Chopped Winter Detox Salad

{gluten free + vegan}

The slight char and sweetness of the roasted cauliflower plays perfectly against the salty crunch of toasted pumpkin seeds.

This hearty and healthy winter salad is the perfect clean salad to tuck into your fridge and enjoy all week long!

– cauliflower – green kale, chopped – fennel bulb, diced small – toasted and salted pumpkin seeds – chickpeas


Preheat oven to 475. Cut cauliflower into small florets, you can include the stem and dice small. Toss with 2 tbsp avocado oil, about 1/2 tsp salt and freshly ground black pepper.

Spread thin on a roasting sheet and roast for 10 minutes. Take out and toss, and return to the oven for another 5 minutes, taking out to toss every 5 minutes.

If the cauliflower is soft but you haven’t quite achieved the nice brown  color we’re looking for you can broil on high for a few minutes to  caramelize those edges. Set aside to cool.

Core and dice fennel, toss in a small bowl with 1 tsp lemon juice, 1/2 tsp avocado oil and a big pinch of salt. This softens the fennel slightly and takes away some of the bite.

Chop kale into bite sized pieces and wash. Dry and move to a large bowl. Drizzle with 1 tbsp avocado or olive oil, 2 tbsp apple cider vinegar, and 1/2 tsp salt.

Give this recipe a try! Tap the link for the full recipe details.