Sweetheart Berry Salad Poppy (Printable Version)
Fresh berries, crisp greens, feta, nuts, and a zesty poppy seed dressing combine for a vibrant summer dish.
# What You’ll Need:
→ Salad Base
01 - 6 cups mixed salad greens (baby spinach, arugula, romaine)
02 - 1 cup strawberries, hulled and sliced
03 - 1 cup fresh raspberries
04 - 1 cup fresh blueberries
05 - ½ cup feta cheese, crumbled
06 - ½ cup candied pecans or walnuts, roughly chopped
→ Poppy Seed Dressing
07 - ⅓ cup extra-virgin olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon honey
10 - 1 tablespoon fresh lemon juice
11 - 1 tablespoon poppy seeds
12 - ½ teaspoon Dijon mustard
13 - Salt and freshly ground black pepper to taste
# Directions:
01 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, lemon juice, poppy seeds, Dijon mustard, salt, and pepper until fully emulsified and smooth.
02 - In a large salad bowl, toss together the mixed greens, sliced strawberries, raspberries, and blueberries until evenly distributed.
03 - Drizzle the prepared poppy seed dressing over the berry mixture. Gently toss to coat all ingredients without crushing the delicate berries.
04 - Sprinkle crumbled feta cheese and chopped candied pecans or walnuts over the top of the dressed salad.
05 - Plate the salad right away while the greens remain crisp and the berries are fresh. For best results, serve within 10 minutes of dressing.
# Top Tips:
01 -
- The dressing comes together in under two minutes and keeps in the fridge for weeks
- It looks stunning on a table but requires almost no actual cooking
02 -
- Dress the salad right before serving or the greens will start to wilt and lose their satisfying crunch
- The berries need to be completely dry after washing or the dressing slides right off
03 -
- Let the dressing come to room temperature before using if you have stored it in the fridge
- Tear larger greens into bite sized pieces so everything is easy to eat