Apple Cranberry Spinach Salad with Broccoli & Feta


  • 4-5 oz fresh baby spinach
  • 1/2 cup of chopped Smith's Farm's broccoli
  • 1/2 cup chopped grapes green or red
  • 1 apple half or whole, chopped (I used honey crisp)
  • 1/4 cup crumbled feta cheese
  • 2-4 TBSP dried cranberries
  • 2-4 TBSP roasted pepitas (pumpkin seeds)
  • black pepper to taste (optional)



  • 1/2 cup plain greek yogurt or sour cream
  • 1/4 cup buttermilk extra if desired
  • 1/4 cup quality mayonnaise (homemade or store-bought)
  • 1 clove garlic
  • 1/2 tsp lemon juice or white vinegar
  • 1 tsp poppy seeds
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/8-1/4 tsp garlic powder to taste
  • 1/8 tsp sea salt
  • 1/8 tsp black pepper


  1. Start with the dressing (skip if using premade)
  2. Ranch dressing always tastes it’s absolute best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before.
  3. Peel 1 clove of garlic, then smash and mince it into a paste.
  4. Season with salt.
  5. Combine salted garlic paste with remaining dressing ingredients and whisk well.
  6. Pop in the fridge to chill for a few hours for flavors to set.
  7. Wash + dry spinach.
  8. Combine with broccoli, apples, grapes, dried cranberries, feta cheese, and pepitas.
  9. Toss with dressing and serve.
  10. Season with black pepper, to taste. Feel free to sprinkle with extra poppy seeds to garnish. Enjoy!


Thank you to Peas & Crayons for this awesome salad recipe!