Winter Detox Salad


Happy 2017! Excited to kick off the New Year with an easy, fresh and tasty recipe. Last week, one of my besties Jill brought over a delish salad from her local Farm Boy market, and as soon as I tried it I knew I had to create a copycat. This easy broccoli-cauliflower salad is crunchy and deliciously dressed with a homemade apple cider vinaigrette. Perfect as a side or to pop into your lunch. Recipe makes 4-5 cups of salad, and vinaigrette yields appox 4 oz/100ml (the exact amount you will need for the salad). This recipe can be easily doubled, tripled, etc depending on how much you need or want.

Salad Ingredients:

  • Heaping 2 cups of finely chopped broccoli
  • Heaping 2 cups of finely chopped cauliflower
  • 1 carrot, finely julienned (i used my handy dandy julienne peeler)
  • Heaping 1/2 cup of dried cranberries soaked in hot water for 5 minutes and then drained (to soften them up)

Vinaigrette Ingredients:

  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/4 tsp minced garlic
  • 1/2 tsp Kosher (coarse) salt
  • 1/8 tsp freshly ground black pepper
  • 1 tbsp finely diced red onion
  • 6 tbsp extra virgin olive oil


  1. Combine broccoli, cauliflower, carrots and dried cranberries in a large bowl.
  2. Prepare vinaigrette by combining all ingredients in an immersion blender container and blending until completely emulsified OR you can use a blender if you do not have an immersion blender.
  3. Pour dressing over salad and toss to coat evenly.
  4. Salad can be served immediately but best to let sit for 15-30 minutes so vinaigrette soaks in. Salad keeps really well for next day snacking/lunches, etc.



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