Raspberry Poppyseed Antioxidant Arugula Salad

"I am enjoying the last berries of summer in my salad today! I am kinda sad that summer is almost over. I will miss going the farmer’s market and picking my fresh berries. I made a fresh raspberry poppyseed dressing for this salad."
-- @naturallyzuzu
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  • Recipe Card
Prep time 15mins
Serves or Makes: 5-6

Recipe Card

For the Dressing (makes 2 cups)


  • 6 tablespoon red wine vinegar
  • 3 tablespoon maple syrup
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/2 cup avocado oil
  • 1 cup fresh or frozen raspberries, thawed
  • 1 teaspoon poppy seeds
  • 1 dragonfruit, cubed

For the Salad


  • 4-6 cups arugula
  • 1 cup raspberries
  • 1 cup sliced strawberries
  • 2 kiwis, sliced
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 2 tablespoon roasted and salted pepitas

Make the Dressing


  • Step 1

    Blend all the dressing ingredients, except for the poppy seeds in the blender for 10 seconds. Add poppy seeds and pulse once or twice. Store the dressing in a glass jar in the fridge for up to 7 days.

Assemble the Salad

  • Step 1

    Combine all salad ingredients in a large bowl. Pour in a bit of dressing and toss to combine. Add more dressing as needed. Serve right away.