Berry Salad Poppy Dressing

Last July, my neighbor brought over a bucket of strawberries from her garden and I stood there eating them warm from the sun, juice dripping down my wrists, wondering what to do with all this abundance. That evening, I threw together whatever berries I had in the fridge with some greens and a quick whisked dressing, and somehow it became the thing everyone kept talking about all summer long. Now it shows up at every potluck, and I still get texts asking for that recipe weeks later.

I made this for my book club when we were reading something light and summery, and the conversation paused for a solid minute when everyone took their first bite. Someone actually asked if I hired a caterer, which I laughed off but secretly felt pretty proud about. Now its the only salad request I get when summer rolls around.

Ingredients

• Mixed salad greens (4 cups): Baby spinach adds tenderness while arugula brings that peppery bite that cuts through sweet berries
• Fresh strawberries (1 cup, hulled and sliced): Look for berries that smell fragrant and give slightly when pressed, they will be the sweetest
• Fresh blueberries (1 cup): These little jewels burst between your teeth and add gorgeous color contrast
• Fresh raspberries (1 cup): Handle them gently and they will hold their shape while adding that perfect tart edge
• Fresh blackberries (1/2 cup): Choose berries that are deep dark purple with no red drupelets for the sweetest flavor
• Toast sliced almonds (1/4 cup): Toasting brings out their natural oils and gives you this warm nutty crunch throughout every bite
• Crumbled feta cheese (1/4 cup, optional): The creamy salty crumbles create these perfect little moments against all that sweet fruit
• Extra virgin olive oil (1/4 cup): Use something fruity and mild because harsh oil will overpower delicate berries
• Apple cider vinegar (2 tablespoons): This gives you bright acidity without being too harsh like white vinegar can be
• Honey (1 tablespoon): Warm it slightly for 10 seconds if it is crystallized so it blends smoothly into the dressing
• Dijon mustard (1 teaspoon): The emulsifier that makes your dressing creamy and keeps it from separating
• Poppy seeds (1 tablespoon): These tiny seeds add the most delightful little crunch in every single forkful
• Fine sea salt (1/4 teaspoon) and black pepper (1/8 teaspoon): Just enough to wake up all the flavors without overpowering the fruit

Instructions

Make the poppy seed dressing:

Whisk everything together in a small jar until the honey dissolves completely and the mixture thickens slightly, then shake it again right before using because oil loves to separate.

Prepare your canvas:

Pile those mixed greens into your largest salad bowl, giving them plenty of room to show off all those gorgeous berries you are about to arrange on top.

Arrange the berries:

Scatter strawberries, blueberries, raspberries, and blackberries across the greens like you are painting something beautiful, because you absolutely are.

Add the crunch and creaminess:

Sprinkle toasted almonds and feta over the top, letting them fall naturally into all those little nooks between the berries.

Dress and serve:

Drizzle about half the dressing over everything and gently toss with your hands, then add more only if the greens seem dry because you can always add more but you cannot take it back.

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My daughter requested this for her birthday dinner instead of cake, which tells you everything you need to know about how special this simple salad can be. Watching guests go back for third servings convinced me that sometimes the most uncomplicated dishes are the ones people remember most.

Make It Your Own

Swap in toasted pecans or walnuts if almonds are not your thing, or try candied pecans for an extra sweet crunch that pairs beautifully with tart berries. Goat cheese creates a creamier moment than feta, while shaved Parmesan adds this amazing salty bite that some people absolutely love.

Perfect Pairings

A chilled crisp rosé cuts through the richness while letting those berry flavors shine, or try sparkling water with a squeeze of lime if you are keeping it alcohol free. Grilled chicken or sliced avocado can transform this from side to main course when you need something more substantial.

Storage Success

The dressing keeps beautifully in the refrigerator for up to a week, and actually tastes better after the flavors have had time to meld together. Store washed berries on paper towels in a single layer so they do not get mushy, and keep greens completely dry until you are ready to assemble everything.

• Wash berries right before using, not ahead, or they will become waterlogged and sad
• If you must prep ahead, keep everything separate and do not dress until the very last moment
• Leftovers with dressing already added will not survive the night, so eat it all or compost it

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There is something about the way sunlight catches all those different colored berries that makes even a Tuesday dinner feel like a celebration. Hope this brings a little brightness to your table too.

Common Questions

→ What berries work best in this salad?

Fresh strawberries, blueberries, raspberries, and blackberries provide a balanced mix of sweet and tart flavors ideal for this salad.

→ Can I substitute the almonds in the salad?

Yes, walnuts or pecans can be used instead of almonds to offer a different crunchy texture and flavor.

→ How is the poppy seed dressing prepared?

Whisk olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper together until emulsified for a tangy-sweet dressing.

→ Is there a vegan dressing alternative?

Replace honey with maple syrup and omit feta to make this salad suitable for vegan diets without sacrificing flavor.

→ What are good protein additions for this salad?

Grilled chicken or sliced avocado can be added to boost protein content and make the salad more filling.