Nothing beats the fresh burst of flavors in the Lemon Blueberry Salad with Feta and Poppy Seed Dressing Recipe. It’s a vibrant salad where tangy lemon and sweet blueberries meet creamy feta and crunchy pecans — definitely one of my go-to dishes for any time I want something light but truly satisfying.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Lemon Blueberry Salad with Feta and Poppy Seed Dressing Recipe
- Top Tip
- How to Serve Lemon Blueberry Salad with Feta and Poppy Seed Dressing Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Lemon Blueberry Salad with Feta and Poppy Seed Dressing Recipe
Why You'll Love This Recipe
I first discovered this Lemon Blueberry Salad with Feta and Poppy Seed Dressing Recipe during a summer potluck, and it instantly became a favorite. The way the tart lemon dressing dances with the sweetness of the blueberries and the saltiness of feta is pure magic. Plus, it’s so easy to whip up!
- Simple but Sophisticated: It looks restaurant-worthy but takes under 15 minutes to prepare.
- Perfect Balance: Sweet, tangy, salty, and crunchy all come together beautifully.
- Versatile and Fresh: Works as a light lunch, side dish, or even a refreshing starter.
- Impress Without Stress: Easy dressing with ingredients you likely already have, plus it’s customizable.
Ingredients & Why They Work
This salad’s charm is in its simplicity and the harmony of fresh, quality ingredients. Each component plays a crucial role, so I always recommend using the freshest berries and good-quality feta for the best flavor. Here’s a quick breakdown of what you need and my insider tips for picking them.

- Baby spinach: Mild and tender greens that form a gentle, fresh base without overpowering the other flavors.
- Baby arugula: Adds a peppery kick, balancing the sweetness of the blueberries and honey in the dressing.
- Fresh blueberries: Choose plump, firm berries so they don’t become mushy in the salad.
- Crumbled feta: This salty, creamy cheese contrasts perfectly with the sweet and tart elements; I prefer a block feta you crumble yourself for freshness.
- Chopped toasted pecans: Toasting really amps up their nuttiness and crunch, making each bite more interesting.
- Fresh lemon juice & zest: These brighten everything up in the dressing, giving it that unmistakable lemon pop.
- Olive oil: A good quality extra virgin olive oil adds smoothness and richness to the dressing.
- Plain whole Greek yogurt: It gives the dressing a creamy texture without being too heavy.
- Honey: Balances tartness with a gentle sweetness and helps emulsify the dressing.
- Poppy seeds: These tiny seeds add a fun crunch and a subtle nutty flavor in the dressing.
- Salt: Just a pinch to bring all the flavors together.
Make It Your Way
This salad is like a blank canvas for your personal taste. I often add diced avocado for extra creaminess or thinly sliced red onion for a little bite. You can also swap pecans for walnuts if that’s what you have. Play around and find what makes it special to you!
- Avocado Addition: I love adding avocado when I want a silkier texture and a touch of richness.
- Onion Slices: Thin red onions add a sharp contrast to the sweet blueberries and creamy feta.
- Nut Variations: Toasted almonds or walnuts work well if pecans aren’t your thing or not available.
- Dressing Tweaks: For a vegan version, swap Greek yogurt with a plant-based yogurt and honey with maple syrup—it still tastes amazing!
Step-by-Step: How I Make Lemon Blueberry Salad with Feta and Poppy Seed Dressing Recipe

