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Strawberry Poppyseed Salad is a fresh and colorful summer salad made with juicy strawberries, blueberries, mandarin oranges, pineapple, toasted pecans, and a sweet poppyseed dressing. Perfect for potlucks, picnics, BBQs, and holiday gatherings.
Why You’ll Love This Recipe
If you’re looking for a fresh, flavorful salad that feels like summer in every bite, this Strawberry Poppyseed Salad is the recipe for you. Loaded with juicy strawberries, sweet mandarin oranges, blueberries, pineapple, and crunchy toasted pecans on a bed of romaine lettuce. It’s a beautiful combination of colors, textures, and flavors. The creamy poppyseed dressing ties everything together perfectly, adding just the right touch of sweetness to complement the fruit.
One of the best things about this salad is how easy it is to make. With just a handful of ingredients and minimal prep time, you can have a gorgeous side dish ready for everything from backyard BBQs and family dinners to potlucks and holiday gatherings. Even people who don’t typically get excited about salads find themselves coming back for seconds, making this a guaranteed crowd-pleaser all summer long.
Ingredients Needed
- Romaine Lettuce
- Strawberries
- Blueberries
- Pineapple Tidbits
- Mandarin Oranges
- Toasted Pecans
- Poppyseed Dressing
How To Make Strawberry Poppyseed Salad
- Drain canned pineapple and mandarin oranges.
- Wash strawberries and blueberries,
- Slice strawberries.
- Rinse lettuce and tear into bite size pieces.
- Combine ingredients and toss with poppyseed dressing.
Tips from leigh Anne
- Toast the pecans first. Toasting brings out their natural oils and adds a deeper, richer flavor to the salad. Simply toast them in a dry skillet over medium heat for a few minutes until fragrant.
- Drain canned fruit well. Be sure to drain canned fruit thoroughly to keep the salad from becoming watery.
- Prepare ingredients ahead of time. Wash and cut the fruit several hours in advance and store it in the refrigerator. This makes assembly quick and easy when you’re ready to serve.
- Wait to add the dressing. For the freshest texture, toss the salad with the poppyseed dressing just before serving. This prevents the fruit from releasing excess juice.
- Customize the fruit. Feel free to add your favorite seasonal fruits such as raspberries, blackberries or your favorite berries, grapes, or kiwi for even more color and flavor. You could also add avocado.
- Add chicken. To make this a complete meal, add grilled chicken or steak.
Frequently Asked Questions
How long will strawberry poppyseed salad last?
This salad is best enjoyed the day it is made. Leftovers can be stored in an airtight container in the refrigerator for 1-2 days, but the fruit will soften and release juices over time.
Can I use frozen fruit?
Fresh fruit is recommended for the best flavor and texture. Frozen fruit tends to become soft and watery as it thaws, which can make the salad soggy.
What other nuts can I use?
Walnuts, sliced almonds, or candied pecans are all delicious alternatives. You can also omit the nuts completely if needed or add in some sunflower seeds for some crunch.
Can I use store bought poppyseed dressing instead?
Yes. A bottled poppyseed dressing works well if you’re short on time, although homemade poppyseed dressing will give you the freshest flavor.
What other greens can I add to the salad?
In addition to romaine you can use Baby spinach, butter lettuce or spring mix,
What should I serve with strawberry poppyseed salad?
This salad pairs perfectly with grilled chicken, BBQ, ham, turkey, sandwiches, or any summer meal. It’s also a great addition to potlucks, picnics, and holiday gatherings.
Whether you’re serving it at a backyard barbecue, packing it for a picnic, or adding it to a holiday buffet, this Strawberry Poppyseed Salad is always a welcome addition to the table. The combination of fresh fruit, crunchy pecans, and sweet poppyseed dressing creates a refreshing side dish that is as beautiful as it is delicious. It’s a simple recipe that celebrates the best flavors of the season and is sure to become a favorite for all your warm-weather gatherings.
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Strawberry Poppyseed Salad
Ingredients
- 1 lb. romaine lettuce
- 1/2 cup pineapple tidbits
- 1/2 cup sliced strawberries
- 1/2 cup blueberries
- 1 can mandarin oranges
- 1/2 cup toasted pecans
Poppyseed Dressing
- 1/2 cup canola oil
- 1/4 cup apple cider vinegar
- 1/4 cup granulated sugar
- 1 Tbsp poppyseeds
- 1 1/2 tsp dried minced onion
- 1/4 tsp Worcestershire sauce
- 1/4 tsp paprika
- 2 tsp mayonnaise
- salt and pepper to taste
Instructions
- Toast pecans in a frying pan over medium heat.
- Slice fruit, drain canned fruit
- Combine lettuce, fruit and nuts in a large bowl and toss with poppyseed dressing.
Poppyseed Dressing
- In a jar combine all dressing ingredients
- Add salt and pepper to taste
- Put on lid and shake until sugar dissolves
- Keep refrigerated until ready to serve.
Tips & Notes:
- Toast the pecans first. Toasting brings out their natural oils and adds a deeper, richer flavor to the salad. Simply toast them in a dry skillet over medium heat for a few minutes until fragrant.
- Drain canned fruit well. Be sure to drain canned fruit thoroughly to keep the salad from becoming watery.
- Prepare ingredients ahead of time. Wash and cut the fruit several hours in advance and store it in the refrigerator. This makes assembly quick and easy when you’re ready to serve.
- Wait to add the dressing. For the freshest texture, toss the salad with the poppyseed dressing just before serving. This prevents the fruit from releasing excess juice.
- Customize the fruit. Feel free to add your favorite seasonal fruits such as raspberries, blackberries, grapes, or kiwi for even more color and flavor.
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Claudia Bennett says
This salad looks delicious and I can’t wait to make it. But I just have to say, I really, really miss your posts on your recommended reads each quarter.
Leigh Anne says
Claudia, Thanks for the reminder. I’ve had a crazy busy spring and haven’t gotten to the post but I’ll work on it – I promise!!
Org Junkie says
Hmmmmmmmmmmmmmmmmmmmm!
Rebecca says
We had this delicious salad for dinner tonight. I just cut up pineapple and strawberries, threw in small whole grapes, butter toffee sliced almonds, and feta, and topped with store bought dressing. We’re going berry picking this week, so I’ll throw in blueberries next time. I love the versatility. Thanks for sharing…this will be a staple at our house, esp. in the summer.
Leigh Anne says
Sounds delish!