Servings: 5 large salads
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!
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