Step 1: Whisk and Chill the Dressing
I start by whisking together the fresh lemon juice, lemon zest, olive oil, Greek yogurt, honey, poppy seeds, and salt in a small bowl. Then, I pop it into the freezer for 15 minutes—it chills quickly without freezing solid and thickens just enough to coat the salad perfectly. If you don’t chill it, the dressing can feel a bit loose on the greens.
Step 2: Layer the Salad Ingredients
I use a large salad bowl and layer baby spinach and arugula first, then sprinkle in fresh blueberries, crumbled feta, and toasted pecans. Each ingredient adds a different texture and flavor, so layering it helps keep the salad vibrant instead of soggy.
Step 3: Drizzle and Serve Immediately
Whisk the dressing once more before drizzling over the entire salad or over individual servings if you prefer. I like to serve it right away because the greens stay freshest and the dressing shines brightest on day one. This salad doesn't wait—once dressed, it’s best enjoyed immediately!
Top Tip
After making this salad countless times, I’ve learned a few hacks that make the whole process smoother and the flavors sing.
- Toast Your Nuts: Don’t skip toasting pecans—you’ll notice a big difference in crunch and aroma.
- Chill Your Dressing: Quick chilling keeps the yogurt from separating and makes the dressing creamy and stable.
- Layer Greens First: Placing spinach and arugula at the bottom helps prevent sogginess by keeping berries and dressing from direct contact initially.
- Serve Immediately: This salad is best fresh, so dress just before serving to keep it crisp.
How to Serve Lemon Blueberry Salad with Feta and Poppy Seed Dressing Recipe
Garnishes
I usually sprinkle extra toasted pecans or a few whole blueberries on top for an inviting look. A quick zesting of lemon over the final salad adds freshness and a pop of color that always gets compliments.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a light dinner. I also love serving it alongside crusty bread or warm quinoa for a wholesome lunch.
Creative Ways to Present
For special occasions, I’ve served this salad in individual glasses layered like parfaits. It’s a fresh centerpiece and makes each guest feel pampered. Alternatively, arranging it on a platter with a sprinkle of edible flowers is a showstopper.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad undressed and stored in an airtight container in the fridge for up to 24 hours. The dressing should be stored separately in a jar, but it tends to separate after a day, so I recommend making the dressing fresh whenever possible.
Freezing
I don’t recommend freezing this salad or the dressing because fresh berries and greens don’t freeze well — the texture turns mushy and watery upon thawing.
Reheating
This salad is best served cold and fresh, so reheating isn’t ideal. If you want to enjoy leftovers, just toss the ingredients gently with fresh greens to brighten it up, skipping the heating step altogether.
Frequently Asked Questions:
Frozen blueberries release extra water when thawed, which can make the salad watery and mushy. I recommend using fresh blueberries whenever possible for the best texture and flavor.
The dressing is best served the same day it is made because it contains yogurt and tends to separate after 24 hours. Keep it refrigerated in an airtight container and give it a good whisk before serving if kept for a short time.
Yes! To make a vegan version, replace the feta with a plant-based alternative or nuts for creaminess, and swap the Greek yogurt in the dressing with a dairy-free yogurt. Use maple syrup instead of honey to keep it fully vegan.
Adding diced avocado, grilled chicken, chickpeas, or quinoa can boost the salad’s protein and make it a complete meal without losing its fresh, light feel.
Final Thoughts
This Lemon Blueberry Salad with Feta and Poppy Seed Dressing Recipe is one of those treasures I always come back to when I want something fresh, bright, and effortlessly elegant. It’s a guaranteed crowd-pleaser and a quick way to elevate even the busiest day. Give it a try—you might just find it becomes a new favorite at your table too!
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Lemon Blueberry Salad with Feta and Poppy Seed Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 7 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing Lemon Blueberry Salad featuring baby spinach, arugula, fresh blueberries, crumbled feta, and toasted pecans, all tossed in a tangy lemon poppy seed dressing with a creamy Greek yogurt base. Perfect for a light, healthy meal or side dish.
Ingredients
Salad
- 5 oz. baby spinach
- 5 oz. baby arugula
- 2 cups fresh blueberries
- 1 cup crumbled feta
- 1 cup chopped toasted pecans
Lemon Poppy Seed Dressing
- 3 ½ tablespoon fresh lemon juice
- 2 teaspoon lemon zest
- ⅓ cup olive oil
- ⅓ cup whole plain Greek yogurt
- 3 tablespoon honey
- 2 teaspoon poppy seeds
- ¼ teaspoon salt
Instructions
- Make the dressing: Whisk all dressing ingredients together thoroughly until smooth and well combined. Place the dressing in the freezer for 15 minutes to chill quickly.
- Prepare the salad: In a large salad bowl, layer the baby spinach, baby arugula, fresh blueberries, crumbled feta, and chopped toasted pecans evenly.
- Dress and serve: Whisk the chilled dressing once more to recombine any separated ingredients, then drizzle it evenly over the salad or over individual servings. Serve immediately to enjoy optimal freshness.
Notes
- Optional additions include 1 diced avocado and/or ⅓ cup thinly sliced red onion to add extra texture and flavor.
- The dressing does not keep well beyond the day it is made as it tends to separate; it's best to store it in the refrigerator and consume within the same day.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg







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