Broccoli Blueberry Salad with Lemon Poppyseed Drizzle: A Bright, Crunchy, and Creamy Summer Favorite

If you’re looking for a salad that’s bursting with color, texture, and flavor—something a little different from the usual leafy greens—then this Broccoli Blueberry Salad with Lemon Poppyseed Drizzle is going to be your new go-to. It’s a celebration of contrasts: crisp broccoli, sweet and tart blueberries (fresh and dried!), buttery cashews, and a creamy dressing that’s just the right balance of citrusy and sweet.

This salad isn’t just pretty on the plate; it’s packed with antioxidants, fiber, and heart-healthy fats. Whether you’re a seasoned salad-lover or someone who’s skeptical about raw broccoli, this dish will absolutely win you over.

Perfect for potlucks, meal prep, brunch spreads, or healthy weekday lunches, it’s designed for busy home cooks who want flavor without the fuss. Plus, it can be made ahead and actually tastes better after some time in the fridge. Let’s dive into this vibrant and easy-to-make dish!

Why You’ll Love This Recipe

This salad is for anyone who:

• Loves unique flavor pairings

• Wants a nutrient-rich, refreshing dish that holds up well in the fridge

• Needs a show-stopping side for a barbecue, picnic, or brunch

• Enjoys creamy dressings with a citrusy punch

The tangy lemon poppyseed dressing complements the earthy broccoli and naturally sweet blueberries, while cashews add a buttery crunch that pulls everything together. It’s a dish that proves salads can be hearty, satisfying, and crave-worthy—even without lettuce.

Ingredients You’ll Need

For the Salad:

• 8 cups chopped broccoli (about 2 large heads)

• 1 cup fresh blueberries

• 1/3 cup dried blueberries

• 1/2 cup cashews (raw or roasted, unsalted)

• 1/4 cup chopped green onions

• 1 tablespoon lemon zest

For the Lemon Poppyseed Dressing:

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 tablespoon sugar

• 2 teaspoons poppy seeds

• 1 tablespoon lemon juice

Step-by-Step Instructions

1. Make the Lemon Poppyseed Dressing

In a small bowl, whisk together:

• 1/2 cup mayonnaise

• 1/2 cup sour cream

• 1 tablespoon sugar

• 2 teaspoons poppy seeds

• 1 tablespoon fresh lemon juice

Whisk until smooth and creamy. Taste and adjust lemon or sugar to suit your preference. Set aside while you prepare the salad.

2. Prep the Salad Base

Chop broccoli into small, bite-sized florets. If you prefer a more tender texture, you can blanch the broccoli for 30–45 seconds in boiling water and then plunge into ice water before draining thoroughly.

In a large mixing bowl, combine:

• Chopped broccoli

• Fresh blueberries

• Dried blueberries

• Cashews

• Chopped green onions

• Lemon zest

3. Dress and Chill

Drizzle the prepared Lemon Poppyseed Dressing over the salad ingredients. Toss well to ensure every bit is coated.

Refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and softens the texture of the broccoli just enough while preserving its crunch.

Kitchen Equipment You’ll Need

• Mixing bowls (one small, one large)

• Whisk or fork

• Cutting board and sharp knife

• Zester or microplane

• Measuring cups and spoons

• Salad tongs or large spoon for mixing

Optional: A steamer or pot with a colander insert if you choose to blanch the broccoli.

Tips, Tricks & Variations

Tips:

• Uniform cuts matter: Chop the broccoli into similar-sized pieces for even dressing distribution and a better eating experience.

• Toast the cashews: For an added depth of flavor, lightly toast your cashews in a dry skillet over medium heat for 3–5 minutes until golden.

• Let it sit: The salad tastes even better after resting in the fridge for a couple of hours or overnight.

Shortcuts:

• Use pre-chopped broccoli from the store’s produce section.

• Sub in a bottled lemon poppyseed dressing if you’re in a time crunch, though homemade really elevates the dish.

Variations:

• Add protein: Toss in grilled chicken, shredded rotisserie chicken, or cooked quinoa for a complete meal.

• Make it vegan: Swap mayo and sour cream for plant-based versions like vegan mayo and coconut yogurt or cashew cream.

• Dried cranberry twist: No dried blueberries? Use dried cranberries or cherries for a similar sweet-tart burst.

• Nut-free option: Replace cashews with roasted pumpkin seeds (pepitas) or sunflower seeds for a crunch without allergens.

How to Store Leftovers

This salad is perfect for meal prep and keeps well for up to 4 days in the refrigerator in an airtight container. The broccoli holds up beautifully, and the flavors intensify over time.

Pro tip: If making ahead, store the cashews separately and mix them in just before serving to preserve their crunch.

Avoid freezing this salad—both the broccoli and the creamy dressing don’t thaw well and may become watery.

What to Serve With Broccoli Blueberry Salad

This salad shines as a stand-alone dish or a vibrant side. It pairs exceptionally well with:

Main Dishes:

• Grilled lemon chicken

• Baked salmon

• Quiche or frittata

• Turkey burgers or veggie burgers

Sides and Drinks:

• Whole grain rolls or seeded crackers

• Chilled white wine (like Sauvignon Blanc or Pinot Grigio)

• Sparkling water with lemon and mint

• Herbal iced tea (like chamomile or hibiscus)

Frequently Asked Questions (FAQ)

Can I use frozen blueberries?

Fresh is best for texture and presentation, but if using frozen, thaw and drain them thoroughly before adding to avoid excess moisture.

What if I don’t like sour cream?

You can substitute Greek yogurt for a tangier and higher-protein alternative. The texture will still be creamy and smooth.

Can this be made dairy-free?

Yes! Use vegan mayo and coconut-based yogurt or sour cream alternatives. Just make sure your substitutes are unsweetened and unflavored.

How far in advance can I make this salad?

You can make the salad up to 24 hours in advance. In fact, it’s often even better the next day after the flavors meld. Just stir before serving.

Are the poppy seeds essential?

They’re not essential but do add texture and a classic visual to the dressing. You can leave them out if you don’t have them on hand.

Final Thoughts

This Broccoli Blueberry Salad with Lemon Poppyseed Drizzle is the kind of dish that surprises people. It looks elegant, tastes incredible, and is deceptively easy to make. It’s a creative way to get more greens and berries into your diet—and it’s as fitting for a casual lunch as it is for a fancy brunch.

The contrast of creamy dressing, crunchy broccoli and nuts, and sweet blueberries is completely addictive. Once you try it, this salad might just become a permanent part of your warm-weather menu.

Share the Goodness!

If you enjoyed this recipe, please consider sharing it with your friends or pinning it on Pinterest to inspire others to try something new and delicious. Don’t forget to subscribe to the blog for more seasonal recipes, meal ideas, and kitchen tips delivered straight to your inbox.

Happy cooking—and even happier eating!