My favorite #sexysalads are half baked.

1. In a large dinner-size bowl, set your crisp base. I used 1 chopped head of romaine but you can use 2 cups of loose spinach or shredded cabbage too. 
2. Set oven for 400 degrees. Spray a baking sheet with nonstick spray or line it with tin foil or parchment paper. Arrange cauliflower florets, mini bell peppers and slices of red onion in a single layer. Sprinkle with salt and pepper and bake for 40 minutes. Add roasted veggies to bowl. 
3. Power it up with protein. I used a store bought rotisserie chicken breast and removed the skin. When they brine it and cook it bone-in, it keeps it really juicy. 
4. Jazz it up with accessories. I used 2 chopped dates, 1 tablespoon roasted slivered almonds and made a dressing. Dressing is 1 tablespoon balsamic vinegar, 2 teaspoons rice wine vinegar, 1 teaspoon olive oil, 1 teaspoon Dijon mustard, 1/8 teaspoon liquid stevia, pinch salt.