Ingredients
Scale
- 4 oz fresh baby spinach
- 1/2 cup chopped broccoli
- 1/2 ripe avocado
- 1/4 cup blueberries
- 1/4 cup feta cheese, crumbled
- 2–4 tbsp dried cranberries
- 2–4 tbsp roasted sunflower seeds
- black pepper, to taste
- Poppy Seed Ranch Dressing:
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1/2 tsp lemon juice or vinegar
- 1 tsp poppy seeds
- 1/2 tsp dried parsley
- 1/2 tsp dried dill
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/8–1/4 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp black pepper
Instructions
- Prepare the dressing by combining garlic, salt, yogurt, buttermilk, mayo, and seasonings in a bowl.
- Whisk until smooth and chill for a few hours for best flavor.
- Wash and dry spinach.
- In a large bowl, combine spinach, broccoli, blueberries, avocado, feta, cranberries, and sunflower seeds.
- Add dressing and toss gently to coat.
- Season with black pepper and serve immediately.
Notes
- Make dressing ahead for better flavor development.
- Use fresh herbs if available for enhanced taste.
- Dressing keeps in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 13 g
- Sodium: 266 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 16 mg