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Blueberry Broccoli Spinach Salad with Poppyseed Ranch

Blueberry Broccoli Spinach Salad

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!

Course Salad
Cuisine American
Keyword Blueberry Broccoli Spinach Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 servings
Calories 265 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

  • 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.

Recipe Notes

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.

Nutrition facts below are an estimate provided by an online nutrition calculator. Values calculated for the salad pre-dressing. Add dressing to taste and adjust as needed.

Nutrition Facts
Blueberry Broccoli Spinach Salad
Amount Per Serving
Calories 265 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 266mg12%
Potassium 696mg20%
Carbohydrates 25g8%
Fiber 7g29%
Sugar 13g14%
Protein 8g16%
Vitamin A 5610IU112%
Vitamin C 43.1mg52%
Calcium 173mg17%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.