Blueberry Broccoli Spinach Salad is a vibrant, nutrient-rich blend that kicks off your meal with freshness, crunch, and a burst of fruity sweetness. This salad combines tender baby spinach, juicy blueberries, creamy avocado, crisp broccoli, tangy feta, and toasty sunflower seeds. Coated in a creamy poppy seed ranch dressing, this vibrant salad is as delicious as it is wholesome. Let’s explore why this dish stands out and how you can make it your own!
Why You’ll Love This Blueberry Broccoli Spinach Salad
The Blueberry Broccoli Spinach Salad is a celebration of crisp, nutrient-rich ingredients brought together in perfect harmony. Juicy blueberries contrast beautifully with tangy feta and silky avocado, while roasted sunflower seeds lend the perfect crunchy finish. Nutrition-packed spinach and broccoli bring vitamins, fiber, and antioxidants, making every bite both delicious and good for you. And that poppy seed ranch dressing? It’s rich, infused with herbs, and balanced with just the right touch of tang to unify every component. Whether you’re after fast lunch options, vibrant side dishes for dinner, or something to impress at a potluck, this salad delivers bright, balanced flavor with minimal fuss.
Ingredients
Here’s your ingredient list, rewritten and organized for clarity:
- Greens & Veggies
- 4 oz fresh baby spinach
- ½ cup chopped broccoli
- Fruits & Extras
- ¼ cup blueberries
- ½ ripe avocado, diced
- 2–4 TBSP dried cranberries (adjust sweetness)
- 2–4 TBSP roasted sunflower seeds (unsalted works great)
- Cheese & Seasoning
- ¼ cup crumbled feta cheese
- Black pepper, to taste (optional)
- Poppy Seed Ranch Dressing
- ½ cup plain Greek yogurt or sour cream
- ¼ cup buttermilk (more if you prefer thinner)
- ¼ cup high‑quality mayonnaise (homemade or store‑bought)
- 1 garlic clove, crushed into a fine paste with a pinch of salt
- ½ tsp lemon juice or white vinegar
- 1 tsp poppy seeds
- ½ tsp dried parsley
- ½ tsp dried dill
- ¼ tsp onion powder
- ¼ tsp paprika
- ⅛–¼ tsp garlic powder (to taste)
- ⅛ tsp sea salt
- ⅛ tsp black pepper
Step-by-Step: How to Make Blueberry Broccoli Spinach Salad
- Make the dressing (or skip if using store‑bought):
- Crush the garlic into a fine paste, blending in a pinch of salt to enhance its flavor.
- Whisk together garlic paste, Greek yogurt (or sour cream), buttermilk, mayonnaise, lemon juice (or vinegar), poppy seeds, dried parsley, dill, onion powder, paprika, garlic powder, sea salt, and black pepper.
- Refrigerate the dressing for several hours or overnight to allow the flavors to fully develop—resting makes all the difference with ranch!
- Prep the salad base:
- Wash and dry the baby spinach thoroughly.
- Add spinach, broccoli, blueberries, dried cranberries, diced avocado, crumbled feta, and sunflower seeds to a large mixing bowl.
- Assemble & serve:
- Just before enjoying, drizzle the chilled poppy seed ranch dressing over the salad.
- Gently toss everything until coated.
- Add a dash of black pepper on top for an optional final touch of spice.
Helpful Tips
- Chill time matters: If time allows, let the dressing chill at least 2 hours—or overnight—for richer flavor.
- Even coating: Toss gently but thoroughly to coat every bite with dressing.
- Prep smart: Wash and dry your greens ahead of time; store in the fridge to save time when you’re ready to assemble.
- Adjust texture: Prefer softer bites? Lightly steam the broccoli first (just 1–2 minutes), then cool before mixing.
- Taste as you go: Feel free to tweak seasoning—add a squeeze of citrus or dash of salt according to your preference.
Substitutions and Variations
- Herbs: If using fresh parsley or dill instead of dried, increase quantities to taste (typically 1 tsp fresh ≈ ½ tsp dried).
- Dairy-free option: Swap Greek yogurt and mayo for dairy-free versions, and use almond—or oat-based milk in place of buttermilk.
- Cheese alternatives: Goat cheese or crumbled queso fresco can replace feta, offering a different tang.
- Crunch swaps: For nutty flavor, try chopped almonds or walnuts in place of sunflower seeds.
- Fruit tweaks: Use raspberries, pomegranate arils, or sliced strawberries if you want to mix up the fruity profile.
- Add protein: For extra heft, toss in grilled chicken, chickpeas, or hardboiled egg slices.
Storage Instructions
- Dressing: Keep your homemade poppy seed ranch sealed in an airtight container in the refrigerator for up to four days.
