Crunchy Quinoa Broccoli Cabbage Spinach Salad

Broccoli Salad:

• 3 cups broccoli blanched and cooled, florets
• 3 Bacon cooked and chopped, thick-cut strips
• 1 teaspoon coconut oil or olive oil
• 1/3 cup cashew nuts raw
• 1 tablespoon pure maple syrup see note*
• 1/4 cup golden raisins
• 1/4 cup mayonnaise see note, avocado
• 2 tablespoons lemon juice to taste
• 1 pinch salt to taste, sea salt

Quinoa Salad:

• 3 cups quinoa 1 cup dry, cooked
• 1/3 cup dried cranberries
• 1 cup carrot shredded
• 1/3 cup pecans chopped, raw
• 1 apple cored and chopped, green
• 1 tablespoon lemon juice to taste
• 1/2 teaspoon salt to taste, sea salt

Cabbage Slaw:

• 1/2 green cabbage thinly sliced, medium head
• 3 green onion chopped, stalks
• 1/3 cup almonds sliced
• 1 tablespoon sesame seeds
• 3 tablespoons olive oil
• 1/4 cup lemon juice
• 1/4 teaspoon salt to taste, sea salt

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 ginger peeled and grated, fresh
• 1 garlic minced, small clove
• 2 teaspoons pure maple syrup
• 1/2 teaspoon salt to taste, sea salt