Crunchy Quinoa Broccoli Cabbage Spinach Salad

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