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Strawberry Poppy Seed Salad with Asparagus and Rhubarb

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Strawberry Poppy Seed Salad with Asparagus, Rhubarb, Blue Cheese, Olives and Almonds is incredibly delicious and takes no more than 30 minutes to make!

Strawberry Poppy Seed Salad with Asparagus and Rhubarb with Fresh Asparagus Next to the Plate on the Table

This strawberry poppy seed salad with asparagus, rhubarb, blue cheese, almonds, olives and balsamic cream is the ultimate late spring salad for me. Nice takeaway lunch? Yes. Date night in starter? Yes. Family occasion dinner tarter? Yes. It’s so decadent and yet so easy to make. Garnish it with edible flowers for an extra impressive look!

Strawberry Poppy Seed Salad with Asparagus and Rhubarb - Another Shot of Cut Asparagus
I started making savory salads incorporating fruits and berries last year and I must tell you it’s one of my favorite ways to make salads since then. My husband told me that he wouldn’t even think about trying something like this before. But once he did, he loved the combination of sweet fruits and berries and savory dressings and veggies. If you are in doubts whether you would like it or not, just make it once and decide for yourself. It’s a whole new field to experiment with. Be inspired by the other salads I’ve made that incorporate sweet and savory flavors, such as Mozzarella Melon Salad with Raspberries, Thai Watermelon Radish Salad with Blueberries and Sauerkraut Salad with Mango and Almonds.

Strawberry Poppy Seed Salad with Asparagus and Rhubarb - Focus on the Serving with Another One Blurred in the Background

In autumn I like adding roasted pumpkin and sweet potatoes to my salads that work instead of fruits as a sweet agent. Some of the examples would be: Warm Winter Salad with Pumpkin, Goat Cheese, Cranberries and Avocado Dressing; Beetroot Salad with Persimmon, Kale and Goat Cheese; Kale Salad with Caramelized Grapefruit; Avocado, Feta and Pesto Dressing and Kale Pumpkin Salad with Feta and Pesto Dressing. Now when I’m writing it, I’m looking forward to remake all of these salads in autumn!

Strawberry Poppy Seed Salad with Asparagus and Rhubarb Overhead on Two White Plates with Salad

But for now,  I’m also excited about spring flavors: strawberries, rhubarb, asparagus and wild garlic. I’ve made a very successful attempt to combine strawberries with rhubarb in a savory dish, and it was rhubarb chutney with strawberries and ginger and goat cheese crostini with this chutney. In this strawberry poppy seed salad I also include rhubarb, because these two spring fruits work so well together!

Strawberry Poppy Seed Salad with Asparagus and Rhubarb - Served in Two White Plates

How to Make Strawberry Poppy Seed Salad with Asparagus and Rhubarb

As I said, this salad is very easy and it won’t take you longer than 30 minutes all together. Start with roasting asparagus and rhubarb with a bit of olive oil and rosemary stalks. If you like it soft, the roasting time will be 15 minutes, but if you like them a little crunchy, 10-12 minutes will be enough. Meanwhile, make the dressing: combine poppy seeds, Greek yoghurt, honey, olive oil and apple cider vinegar. Now you only need to assemble the salad: transfer salad greens to two bowls, arrange roasted rhubarb and asparagus on top, top with quartered strawberries, dried olives, diced gorgonzola or any other blue cheese, sprinkle with sliced almonds and pour the dressing and a bit of balsamic cream. Garnish with edible flowers (I’ve chosen wild garlic for its honey garlic touch and pansies to add some color).

Strawberry Poppy Seed Salad with Asparagus and Rhubarb - Overhead on the Dish Served on the White Table

Strawberry Poppy Seed Salad with Asparagus and Rhubarb - Cut Asparagus CloseupI found that most salads look better when you arrange them on plates rather than mix everything in one bowl and then distribute the salad to plates. So, here is the full recipe for my strawberry poppy seed salad. Hope you enjoy it this season!

