How To Make Blueberry Broccoli Spinach Salad with Poppyseed Ranch – Peas and Crayons

 

If you’ve never combined blueberries, broccoli, and spinach in a salad before, prepare to fall in love. This vibrant, nutrient-packed dish brings the sweet, the crunchy, and the creamy into one gorgeous bowl. With a dreamy homemade poppyseed ranch dressing, tender peas, and just the right zing, this salad is anything but boring!

Whether you’re meal-prepping for the week or bringing a dish to impress at your next brunch, this Blueberry Broccoli Spinach Salad will deliver fresh flavor and feel-good energy in every bite.

Why You’ll Love This Salad

• It’s bursting with color and flavor

• Packed with antioxidants and plant-based goodness

• The poppyseed ranch dressing is a game-changer

• Perfect for potlucks, picnics, or weekday lunches

• Kid-friendly and easily customizable

This is not your average salad. It’s a little sweet, a little tangy, super fresh—and totally crave-worthy!

Ingredients You’ll Need
For the Salad:

• 2 cups fresh baby spinach

• 1 cup chopped broccoli florets (lightly steamed or raw)

• ½ cup fresh blueberries

• ½ cup shelled green peas (steamed or thawed from frozen)

• ¼ red onion, thinly sliced

• ¼ cup sunflower seeds or slivered almonds

• ¼ cup crumbled feta (optional for added creaminess)

For the Homemade Poppyseed Ranch:

• ½ cup plain Greek yogurt (or dairy-free yogurt)

• 2 tbsp mayo (or avocado mayo)

• 1 tbsp apple cider vinegar

• 1 tbsp honey or maple syrup

• 1 tsp poppyseeds

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper to taste

• 1–2 tbsp water to thin as needed

Let’s Make It! – Step-by-Step Instructions

1. Prep Your Veggies

Wash and dry your spinach, steam your broccoli just until tender (or leave it raw for a crunchier bite), and slice your onion.

2. Toss the Base

In a large bowl, combine spinach, broccoli, blueberries, peas, and onion. Add in sunflower seeds and feta if using.

3. Make the Dressing

In a small bowl, whisk together yogurt, mayo, vinegar, honey, poppyseeds, garlic powder, and onion powder. Add salt and pepper to taste. Thin with water if needed.

4. Dress and Serve

Pour the poppyseed ranch over the salad and toss gently to combine. Serve immediately or chill for 10–15 minutes to let the flavors mingle.

Tips To Make It Your Own

• Make it vegan: Use a plant-based yogurt and skip the feta

• Add protein: Grilled chicken, chickpeas, or tempeh are all great additions

• Swap seeds: Try pumpkin seeds or walnuts for added crunch

• Amp up the sweetness: Add sliced strawberries or dried cranberries

What Makes This Salad So Special?

Unlike typical green salads, this one layers flavors and textures for a bold, unforgettable bite. The blueberries bring juicy sweetness, the broccoli adds fiber and crunch, while spinach loads you up with iron and vitamins. And that creamy poppyseed ranch? It ties everything together with a tangy, sweet, herby finish that keeps you coming back for more.

Perfect For Every Season

This salad is light enough for spring and summer, yet hearty enough to bring brightness to fall and winter meals. Bonus—it looks absolutely stunning on the table.

Storage + Meal Prep Tip

Keep the dressing separate until you're ready to eat for maximum freshness. The salad stores well in an airtight container for up to 3 days.