Blueberry Broccoli Spinach Salad with Poppyseed Ranch

Channeling the flavors of some of some of my favorite restaurant salads, this tasty Blueberry Broccoli Spinach Salad with Poppyseed Ranch is the perfect blend of savory sweetness!

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

Sit back folks, I’m feeling chatty!

I have a little chickpea-centric story for y’all today, and I 110% understand if you want to scroll right on down to the recipe.

In fact, I’ll make things easy peasy and slap the recipe right here at the top of the post, and if you want to partake in our daily dose of craziness, scroll down for the goods.

MWAH!

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

Blueberry Broccoli Spinach Salad

Though it looks like it’s straight out of a gourmet bistro, this simple (and speedy) salad is easily thrown together with just a few flavorful ingredients at home! Snag your go to pre-made dressing or try my homemade poppyseed ranch!

Oh and I’m totally awarding bonus points to anyone who adds extra veggies to their bowl. Scratch and sniff cupcake stickers for all of you!

:: pin it for later ::

Blueberry Broccoli Spinach Salad

Prep

Total

Yield 2 servings

Channeling the flavors of some of some of my favorite restaurant salads, this tasty Blueberry Broccoli Spinach Salad with Poppyseed Ranch is the perfect blend of savory sweetness!

Ingredients

FOR THE SALAD:

  • 4 oz fresh baby spinach
  • 1/2 cup chopped broccoli
  • 1/2 a ripe avocado
  • 1/4 cup blueberries
  • 1/4 cup crumbled feta cheese
  • 2-4 TBSP dried cranberries
  • 2-4 TBSP roasted sunflower seeds (I used unsalted)
  • black pepper, to taste (optional)

POPPY SEED RANCH DRESSING:

  • 1/2 cup of plain greek yogurt or sour cream
  • 1/4 cup of buttermilk (extra if desired)
  • 1/4 cup good quality mayonnaise (homemade or store bought)
  • 1 clove garlic
  • 1/2 tsp lemon juice or white vinegar
  • 1 tsp poppy seeds
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/8-1/4 tsp garlic powder, to taste
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper

Instructions

  1. Start with the dressing (skip if using premade)
  2. Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.
  3. Peel 1 clove of garlic, then smash and mince it into a paste.
  4. Season with salt.
  5. Combine salted garlic paste with remaining dressing ingredients and whisk well.
  6. Pop in the fridge to chill for a few hours for flavors to set.
  7. Wash + dry spinach.
  8. Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds.
  9. Toss with dressing and serve.
  10. Season with black pepper, to taste.

Notes

This recipe yields one extra-large personal salad or 2 smaller side salads.

This dressing works with both fresh and dried herbs, so absolutely use what fresh herbs you have on hand. I’ll include measurements for dried, which are a little stronger in flavor, so when using fresh you’ll simply increase the amount to taste. Enjoy!

Making more dressing for later? Typical food safety rule of thumb is that homemade dressings will keep in the fridge for 4 days.

special diets and swaps

  • I used a feta made of goat and sheep’s milk, but you can also use straight up goat cheese or cow’s milk feta.
  • Need to make this dairy-free? I gotcha! Skip the cheese, sub your favorite dairy-free dressing (this fruity blueberry balsamic is amazing!) and treat yourself with some tasty candied walnuts in place of the cheese.
  • Out of blueberries? Try strawberries, raspberries, or even chopped apple as a fruity sub.
  • I adore sunflowers in this salad, but pepitas would be great too!

Feel free to customize this Blueberry Broccoli Spinach Salad with all your favorite salad mix-ins and I’d love it if you stopped by and told me what tasty extras rocked your socks! 

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

Not surprisingly, recipes are a hot topic of conversation around here.

Whether I’m brainstorming for a week’s worth of meals with the pilot, recipe developing for the blog, testing said recipes, jotting down random ideas in my handy dandy notebook, or writing up my completed masterpieces for the blog… recipes are kind of my thing.

As a result, Mia has become OBSESSED with the idea of recipes.

This kid LOVES creating recipes. Her version of a recipe, is a little list of what she can expect from the day. Her “recipes” typically include things like meals, naps, play dates, outings + activities, baths, story time, and sleep.

Let us pause why I laugh maniacally over the inclusion of naps in her lists. Right. We should add unicorn riding to the recipe while we’re at it ?

Also, I just shouted “Where’s my unicorn emoji?!” to Paul and Mia legit just handed me a stuffed unicorn. Well played, chickpea.

