Sweetheart Berry Poppy Salad (Printable)
Fresh berries and greens tossed with a creamy poppy seed dressing, topped with nuts and cheese.
# What You'll Need:
→ Salad Components
01 - 5 oz mixed baby greens (spinach, arugula, or spring mix)
02 - 1 cup strawberries, hulled and sliced
03 - 1 cup blueberries
04 - 1 cup raspberries
05 - 1/3 cup toasted pecans or walnuts, roughly chopped
06 - 1/3 cup crumbled feta or goat cheese
→ Poppy Seed Dressing
07 - 1/4 cup extra-virgin olive oil
08 - 2 tbsp honey
09 - 2 tbsp apple cider vinegar
10 - 1 tbsp plain Greek yogurt or mayonnaise
11 - 1 tsp Dijon mustard
12 - 1 tbsp poppy seeds
13 - Pinch of salt
14 - Freshly ground black pepper, to taste
# How To Make It:
01 - In a small bowl or jar, whisk together olive oil, honey, apple cider vinegar, Greek yogurt or mayonnaise, Dijon mustard, poppy seeds, salt, and black pepper until smooth and emulsified. Set aside.
02 - In a large salad bowl, gently combine mixed greens, strawberries, blueberries, and raspberries.
03 - Drizzle the poppy seed dressing over the salad just before serving.
04 - Toss gently to coat. Sprinkle with toasted pecans or walnuts and crumbled feta or goat cheese.
05 - Serve immediately.
# Expert Suggestions:
01 -
- The creamy dressing comes together in literally two minutes and tastes like something from a fancy restaurant
- Berries and cheese might sound fancy, but this is actually the easiest dinner party side you'll ever make
02 -
- The dressing can be made up to three days ahead and kept in the fridge, just give it a good whisk before serving
- Wait until the very last minute to dress the salad, or you'll end up with sad, wilted greens instead of that crisp fresh texture
03 -
- Let the dressing sit at room temperature for 10 minutes before using, the flavors really wake up
- If your berries are tart, add an extra teaspoon of honey to balance things out