Strawberry Poppy Seed Salad with Asparagus and Rhubarb Pouring Dressing on Top of the Salad

Strawberry Poppy Seed Salad with Asparagus and Rhubarb - Overhead on the Dish Served on the White Table
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5 from 2 votes

Strawberry Poppy Seed Salad with Asparagus and Rhubarb

Strawberry Poppy Seed Salad with Asparagus, Rhubarb, Blue Cheese, Olives and Almonds is incredibly delicious and takes no more than 30 minutes to make!
Course Salad
Cuisine European
Keyword strawberry asparagus salad, strawberry poppy seed salad, strawberry salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 239kcal
Author Elena Szeliga

Ingredients

For the salad:

  • 6 spears asparagus ends trimmed
  • 1 medium-sized stalk rhubarb
  • 1 tablespoon olive oil
  • 1 sprig rosemary
  • salt
  • freshly ground black pepper
  • a handful salad greens I used a mix
  • 12 medium-sized strawberries quartered
  • 8 dried black olives pitted
  • 80 grams or 2.8 oz gorgonzola cheese diced, or any other blue cheese
  • 4 tablespoons sliced almonds toasted
  • 4-6 edible flowers wild garlic and/or pansies

For the dressing:

  • 3 tablespoons Greek yoghurt
  • 1/2 teaspoon poppy seeds
  • 2 teaspoons honey
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper to taste
  • a drizzle of balsamic cream reduction

Instructions

  • ROAST ASPARAGUS AND RHUBARB: Preheat the oven to 190° C or 370 °F. Line a roasting pan with parchment paper. Slice asparagus and rhubarb into 2.5 cm (1-inch) pieces. Transfer to the roasting pan together with rosemary and sprinkle with olive oil, salt and pepper. Roast for 10-12 minutes if you like them crunchy or for 15 minutes if you like them softer.
  • MAKE THE DRESSING: Meanwhile, prepare the dressing: combine Greek yoghurt, poppy seeds, honey, apple cider vinegar, olive oil and whisk until smooth. Add salt and freshly ground black pepper to taste.
  • ASSEMBLE: Divide salad greens between two plates. Add roasted asparagus and rhubarb, quartered strawberries, black olives and gorgonzola cheese. Sprinkle with toasted almond slices. Garnish with edible flowers. Drizzle the dressing over the top of the salad followed by balsamic cream reduction. Enjoy!

Notes

Store leftovers in the fridge for up to 2 days. Keep the dressing in a separate airtight container or jar.

Nutrition

Calories: 239kcal | Carbohydrates: 9g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 410mg | Potassium: 261mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8.4% | Vitamin C: 29.2% | Calcium: 17.7% | Iron: 6.1%
Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

Strawberry Poppy Seed Salad with Asparagus and Rhubarb Closeup on the Plate Full of the Dish with a Fork Inside the Plate

Other Spring Recipes You’ll Love:

Spring Strawberry Poppy Seed Salad with roasted asparagus, rhubarb, gorgonzola cheese, olives and almonds is incredibly delicious, healthy and takes no more than 30 minutes to make! Perfect for light lunch! Low carb and vegetarian.

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Strawberry Poppy Seed Salad with Asparagus and Rhubarb Collage with Text Overlay
Strawberry Poppy Seed Salad with Asparagus and Rhubarb Closeup Collage with Text Overlay

About Elena Szeliga

Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.

Reader Interactions

Comments

  4. Leslie says

    February 25, 2018 at 11:53 pm

    I’ve never thought to add rhubarb to a salad – I’m going to have to try that ASAP! And man, these pictures are making me long for summer like nobody’s business!

    Reply

  7. Elaine @ Dishes Delish says

    February 22, 2018 at 8:13 pm

    You are right! This strawberry salad looks like the perfect starter! I love salads and am always looking for different and easy ways to eat them. This is perfect with the strawberries and rhubarb and holy moly – asparagus!! I can’t wait to try your lovely salad!

    Reply

  8. Patti@Patty Cake's Pantry says

    February 21, 2018 at 5:31 pm

    The first time I tried to get my husband to eat a salad containing fruit, he was like your husband. He didn’t want to try it. In my case it was spring greens with strawberries and a few other things tossed with a strawberry balsamic vinaigrette. Once he tasted it, he devoured his entire portion and had seconds. This salad looks delicious. I’ve never tried roasted rhubarb, but I imagine that the tartness is a good contrast to the sweetness of the berries. I’m going to have to try this one.

    Reply

  9. Ashima says

    February 20, 2018 at 6:22 pm

    What a beautiful plate! 🙂 Love the flowers and the colourful mix. I have to say, I haven’t seen rhubarb here but I am definitely trying this one as soon as spring arrives and we have fresh strawberries.

    Thanks for sharing!

    Reply

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