Strawberry Salad with Poppy Seed Dressing

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I first learned this strawberry salad at a summer potluck and immediately started tweaking it for my family: swapping pecans for walnuts, dialing the sugar in the dressing, and adding a little grated onion for depth. It’s a bright, crunchy salad that balances sweet berries, tangy feta, and a creamy poppy seed dressing—perfect for picnic season, a light dinner, or a holiday side. If you want a recipe to impress with minimal fuss, this is it; for another take on the same flavor family, see my notes on this classic version.

Why you’ll love this dish

This strawberry salad pairs textures and temperatures: cool, crisp greens; juicy warm-season strawberries; crunchy walnuts; and a creamy, slightly sweet poppy seed dressing. It’s fast to assemble, scales easily for a crowd, and can be dressed up (bacon, grilled chicken) or kept vegetarian. Make it for a weeknight family meal, a brunch spread, or a summer barbecue where you want something fresh that still feels special.

“Sweet strawberries, tangy feta, and a luscious poppy seed dressing — everyone asked for the recipe.” — a repeat guest at my summer table

Step-by-step overview

Before you dive into measurements, here’s the streamlined process so you know what to expect:

Whisk the dressing ingredients until smooth, then chill briefly to let flavors meld.
Toast the walnuts if using (optional) for extra crunch and flavor.
Toss the mixed greens with a little dressing, add strawberries and red onion, then finish with feta, walnuts, and crumbled bacon if you like.
Serve immediately so the greens stay crisp.

What you’ll need

2 tablespoons Cider vinegar
2.5 tablespoons Granulated sugar (Adjust sweetness to taste)
1 tablespoon Grated onion
1.5 teaspoons Dijon mustard
1 tablespoon Poppy seeds
0.33 cup Mayonnaise
Salt and pepper (To taste)
12 ounces Mixed salad greens (including baby spinach, romaine, and spring greens)
1/4 large Red onion (very thinly sliced)
0.5 lb Strawberries (sliced)
2/3 cup Chopped walnuts (Can substitute with pecans if preferred)
3/4 cup Feta cheese
4 slices Crispy cooked bacon (crumbled) (Optional for vegetarian version)

Notes and substitutions:

Mayonnaise provides creaminess and stability; for a lighter dressing use half mayo and half plain Greek yogurt.
Swap walnuts for pecans for a sweeter crunch.
If you prefer a less sweet dressing, reduce granulated sugar to 1.5–2 tablespoons or use honey to taste.

Also worth exploring: if you like the poppy seed-dressing pairing, try a warm variation like the cranberry and pecan chicken version linked later in the tips.

Directions

Fresh Strawberry Salad topped with Poppy Seed Dressing on a wooden table

Make the dressing: In a bowl, whisk together 2 tablespoons cider vinegar, 2.5 tablespoons granulated sugar, 1 tablespoon grated onion, 1.5 teaspoons Dijon mustard, 1 tablespoon poppy seeds, and 0.33 cup mayonnaise. Season with salt and pepper to taste. Chill at least 10 minutes so flavors blend.
Prep nuts (optional): Heat a dry skillet over medium heat. Add 2/3 cup chopped walnuts and toast, stirring, until fragrant and lightly browned, about 3–4 minutes. Cool on a plate.
Prepare produce: Thinly slice 0.5 lb strawberries and 1/4 large red onion. Drain any excess liquid from strawberries if very juicy.
Combine greens: Place 12 ounces mixed salad greens in a large bowl. Add a small splash of dressing and toss gently to coat—use less dressing now so you can add more to taste.
Assemble: Top dressed greens with sliced strawberries, red onion, toasted walnuts, and 3/4 cup crumbled feta. Sprinkle 4 slices crispy cooked bacon (crumbled) over the top if using.
Finish and serve: Drizzle additional dressing if needed. Serve immediately so greens stay crisp.

Best ways to enjoy it

This salad works as:

A light main with a crusty baguette or grilled chicken breasts.
A colorful side beside roasted or smoked meats at barbecues.
A brunch standout paired with quiche or smoked salmon.

For plating, mound the dressed greens in the center of a shallow bowl, fan the strawberries around the edges, and sprinkle feta, nuts, and bacon for visual contrast. A final crack of black pepper brightens the flavors.

Storage and reheating tips

Dressing: Store leftover dressing in an airtight container in the fridge for up to 5 days. Stir or shake before using.
Assembled salad: Best eaten immediately. If you must store, keep components separate—greens and toppings in one container and dressing in another—for up to 24 hours. Combine just before serving.
Nuts and bacon: Store toasted nuts and cooked bacon in small sealed containers in the fridge for up to 5 days. Re-toast nuts in a dry pan for 1 minute to revive crunch if needed.
Freezing: Do not freeze this salad or the dressing; mayo-based dressings separate when frozen and berries become mushy.

Food safety note: because this dressing contains mayonnaise, keep it refrigerated and discard any salad left at room temperature for more than two hours (one hour at temperatures above 90°F / 32°C).

Helpful cooking tips

Slice strawberries uniformly so every forkful has balanced fruit-to-greens ratio.
Grate the onion finely—this disperses flavor without large crunchy onion pieces.
Toast nuts in a skillet rather than oven for faster, more controlled browning.
Taste the dressing as you go: sugar levels depend on how sweet your berries are that day.
Want a cleaner finish? Pat sliced strawberries dry on paper towels to avoid watering down the salad. For more ideas with poppy seed dressing, compare flavor combinations with this cranberry pecan chicken salad with poppy seed dressing.

Creative twists

Fruit swaps: Try raspberries or mandarin segments instead of strawberries for a different citrus note.
Protein boost: Add sliced grilled chicken, seared shrimp, or toasted chickpeas to make it a hearty main.
Vegan version: Replace mayo with vegan mayo and feta with crumbled toasted tofu or a tangy dairy-free cheese.
Citrus pop: Add a splash of fresh lemon juice to the dressing for extra brightness.
Leaf swaps: Use baby arugula for a peppery edge or all spinach for a milder base.
For a different nut-cheese pairing, experiment with the flavor profile from this apple-spinach salad for inspiration: apple spinach salad with feta, pistachios and honey mustard lemon dressing.

FAQ

Q: How long does it take to prepare this salad?
A: Active time is about 15–20 minutes (mostly slicing and whisking). If you toast nuts, add 5 extra minutes.

Q: Can I make the dressing ahead of time?
A: Yes—make the dressing up to 4–5 days ahead and keep refrigerated in a sealed jar. Shake well before using.

Q: Is this salad vegetarian?
A: The base recipe is vegetarian if you omit the bacon. To make it vegan, substitute vegan mayo and a plant-based cheese alternative.

Q: Can I use frozen strawberries?
A: I don’t recommend frozen strawberries. They release water as they thaw and make the salad soggy. Use fresh strawberries or defrost and pat very dry if that’s your only option.

Q: How can I reduce calories in the dressing?
A: Replace half or all of the mayonnaise with plain Greek yogurt (for a tangy, lower-calorie option) and reduce added sugar to taste.