Strawberry salad made with mixed greens, kale and spinach, sliced almonds, crumbled gorgonzola cheese and finished with a bright poppy seed dressing — an ideal light lunch or side for warm weather meals.
Strawberry and Gorgonzola Salad with Poppy Seed Dressing
Strawberry and Gorgonzola Salad with Poppy Seed DressingThis fresh strawberry salad pairs juicy berries with mixed baby greens (including kale and spinach), crunchy slivered almonds and creamy Gorgonzola. The honey-sweetened poppy seed dressing balances sweet and tangy notes and brings the components together. Serve this salad on its own for a light lunch or alongside grilled chicken, fish, or pork for a complete summer meal.
With warmer weather on the way, salads like this become staples. The combination of fruit, nuts and a soft blue cheese is classic: strawberries bring sweetness, almonds add crunch and Gorgonzola lends a salty, tangy richness. The poppy seed dressing is quick to make and keeps well in the refrigerator for a few days.
What is Poppy Seed Dressing made of?
This simple poppy seed dressing is a vinaigrette-style dressing made from red wine vinegar, cider vinegar, olive oil, minced shallots, honey and poppy seeds. It’s lightly sweet, slightly tangy and very versatile — great on fruit-forward salads or as a dressing for mixed greens.
Variations and dietary swaps:
- Swap the slivered almonds for walnuts or pecans for a different flavor and texture.
- Replace Gorgonzola with goat cheese or leave the cheese out for a Paleo-friendly version; use raw honey if following Paleo guidelines.
- This recipe is naturally gluten free; adjust nuts or cheese according to personal preference or allergies.
More light spring and summer salad ideas
- Berry Salad with Almond-Cranberry Crusted Goat Cheese
- Grilled Peach and Watermelon Burrata Salad
- Italian Chopped Salad
- Sesame-Crusted Tuna Steak on Arugula
Mixed Baby Greens with Strawberries, Gorgonzola and Poppy Seed Dressing
Yield: 4 servings • Prep: 15 mins • Total: 15 mins
A bright, seasonal salad of mixed baby greens, sliced strawberries, slivered almonds and crumbled Gorgonzola, tossed with a honey poppy seed dressing. Light, colorful and quick to prepare.
Ingredients
For the dressing:
- 1 tbsp red wine vinegar
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 1 tsp minced shallots
- 1 1/2 tbsp honey (use raw honey for Paleo)
- 1/2 tbsp poppy seeds
For the salad:
- 5 oz organic mixed baby greens (mixture of spinach and baby kale is ideal)
- 1/4 cup slivered almonds
- 2 cups sliced strawberries
- 1/4 cup crumbled Gorgonzola (omit for Paleo)
Instructions
- Make the dressing: Combine the red wine vinegar, cider vinegar, olive oil, minced shallots, honey and poppy seeds in a small jar or bowl and shake or whisk until well blended.
- Assemble the salad: In a large salad bowl, combine the mixed baby greens, slivered almonds, sliced strawberries and crumbled Gorgonzola.
- Dress and serve: Toss the salad with the desired amount of poppy seed dressing, or divide the salad among four plates and drizzle dressing over each portion just before serving.
Nutrition (per serving)
Calories: 198 • Carbohydrates: 16.5 g • Protein: 5 g • Fat: 14 g • Fiber: 3.5 g • Sugar: 12.5 g • Sodium: 144.5 mg • Saturated Fat: 3 g • Cholesterol: 10 mg
Tips
- Toast the slivered almonds lightly for extra crunch and a deeper nutty flavor.
- Prepare the dressing up to 3 days ahead; shake well before using. Store it refrigerated in a sealed jar.
- For a heartier meal, add grilled chicken, shrimp, or a scoop of cooked quinoa to turn this salad into a balanced entrée.
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