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Summer Salad with Roasted Strawberry Poppyseed Vinaigrette

This Summer Salad with Roasted Strawberry Poppyseed Vinaigrette is a light and fresh salad for warmer days! It's filled with fresh strawberries, toasted almonds, feta, red onion, avocado, basil, and to top it all off, a roasted strawberry vinaigrette! The roasted strawberries get super sweet and delicious, and they give a wonderful depth to the vinaigrette!

Course Dinner, Lunch, Main, Main Course, Salad
Cuisine American
Keyword easy poppyseed dressing, easy summer salad, healthy poppyseed vinaigrette, healthy strawberry salad, healthy summer salad, roasted strawberries, summer salad recipe, summer strawberry salad
Prep Time 25 minutes
Cook Time 10 minutes
Servings 2 -4
Author Molly | Spices in My DNA


For the roasted strawberries

  • 1 cup quartered strawberries (about 7 medium strawberries)
  • 2 teaspoons olive oil
  • 1 teaspoon honey
  • pinch of salt and pepper

For the roasted strawberry poppyseed vinaigrette

  • the roasted strawberries
  • 1/3 cup white wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons finely diced shallot
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • 1 tablespoon poppyseeds

For the salad

  • 5-6 cups spring mix or greens of your choice
  • 1 cup sliced strawberries
  • 1/3 cup toasted almonds
  • 1/3 cup crumbled feta
  • 1/4 of a red onion, very thinly sliced
  • 1 avocado, sliced
  • diced roasted sweet potato (optional)
  • a handful of fresh basil leaves, torn, plus extra for serving


  1. Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper. Place strawberries on the sheet and toss with olive oil, honey, salt, and pepper. Roast for 10-12 minutes, or until strawberries are soft and juicy. Let cool.

  2. Once strawberries have cooled, make the vinaigrette. Add cooled roasted strawberries to a food processor or blender along with the white wine vinegar, honey, shallot, salt, and olive oil. Blend until smooth and creamy. Add the poppyseeds and pulse until combined. Season to taste with additional salt if needed. Set aside.

  3. To assemble the salad, place greens in a large bowl. Add the strawberries, toasted almonds, crumbled feta, red onion, avocado, torn basil, and sweet potato if using. Season with a few pinches of salt and a generous amount of freshly cracked black pepper. Add desired amount of vinaigrette and toss. Garnish with extra basil leaves and serve with extra dressing.

Recipe Notes

*Vinaigrette keeps well in the fridge for up to 5 days.