Sweetheart Berry Poppy Dressing (Printable Version)
A fresh mix of berries and greens finished with a creamy poppy seed dressing for bright, delicious flavors.
# What You'll Need:
→ Salad Base
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
# Directions:
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 and toss gently to coat evenly.
04 - Sprinkle with toasted pecans (or walnuts) and crumbled feta (or goat cheese). Serve immediately.
# Expert Tips:
01 -
- The dressing strikes that perfect balance between sweet and tangy, and I promise you will want to put it on everything
- It looks absolutely stunning on a table, like something from a restaurant but comes together in literally fifteen minutes
02 -
- I learned the hard way that this salad does not keep well once dressed—the greens wilt within an hour
- Room temperature berries have so much more flavor than cold ones straight from the fridge
03 -
- Invest in good poppy seeds and store them in the freezer—they can go rancid faster than you would think
- A glass jar with a tight lid is my secret for making the dressing ahead and giving it a good shake before serving