Berry Salad with Poppy Dressing

Last summer my sister showed up at my door with a farmers market haul that refused to fit in my refrigerator. We spent the afternoon making this salad on repeat until we found the perfect balance between sweet berries and tangy dressing. Now it is the only thing I want to eat when the temperature climbs above eighty degrees.

I made this for a Fourth of July barbecue last year and watched three people who claim to hate salad go back for seconds. The poppy seed dressing was the turning point. My friend Sarah actually texted me the next day asking for the recipe which never happens with side dishes.

Ingredients

• Mixed baby greens: Spring mix works beautifully here but adding some arugula gives a nice peppery bite that cuts through the sweet berries
• Fresh strawberries: Slice them just before assembling so they do not release too much liquid into the salad
• Fresh blueberries: These add little bursts of sweetness throughout every bite
• Fresh raspberries: Handle them gently and add them last so they do not get crushed during tossing
• Fresh blackberries: Look for plump ones that give slightly when pressed
• Crumbled feta cheese: The salty creaminess balances all that fruit perfectly
• Toasted sliced almonds: Toast them in a dry pan for about three minutes until fragrant and golden brown
• Red onion: Thin slices add a sharp contrast that wakes up the whole dish
• Greek yogurt: Makes the dressing creamy without being too heavy like traditional mayonnaise based versions
• Mayonnaise: Just two tablespoons gives the dressing body and helps it cling to the greens
• Honey: Adjust this based on how sweet your berries are
• Apple cider vinegar: Provides the tang that makes this salad taste bright and refreshing
• Fresh lemon juice: Adds a floral note that pairs beautifully with strawberries
• Poppy seeds: These tiny seeds add the most delightful subtle crunch in every bite
• Salt and pepper: Do not skimp on these seasonings as they make all the flavors pop

Instructions

Make the dressing first:

Whisk together the Greek yogurt mayonnaise honey vinegar lemon juice poppy seeds salt and pepper in a small bowl until completely smooth. Let it sit for at least five minutes so the flavors can meld together.

Prep all the berries:

Hull and slice the strawberries then gently rinse all the berries and pat them dry with paper towels. Wet berries will make your salad soggy which nobody wants.

Toast the almonds:

Heat a dry skillet over medium heat and add the sliced almonds. Stir frequently for two to three minutes until they turn golden brown and smell amazing. Remove from heat immediately so they do not burn.

Assemble the salad base:

Place your mixed greens in a large serving bowl then arrange the strawberries blueberries raspberries blackberries onion feta and toasted almonds on top. This looks prettier than tossing everything together.

Dress and serve:

Drizzle that beautiful poppy seed dressing over the salad right before serving. Use salad tongs to gently toss everything together just until coated then serve immediately.

Pin It

This recipe has become my go to for potlucks because it travels well assuming you keep the dressing separate. Last month I brought it to a book club meeting and the hostess asked if she could keep the leftovers which was basically the highest compliment possible.

Making It Your Own

Swap out the feta for goat cheese if you want something tangier or leave it off entirely for a dairy free version. Sometimes I add grilled chicken or shrimp when I need this to be a main course instead of a side dish. The dressing is also fantastic on a simple green salad without any berries at all.

Berry Selection Secrets

I have learned through many disappointments that berries should be at room temperature for the best flavor. Take them out of the refrigerator about thirty minutes before making the salad. Also give those containers a thorough once over at the store since one moldy berry can ruin the whole basket within hours.

Serving Suggestions

This salad pairs beautifully with grilled fish chicken or even a quiche for brunch. The poppy seed dressing is versatile enough that it works with almost any summer main course.

• Add avocado slices for extra creaminess and healthy fats
• Try pecans or walnuts instead of almonds for a different nutty flavor
• Serve with a crisp white wine like Sauvignon Blanc on warm evenings

Pin It

There is something so satisfying about a salad that looks this stunning and comes together this quickly. I hope it becomes a regular in your summer rotation like it has in mine.

Common Questions

→ What berries work best in this salad?

Strawberries, blueberries, raspberries, and blackberries offer a balance of sweetness and tartness that complements the greens and dressing well.

→ Can I make the dressing ahead of time?

Yes, the creamy poppy seed dressing can be prepared a day in advance and stored in the refrigerator to let flavors meld.

→ What are good substitutes for feta cheese?

Goat cheese provides a similar tangy creaminess, or for dairy-free options, simply omit the cheese.

→ How can I add protein to this dish?

Try adding grilled chicken or shrimp for extra protein while keeping the salad light and fresh.

→ Are there nut alternatives for the almonds?

Pecans or walnuts can replace toasted almonds to add different textures and flavors.