Dessert

Strawberry Poppy Seed Salad Recipe

ByNaomi Fletcher November 27, 2025November 27, 2025

Introduction

This Strawberry Poppy Seed Salad is a fresh and vibrant dish perfect for spring and summer gatherings. The combination of sweet strawberries, crisp romaine, and crunchy candied almonds tossed in a creamy poppy seed dressing makes every bite delightful and refreshing.

A white bowl filled with three main layers: the bottom layer is bright green chopped lettuce with a crisp texture, the middle layer has thinly sliced white onion rings scattered evenly, and the top layer is made of large red strawberry halves coated lightly with a creamy, white dressing mixed with small black poppy seeds. Small clusters of golden brown nuts are spread on top, adding texture and color contrast. The bowl is placed on a wooden board, with a glass of white creamy dressing with black seeds next to it, all set on a white marbled surface with a blue and white checkered napkin partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup sugar
1/3 cup slivered almonds
1 bunch romaine, torn (about 8 cups)
1 small onion, halved and thinly sliced
2 cups halved fresh strawberries
Dressing:
1/4 cup mayonnaise
2 tablespoons sugar
1 tablespoon sour cream
1 tablespoon 2% milk
2-1/4 teaspoons cider vinegar
1-1/2 teaspoons poppy seeds

Instructions

Step 1: Make the candied almonds by placing the sugar in a small, heavy skillet. Cook and stir over medium-low heat until the sugar melts and turns caramel colored, about 10 minutes.
Step 2: Add the slivered almonds to the melted sugar and stir until they are well-coated. Spread the almonds on foil and leave to cool completely.
Step 3: Prepare the salad by placing the torn romaine, sliced onion, and halved strawberries in a large bowl.
Step 4: In a small bowl, whisk together the mayonnaise, sugar, sour cream, milk, cider vinegar, and poppy seeds until smooth and combined.
Step 5: Pour the dressing over the salad ingredients and toss gently to combine all flavors.
Step 6: Break the cooled candied almonds into smaller pieces and sprinkle them over the salad. Serve immediately for the best texture and flavor.

Tips & Variations

Use fresh, ripe strawberries for the best sweetness and juiciness in the salad.
To make the salad vegan, substitute mayonnaise and sour cream with plant-based alternatives and use a non-dairy milk.
Add sliced avocado or crumbled feta cheese for an extra creamy texture and flavor boost.
If you prefer a tangier dressing, increase the cider vinegar by an additional teaspoon.

Storage

Store any leftover salad without the candied almonds in an airtight container in the refrigerator for up to 1 day. The dressing may cause the greens to wilt if stored too long. Keep the candied almonds separate and add them just before serving to maintain their crunch. Reheating is not recommended.

How to Serve

The image shows a white bowl filled with a fresh salad. The bottom layer is made of light green, crisp lettuce leaves with ruffled edges. On top, there are large, bright red strawberry halves scattered evenly, showing their textured seeds and juicy inside. Thin white onion slices are mixed in, adding a slightly translucent look. Small golden brown almond slivers add a crunchy texture and are sprinkled across the salad. The bowl is placed on a white marbled surface with a silver spoon and blue-striped cloth nearby. In the background, small white bowls with additional almonds and dressing are visible but out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this salad?

It’s best to use fresh strawberries since frozen ones release excess moisture that can make the salad soggy. If frozen is your only option, thaw and drain them well before adding.

How can I make the candied almonds ahead of time?

You can prepare the candied almonds a day or two in advance. Store them in an airtight container at room temperature and add to the salad just before serving to keep them crunchy.