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  • Writer's pictureMelisha Meredith

Winter Fruit Salad with Lemon Poppyseed Dressing

Updated: Oct 19


It’s beautiful, easy, healthy and festive! A friend shared this recipe with me years ago and I fell in love. I’ve adapted it a bit over the years to make it even more nutritious. It’s a perfect side dish to bring to a holiday party. And it’s easy enough to serve on a weeknight with dinner.


One change I have made is swapping out for a healthy oil. I don’t recommend using an inflammatory seed oil. Use a good quality extra virgin olive oil and you’ll be getting a healthy dose of fat and lots of yummy flavor!


Recipe

Ingredients:

  • ¼ cup honey

  • ½ cup lemon juice

  • 2 teaspoons diced onion

  • 1 teaspoon Dijon-style prepared mustard

  • ½ teaspoon salt

  • ⅔ cup extra virgin olive oil

  • 1 tablespoon poppy seeds

  • 1 head romaine lettuce, torn into bite-size pieces

  • 4 ounces shredded Swiss cheese (omit for dairy free)

  • 1 cup cashews

  • ¼ cup dried cranberries (I recommend the juice sweetened cranberries)

  • 1 apple - peeled, cored and diced

  • 1 pear - peeled, cored and sliced

Directions:

  1. In a blender or food processor, combine honey, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.

  2. In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

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