A simple vinaigrette recipe that is free from sugar, gluten, nuts, and dairy. Our easy to make sugar-free poppy seed dressing is big on taste and sure to be a crowd pleaser. Give it a try on your favorite salad.
We originally created this delightful recipe for our pomegranate and poppy seed shaved brussels sprout salad. It was the perfect dressing because it was big on taste but easy to make and allergy friendly. We used honey (and not much of it!) to make the poppy seed dressing naturally sweet and refined sugar-free.
If you are looking for a vegan version consider using coconut sugar or agave. They both have a lower glycemic index than refined sugar, by about half.
And while we love maple syrup it is much higher on the glycemic index. Plus we appreciate maple taste but it doesn’t go with everything. Think maple on your strawberry and spinach salad. No thank you.
In addition to using the poppy seed dressing on our brussels sprout salad, we have used it on a spinach salad, in place of mayo for a chicken salad (with loads of celery and herbs) and I even drizzled the last remaining bit on roasted asparagus.
Poppy Seed Dressing (Sugar Free)
- 1/2 cup extra-virgin olive oil
- 1/2 cup apple cider vinegar
- 1/8 cup raw honey sub coconut sugar or maple syrup for vegan
- 2 Tbsp shallot, finely chopped
- 1 Tbsp dijon mustard
- 1 Tbsp poppy seeds
- kosher salt and black pepper
- Combine all ingredients in a mason jar shake until well combined. Alternatively, place all ingredients in a blender (except poppy seeds) and blend until combined. Add poppy seeds and pulse a couple times.
- Salt and pepper to taste.
- The dressing will keep in the fridge for up to a week.