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+ servings
5 from 1 vote
Crunchy Quinoa Broccoli Cabbage Spinach Salad
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings: 5 large salads
Author: Julia
Broccoli Salad:
  • 3 cups broccoli florets blanched and cooled
  • 3 strips thick-cut bacon cooked and chopped
  • 1 teaspoon coconut oil or olive oil
  • 1/3 cup raw cashews
  • 1 tablespoon pure maple syrup see note*
  • 1/4 cup golden raisins
  • 1/4 cup avocado mayonaise see note**
  • 2 tablespoons lemon juice to taste
  • 1 pinch sea salt to taste
Quinoa Salad:
  • 3 cups cooked quinoa (1 cup dry)
  • 1/3 cups dried cranberries
  • 1 cup shredded carrots
  • 1/3 cup raw pecans chopped
  • 1 green apple cored and chopped
  • 1 tablespoon lemon juice to taste
  • 1/2 teaspoon sea salt to taste
Cabbage Slaw:
  • 1/2 medium head green cabbage thinly sliced
  • 3 stalks green onion chopped
  • 1/3 cup sliced almonds
  • 1 tablespoon sesame seeds
  • 3 tablespoons olive oil
  • 1/4 cup lemon juice
  • 1/4 teaspoon sea salt to taste
To Assemble the Spinach Salad:
  • 5 ounces baby spinach
  • roast turkey chopped
Orange-Ginger Dressing:
  • 1/3 cup orange juice
  • 1/2 cup grapeseed oil or olive oil
  • 1 teaspoon fresh ginger peeled and grated
  • 1 small clove garlic minced
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon sea salt to taste
Assemble Broccoli Salad:
  1. Fill a pot with water and bring to a boil. Add the broccoli florets and cook just until bright green and slightly softened, 1 to 2 minutes. Strain, immediately run cold water over the broccoli, and allow it to cool. Heat the oil in a small skillet over medium heat and add the cashews and pure maple syrup. Cook, stirring occasionally, until cashews are toasted, about 3 to 4 minutes. Stir together the mayonnaise, lemon juice, and sea salt in a small bowl. Combine the blanched broccoli, cooked bacon, raisins, and toasted cashews in a mixing bowl. Toss in the mayonnaise dressing and stir until everything is combined. Taste salad for flavor and add more lemon juice and/or sea salt to taste.

Assemble Quinoa Salad:
  1. Toss together all ingredients for the quinoa salad in a large mixing bowl. Taste for flavor and more lemon juice, sea salt, and/or any spices or seasonings you like.

Assemble the Cabbage Slaw:
  1. Toss together all ingredients for the slaw in a mixing bowl. Add more lemon juice and/or sea salt to taste.

Make the Orange-Ginger Dressing
  1. Add all ingredients for the dressing to a small blender and blend until thick and creamy. Refrigerate until ready to use.

Assemble Spinach Salad:
  1. Assemble a large salad by adding desired amount of spinach to a large bowl, followed by desired amount of broccoli salad, quinoa salad, cabbage slaw, and roast turkey. Drizzle desired amount of orange-ginger dressing over your massive salad and toss everything together.

Recipe Notes

*Omit the pure maple syrup to make this Whole30 compliant

**Use your favorite mayonaise, aioli, kefir, or whole milk greek yogurt