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Recipe: Blueberry broccoli spinach salad

Recipes | June 1, 2020
spinach blueberry broccoli salad
Three greens, red, white and blue make this summer side salad tasty and healthy.

The dressing in this salad is reminiscent of a coleslaw dressing, but with healthier ingredients than the old standard. It’s the perfect complement to the tangy feta cheese, sweet blueberries, dried cranberries and crunchy broccoli in the green salad.  

Serves 2


Poppyseed ranch dressing:

  • ½ cup plain non-fat Greek yogurt
  • ¼ cup low-fat buttermilk
  • ¼ cup good quality mayonnaise, homemade or store-bought
  • 1 clove garlic
  • ½ teaspoon lemon juice or white vinegar
  • 1 teaspoon poppyseed
  • ½ teaspoon dried parsley
  • ½ teaspoon dried dill
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • 1/8 – ¼ teaspoon garlic powder, to taste
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon black pepper


  • 4 ounces fresh baby spinach
  • ½ cup chopped broccoli
  • ½ ripe avocado
  • ¼ cup blueberries
  • ¼ cup crumbled feta cheese
  • 2-4 tablespoons dried cranberries
  • 2-4 tablespoons roasted unsalted sunflower seeds
  • Black pepper, to taste


Peel 1 clove of garlic, then smash and mince it into a paste. Season with salt.

Combine salted garlic paste with remaining dressing ingredients and whisk well. Chill for a few hours for the best flavor.

Once the dressing is chilled. Wash and dry spinach.

Combine with broccoli, blueberries, dried cranberries, avocado, feta cheese and sunflower seeds.

Toss with dressing and serve.

Season with black pepper, to taste.

Nutrition Facts (per serving):

450 calories, 37g fat (8g saturated fat), 630mg sodium, 18g carbohydrates, 15g protein, 7g sugar, 7g fiber

Adapted from: Peas and Crayons blog

Reviewed by PeaceHealth dietitians and nutritionists

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