Coconut Turmeric Salad

My Ingredients:
2 Cups Chopped Red Cabbage
1 Bag of Baby Spinach
2 Crowns Broccoli
1/2 Pack Garlic or Alfalfa Sprouts
1/4 Cup Unsweetened Coconut
1 Tbsp Olive Oil

1 Tbsp Coconut Oil
2 Chicken Breasts
1/2 Tsp Each Turmeric, Curry Powder, and Garam Masala

6 Dates soaked in a couple of Tbsp of hot water
3 Cloves Garlic
1 Tbsp Dijon
Pinch of Salt
4 Tbsp Apple Cider Vinegar
4 Tbsp Olive Oil
1 Tsp Turmeric

My Method:
Preheat oven to 400 degrees.
Chop broccoli, including stalks, into bite sized pieces, toss with olive oil, S&P, and roast for 20 minutes.
Chop cabbage finely.
Layer the salad with spinach, cabbage, sprouts, and coconut.
Heat coconut oil, add in chopped chicken, spices, S&P, and cook until brown and tender!
To make the dressing, blend the garlic, dates, and 2 Tbsp of the date water. Add in mustard, turmeric, salt, apple cider vinegar. Drizzle in olive oil until dressing comes together.

Preheat oven to 400 degrees
Serves 4