This salad is fresh, delicious, and chock full of spring produce. It is topped with a tangy-sweet homemade poppy seed dressing.Salad need not be boring. Banish that notion from your mind. This salad–along with this Mediterranean Chopped Salad, Greek Power Bowl, and Strawberry Balsamic Salad–is proof. #saddesklunch be gone!
For this little number, I loaded up some arugula and baby greens with lots of berries and roasted beets. Then I added some crunchy toasted pecans and some salty feta cheese. Top all of that with a tangy-sweet homemade poppy seed dressing, and you’re in business.
For the dressing (makes enough for 4-5 salads)-
- 1/3 cup olive oil
- 3 tbs honey
- 3 tbs apple cider vinegar
- 2 tbs plain Greek yogurt
- 1 tbs poppy seeds
- salt and pepper, to taste
For the salad (makes 1 large salad)-
- 3 cups greens of choice (I used a spring mix and baby arugula)
- fresh basil, sliced into thin strips
- 5-6 strawberries, hulled and sliced
- 1/2 cup blueberries
- 1/2 cup roasted beets
- 1/4 cup pecans, toasted
- 1/4 cup feta cheese
In a small bowl, whisk all of the ingredients for the poppy seed dressing together. Taste and add more salt or pepper as desired. The dressing will keep in a sealed container in the fridge for ~5 days. Set aside for a moment.
Add all of the salad ingredients to a bowl. Drizzle with 1-2 tbs dressing.