This poppy seed dressing recipe is easy to make with 6 ingredients. Lightly creamy, sweet, and tangy, it's delicious on green salads, slaws, and more!
I can already tell that this poppy seed dressing is going to be the star of my spring and summer salad dressing rotation. It’s lightly creamy, sweet, and tangy, perfect for adding a pop of bright flavor to green salads, slaws, and more. I first started making it to use on my strawberry spinach salad, but once I had it in my fridge, I found that it went well on SO many different combinations of fruits and veggies. This poppy seed dressing is one to make on repeat.
Like all my homemade salad dressings, this poppy seed dressing is
- easy to make with basic ingredients
- SO much better than the store-bought version!
It tastes fresher and lighter, and you can adjust the balance of flavors however you like. Try it on your next salad—I think you’ll see why I love this poppy seed dressing so much!
Poppy Seed Dressing Ingredients
Here’s what you’ll need to make this recipe:
- Poppy seeds, of course! They add a delightful crunch to this simple dressing. Use up any leftovers in my lemon poppy seed muffins!
- White wine vinegar and Dijon mustard – They give this dressing its tangy kick. The mustard also helps emulsify the dressing, making it lightly creamy.
- Finely chopped shallot – For sharp, savory flavor.
- Honey – It adds sweetness and thickens the dressing.
- Extra-virgin olive oil – It gives the dressing body and richness.
- And sea salt – To make all the flavors pop!
Optional, but delicious: For a creamy poppy seed dressing, you can add a little mayo. We love this recipe with the mayo and without—you can’t go wrong!
To make the dressing, simply whisk together the poppy seeds, vinegar, mustard, shallot, honey, and salt in a bowl. Gradually add the olive oil while whisking and whisk until emulsified.
You could also make this dressing in a Mason jar—just add all the ingredients and shake to combine. Season to taste before using!
Find the complete recipe with measurements below.
Possible Swaps
- Don’t have white wine vinegar on hand? Substitute apple cider vinegar or fresh lemon juice.
- Don’t eat honey? Use maple syrup instead.
- Prefer a neutral oil? Olive oil adds a fruity flavor with a slight bitterness to this dressing. If you prefer to use an oil with a neutral flavor, avocado oil would be my #1 pick!
How to Use Poppy Seed Dressing
My favorite way to use this homemade poppy seed dressing is on a spinach salad. I love it on my spinach salad recipe with apples and cranberries, and it’s great on a strawberry spinach salad too.
Here are a few more ways you could use it:
- On green salads like my simple green salad, arugula salad, or beet salad.
- On slaws like my broccoli salad, fennel salad, or coleslaw.
- On grain salads like my farro salad.
It would also be lovely on roasted or steamed vegetables like roasted radishes or steamed broccoli.
Leftover dressing keeps well in an airtight container in the refrigerator for up to 5 days. The olive oil will solidify in the fridge, but if you let the dressing sit at room temperature for a few minutes before using it, it will soften back up. Whisk or shake to combine before drizzling it over a salad or veggies!
More Favorite Salad Dressing Recipes
If you love this poppy seed salad dressing, try one of these homemade dressings next:
Poppy Seed Dressing
Ingredients
- 2 tablespoons white wine vinegar
- 2 tablespoons finely chopped shallot
- 1½ tablespoons honey
- 1 teaspoon poppy seeds
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- 1½ teaspoons mayonnaise, optional
- ¼ cup extra-virgin olive oil
Instructions
- In a medium bowl, whisk together the white wine vinegar, shallot, honey, poppy seeds, mustard, salt, and mayo, if using.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- Store in an airtight container in the fridge for up to 5 days.
This dressing was super yummy! I put it on your Bright Spring Salad. Family loved it.
This is a delicious dressing! My husband’s not a fan of mayo so I subbed Greek yogurt and it was perfect. Easy to make, My salads contain a lot of different types of lettuce and veggies from my garden, and this dressing clung to everything and enhanced each veggie. Definitely going into regular rotation.
I’m so glad it was a hit!