Each day around here is drastically different, thanks to my erratic schedule and the craziness that comes with having a flight instructor for a daddy. His work/home schedule changes daily and will flip flop from working all night and sleeping all day to extra-long day shifts that often result in a certain tot staying up past her bedtime to catch a glimpse of her marine.

To help us make each day feel a bit more routine for our nugget, started doing a little morning game plan for the day, based on the location of our favorite pilot, my work/play schedule, and rotating errands, playdates and such. She’s taken to calling them her recipes and it wasn’t long before she began creating her own for the day.

I think they’re her way of and finding her calm making sense of our inability to grasp a set routine… It wholeheartedly kicks me in the feels. I love that crazy kid and all the recipes we create together.

This concludes my hormone-induced cheesiness for the day.

Oh look! More salad!

Blueberry Broccoli Spinach Salad with Poppyseed Ranch

I flipping LOVE this salad!

In a hurry? CLICK HERE to pin in this Blueberry Broccoli Spinach Salad for later!

Loving this sassy spinach salad?

Try my Almond Crusted Goat Cheese Salad with Strawberries and Kiwi  or Spring Mix Salad with Blueberry Balsamic Dressing next!

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Comments

Jenn - a traveling Wife

YES! I love adding fruit to my salads. Specifically apples or any type of berries. This looks great. And your little one’s recipes 🙂 SO cute.

    Jenn

    Thanks girly! I die when she lists out all her activities on her fingers and squeals “a recipe, momma!”

Kay

Is there any way to make the dressing heart healthy? The veggies and blueberries are perfect

Jill

I made this as directed. In my opinion, this salad would be much better served with a vinegrette dressing.

    Jenn

    Hi Jill! I’m such a sucker for broccoli and ranch that I love it with the creamy dressing, but a vinaigrette would be super amazing! I typically serve my salads with a lighter dressing like this Cranberry Kale Quinoa Salad. Let me know if there’s something in particular you’ve been jonesin’ for dressing/salad-wise and I’ll try to point you in the right direction 🙂

Donna

This looks amazing – gonna try it tonight – thinking Kiwi and apple – this looks so versatile – Thanks

    Jenn

    Kiwi and apple sounds AMAZING Donna! Let me know what you think 🙂 xoxo

Lori Faessler

I made this last night and used a lemon poppy seed vinaigrette instead of ranch. It was fabulous!!! I am going to make this a meal by adding chicken for a weekday meal. It’s a keeper!

    Jenn

    Ahhh lemon! Yes! That dressing sounds like a fantastic pairing Lori, and I’m so stoked you enjoyed the salad! 🙂

Chef Tesia

I made this salad for my client. ..she loved it! Thank you so much!

Jan Wessels

I made this salad for a baby shower and it was a huge hit. So fresh and light tasting. I served it in addition to Chicken Salad on Croissants, a pasta salad, fruit salad and Sparkling Peach Punch. Before the end of the shower I was sharing the recipe. Thank you!

    Jenn

    Ahhh yay!!! Thank you Jan! That baby shower spread sounds like a dreamy combo and I’m so thrilled the recipe was a hit 🙂

Michelle

Any suggestions for substituting something else for the avocado?

    Jenn

    Hey Michelle! You can skip it entirely and it will still be an awesome salad! I don’t always have avocado handy so I’ll make it without when that happens 🙂

      Beth

      I think, sometimes, the objection to avocado is the mouth-feel. If this is the case, Michelle could move the avocado to the dressing and process in a blender or food processor. That way she still gets the healthy benefit of the avocado. BTW, I made this salad for dinner and loved it.

        Jenn

        Beth, that’s a great idea! So glad you loved the salad – thank you! 🙂

Kathleen Brennan

I’d like to adapt the recipe to serve 6 or 8. Do I just triple the recipe. Thank You

    Jenn

    Hi Kathleen! Tripling the recipe should feed a crowd of 6-8 perfectly! 🙂

Cathy

This recipe is delicious. My son requests it often!

Cathy

My boyfriend and I really enjoyed this salad. I make salads 5 nights a week, this was a nice change. Delicious! Thanks for the recipe

    Jenn

    Thank you Cathy! I’m thrilled y’all enjoyed it! 🙂 5 salads a week is an awesome habit – so impressive!

Lauren W.

Love the salad. Love the dressing. I just don’t love them together. But I’d make them both again, separately.

    Jenn

    Hey Lauren! 🙂 So sorry they weren’t pure magic together for ya but I’m super glad you loved both the dressing and the salad respectively! For sure give my blueberry balsamic dressing a try next time you whip up the salad or even try a super basic citrus vinaigrette maybe if you prefer? Hope you find a pairing for each that rocks your socks off!

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