Blueberry Broccoli Spinach Salad recipe with creamy poppy seed ranch dressingfresh & healthy
Okay, I have to confess—this salad is one of those surprise hit combos that I never expected to love so much, but here we are! Imagine the crunch of fresh broccoli and spinach, the burst of juicy blueberries, all wrapped up in a lusciously creamy poppy seed ranch dressing that just sings. It’s like a party in your mouth where healthy meets indulgent, and honestly, I can’t wait for you to try it. Plus, it’s fresh, colorful, and so easy to throw together on busy days when you still want something vibrant and satisfying. And hey, if you’ve been avoiding broccoli salads because you think they’re boring, this recipe is going to change your mind—promise!
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
Ingredients
For the Main Dish:
- 3 cups fresh broccoli florets (about 1 large head)
- 3 cups fresh baby spinach, washed and dried
- 1 cup fresh blueberries
- ½ cup sliced red onion (optional for a bit of bite)
- ¼ cup chopped toasted almonds or pecans (for crunch)
- ½ cup shredded sharp cheddar cheese (optional but delicious)
For the Dressing:
- ½ cup mayonnaise
- ¼ cup buttermilk (or regular milk mixed with 1 tsp vinegar)
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp poppy seeds
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
How I Make It
Step 1:
Start by prepping your veggies! Chop the broccoli into bite-sized florets and wash your baby spinach well, then give the blueberries a quick rinse. If you’re using red onion, slice it thinly so it blends nicely without overpowering the salad.
Step 2:
In a bowl, mix up your dressing by whisking together the mayonnaise, buttermilk, honey, Dijon mustard, apple cider vinegar, poppy seeds, garlic powder, and onion powder. Taste and season with salt and pepper—this dressing should be creamy, tangy, and just a little sweet.
Step 3:
In a large salad bowl, combine the broccoli, spinach, blueberries, sliced onions (if using), and nuts. Pour the dressing over and toss gently until everything is lightly coated. Be gentle so the blueberries don’t burst.
Step 4:
Sprinkle the shredded cheddar cheese on top if you want that savory boost. The cheese adds a nice creamy texture that balances the sweetness of the berries perfectly.
Step 5:
For best results, chill the salad for 10–15 minutes before serving, allowing the flavors to meld. But if you’re in a rush, it’s tasty right away, too!
Variations & Tips
- Swap blueberries for strawberries, raspberries, or blackberries based on what’s fresh and sweet.
- Use Greek yogurt instead of mayonnaise in the dressing for a lighter, tangier version.
- Double the dressing if you like your salads extra saucy!
- Add cooked bacon bits for a smoky crunch that pairs surprisingly well.
- Try toasted sunflower or pumpkin seeds instead of nuts for a different crunch.
- If you’re prepping ahead, keep nuts separate until serving to avoid sogginess.
How I Like to Serve It
This salad is perfect alongside grilled chicken or fish for a light summer dinner, or serve it at your next brunch as a refreshing veggie-packed option. It also makes a lovely, healthy side at backyard barbecues when you want something fresh but filling. And honestly, it’s a great lunch on its own when you’re craving something bright and nourishing.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days; add a little extra dressing before serving to freshen it up.
- If you don’t have buttermilk, mix ¼ cup milk with 1 tsp lemon juice or vinegar and let it sit for 5 minutes before using.
Closing: This Blueberry Broccoli Spinach Salad always feels like a little celebration of fresh flavors, and once you try it, I guarantee it’ll earn a spot at your table again and again.
