Preheat oven to 400 degrees.
Add chopped broccoli to large bowl, drizzle with olive oil, sprinkle with salt and pepper, then toss to coat. Spread broccoli out on large baking sheet and roast for 12-15 minutes or until cooked through. Remove and allow to cool.
While broccoli cooks and cools, add all dressing ingredients to medium mason jar, tighten lid and shake well or use a small whisk to stir and blend. I tend to go light on dressing, so this made way more than I needed, but it stores well in the refrigerator for future uses.
Add chopped mixed greens (I used a blend of organic spinach, kale, and spring mix), cabbage, and radishes to a large bowl. Then top with cooked and cooled bacon and broccoli, along with roughly chopped cashews and blue cheese. Toss or stir until all ingredients are well mixed.
Distribute evenly among 4 bowls, top with additional cashews or blue cheese if desired along with fresh chives. Drizzle with Honey Balsamic Vinaigrette and dig in!