Go Back
–+ servings
Print

Strawberry Poppyseed Salad with Goat Cheese Croutons

This chopped Strawberry Poppyseed Salad is loaded with fresh, juicy strawberries, red onion, sunflower seeds, lots of romaine lettuce and peppery arugula. What makes it special is the lightly breaded, warm goat cheese croutons on top! Everything gets coated in a tangy-sweet, creamy poppyseed dressing.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Author Tawnie Graham of Kroll's Korner

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

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
US Customary - Metric

Instructions

  • Make the dressing: In a small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—mayo, half and half, sugar, sour cream, poppy seeds, apple cider vinegar, salt, and pepper—until well combined. (Or, you can shake the ingredients together in a mason jar with a tight-fitting lid). Set in the fridge.
    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
    Side-by-side image showing the process of making creamy poppyseed dressing: the left side displays a bowl with poppy seeds, mayonnaise, milk, and vinegar before mixing; the right side shows the same ingredients fully whisked into a smooth, speckled dressing.
  • Prepare the goat cheese: Use this blog post for guidance.
    fried goat cheese
    Two images: the left side shows sliced goat cheese medallions on a mint green cutting board next to a paring knife; the right side shows the medallions pan-frying to golden brown in a cast iron skillet.
  • Assemble the salad: Add the romaine lettuce, arugula, basil, onion, strawberries, and sunflower seeds in a large salad bowl. Add a drizzle of the dressing and toss.
    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
    Overhead view of a large salad bowl filled with fresh chopped strawberries, diced red onion, sunflower seeds, chopped kale, romaine lettuce, and arugula, before tossing or dressing. The same salad bowl now partially dressed with creamy poppyseed dressing drizzled over the strawberries, red onion, sunflower seeds, and leafy greens, before mixing.
  • Top with the goat cheese: Then add the warm fried goat cheese "croutons" on top.
    Overhead view of a large salad bowl filled with fresh chopped strawberries, diced red onion, sunflower seeds, chopped kale, romaine lettuce, and arugula, before tossing or dressing.
  • Serve: Serve with more poppy seed dressing and enjoy!

Video

Notes

  • If you don't plan to enjoy the salad right away, keep the dressing on the salad. Only dress the salad right before serving to prevent it from becoming soggy.
  • Refrigerate any leftover salad dressing in a jar for up to 5 days. Give it a good shake again prior to using. 
  • I like using avocado oil for frying the goat cheese thanks to the high smoke point but vegetable or canola oil works well, too.
  • Prep the goat cheese log in advance! Freeze the goat cheese log the day before and then place in the fridge the next day so it's not rock solid. When you're ready to make the salad, you'll just now have to dredge and fry the medallions without waiting for the goat cheese to harden!