Citrus Poppy Seed Dressing

I never understood the poppyseed dressing thing until a salad I ate at 20 years old. Prior to that, it just seemed weird to put tiny seeds that have a penchant for getting stuck in your teeth in dressing where they don’t even add much (if any) taste. But that strawberry poppyseed dressing and strawberry spinach salad at a friend’s boyfriend’s house changed my perspective.

While most poppyseed dressings feel heavy and overly sweetened, this citrus version takes a lighter approach. I much prefer it to the gloopy stuff you’d be served in a restaurant and it’s perfect for the winter season when citrus is in season and you want something homemade. 

The Versatility of Citrus Poppy Seed Dressing

One thing I love about this dressing is how flexible it is in its uses. Whether you’re using it on kale greens in this winter chopped kale salad, a watercress salad with steak or just some simple baby arugula greens, the bright citrusy flavor anchored with honey and Dijon mustard works wonderfully.

Our homemade salad dressing guide has simple tips on how to whip up a dressing for any recipe and more specifically, ideas on how you can make small tweaks to this one for different uses.

Why You’ll Love This Dressing

Beyond its versatility, there are plentiful reasons to make this your go-to seasonal dressing.

• Quick & Easy: The dressing comes together in under 5 minutes with just a whisk and a bowl. You can also use a mason jar with a lid and just shake vigorously to avoid extra clean up.
• Dairy-Free & Gluten-Free: Made with just a touch of almond milk instead of dairy, you get a slightly creamy effect that works for anyone with dietary restrictions.
• Bright Citrus Flavor: I like to use grapefruit juice as my first choice, but any winter citrus (or a combination of different citrus) will give the dressing the tangy, slightly sweet kick that makes it stand out.
• Vegan-Adaptable: Swap honey with maple syrup to make this recipe fully plant-based.

Grapefruit Poppy Seed Dressing Ingredients

• Citrus juice: This is the backbone of the dressing. No matter which citrus fruit you choose, freshly squeezed is best. Bottled versions can taste flat or overly bitter. The one recommendation I have is if you’re choosing lemon, I would also pair it with another sweeter citrus like orange (orange juice will work in a pinch). Lemon or lime alone can be quite puckering. If that’s all you have, just add a touch more honey to balance it out.
• Almond milk (unsweetened): A splash of almond milk gives the dressing a lighter, creamier texture without using any dairy. Make sure you use the unsweetened version.
• Honey: Just a touch helps mellow the tartness of the citrus juice and round out the flavor. If you’re keeping it vegan, maple syrup or agave nectar work well as a swap.
• Dijon mustard: Despite the small quantity, this is actually a big player in bringing the dressing together. It helps emulsify everything and adds a bit of depth.
• Olive oil: The oil gives the dressing body and richness. Choose a good-quality extra virgin olive oil for the best flavor. It really makes a difference in a recipe this simple.
• Poppy seeds: Tiny but mighty, poppy seeds add subtle crunch and visual interest. They also give the dressing a classic finish.
• Salt and pepper: Don’t skip these because a pinch of both helps brighten all the other flavors and keep the dressing from falling flat.

How to Make It

Start by whisking the citrus juice, almond milk, honey, Dijon mustard, salt, and pepper together in a small bowl until everything is well combined. While whisking, slowly drizzle in the olive oil to help the dressing emulsify and thicken slightly. Once the mixture is smooth and glossy, toss in the poppy seeds. That’s it! Your dressing is ready to use.

Recipe Tips

• Whisk while pouring: To keep the dressing from separating, pour the olive oil in slowly while whisking constantly. This helps emulsify the mixture and gives it a smoother texture.
• Strain the juice: Use a fine mesh strainer when squeezing your citrus to keep out seeds and extra pulp. The result is a cleaner, silkier dressing. Unless you love pulp. I know there are some pulp die hards out there.
• Use Zest: For a bigger citrus punch, grate a bit of citrus zest into the mix. Just a small amount goes a long way in highlighting the fresh flavor.

Troubleshooting

• The dressing keeps separating: This usually means the oil wasn’t whisked in gradually enough. Make sure to drizzle it in slowly while whisking vigorously (put some elbow grease into it!) to help everything emulsify properly. When oil is properly emulsified, the dressing should look completely uniform and opaque, not streaky or with visible droplets of oil floating on top. A good emulsification looks smooth and consistent in color.
• It tastes too tart: Citrus can vary in sweetness, especially grapefruits. If your dressing feels too sharp, try adding a bit more honey (or maple syrup) to balance it out. This is another reason why I like to use a combination of different citrus to make the dressing. It helps even out the flavor.

Storage & Making Ahead

Store the dressing in an airtight sealed jar or container in the refrigerator for up to 5 to 7 days. Natural separation will happen. Just give it a good shake (this is why I like keeping oil based dressings in a mason jar) or whisk before each use to bring it back together.

More Dressings and Salads to Try

Try my Creamy 3-herb dressing, Tuna Sushi Bowl with Avocado Wasabi Dressing, and Radicchio Endive Fennel Salad with Tangy Dijon Herb Dressing.

And if you’re feeling boozy, this grapefruit martini is always another great way to use winter citrus.