My Strawberry Poppyseed Salad is a Spring and Summer essential — and just look how beautiful it is!
Now is the perfect season to enjoy sweet, juicy strawberries at their peak, and this salad highlights them wonderfully.
This isn’t a bagged salad. I love store-bought mixes for convenience, but this homemade version uses fresh ingredients and a quick homemade dressing for far better flavor and texture.
Table Talk with Tawnie
This salad and my Favorite Everyday Salad are on repeat at my house in the summer. Fresh, crunchy vegetables, bright ingredients, and a homemade dressing pair perfectly with chicken, steak, or fish for a satisfying warm-weather meal. I’m excited for you to try it — let me know what you think in the comments!
This chopped salad combines crisp romaine, peppery arugula, and a generous handful of fresh basil. The greens cradle sweet strawberries that play off the sharp bite of red onion. The result is a layered mix of bright flavors and contrasting textures that makes the salad anything but ordinary.
A standout element is the fried goat cheese “croutons.” Warm, creamy centers with a light crisp exterior add a luxurious contrast to the juicy strawberries and crunchy greens.
To finish, a tangy-sweet creamy poppyseed dressing brings everything together. It’s better than store-bought, uses just seven ingredients, and takes minutes to prepare. The creamy dressing plus the warm goat cheese are what make this recipe special.
This salad works for lunch, dinner, or brunch and travels well if you pack the dressing separately. Add chicken or fish for protein to turn it into a complete meal.
Why This Recipe Works
- Bright, balanced flavors from strawberries, basil, and red onion
- Quick and easy to make
- Warm fried goat cheese creates a show-stopping texture contrast
- Add protein to make a full meal
- Colorful and attractive on the table
- A dependable go-to salad you’ll find yourself making often
Ingredient Notes
See the recipe card below for exact measurements and the full ingredient list.
- Romaine: Crisp and refreshing. Wash thoroughly — romaine can trap dirt between leaves.
- Arugula: Peppery and slightly spicy — a great counterpoint to sweet strawberries. Swap for spinach if preferred.
- Basil: Use fresh basil for its sweet, aromatic touch.
- Red onion: Dice small enough to get a crunch without overpowering each bite.
- Strawberries: Use fresh, ripe berries. Hull and dice before adding.
- Sunflower seeds: Provide a mild crunch; toasted nuts or seeds are fine alternatives.
- Fried goat cheese: Warm and creamy inside with a crisp exterior — the contrast elevates the salad.
- Poppyseed dressing: Made with mayonnaise, half and half, sour cream, apple cider vinegar, sugar, and poppy seeds.
Step-by-Step Directions
Whip up the dressing
Only seven ingredients are needed. Whisk in a bowl or shake in a jar until smooth and refrigerate until ready to use.
Fried goat cheese
Lightly bread and pan-fry goat cheese medallions until golden. They take an extra step but are worth it for the creamy, crispy texture.
Assemble the salad
Combine the romaine, arugula, basil, red onion, strawberries, and sunflower seeds in a large bowl. Drizzle dressing and toss gently.
Serve and enjoy
Top the salad with warm goat cheese medallions, serve extra dressing on the side, and enjoy immediately.
Expert Tips and Variations
Salads are flexible; feel free to adapt this recipe to your pantry and preferences.
- Make it a full meal by adding cooked chicken, shrimp, or salmon. Rotisserie chicken is a quick shortcut.
- Swap greens as you like: spinach, kale, spring mix, or butter lettuce all work well.
- Use a salad spinner to dry leaves thoroughly. If you don’t have one, pat leaves dry on towels laid flat.
- To coat the greens evenly, add dressing in small amounts, tossing between additions. Reserve some dressing for serving.
- Serve goat cheese warm for the best texture. If you prefer, crumble goat cheese over the salad instead of frying.
- Other cheeses that work: feta, mini mozzarella balls, or gorgonzola.
- Swap sunflower seeds for walnuts, pine nuts, almonds, or toasted pecans for a different crunch.
FAQ
What fruit can I substitute for strawberries?
Strawberries are ideal here, but blueberries, raspberries, peaches, dried cranberries, kiwi, mandarin oranges, or avocado can also pair nicely.
Can I make this salad ahead?
Yes. Keep the dressing separate until serving. Store the dressing in a jar in the refrigerator. For the goat cheese, keep the log chilled until ready to bread and fry.
How long does poppy seed dressing last?
Stored in a jar in the refrigerator, the dressing will keep for up to five days. Shake well before using.
Before You Begin! If you make this recipe, please leave a review and rating so others know how it turned out.
Strawberry Poppyseed Salad with Goat Cheese Croutons
Ingredients
For the salad
- 6–8 cups romaine, washed and chopped
- 2 cups arugula, washed and chopped
- 1 large bunch fresh basil, roughly chopped or torn
- 1 small red onion, diced
- 16 oz fresh strawberries, diced
- 1/2 cup sunflower seeds
- Fried goat cheese medallions (see instructions)
For the dressing
- 1/4 cup mayonnaise
- 3 Tbsp half and half
- 2 Tbsp granulated sugar
- 1 Tbsp sour cream
- 1 Tbsp poppy seeds
- 1 tsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Make the dressing: In a small bowl or jar, combine mayonnaise, half and half, sugar, sour cream, poppy seeds, apple cider vinegar, salt, and pepper. Whisk or shake until smooth. Chill until ready to use.
- Prepare the goat cheese: Slice a goat cheese log into rounds, dredge in breadcrumbs (or a light coating of flour and egg), and pan-fry in oil until golden on both sides. Drain briefly on paper towels and keep warm.
- Assemble the salad: In a large bowl, combine romaine, arugula, basil, red onion, strawberries, and sunflower seeds. Drizzle with some dressing and toss gently.
- Top with goat cheese: Arrange warm fried goat cheese medallions on top of the salad.
- Serve: Offer additional dressing on the side and serve immediately.
Notes
- Keep the dressing separate if not serving right away to prevent soggy greens.
- Refrigerate leftover dressing for up to 5 days; shake before using.
- Use a neutral oil with a high smoke point for frying goat cheese, such as avocado, canola, or vegetable oil.
- Freeze the goat cheese log briefly before slicing if you want cleaner rounds and easier dredging.
Nutritional information is an estimate and should be used as a guideline only.
📸 Photos by Megan McKeehan of The Broke Girl Table
This recipe was originally published in April 2023 and updated in June 2025 with new photos.