Strawberry Poppyseed Salad
Fresh baby spinach and crisp romaine lettuce are mixed with homemade croutons, toasted almonds and sliced berries in this strawberry poppyseed salad. And, it’s all topped off with a creamy, dairy free dressing.
Why I love this strawberry poppyseed salad
Summers are made for salads with fresh fruit. There are so many delicious berries and fresh stone fruits at the markets and grocery stores, it would be crazy to not take advantage of it. I’ve already had my fair share of grilled peach salad, so I figured it was time to move on to berries.
I used to love topping my fruit salads with a little goat cheese, but since we’re making this one dairy free, I decided to add my favorite homemade croutons instead.
It’s a great way to add a little something extra to your salad without adding cheese. I always try to find a “replacement” ingredient, even when I could just leave the cheese out, because I think it makes for a well rounded recipe.
If you like this recipe, you have to try this tomato salad recipe, and this farro salad recipe and this pear arugula salad.
Searching for more strawberry recipes? strawberry lemonade cupcakes / strawberry rhubarb coconut ice cream / strawberry mocktail mules / easy strawberry tart
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Croutons – Feel free to use store bought croutons, but always check your labels – many packaged croutons contain hidden dairy ingredients. If you want to make a your own, this is my go-to recipe for dairy free croutons.
- Blueberries – Try adding blueberries to your strawberry poppyseed salad for an extra pop of color. It’s perfect for taking to a Fourth of July party, but it’s also nice you just want a change of pace or you have a ton of blueberries to eat.
- Honey – You could substitute agave nectar if you prefer, a great option if you want to make this a vegan recipe.
- Mayonnaise – Swap this out for vegan mayo along with the honey to make this recipe vegan.
- Red onion – Since red onions can be quite potent, you can rinse them in cold water after slicing to help tame the intensity down – it’s one of my favorite tricks for adding red onion to salads.
- Additional toppings – Cucumbers and avocados would also be great in this salad. I left them out because I didn’t have any on hand, but both would be great additions, so don’t hesitate to try them.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make this strawberry poppyseed salad
Make the creamy poppyseed dressing. Mix the dressing ingredients in a mason jar or small bowl, give it a good whisk, and chill it in the fridge until you’re ready to use. If you are going to serve immediately, set aside.
For a creamy, dairy-free dressing, I use mayonnaise (or vegan mayo if you prefer). It adds a nice creaminess without any milk. I swap out half of the olive oil for mayo and whisk it in. Homemade mayo works great too—just like in my favorite dairy free ranch. I often make a double batch and store it in the fridge, so it’s always on hand.
Assemble the salad. In a large bowl, toss together the spinach and romaine. Add the onion, berries, and almonds, but hold off on the croutons if you’re not serving immediately. When it’s time to serve, you can either mix everything together or keep the dressing on the side. If you’re mixing in the dressing, drizzle half, toss, and add more to taste. Top with croutons just before serving to keep them crispy.
More salad recipes with fruit: tropical salad with mango dressing / fennel apple salad with walnuts and arugula / mojito fruit salad
Tips for making this strawberry poppyseed salad
- Make your croutons ahead of time. I like to make a big batch and store them in a large zip-top bag to use as I need them.
- Use the freshest strawberries you can get your hands on. I try to make my salad the day I buy my berries, or, at the very least, within a day of buying them. Read this post about keeping your berries as fresh as possible.
- Toast your sliced almonds for better flavor.
Ingredients
- 6 ounces baby spinach
- 6 ounces romaine lettuce (chopped)
- 1/2 red onion (thinly sliced)
- 1 pint strawberries (sliced)
- 1 pint blueberries (optional)
- 2 ounces sliced almonds (toasted)
- 1/2 recipe dairy free croutons
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 2 tablespoons mayonnaise (or vegan mayo)
- 1 teaspoon poppy seeds
- 1/2 teaspoon coarse salt
- 1/4 teaspoon Dijon mustard
Instructions
- Make the dressing. In a mason jar or small bowl, whisk together the dressing ingredients. Refrigerate until ready to serve.
- Assemble the salad. In a large bowl, combine all salad ingredients. Toss or serve with salad dressing on the side.
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