Poppyseed Dressing

This post may contain affiliate links. For more information, please see our affiliate policy.

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.

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

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
Poppyseed dressing in a clear bowl on a countertop.

Poppyseed Dressing

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 232 votes

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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

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.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Delicious and easy! I used grapeseed oil and paired with romaine lettuce, craisins, caramelized sliced almonds, and feta cheese😋5 stars

  2. Best poppy seed dressing ever! I use this for all of our garden salads! Everyone loves it! I use a little less than required sugar and a good pinch of kosher salt.

    1. Thank you for your comment, Jane! I’m so glad it is a hit with everyone! – Meggan

    1. Hi Susan, thank you so much for your question! Since the dressing doesn’t have stabilizers or preservatives, we recommend following the USDA guidelines in which any leftovers would need to be refrigerated and consumed in 3-4 days. I hope you love this dressing! – Meggan

  3. I made this just as the recipie called and everyone loved it. Now I have just made another batch and substituted honey for the sugar. Can’t wait to try it

    1. Hi Denise, thank you so much for your comment! I’m so glad everyone loved it! – Meggan

    1. Hi Jennifer, you can use your favorite sweetener to taste, or leave it out entirely. Take care! – Meggan

    1. Hi Pam, so glad you loved it! Since the dressing doesn’t have stabilizers or preservatives, we recommend following the USDA guidelines in which any leftovers would need to be refrigerated and consumed in 3-4 days. – Meggan

  4. Hey, if using a blender would you put the poppy seeds in after it is blended or just put all the ingredients together and blend?

    1. Hi Talya, I would put them in at the same time. You could also slowly drizzle in the olive oil to the remaining ingredients while the blender is on. Hope this helps! – Meggan

View all comments