How is everyone holding up during quarantine? I’ve definitely been leaning into comfort food — more cooking and baking than usual, which means more dishes, more delicious meals, and yes, probably a few extra pounds when this is all over. The silver lining is having the time to make thoughtful, flavorful food instead of just quick fixes. One favorite I shared on my Instagram story recently is a simple, versatile poppy seed salad that’s become my go-to. It’s easy to customize based on what’s in your fridge and comes together quickly. Below is the full recipe and method so you can make it at home.
Poppy Seed Salad Recipe
This poppy seed salad is a fresh, crunchy combination of spinach, sweet berries, salty bacon, and tangy feta, finished with a creamy homemade poppy seed dressing. It’s perfect for weeknight dinners, potlucks, or a light lunch. The dressing keeps well in the refrigerator and can be used on other salads or as a dip for raw vegetables.
Ingredients
Salad Ingredients
- Several big handfuls of fresh spinach (or mixed greens)
- Bacon, cooked and crumbled
- 1/8 red onion, diced
- Strawberries, chopped (or substitute blueberries)
- Slivered almonds (or pine nuts)
- Feta cheese (or goat cheese or Parmesan)
Dressing Ingredients
- 1/2 cup avocado oil plus 1 tablespoon
- 3 tablespoons red wine vinegar
- 3 tablespoons sugar (or pure maple syrup)
- 1/4 teaspoon salt
- 1/2 teaspoon mustard powder
- 1 teaspoon poppy seeds
Instructions
- In a large bowl, place the spinach or mixed greens as the base of your salad.
- Add the desired toppings: crumbled bacon, diced red onion, chopped strawberries or blueberries, slivered almonds or pine nuts, and crumbled feta cheese. Toss gently to combine so the ingredients are evenly distributed.
- To make the dressing, add the avocado oil, red wine vinegar, sugar (or maple syrup), salt, and mustard powder to a quart-size mason jar or a bowl. Reserve the poppy seeds to add later.
- Use an immersion blender or a small blender to blend the dressing until smooth and emulsified. If using a jar, you can also shake vigorously, though blending gives a smoother texture.
- Stir the poppy seeds into the blended dressing with a spoon so they remain intact and visible; do not blend them or they will break down.
- Add a little dressing to the salad and toss until everything is lightly coated. Add more dressing as needed to taste.
- Serve immediately. Leftover dressing will keep in the refrigerator for up to two weeks—shake or stir before using if separation occurs.
This salad is flexible: swap the strawberries for other seasonal fruit, use different nuts for texture, or omit the bacon for a vegetarian version. The homemade poppy seed dressing gives a bright, sweet-tangy flavor that pairs well with leafy greens and fresh fruit. Enjoy!