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.
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.
To make the salad dressing, combine all ingredients in a small jar and shake well to combine.
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.
Best served warm, though it will keep for a few days in the fridge as well.
Recipe by to her core at https://tohercore.com/winter-detox-salad/