Blueberry, Broccoli & Spinach Salad Recipe

With Avocado, Feta, Seeds & Lemon-Poppy Vinaigrette

Serves 4 as a side salad / 2 as a main salad

CHEF: Mark William Allison.

FROM : Charlotte, NC USA

Chef & Culinary Wellness Expert – Brand Partnerships • Recipe Development • Corporate Wellness Speaking – Founder of Midlife Wellness & Beyond – Chefs Against Cancer 501(c)(3) – Ambassador to “The Burnt Chef Project”

Ingredients For Blueberry, Broccoli & Spinach Salad Recipe

For the Salad

• 5 cups baby spinach, washed and dried
• 2 cups broccoli florets, lightly steamed or blanched, then cooled
• 1 cup fresh blueberries
• 1 ripe avocado, sliced or cubed
• ½ cup cucumber, diced, optional
• ¼ cup dried cranberries
• ¼ cup crumbled feta or goat cheese
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds
• ¼ cup toasted almonds or walnuts, roughly chopped
• Freshly ground black pepper, to taste

For the Lemon-Poppy Vinaigrette

• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 teaspoon poppy seeds
• ½ small garlic clove, finely grated, optional
• Sea salt and freshly ground black pepper, to taste

How to Make Blueberry, Broccoli & Spinach Salad Recipe

Prepare the Broccoli

Bring a small pan of water to a boil. Add the broccoli florets and cook for 1–2 minutes, just until bright green and tender-crisp.

Drain and immediately place into a bowl of iced water to stop the cooking. Drain again and pat dry.

Make the Vinaigrette

In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, poppy seeds, garlic if using, salt, and pepper.

Taste and adjust with more lemon, vinegar, or seasoning if needed.

Assemble the Salad

Place the baby spinach into a large serving bowl.

Add the broccoli, blueberries, avocado, cucumber if using, dried cranberries, feta, seeds, and toasted nuts.

Drizzle with the lemon-poppy vinaigrette and gently toss just before serving.

Finish with extra black pepper and a little more feta or seeds if desired.

Optional Protein Additions

To make this a full MW&B meal, add:

• Grilled chicken
• Roasted salmon
• Seared shrimp
• Hard-boiled or soft-boiled eggs
• Chickpeas
• White beans
• Grilled tofu
• Quinoa or farro

Fresh, colourful and packed with vibrant flavours, this Blueberry, Broccoli & Spinach Salad with Avocado, Feta, Seeds & Lemon-Poppy Vinaigrette is a wonderful celebration of wholesome ingredients. Combining crisp broccoli florets with tender baby spinach creates a satisfying balance of texture, while sweet, juicy blueberries add natural bursts of freshness throughout every bite.

Creamy avocado brings richness to the salad, perfectly complementing the salty, crumbly feta cheese. A generous sprinkle of mixed seeds provides a delicate crunch while adding another layer of flavour and visual appeal. The result is a dish that feels both nourishing and elegant, making it suitable for everything from casual lunches to family dinners and entertaining guests.

The bright lemon-poppy vinaigrette ties the ingredients together with a refreshing citrus finish that enhances rather than overwhelms the natural flavours of the fresh produce. Its light, zesty character creates a balanced contrast to the creamy avocado and feta, delivering a clean, refreshing taste.

Ideal as a standalone light meal or served alongside grilled chicken, premium seafood, lamb or roasted vegetables, this salad is versatile enough for every season. Its vibrant colours make it an attractive addition to any table, while the combination of fresh fruit, leafy greens and quality ingredients offers a delicious option for those seeking a fresh and satisfying dining experience.