Easy Blueberry Broccoli Spinach Salad for Spring Bliss
Enjoy a vibrant and healthy Easy Blueberry Broccoli Spinach Salad, packed with fresh ingredients and a delightful poppy seed ranch dressing.
Equipment
- bowl
- Whisk
- knife
- cutting board
Ingredients
- 4 oz fresh baby spinach
- ½ cup chopped broccoli
- ½ ripe avocado
- ¼ cup blueberries
- ¼ cup crumbled feta cheese
- 2-4 TBSP dried cranberries
- 2-4 TBSP roasted sunflower seeds (unsalted)
- Black pepper to taste (optional)
POPPY SEED RANCH DRESSING
- ½ cup plain Greek yogurt or sour cream
- ¼ cup buttermilk (extra if desired)
- ¼ cup mayonnaise (homemade or store-bought)
- 1 clove garlic
- 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
- 1/8-1/4 tsp garlic powder (to taste)
- ⅛ tsp sea salt
- ⅛ tsp black pepper
Instructions
- Prepare the dressing by mincing the garlic and mixing it with the other dressing ingredients, then refrigerate for a few hours.
- In a bowl, combine the spinach, broccoli, blueberries, avocado, feta cheese, dried cranberries, and sunflower seeds.
- Drizzle the dressing over the salad and toss to combine, adjusting seasoning with black pepper if desired.
Notes
For a different cheese option, use goat cheese or cow’s milk feta. To make the salad dairy-free, omit the cheese and use a dairy-free dressing. If blueberries are unavailable, substitute with strawberries, raspberries, or chopped apples. Pepitas can replace sunflower seeds for variety.