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!
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
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.
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.