strawberries, blueberries, blackberries, gorgonzola, with ginger poppyseed dressing for cooking for a crowd
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Berry-Pineapple Salad & Poppyseed Dressing

Prep Time30 mins
Total Time30 mins
Course: Salad
Author: Susan Pridmore

Ingredients

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

Ginger Poppy Seed Dressing

  • 1/4 cup minced sweet onion or 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 substitute 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 poppy seeds

Instructions

Mixed Berry Salad

  • Hull and slice the strawberries. Place in a large bowl along with the blueberries and blackberries.
  • 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 dice. Add to the bowl.
  • Crumble the gorgonzola, and add to the bowl along with the greens and walnuts - if using. Do not toss.

Ginger Poppy Seed Dressing

  • Whisk together all of the dressing ingredients through the apple cider vinegar. Whisk in the olive oil, and then the yogurt and poppy seeds. Drizzle the dressing over the salad, and very lightly toss. Serve with additional dressing on the side.