Poppyseed Dressing

Meggan Hill

5 from 235 votes

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This Poppyseed Dressing is deliciously sweet and made with 6 pantry staples. Perfect for fruit and vegetable salads, this makes any side dish taste like dessert.

Poppyseed dressing in a clear bowl on a countertop.


 

This Poppyseed Vinaigrette is a little bit sweet and is perfect on any vegetable salad with fruit and nuts. My favorite combination is fresh spinach, juicy strawberries, and toasted pecans, but there are so many great ways to enjoy this poppy seed salad dressing. It’s old-fashioned, versatile, and better than any bottle at the store.

Table of Contents

  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Frequently Asked Questions
  6. Poppyseed Dressing Recipe

Recipe ingredients

Labeled ingredients for Poppyseed dressing.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Olive oil: Choose a light olive oil which has a more neutral flavor. Or substitute avocado oil, canola oil, or vegetable oil.
  • Red wine vinegar: I like red wine vinegar for the color it lends to the dressing, but you can substitute white vinegar, white wine vinegar, apple cider vinegar, or even lemon juice.
  • Sugar: Add sugar or your favorite sweetener, such as honey or maple syrup, to taste. Using different sweeteners changes the flavor, but the dressing still tastes great. Or, omit the sugar entirely.
  • Dried mustard: Ground mustard powder balances out the sweetness and adds another layer of flavor. If you don’t have it, use an equal amount of Dijon mustard (the flavor will change).

Step-by-step instructions

  1. In a bowl with a whisk, or in a mason jar with a lid, add the vegetable oil, red wine vinegar, dried mustard, poppyseeds, sugar, and salt.
Poppyseed dressing in a clear bowl on a countertop.
  1. If you’re making a salad right away, keep the dressing out at room temperature to let the flavors mingle while preparing the salad. Or refrigerate for up to 4 days.
Strawberry spinach salad in a black bowl.
Poppyseed Dressing was destined for this fresh Spinach Strawberry Salad. The sweet dressing tastes so great with buttery toasted pecans and fresh berries, and the spinach makes you feel like you’re eating healthy. And you are!

Recipe tips and variations

  • Yield: This poppy seed dressing recipe makes about 1 cup of dressing, enough for 8 servings, 2 tablespoons each.
  • Storage: Store the dressing covered in the refrigerator for up to 4 days.
  • Blender: For the smoothest, creamiest dressing possible, emulsify the dressing in a blender.
  • More salad ideas: I love a bed of arugula with toasted almonds, red onion, fresh blueberries, goat cheese or blue cheese, and poppy seed dressing. Finish with freshly cracked black pepper and a sprinkle of kosher salt.
A white bowl filled with kale salad.
My deliciously sweet Kale Salad has cooked bacon, roasted butternut squash, pomegranate arils, feta cheese, and toasted walnuts tossed with kale in a delicious Strawberry Vinaigrette. Poppy seed dressing would be delicious on this salad, too!

Frequently Asked Questions

How do you make a creamy poppyseed dressing?

Make a creamy poppy seed dressing by adding a teaspoon or two of Greek yogurt or mayo.

What is poppyseed dressing made of?

Like many dressings, poppy seed vinaigrette starts with oil, vinegar, and an emulsifier like mustard. Some variations have sugar or a creamy element to make a creamy dressing.

Favorite salads for poppyseed dressing

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Poppyseed dressing in a clear bowl on a countertop.

Poppyseed Dressing

By Meggan Hill
This Poppyseed Dressing is deliciously sweet and made with 6 pantry staples. Perfect for fruit and vegetable salads, this makes any side dish taste like dessert.
Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings 8 servings (2 tbsp each)
Course Pantry
Cuisine American
Calories 145
5 from 235 votes
ReviewPrint

Ingredients 

Instructions 

  • In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt to taste (I like 1 teaspoon).
  • Shake or stir to combine. If you’re making a salad right away, keep the dressing out at room temperature to let the flavors mingle while preparing the salad. Or refrigerate for up to 4 days.

Recipe Video

Notes

  1. Olive oil: Choose a light olive oil which has a more neutral flavor. Or substitute avocado oil, canola oil, or vegetable oil.
  2. Red wine vinegar: I like red wine vinegar for the color it lends to the dressing, but you can substitute white vinegar, white wine vinegar, apple cider vinegar, or even lemon juice.
  3. Sugar: Add sugar or your favorite sweetener, such as honey or maple syrup, to taste. Using different sweeteners changes the flavor, but the dressing still tastes great. Or, omit the sugar entirely.
  4. Dried mustard: Ground mustard powder balances out the sweetness and adds another layer of flavor. If you don’t have it, use an equal amount of Dijon mustard (the flavor will change).
  5. Yield: This poppy seed dressing recipe makes about 1 cup dressing, enough for 8 servings, 2 tablespoons each.
  6. Storage: Store the dressing covered in the refrigerator for up to 4 days.

Nutrition

Serving: 2 tbspCalories: 145kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 11gSodium: 1mgFiber: 1gSugar: 6gCalcium: 5mgIron: 1mg
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5 from 235 votes (206 ratings without comment)

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Comments

  2. I made this dressing to put on a salad with strawberries, goat cheese, and toasted pecans, and it was FABULOUS!! I used avocado oil since that’s what I had.

    Reply

  3. Love this…’cept I did not use the poppy seeds, as my husband is on a low oxalate diet for his kidneys…so I used honey rather than sugar, just a jot, and added a little chili powder. Thanks for the inspiration.5 stars

    Reply

  5. Used this on a salad of spring mix, apples, cucumbers, red onion, feta cheese, and candied walnuts. I needed to serve 22 people, so I bumped up the measurements and it still came out perfect. I heard many comments about how good the salad was. I think it is fair to say that you had 22 people who loved this dressing.5 stars

    Reply

  6. Tasty dressing. Since we eat an Anti-inflammatory diet I substituted a few things. Honey 1/3 cup in place of sugar; light EVOO replaced veg oil. Poured it on shredded cabbage, shaved Brussels sprouts, and shredded broccoli. Added a grated Granny Smith apple, some cranberries and raw pumpkin seeds. Not too sweet. Will make this again. Thank you5 stars

    Reply

    1. Hi Glenda, I would suggest black sesame seeds as a possible substitute. Enjoy – Meggan

  8. This is seriously delicious! It is so easy to make. It’s become my go-to dressing. Thank you for sharing!5 stars

    Reply