted and cooled slightly, combine them in a large bowl with the chopped spinach, cucumber, marinated artichokes, cilantro, vegan parmesan, sunflower seeds, and pumpkin seeds.

dress the salad: drizzle the dressing over the salad and toss gently to combine. serve immediately, or chill for an hour before serving to let the flavors meld together.