Fresh Strawberry Broccoli Salad Recipe with Poppy Seed Dressing

This strawberry broccoli salad is tossed in a light homemade poppy seed dressing for a bright, summery side or an easy main. Crisp broccoli, sweet strawberries, fresh mint and toasted almonds combine with tangy cheese and raisins for a salad that’s colorful, flavorful, and simple to prepare.

Super Fresh Strawberry Broccoli Salad

This strawberry broccoli salad tastes incredibly fresh. The mix of crunchy vegetables, juicy berries, aromatic mint and a lemony poppy seed dressing makes it an ideal summer dish. Serve it alongside grilled meats, bring it to a potluck, or enjoy it as a light main course.

Featured Ingredients

The recipe has two main components: the broccoli salad and the poppy seed dressing. Use the freshest produce you can find for the best flavor.

Broccoli Salad

• Broccoli: fresh florets chopped into bite-sized pieces (4 cups).
• Red onion: thinly sliced for a mild, sharp contrast.
• Strawberries: thinly sliced so each forkful has a sweet burst (2 cups).
• Raisins: add sweet chewiness; craisins or dried cherries can be used instead (1/3 cup).
• Fresh mint leaves: roughly chopped to add bright, herbal notes (3/4 cup).
• Pecorino Romano or white cheddar: cubed small for salty, creamy bites (about 4 oz., ~1/2 cup).
• Slivered almonds: toasted for crunch (1/3 cup).
• Salt: to finish (1/2 teaspoon).

Homemade Poppy Seed Dressing

This dressing is creamy, lightly tangy and perfectly balanced for the salad. Make it in a jar and shake to combine, or whisk in a bowl.

• 1/3 cup olive oil
• 3 tablespoons plain, nonfat Greek yogurt
• 1/2 tablespoon lemon juice
• 1/2 tablespoon apple cider vinegar
• 2.5 teaspoons honey
• 2 teaspoons poppy seeds
• 1/8 teaspoon salt

Tip: If you prefer not to make the dressing, any lemon poppy seed dressing from the store will work well here.

How to Make Strawberry Broccoli Salad

Prepare veggies & fruit

Slice broccoli into bite-sized pieces and add to a large salad bowl. Thinly slice the red onion and strawberries, then add them to the bowl along with raisins, roughly chopped mint and cubed cheese.

Make the poppy seed dressing

Whisk together olive oil, Greek yogurt, lemon juice, apple cider vinegar, honey, poppy seeds and a pinch of salt until smooth. Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.

Toast the almonds

Heat a small skillet over medium and toast the slivered almonds, stirring frequently, until golden and fragrant, about 3–5 minutes. Remove from heat and let cool slightly.

Finish and chill

Sprinkle the toasted almonds and salt over the dressed salad, toss once more, then cover and refrigerate for at least 1 hour. Chilling helps tenderize the broccoli and allows the flavors to meld—this salad often tastes even better the next day.

Top Tips for Strawberry Broccoli Salad

• Make ahead: The salad improves after a few hours in the fridge. Make it the day before entertaining for best flavor.
• Tenderize the broccoli: Cutting florets into small pieces and letting them sit in dressing softens their texture, making them easier to eat while still retaining crunch.
• Dressing options: Use 1/3 to 1/2 cup of dressing depending on how saucy you like the salad.
• Cheese swap: Pecorino Romano adds a tangy, salty bite; cheddar is a milder, creamier alternative.
• Fruit variations: If strawberries aren’t in season, sliced peaches or apples can be delicious swaps, but keep the balance between sweet and savory.

Storage

Store leftovers in an airtight container in the refrigerator for 3–5 days. If the salad has absorbed too much dressing and seems dry after sitting, toss it with a little extra poppy seed dressing before serving.

Meal prep: This salad is ideal for meal prep—make a double batch to enjoy throughout the week or prepare it the night before for a gathering.

Recipe Details

Prep time: 1 hr 20 mins (includes chilling)
Total time: 1 hr 20 mins
Servings: 6

Ingredients (summary)

Broccoli Salad: 4 cups raw broccoli (bite-size), 1/4 large red onion (thinly sliced), 2 cups strawberries (thinly sliced), 1/3 cup raisins, 3/4 cup fresh mint (roughly chopped), 4 oz. pecorino romano or white cheddar (about 1/2 cup cubed), 1/3 cup slivered almonds (toasted), 1/2 tsp salt.

Homemade poppy seed dressing: 1/3 cup olive oil, 3 tbsp plain nonfat Greek yogurt, 1/2 tbsp lemon juice, 1/2 tbsp apple cider vinegar, 2.5 tsp honey, 2 tsp poppy seeds, 1/8 tsp salt.

Instructions (summary)

1. Chop broccoli into bite-sized pieces and add to a large bowl with sliced red onion, strawberries, raisins, mint and cubed cheese.
2. Whisk dressing ingredients together, pour over the salad, and toss to coat.
3. Toast slivered almonds in a skillet until golden, then sprinkle over the salad with salt and toss again.
4. Cover and chill at least 1 hour. Toss before serving.

Nutrition

Per serving (approx): Calories 308 kcal; Carbohydrates 23 g; Protein 10 g; Fat 21 g; Fiber 5 g; Sugar 6 g. Nutrition information is an approximation.