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Our homemade poppyseed dressing will make any salad you make so delicious that it’ll be absolutely devoured! It’s the perfect balance between sweet and tangy. With a handful of easy-to-find ingredients, you can whip this up in a blender in 60 seconds!
Made with ingredients like honey, apple cider vinegar, and poppy seeds, this dressing is not only simple, it’s incredibly delicious. My daughter loves this poppy seed dressing, and ever since we started making our own, she refuses to eat store-bought dressings. It’s a fantastic way to add flavor to your salads and encourage healthy eating habits!
Not only are homemade salad dressings more delicious than store-bought, but you also have total control over the ingredients. This lets you avoid preservatives, artificial flavors, and weird chemicals found in commercial dressings. Homemade dressings can be customized to suit your taste preferences. You can adjust the sweetness, acidity, and flavor intensity to create a dressing that perfectly complements your salads and dishes.
My favorite salad to drizzle this on is our house salad. It’s the perfect match to complement the fresh, crisp veggies in the salad! I promise, you’ll love the combo. I hope you’ll try our other homemade salad dressings, such as my balsamic vinaigrette, red wine vinaigrette, and our rich, creamy buttermilk dressing next!
BEFORE YOU START
→Do I Have To Use A Blender? Absolutely not. The blender will create a very smooth dressing and expertly emulsify it. However, if you don’t have one, I suggest first finely mincing the shallot, then adding the vinegar, minced shallot, honey, garlic, lemon juice, mustard, salt, and poppyseeds. Whisk the mixture until it’s very well combined. Then, in a very fine stream, slowly add the oil, whisking as aggressively as possible to emulsify.
→Storing Poppyseeds: To extend the life of poppyseeds, I suggest storing them in an airtight container in the refrigerator or freezer. For best quality, use the poppyseeds within a year if frozen or refrigerated.
→What Salads Does This Work On: I love this on darn near any salad. It’s really good on my strawberry salad, or strawberry spinach salad. Just swap out their dressing recipe for this one. I make an orange poppy seed dressing to toss on my broccoli salad, but this one is just as delicious. It can also be drizzled over roasted vegetables or grain bowls.
→Yield: This recipe makes 8 servings, 2 tablespoons each!
POPPY SEED DRESSING INGREDIENTS + NOTES
- Oil: I use avocado oil, a mild-flavored oil, but any neutral-flavored oil will work. You can also try olive oil for a more robust flavor. Both of these oils also have health benefits.
- Vinegar: I prefer the nuanced flavor of apple cider vinegar, but white vinegar will work. White wine vinegar is lighter and less acidic, while apple cider vinegar has a slightly sweeter, fruity taste. Use whichever vinegar you like best.
- Honey: The honey is excellent in this recipe, but if you’d prefer, you can replace it with maple syrup or agave nectar.
- Mustard: I love Dijon in this dressing. It not only adds flavor but also helps emulsify the dressing.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once blended, keep this poppy seed salad dressing in the fridge for up to one week. The vinaigrette may separate over time, but all it needs is a quick, vigorous shake.
- Can You Freeze This? I do not recommend freezing.
- Make-Ahead: You can prepare the dressing ahead of time. It will last for a week, so making it a few days ahead of time works perfectly.
- Food Safety: For more information on food safety, please visit this link.
HOW TO MAKE POPPY SEED DRESSING
MORE DIPS AND SAUCES
- Horseradish Sauce
- Creole Sauce
- Enchilada Sauce
- Honey Mustard Dipping Sauce
- Burger Sauce
- Awesome Sauce
- Bang Bang Sauce
- Carolina Gold BBQ Sauce
TRIED THIS RECIPE?
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Poppyseed Dressing
Ingredients
- 1/2 cup avocado oil
- 1/4 cup white wine vinegar or apple cider vinegar
- 1 shallot ends cut off
- 1 tablespoon honey
- 1 clove garlic
- 1 teaspoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon coarse kosher salt
- 1 teaspoon poppyseeds
Instructions
- Place all the ingredients, excluding the poppyseeds, into a blender. Pulse on medium speed until the shallot and garlic are emulsified.
- Add the poppyseeds (1 teaspoon) to the blender. Pulse a few times to incorporate the poppyseeds.
- Allow the dressing to sit for 10 minutes for the flavors to come together.
Looks great! I can’t wait to try it. What Is the salad is that is pictured?
Hi Ron. It’s a version of our house salad!