Kiwi Berry Salad with Raspberry Poppy Seed Dressing

This post may contain affiliate links.

Kiwi Berry Salad with Raspberry Poppy Seed Dressing bursting with kiwis, fresh berries, pistachios and feta will let you cling to summer just a little longer!

Kiwi Berry Salad with Raspberry Poppy Seed Dressing Recipe -

I have a hard time eating pumpkin in September when its 80/90 degrees with some of our most beautiful beach days of the year.   I just want to hibernate in bright summer freshness or better yet, package it all up in a delectable Kiwi Berry Salad with Raspberry Poppy Seed Dressing!

Kiwi Berry Salad with Raspberry Poppy Seed Dressing Recipe -

This spinach salad is one of my favorites and is completely customizable with you favorite berries.  I chose strawberries, blueberries and raspberries but you could replace a berry with blackberry or even make it all strawberries – go ahead, get crazy!  The pistachios and feta balance the sweet with salty, crunchy and creamy and the Raspberry Poppy Seed Dressing is so divine you will be tempted to sip it with a spoon – guilty.

I love bringing this salad to get togethers because it is so easy to throw together, is so beautiful with its rainbow of color, and everyone always asks me for the recipe – especially for the deceptively simple dressing.

Kiwi Berry Salad with Raspberry Poppy Seed Dressing Recipe -

Ease, deliciousness and tasters begging for the recipe will make this irresistible Kiwi Berry Salad with Raspberry Poppy Seed Dressing a new favorite!

Kiwi Berry Salad with Raspberry Poppy Seed Dressing

Yield: 6 servings

Prep Time:10 minutes

  • Raspberry Poppy Seed Dressing
  • One 5.3 oz. container raspberry yogurt
  • 3 tablespoons canola or vegetable oil
  • 3 tablespoons milk
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 3 tablespoons sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon poppy seeds
  • Salad
  • 8 cups baby spinach leaves
  • 1½ cups mixed berries (I used 1/2 cup each strawberries, blueberries, raspberries)
  • 1/3 cup roasted and salted pistachios
  • 1/4 cup feta cheese crumbles
  • ¼ red onion, thinly sliced then quartered
  • 2 kiwis peeled, sliced and quartered
  1. Add all of the Raspberry Poppy Seed Dressing Ingredients (EXCEPT the poppy seeds) to your blender;blend until smooth. Add poppy seeds and pulse until combined. For a thinner dressing, add additional milk if desired.  Store in the refrigerator while you prepare salad.
  2. Combine salad ingredients in a large bowl and toss to combine. If serving entire salad immediately, drizzle with desired amount of dressing and toss to coat. If there might be leftovers, drizzle dressing on individual salad servings. Season with freshly ground salt and pepper.
*If you are preparing this recipe as gluten-free, just be sure to use brands of mayonnaise and yogurt  that are known to be GF.

Here are a few more salad recipes you might enjoy:


You Might Also Like...
Recipe Girl Contributor

Meet The Author: Recipe Girl

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Velvet & Vinegar wrote:

    I like the combination of fruits, cheese and seeds, what a great idea!

  • aimee @ like mother like daughter wrote:

    This is the PRETTIEST salad ever! I love all the colors, and the combo of flavors. This sounds scrumptious too!

  • Laura @ Laura’s Culinary Adventures wrote:

    This is such a beautiful salad!

  • Mariana Sarceda wrote:

    What a colorful and tasty salad! It’s the perfect combination of some of my favorite vegetables and fruits. Mmm… My mouth’s watering!

  • Joanne wrote:

    You have definitely outdone yourself with this Lori. So gorgeous!

  • Averie @ Averie Cooks wrote:

    This salad is gorgeous! It’s nearly 90F here in San Diego today and I am dying (no a/c while cooking my ‘fall’ recipes)…ha! I need this salad!