Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Add
Broccoli (365 g)
to a large bowl, drizzle with
Extra-Virgin Olive Oil (15 mL)
, sprinkle with
Salt (to taste)
and
Ground Black Pepper (to taste)
, then toss to coat. Spread the broccoli out on a large baking sheet.
Step 3
Roast for 12-15 minutes or until cooked through. Remove and allow to cool.
Step 4
While broccoli cooks and cools, add
Extra-Virgin Olive Oil (120 mL)
,
Apple Cider Vinegar (30 mL)
,
Balsamic Vinegar (30 mL)
,
Raw Honey (40 g)
,
Sea Salt (10 g)
,
Dijon Mustard (3 g)
, and
Ground Black Pepper (2 g)
to medium mason jar, tighten the lid, and shake well or use a small whisk to stir and blend.
Step 5
Add
Salad Greens (450 g)
,
Green Cabbage (480 mL)
, and
Radishes (1 bunch)
to a large bowl. Then top with
Turkey Bacon (8 slices)
and broccoli, along with
Unsalted Cashews (95 g)
and
Blue Cheese (115 g)
. Toss or stir until all ingredients are well-mixed.
Step 6
Distribute evenly among 4 bowls, top with additional cashews or blue cheese if desired. Drizzle with Honey Balsamic Vinaigrette and dig in!
