Spinach Blueberry Salad with Poppy Seed Ranch
This Spinach Blueberry Salad with Poppy Seed Ranch is vibrant, creamy, and packed with superfoods. Tossed with avocado, feta, cranberries, and crunchy sunflower seeds, it’s a refreshing salad balanced with a tangy homemade poppy seed ranch dressing.
Ingredients
Salad
- 4 oz baby spinach
- ½ cup chopped broccoli
- ½ ripe avocado diced
- ¼ cup blueberries
- 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 clove garlic minced and salted
- ½ tsp lemon juice or 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
- ⅛ tsp sea salt
- ⅛ tsp black pepper
Instructions
- Make the dressing: Whisk garlic paste with yogurt, buttermilk, mayo, lemon juice, poppy seeds, and seasonings.
- Chill for 1 hour.
- Prepare the salad: Combine spinach, broccoli, blueberries, avocado, feta, cranberries, and sunflower seeds.
- Toss and serve: Add dressing, season with pepper, and serve immediately.
- See full steps with tips & photos → https://mischacrossing.com/spinach-blueberry-salad-with-poppy-seed-ranch/
Notes
- Make it a meal by adding grilled chicken, hard-boiled eggs, or chickpeas.
- Store dressing in the fridge for up to 5 days—shake well before using.
- For extra crunch, add roasted pepitas or sliced almonds.
- Avocado is best added just before serving to avoid browning.