Fresh and summery, this Berry Poppy Seed Vinaigrette is packed full of ripe berries and sweet honey. It’s tangy and sweet, perfect for pairing with this Grilled Chicken & Berry Salad or a simple spinach strawberry salad.
Ingredient Notes
- Fresh Berries – You can use strawberries, blackberries, raspberries and even blueberries. If combining a mixture of berries, I suggest making a good amount of them strawberries or raspberries. I often throw in a few blueberries, but I’ve never tried it with all blueberries. If you’re making this off season, I’m sure you could use frozen berries- I’d thaw them first!
- Vinegar and other seasonings- You’ll also need white wine vinegar, garlic, some onion, salt, pepper, canola oil, and poppy seeds.
- Honey – There’s something amazing about honey and fresh berries together, but you can also just use sugar. If you like things less sweet, you can start with 1/3 cup honey instead of the suggested 1/2 cup and add more to taste.
How To Make Berry Poppy Seed Vinaigrette
- In a the jar of your blender combine all the ingredients except the oil and the poppy seeds. Blend until combined and then, with the blender running, add the oil in a steady stream.
- Then add the poppy seeds and whisk them into the dressing until combined. If you can, refrigerate this dressing for at least an hour before serving.
Frequently Asked Questions
How long does this dressing last in the fridge? This dressing is best used in the first few days. You can keep using it as long as it tastes good! I have never saved it past about 1 week.
Serving Suggestions
This dressing was developed for this Grilled Chicken & Berry Salad but you could certainly build your own. Sweet, tangy dressings like this are especially delicious with spring greens, onions, fruit, bacon, and grilled meats in salads. Consider adding some Quick Candied Nuts. It would be delicious on this Autumn Harvest Salad or Blackberry & Pear Salad as well!
Did You Make This?
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Berry Poppy Seed Vinaigrette
Equipment
- 1 Blender
Ingredients
- ½ cup white wine vinegar
- 1 – 2 cloves garlic finely minced
- 1 tablespoon grated (or finely minced) onion
- 1 teaspoon kosher or other coarse salt
- 10 cracks finely ground pepper
- 1 cup raspberries, blackberries, or sliced strawberries or any combo of all of those
- ½ cup honey or substitute sugar
- ⅔ cup canola oil
- ½ teaspoon poppy seeds
Instructions
- Combine the vinegar, garlic, onion, salt, pepper, berries and honey (in any order but add the honey last) in the jar of a blender.
- Blend until smooth.
- With the blender running on low speed, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds, or pour dressing into a mason jar, add poppyseeds, cover and shake.
- If possible, refrigerate for at least an hour before serving.
Questions & Reviews
I love your website the MOST!
just made this and the entire family LOVED it! Thanks!
Ok – I had this at Bunco and it was delicious. I came home and made it and not so. It was still good – but it tasted like pure honey. (AND – I only used 1/4c. honey and then 1/4c. sugar.) So, my questions is – is it really 1/2 cup honey? Also, it was really thick – would I add a little more oil to make it more runny?
We made this with the salad and thought both were fabulous! Thanks.
I have been looking at your blog since a friend directed me here for Halloween party ideas last year. I have made lots of different recipes and only one has not turned out (surely my fault). I love your stuff! I recommend your site all the time. Thank you for taking the time out of your precious schedules to put a little sparkle in my day. 🙂 I LOVED this dressing. I only had balsamic so I used that, but it turned out great. I think I will be making it again and again! I see lots of yummy summer salads in my future!
Ummm… WOW! This recipe is so delish! Just made it and will never go back to my previous favorite store-bought strawberry vinaigrette. It keeps calling to me from the fridge and it’s taking a lot of self-control for me to save it for dinner and refrain from eating it by the spoonful. Thanks for the recipe!
Just thought I would report back that I used half blueberries/ half strawberries in the dressing and substituted *gasp* normal vinegar for the white wine vinegar and I thought the dressing was excellent. I have never had Wendy’s salad so I have nothing to compare it to but it was good with normal white vinegar. Probably different than intended but good. Also, I didn’t grate my onion or mince my garlic I rough chopped them and threw them in the blender because I am lazy and I don’t think it caused any trouble. On the subject of white wine vinegar I could not find it at my grocery store. I saw red wine vinegar, malt vinegar, balsamic but not white wine. Does it go by any other name?
Just made a batch for dinner tonight. If it weren’t for the kick of the vinegar, I’d be tempted to drink it!
Seriously so DELISH! I just had mine with raspberries and had to restrain myself from drinking the dressing.
I took a salad to our 4th of July celebration…spinach and greens w/ strawberries, blueberries and raspberries, then roasted pepitas (pumpkin seeds) and romano cheese. Topped it with this wonderful dressing. Everyone loved it! It was so fresh and pretty! I used half strawberries and half raspberries in the dressing. Mmmmm. I’m just excited to have leftover dressing to use for lunch or dinner tomorrow! Thanks for another great recipe!