Blueberry Broccoli Spinach Salad with Poppyseed Ranch
This blueberry broccoli spinach salad with poppyseed ranch is fresh, creamy, and perfectly balanced. Sweet blueberries, crisp broccoli, and tender spinach come together with a rich, tangy dressing for a flavorful and satisfying salad.
Ingredients
- * 4 cups fresh spinach
- * 2 cups broccoli florets finely chopped
- * 1 cup fresh blueberries
- * ½ cup shredded carrots
- * ¼ cup red onion thinly sliced
- * ½ cup mayonnaise
- * ¼ cup buttermilk
- * 1 tablespoon apple cider vinegar
- * 1 tablespoon honey
- * 1 tablespoon poppy seeds
- * 1 teaspoon garlic powder
- * 1 teaspoon onion powder
- * Salt and pepper to taste
- * Optional: sunflower seeds sliced almonds, shredded cheese
Instructions
- Wash and dry all vegetables and fruit thoroughly.
- Finely chop broccoli and slice onion.
- In a bowl, whisk mayonnaise, buttermilk, apple cider vinegar, honey, poppy seeds, garlic powder, onion powder, salt, and pepper.
- In a large bowl, combine spinach, broccoli, carrots, and onion.
- Gently add blueberries.
- Pour dressing over the salad.
- Toss until evenly coated.
- Add optional toppings like seeds or cheese.
- Let sit for 10–15 minutes, then serve.
Notes
- Chop broccoli small for better texture.
- Add dressing gradually to avoid overdressing.
- Chill briefly for best flavor.
- Adjust sweetness and tang with honey or vinegar.