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This sweet and tangy spinach salad with poppy seed dressing is loaded with fruit and crumbly blue cheese and makes a great a starter or light meal.
This recipe for spinach salad with poppy seed dressing is one that gets me through cold days of fall and winter, but it’s also good year round. It’s fresh and crisp and always in season.
What sets this spinach salad apart is the poppy seed dressing. And trust me you’re going to want to double, if not triple, the recipe for this dressing so you can store some away for later.
The dressing is sweet, tart, tangy and when tossed with baby spinach, crisp apples, red grapes, dried cranberries, and blue cheese crumbles it sings.
I rarely buy bottled salad dressing, because I know how simple it is to make a delicious dressing at home. A whisk, a bowl, and a handful of ingredients and it’s so much better than anything you can buy off the shelf.
I typically make extra dressing whenever I make a salad, then pour it into little containers and stack em up in the frig. They last for several days, sometimes even weeks, depending on the ingredients you use.
I love this salad and make it just as written on the regular. That said, for a little variation I’ll swap out the blue cheese for goat cheese, trade in the apples for pears or asian pears, or throw in a handful or toasted or candied nuts for extra crunch.
This salad makes an excellent first course for a holiday meal, but it’s easy enough to make with pantry and refrigerator staples any night of the week. Top with a sliced crispy chicken breast for an easy weeknight dinner!
Tips for success
- A mini prep or food processor makes quick work of whipping up a salad dressing and keeping it emulsified.
- Always blend or whisk all of the ingredients first (except the oil), then add the oil.
- If whisking it by hand, add the oil in a very slow stream while continuously whisking.
- I love the flavor of maple syrup in this dressing, especially when paired with apples, but honey can be substituted in its place.
More Favorite Salads
- Pear Frisée Salad with Candied Walnuts and Goat Cheese
- Chopped BLT Breakfast Salad
- Roasted Goldnen Beets and Grape Salad
- Raspberry and Feta Cheese Salad
- Roasted Butternut Squash and Kale Salad
This sweet and tangy spinach salad with poppy seed dressing is loaded with fruit and crumbly blue cheese and makes a great a starter or light meal.
- 2 Tbsp real maple syrup
- 2 Tbsp apple cider vinegar
- 2 Tbsp shallots, minced
- 2 tsp dijon mustard
- kosher salt and pepper
- 1/3 cup extra virgin olive oil
- 1 tsp poppy seeds
- 5 oz baby spinach (1 bag)
- 1 apple, cored and thinly sliced
- 1 cup red seedless grapes (sliced in half or quartered if large)
- 1/2 cup dried cranberries
- 2 scallions, sliced
- 1/3 cup crumbled blue cheese
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In a food processor or mini prep fitted with a steel blade combine the maple syrup, vinegar, shallots, mustard, salt and pepper and process until combined.*
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Add the oil and process until emulsified, then stir in the poppy seeds.
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If not using a food processor or mini prep for the dressing, whisk together the syrup, vinegar, shallots, mustard, salt and pepper and then add the oil in a steady stream while constantly whisking. Stir in the poppy seeds when the dressing is emulsified.
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Combine all the salad ingredients in a large bowl and toss with as much dressing as desired.
- A mini prep or food processor makes quick work of whipping up a salad dressing and keeping it emulsified.
- Always blend or whisk all of the ingredients first (except the oil), then add the oil.
- If whisking it by hand, add the oil in a very slow stream while continuously whisking.
- I love the flavor of maple syrup in this dressing, especially when paired with apples, but honey can be substituted in its place.
Update Notes: This post was originally published in March 2016 but was republished with tips in December 2019.
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Jennifer J says
Perfect timing! We were literally talking last night about needing to make our own salad dressings ~ so know what is going into them and onto on our plates. I have already whipped this up to use on our salads tonight! Thanks!
Cathy says
perfect! and perfect timing!
Mary Ann | The Beach House Kitchen says
Your husband sounds exactly like mine Cathy! So frustrating at times trying to please everyone! Ugh! This salad is just gorgeous and I totally agree that making extra of this dressing is a must! Thanks for sharing and enjoy your weekend!
Cathy says
Thanks Mary Ann! So true that pleasing the masses is nearly impossible. As soon as I think I’ve got them figured out, their tastes change! Luckily we’re on the same page about this dressing.
Cheyanne @ No Spoon Necessary says
Hahaha! Your house sounds a lot like mine! Not only is my hubs always saying we have “nothing to eat” despite an overloaded fridge and pantry, he insists on store bought dressing – ranch to be specific. Drives me nuts. Anyways, I LOVE anything with poppy seeds, especially a light and delicious dressing with poppy seeds! This salad looks killer, Cathy! Loving the fruit and funky blue cheese in here. I could eat this daily! Cheers, friend!
Cathy says
Oh Cheyanne, it’s an endless cycle. Open, sigh, shut, repeat. But we’re working on it. At least it’s got me eating more salads since I always have dressing on hand.
rebecca DisplacedHousewife says
I hate to generalize or perpetuate stereotypes BUT I think men tend to not like leftovers and not see all of the possibilities that a fridge holds. Or, at least that’s been my experience. 😉
I totally agree with you…I love having homemade salad dressing…so easy and healthier. This salad and the dressing are absolutely gorgeous! xo
Cathy says
Thanks Rebecca! Having extra dressing on hand definitely helps our refrigerator battles. And you’re so right, not only are homemade dressings tastier, they’re healthier. Win, win.