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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.
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
Recipe ingredients
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
- 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.
- 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 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.
Frequently Asked Questions
Make a creamy poppy seed dressing by adding a teaspoon or two of Greek yogurt or mayo.
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
Ingredients
- 1/2 cup olive oil or other neutral oil (see note 1)
- 1/4 cup red wine vinegar (see note 2)
- 1/4 cup granulated sugar or less to taste (see note 3)
- 1 teaspoon dried mustard (see note 4)
- 1 teaspoon poppy seeds
- Salt
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
- 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).
- Yield: This poppy seed dressing recipe makes about 1 cup dressing, enough for 8 servings, 2 tablespoons each.
- Storage: Store the dressing covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
So easy and tastes great! Love the red wine vinegar.
Thanks for trying the recipe, BJ! – Meggan
absolutely fantastic! I made this for Good Friday dinner for my husbands’ family gathering and it was a hit! This will be repeated!
So glad to hear you all enjoyed it Kelly-Lynne! – Meggan