Go Back Email Link
–+ servings
A bowl of crunchy quinoa broccoli cabbage spinach salad with chopped chicken, carrots, and greens, topped with creamy dressing. Other salad bowls and dressing are blurred in the background on a wooden table.
Print Recipe
4.75 from 4 votes

Crunchy Quinoa Broccoli Cabbage Spinach Salad

My all-time favorite combination of salads in one big nutritious bowl! You'll love how the flavors and textures come together!
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Lifestyle
Cuisine: American
Keyword: crunchy quinoa broccoli cabbage spinach salad, entrée salad recipe, filling salad recipes, huge salad recipe
Servings: 5 large salads
Calories: 762kcal
Author: Julia

Ingredients

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 cup 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

Instructions

Assemble Broccoli Salad:

  • 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:

  • 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:

  • 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

  • Add all ingredients for the dressing to a small blender and blend until thick and creamy. Refrigerate until ready to use.

Assemble Spinach Salad:

  • 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.

Notes

*Omit the pure maple syrup to make this Whole30 compliant
**Use your favorite mayonaise, aioli, kefir, or whole milk greek yogurt

Nutrition

Serving: 1Large Salad | Calories: 762kcal | Carbohydrates: 65g | Protein: 30g | Fat: 35g | Fiber: 12g | Sugar: 3g