Heat a skillet on medium heat and once hot, add the bacon and fry until crisp, then remove and set aside to cool.
While the bacon is frying, chop the cauliflower and broccoli into bite sized pieces. Add them to a medium mixing bowl. Dice the cheese into 1/2 inch cubes then toss it in with the cauliflower.
Chop the green onion and add to the cauliflower along with the pumpkin seeds. Stir in the ranch dressing then crumble the bacon into the salad. Toss to coat.
Notes
Store in the refrigerator for up to 5 days.
Expert Tips
Chop the broccoli and cauliflower into bite sized pieces - if they are too large, it will make this salad more difficult to eat.
Fry the bacon until crisp, that way there will be that added salty crunch we all love!
Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. This salad should make about 8 cups.Deduct fibre from the total carbs to get 5.2 g net carbs per 1 cup serving.