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