First Step: Prepare Fresh Ingredients Rinse and drain 2 cups of fresh broccoli florets thoroughly to remove dirt and grit. Wash 4 cups of baby spinach leaves well and pat dry with a clean kitchen towel or spin in a salad spinner to remove excess moisture.

Second Step: Prepare Fruit and Nuts Rinse 1 cup of fresh blueberries under cold water and set aside to drain. Toast ½ cup of pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool completely.

Third Step: Assemble Salad Base In a large mixing bowl, combine the broccoli florets, spinach leaves, fresh blueberries, ⅓ cup dried cherries, ½ cup crumbled goat cheese, and cooled toasted pecans. Toss gently to mix the ingredients evenly but without bruising the berries or greens.

Fourth Step: Prepare Poppy Seed Ranch Dressing In a jar or small bowl, add ½ cup plain Greek yogurt, ¼ cup buttermilk, ¼ cup mayonnaise, 1 minced garlic clove, and ½ teaspoon lemon juice. Stir in 1 teaspoon poppy seeds, ½ teaspoon dried parsley, ½ teaspoon dried dill, ¼ teaspoon onion powder, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder, ⅛ teaspoon sea salt, and ⅛ teaspoon black pepper. Mix or shake well to combine thoroughly. For best taste, refrigerate the dressing for at least 2 hours or overnight to allow flavors to meld.

Fifth Step: Dress and Toss Salad Just before serving, add half of the poppy seed ranch dressing to the salad and toss gently to coat. Taste and add more dressing as desired, ensuring each bite is creamy and flavorful. Keep extra dressing refrigerated for future use.

Final Step: Serve Fresh Serve immediately to enjoy the crisp textures and fresh flavors. This salad also pairs wonderfully with grilled steak bites for a hearty meal or alongside lighter options like roasted vegetables. If making ahead, store salad and dressing separately and combine just before eating to maintain freshness.