Berry-Pineapple Salad & Poppyseed Dressing

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Mixed berries, pineapple and gorgonzola come together for a great summer salad with a ginger-poppyseed dressing.

strawberries, blackberries, blueberries, pineapple, gorgonzola and ginger poppyseed dressing

Many years ago, a far-flung group of us came together every year for a ski vacation. We rotated it a bit between Deer Valley (Utah), Aspen, and other places in Colorado. One by one, we stopped skiing for any number of reasons, and after not seeing each other for several years, we cranked the group back up. We still rotate the locale, but now it’s between our homes, and we kicked off Part II almost 10 years ago in Chicago. My friend S, who lives downtown arranged for us to take the architectural tour down the Chicago River (which was one of the best things I’ve done anywhere!), an art walk in her area of art shops, and a picnic at Millenium Park for a concert under the stars. But one of the highlights of the weekend was the dinner she hosted at her condo the first night we all arrived, and this salad was one of the memorable dishes of the night.

A Few Cooking Tips:

Be sure not to over mix this salad before serving. The berries are tender, and easily bruised and crushed.

We have a nut-free house, not including the people living in it of course, but this would be wonderful with candied walnuts!

This is not designed to be a precise salad. If you prefer more berries and less pineapple, go for it!

The dressing is a little different from those I found in my research of poppy seed dressings. Many have buttermilk, most use more onion that I did. I opted for a lighter dressing of oil and vinegar, but dramatically reduced the oil by adding the yogurt. Also, if you don’t care for ginger, it’s easy to eliminate, although it doesn’t dominate the dressing. It’s just a hint of tropical to make you think of Hawaii.

This is a great salad for a picnic! Just be sure NOT to dress it ahead of time.

Turf ‘n Turf: Cooking for the Vegetarian – Omnivore Table

Skinned poached chicken breasts would be ideal for this salad. Roast chicken is obviously fine too. The difference between the two is the texture.


Mixed Berry and Pineapple Gorgonzola Salad with Ginger Poppy Seed Dressing

     by Susan Pridmore

     Serves 8 – 10

       Prep Time: 30 minutes


Mixed Berry Salad

  • 32 ounces strawberries
  • 12 ounces blueberries
  • 12 ounces blackberries
  • 1 pineapple
  • 2 ounces gorgonzola (or, to taste)
  • 4 cups mâche rosettes (or baby spinach)
  • candied walnuts (optional)
  • 4 chicken breasts skinned, cooked, and shredded into long strips (optional)

Ginger Poppy Seed Dressing

  • 1/4 cup minced sweet onion (or use white onion)
  • 1 1/2 teaspoon grated fresh ginger
  • 1 teaspoon Dijon Country Mustard
  • 1 teaspoon kosher salt, or to taste
  • 1/4 cup of honey (I used blackberry honey)
  • 1 ½ Tablespoon blackberry syrup (or just add this amount to the honey)
  • 1/3 cup of raw apple cider vinegar
  • 1/4 cup of extra virgin olive oil
  • 1/4 cup plain yogurt (I used full fat)
  • 1 1/2 teaspoons of poppyseeds


Mixed Berry Salad

Hull and slice the strawberries.

Slice off the top and bottom from the pineapple, and slice off the sides to reveal the fruit of the pineapple. Cut in rings and then chop.

Crumble the gorgonzola.

Add the berries, pineapple, gorgonzola, and greens to a bowl. Do not toss yet. Add the candied walnuts and chicken if using.

Drizzle the dressing over the salad, and very lightly toss. Serve with additional dressing on the side.

Ginger Poppy Seed Dressing

Combine all of the ingredients in a bowl and whisk until completely emulsified.

This dressing will keep in the refrigerator for up to 10 days.

This is a new blogging group that focuses on salads every month. This month’s theme was Berries! If you’re interested in joining, just go to our Facebook page and request to join. We’d love to see your recipes next month!

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I believe this is the badge for the THE SALAD BAR that @[1361692839:2048:Wendy Wofford-Garcia] decided on. Feel free to use on the post!
Now check out these berrylicious salads from this brand new Salad Bar group!

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  1. says

    So nice to meet you!!! And what a gorgeous photo to go with your salad. The gorgonzola is a fabulous choice to complement the flavors and one I would truly enjoy. Loved your nut comment too!

  2. says

    I love ginger on a fruit salad, too, I have a mango/apricot/ginger dressing one in the works. Interesting that you put EVOO in the dressing for a fruit salad, I wonder how much its flavor comes through? I hope your move is going well. And I just put in a request to join the salad blogging group, the first such group blogging venture I’ve participated in. Since I make so many salads anyway, I figured this would be an easy one for me to keep up with.
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