- Salad components: Keep the prepared salad (without dressing) in a sealed container in the fridge for up to 2 days.
- For best results: Keep the salad and dressing in separate containers and combine just before serving to preserve texture and taste.
Nutritional Information
(For the salad before adding dressing; per estimate via nutrition calculator)
- Calories: 265 kcal
- Carbohydrates: 25 g
- Protein: 8 g
- Fat: 17 g (Sat. Fat: 4 g)
- Cholesterol: 16 mg
- Sodium: 266 mg
- Potassium: 696 mg
- Fiber: 7 g
- Sugar: 13 g
- Vitamin A: 5,610 IU
- Vitamin C: 43.1 mg
- Calcium: 173 mg
- Iron: 2.6 mg
Add dressing to taste and adjust nutritional values accordingly—just account for the extra calories, fat, and flavor from the creamy poppy seed ranch.
Serving Suggestions
- Light lunch: Serve with whole-grain crackers or crusty bread.
- Dinner side: Complements grilled chicken, salmon, or roasted pork beautifully.
- Potluck-ready: Bring this as a refreshing dish at gatherings—bright, colorful, and satisfying.
- On-the-go: Layer the salad and dressing separately in a mason jar for a travel-ready meal.
Frequently Asked Questions About Blueberry Broccoli Spinach Salad
Q: Can I make this salad ahead of time?
Yes, just refrigerate the salad components and dressing separately. Mix them only when you’re ready to serve to keep everything crisp and fresh.
Q: Can I use fresh herbs instead of dried?
Definitely! Just remember that fresh herbs are milder—use roughly double the amount compared to dried, adjusting to suit your taste.
Q: What if I don’t have buttermilk on hand?
No worries! You can substitute with plain yogurt thinned with a splash of milk or even water, or add a little extra lemon juice or vinegar to mimic the tang.
Q: Is this salad suitable for a dairy-free diet?
Absolutely—just opt for dairy-free yogurt, mayo, and cheese alternatives to make this salad fully plant-based without compromising flavor.
Conclusion
Thank you so much for checking out this Blueberry Broccoli Spinach Salad recipe! I hope it brings layers of freshness, creamy richness, and vibrant flavor to your table. It’s remarkably simple to prepare, yet it offers a touch of elegance and deep satisfaction in every bite. Whether you’re nourishing yourself, feeding loved ones, or bringing a dish to share, this salad shines. Enjoy every bite, savor the goodness, and know how much I appreciate you being part of our food-loving community. Here’s to delightful, effortless cooking—enjoy!
Print
Blueberry Broccoli Spinach Salad
- Total Time: 2 hours 10 minutes
- Yield: 2–3 servings 1x
Description
A fresh and vibrant Blueberry Broccoli Spinach Salad tossed in a creamy poppy seed ranch dressing. Perfect as a wholesome lunch or colorful side dish for any meal.
Ingredients
4 oz baby spinach
½ cup chopped broccoli
¼ cup blueberries
½ avocado, diced
¼ cup crumbled feta cheese
2–4 tbsp dried cranberries
2–4 tbsp roasted sunflower seeds
Black pepper to taste
Poppy Seed Ranch Dressing:
½ cup Greek yogurt or sour cream
¼ cup buttermilk
¼ cup mayonnaise
1 garlic clove, crushed with salt
½ tsp lemon juice or vinegar
1 tsp poppy seeds
½ tsp parsley
½ tsp dill
¼ tsp onion powder
¼ tsp paprika
⅛–¼ tsp garlic powder
⅛ tsp sea salt
⅛ tsp black pepper
Instructions
- Make the dressing (or skip if using store‑bought):
- Crush the garlic into a fine paste, blending in a pinch of salt to enhance its flavor.
- Whisk together garlic paste, Greek yogurt (or sour cream), buttermilk, mayonnaise, lemon juice (or vinegar), poppy seeds, dried parsley, dill, onion powder, paprika, garlic powder, sea salt, and black pepper.
- Refrigerate the dressing for several hours or overnight to allow the flavors to fully develop—resting makes all the difference with ranch!
- Prep the salad base:
- Wash and dry the baby spinach thoroughly.
- Add spinach, broccoli, blueberries, dried cranberries, diced avocado, crumbled feta, and sunflower seeds to a large mixing bowl.
- Assemble & serve:
- Just before enjoying, drizzle the chilled poppy seed ranch dressing over the salad.
- Gently toss everything until coated.
- Add a dash of black pepper on top for an optional final touch of spice.
Notes
Store dressing separately and mix right before eating to keep everything fresh. Dressing keeps in the fridge for up to 4 days. You can lightly steam broccoli if you prefer a softer texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 265 kcal
- Sugar: 13 g
- Carbohydrates: 25 g
- Protein: 8 g