3/4 cup virgin coconut oil* (or ghee), melted, divided
1 medium-size lime, quartered
6 ounces baby spinach
1/2 cup roughly chopped toasted salted cashews
1 cup cilantro leaves
1 to 1 1/2 tablespoons French Vadouvan Curry
Preheat oven to 425°. Cut broccoli into 3-in. lengths and halve thick stems lengthwise. Line 2 large, rimmed baking sheets with parchment paper or silicon mat and divide broccoli between them.
Heat coconut oil in a small sauce pan on low heat.
Drizzle 3 tbsp. coconut oil over each sheet of broccoli and season with a couple pinches of salt; toss broccoli and spread without crowding. Roast, turning once, until edges begin to brown and broccoli is tender, 12 to 15 minutes. Season with a squeeze from a lime quarter.
Squeeze remaining 3 lime quarters into remaining 6 tbsp. warm coconut oil. Add Vadouvan and salt, mixing thoroughly. In a large bowl, toss warm vinaigrette with warm broccoli, spinach, half of cashews, and three-fourths of cilantro. Sprinkle a bit of French Vadouvan Curry over the top of the salad to make the color pop!