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4.8 from 12 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 Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 5 large salads
Calories: 762 kcal
Cuisine: American

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:
    Cup of Yum
  1. 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:
  1. 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:
  1. 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
  1. Add all ingredients for the dressing to a small blender and blend until thick and creamy. Refrigerate until ready to use.
Assemble Spinach Salad:
  1. 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 Information

Serving 1Large Salad Calories 762kcal (38%) Carbohydrates 65g (22%) Protein 30g (60%) Fat 35g (54%) Fiber 12g (48%) Sugar 3g (6%)

Nutrition Facts

Serving: 5large salads

Amount Per Serving

Calories 762

% Daily Value*

Serving 1Large Salad
Calories 762kcal 38%
Carbohydrates 65g 22%
Protein 30g 60%
Fat 35g 54%
Fiber 12g 48%
Sugar 3g 6%

* Percent Daily Values are based on a 2,000 calorie diet.