This fresh broccoli berry salad with homemade poppy seed dressing is a vibrant, crunchy, and slightly sweet dish that feels as good as it tastes. Loaded with crisp broccoli, juicy berries, and tossed in a creamy yet light dressing, it’s the kind of salad I crave on warm days, at potlucks, or any time I want something fresh and flavorful.
Why You’ll Love This Recipe
I love how this salad combines textures and flavors in every bite—crunchy, juicy, tangy, and creamy all at once. It’s a beautiful way to enjoy raw broccoli, especially with the balance of sweet berries and the subtle zip from the dressing. It holds up well, so I can make it ahead, and it’s naturally gluten-free and easy to adapt to different diets. Whether I’m making it for a cookout or just for myself, this salad never sticks around for long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the salad:
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Fresh broccoli florets (chopped into bite-size pieces)
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Fresh strawberries (hulled and sliced)
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Fresh blueberries
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Red onion (thinly sliced)
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Slivered almonds or sunflower seeds
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Feta cheese (optional)
For the poppy seed dressing:
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Mayonnaise
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Greek yogurt or sour cream
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Apple cider vinegar
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Honey or maple syrup
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Poppy seeds
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Dijon mustard
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Salt and pepper
Directions
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I start by preparing the dressing: in a small bowl or jar, I whisk together the mayo, Greek yogurt, vinegar, honey, mustard, salt, pepper, and poppy seeds until smooth. I chill it in the fridge while I prep the salad.
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In a large mixing bowl, I combine the broccoli florets, strawberries, blueberries, sliced red onion, and slivered almonds.
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I pour the dressing over the salad and toss everything gently to coat.
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I sprinkle feta on top if I’m using it, and give the salad one final toss.
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I let it sit in the fridge for at least 15–20 minutes before serving so the flavors can meld together.
Servings and timing
This recipe makes about 6 servings as a side dish. It takes around 15 minutes to prep, and I like to chill it for another 15–20 minutes before serving. Altogether, it’s ready in about 30 minutes.
Variations
Sometimes I swap out the berries depending on the season—blackberries, raspberries, or even diced apples work great. For a nut-free version, I use roasted pumpkin seeds or crunchy chickpeas. If I want a sweeter salad, I add a handful of dried cranberries or sliced grapes. I’ve also made a vegan version by using plant-based yogurt and skipping the feta.
Storage/Reheating
I store the salad in an airtight container in the fridge for up to 2 days. The broccoli stays surprisingly crisp, and the berries hold up well if they’re firm and fresh. I don’t reheat this salad—it’s meant to be enjoyed cold. If the dressing separates slightly after storing, I just give it a quick stir before serving again.
FAQs
Can I make this salad ahead of time?
Yes, I often make it a few hours ahead. The flavors improve as it sits. I just wait to add the nuts or seeds until right before serving so they stay crunchy.
Do I need to blanch the broccoli?
No, I keep it raw for the best crunch. If I prefer a softer texture, I blanch it briefly in boiling water for 1 minute, then chill it in ice water.
What other dressings go well with this salad?
If I’m out of poppy seeds, I use a simple balsamic vinaigrette or lemon-honey dressing. Anything slightly tangy and sweet complements the fruit and broccoli.
Can I make this salad dairy-free?
Absolutely. I skip the feta and use a dairy-free yogurt or just increase the mayo in the dressing. It still turns out creamy and delicious.
What’s the best way to keep the berries from getting soggy?
I use firm, fresh berries and dry them thoroughly after rinsing. I also wait to toss everything with the dressing until closer to serving time if I’m prepping ahead.
Conclusion
This fresh broccoli berry salad with homemade poppy seed dressing is my go-to when I want something colorful, crisp, and full of flavor. It’s quick to prepare, easy to customize, and always a standout side. Whether I’m serving it at a picnic, bringing it to a potluck, or just making lunch a little more exciting, it’s a dish that always gets compliments—and I never get tired of it.
PrintFresh Broccoli Berry Salad with Homemade Poppy Seed Dressing
This fresh broccoli berry salad with homemade poppy seed dressing is a crisp, colorful side dish packed with sweet berries, crunchy broccoli, and a creamy, tangy dressing. Perfect for picnics, potlucks, or light lunches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes (including chilling)
- Yield: 6 servings
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 cups fresh broccoli florets, chopped
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup fresh blueberries
- 1/4 cup red onion, thinly sliced
- 1/4 cup slivered almonds or sunflower seeds
- 1/4 cup feta cheese (optional)
For the poppy seed dressing:
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon poppy seeds
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the mayonnaise, Greek yogurt, vinegar, honey, mustard, poppy seeds, salt, and pepper until smooth. Chill while preparing the salad.
- In a large bowl, combine broccoli, strawberries, blueberries, red onion, and almonds or seeds.
- Pour the dressing over the salad and toss gently to coat evenly.
- Sprinkle with feta cheese, if using, and toss lightly again.
- Refrigerate for 15–20 minutes before serving to let flavors meld.
Notes
- Use firm, dry berries to avoid sogginess.
- Add nuts or seeds just before serving for best crunch.
- Swap berries seasonally or add dried fruit for extra sweetness.
- Make vegan by using plant-based yogurt and omitting feta.
- Dressing can be made in advance and stored in the fridge up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
