Winter detox salad
Salad ingredients
  • 1 large fennel
  • 10 Brussel sprouts
  • 1 - 2 Tbsp olive oil
  • Salt + pepper
  • ⅔ cup millet
  • 1⅔ cups water
  • ¼ chinese cabbage
  • ¼ red cabbage
  • 4 kale leaves
  • ½ an orange, cut into small segments
  • ½ cup toasted hazelnuts, roughly chopped
Salad dressing
  • 2 Tbsp finely chopped fennel fronds
  • ¼ cup olive oil
  • 1 tsp freshly grated ginger
  • 1 Thsb raw honey
  • Juice of half an orange
  • 1 Tbsp apple cider vinegar
  • 1 tsp sea salt
  1. Preheat the oven to 200 C || 390 F. Cut the fennel into segments, and halve the brussel sprouts. Place on a lined tray and drizzle with a little olive oil and salt + pepper and roast 40 - 50 minutes until golden brown.
  2. Rinse the millet and add it with the water to a medium saucepan. Bring to a simmer, cover and then cook 12 - 15 minutes (check after about 10 and make sure that it's not too dry). Once cooked, fluff with a fork and allow to cool slightly while you prepare the remaining ingredients.
  3. To make the salad dressing, combine all ingredients in a small jar and shake well to combine.
  4. Thinly slice the cabbage and kale and mix with the millet in a large bowl. Arrange the fennel and brussle sprouts on top, then add the orange and hazelnuts. Lastly, drizzle over the salad dressing.
  5. Best served warm, though it will keep for a few days in the fridge as well.
Recipe by to her core at