Blueberry Broccoli Spinach Salad with Poppyseed Ranch
A vibrant salad combining blueberries, broccoli, and spinach, topped with a creamy poppyseed ranch dressing, perfect for any occasion.
Ingredients
Salad Ingredients
- 2 cups fresh spinach, washed and dried
- 1 cup raw broccoli florets Chopped into bite-sized pieces
- 1 cup fresh blueberries
- 1/2 cup sliced almonds Optional for added crunch
Poppyseed Ranch Dressing
- 1/2 cup plain yogurt Can substitute with Greek yogurt
- 1/4 cup buttermilk Or milk of choice
- 1 tablespoon poppy seeds
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry the spinach and broccoli. Chop the broccoli into bite-sized florets.
- In a large salad bowl, add the spinach, broccoli, and blueberries. If including almonds, sprinkle them in at this stage.
Dressing
- In a small bowl, whisk together the yogurt, buttermilk, poppy seeds, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Adjust the seasoning to your liking.
Serving
- Drizzle your homemade poppyseed ranch dressing over the salad just before serving. Toss gently to coat all ingredients without bruising the greens.
- Your salad can be served immediately or chilled for about 30 minutes to allow flavors to meld.
Notes
This salad can be prepared in advance. Store dressing separately until serving to maintain crispness. You can also add grilled chicken or chickpeas for a more substantial meal. Feel free to experiment with different nuts or seeds.