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.
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.
Toss together all ingredients for the slaw in a mixing bowl. Add more lemon juice and/or sea salt to taste.
Add all ingredients for the dressing to a small blender and blend until thick and creamy. Refrigerate until ready to use.
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.
*Omit the pure maple syrup to make this Whole30 compliant
**Use your favorite mayonaise, aioli, kefir, or whole milk greek yogurt