Winter Fruit Salad with Lemon Poppy Seed Dressing

    25 min

    A delicious, colourful salad that's perfect for a winter dinner party, Sunday lunch or Christmas dinner.

    713 people made this

    Serves: 12 

    • 4 tablespoons caster sugar
    • 125ml lemon juice
    • 2 teaspoons diced onion
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt
    • 160ml olive or vegetable oil
    • 1 tablespoon poppy seeds
    • 1 romaine (cos) lettuce, torn into bite-size pieces
    • 100g grated Gruyere or Manchego cheese
    • 100g cashews
    • 30g dried cranberries
    • 1 apple - peeled, cored and diced
    • 1 pear - peeled, cored and sliced

    Prep:25min  ›  Ready in:25min 

    1. In a blender or food processor, combine sugar, 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, grated cheese, cashews, dried cranberries, apple and pear. Pour dressing over salad just before serving, and toss to coat.
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    Reviews in English (566)


    I don't give out 5 star ratings as often as I used to but we really enjoyed this salad and it is a definite keeper. I made a few small changes: chopped green leaf lettuce instead of romaine, roasted pecans instead of cashews, at least twice as much apple and pear and about 2 TBS less sugar. I wanted to have everything ready about an hour before it was time to toss everything together so I tossed the sliced apples and pears with some of the dressing. Besides staying nice and white they absorbed some of the wonderful dressing flavor. We enjoyed the Swiss cheese, but I want to try this with blue cheese next time. I think the sweetness of the dressing and the saltiness of the blue cheese would be perfect. 12/2004 Update 9/2007: I finally made this using blue cheese and I love it! My husband and I both liked it much better than the swiss cheese and this is the only way I will make it from now on.  -  31 Jan 2007  (Review from Allrecipes US | Canada)


    This was very popular at our family dinner. The combination was different and tasty, but next time I will cut down on the sugar for the dressing. It was a little too sweet. *UPDATE* I have tried this recipe with swiss, cheddar, and parmesan...and I think it is best without any cheese at all. To save time, I will often use bottled lemon poppyseed dressing and prewashed organic greens. I also use what ever nuts I have on hand but I like slivered (not sliced) almonds the best. This salad is ALWAYS eaten all up at church potlucks.  -  16 Feb 2006  (Review from Allrecipes US | Canada)


    This recipe is very yummy! I gave this a three star rating because I changed it a bit as follows: 1/4 cup sugar 1 tablespoon dijon 1/3 cup veg. oil Everything else I kept the same. I felt that there was way to much sugar, and oil. With fiddling with the amounts I found it can increase the actual taste over sweetness. Increasing the Dijon mustard, and decreasing the sugar brings out the lemon, and Dijon tangy-ness that creates a more subtle taste.  -  25 Feb 2011  (Review from Allrecipes US | Canada)

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