Over medium-high begin to heat add the avocado oil. Once hot, add the broccoli and cauliflower, stirring to coat with oil.  

Cook for 5-7 minutes, stirring occasionally, or until the broccoli turns bright green.

Add the spinach, pecans and cranberries. Stir into broccoli and cauliflower. Cook for 5-7 minutes or until cranberries begin to split and the spinach is soft.

Remove from heat and scoop into a serving bowl. Drizzle with Creamy Lemon Poppy Seed Dressing and serve. 

In a small bowl combine the canned coconut milk, mayo, apple cider vinegar, freshly squeezed lemon and poppy seeds. Stir well until everything is combined. 

Drizzle over the Broccoli Cranberry Salad.