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.
Nutrition
- Serving Size: 1 bowl
- Calories: 265 kcal
- Sugar: 13 g
- Carbohydrates: 25 g
- Protein: 8 g