Recipe: Creamy Poppy Seed Winter Fruit Salad for One or Two (Vegan, Gluten Free)

 

Fruit salad doesn't really need a dressing. I love fresh fruit on its own. But sometimes I just want to level it up a little.

There are a lot of fruit salad recipes online, but most of them make a huge batch--somewhere between 8 and 20 servings--and that's not something most of us are going to want to whip up for ourselves at breakfast. So I decided to take my own path. This recipe makes enough for one hearty serving (a main dish for my breakfast, usually had with some sort of soy latte for the protein) or two sides (for when you want to have something else alongside it, like muffins, toast, waffles, etc.).

Once you have the dressing made, you can swap in any fruits you want. Just know that it's a tart-sweet dressing, so it's good to balance the flavors out with some sweeter fruits. This is probably not the dressing you'll want on grapefruit. But you do you!

Depending on what your non-dairy sour cream contains, you may be able to make this soy and/or nut free; please check the ingredients on yours to ensure it fits your needs.

Creamy Poppy Seed Winter Fruit Salad for One or Two
Serves: 1 or 2

2 tablespoons non-dairy sour cream (I used Tofutti)
The juice of half a lime
2 teaspoons brown sugar
1 teaspoon poppy seeds, plus a bit more for garnish if desired
1 clementine, peeled and segmented
1 kiwi, peeled and chopped
10 red or blue grapes, halved
1/2 sweet apple, chopped
1 banana, sliced

In a medium bowl, whisk sour cream, lime juice, and brown sugar until smooth. Add poppy seeds and mix well.

Add fruit to the dressing, reserving a small amount of each for garnish, if desired. Gently fold the fruit into the dressing.

To serve, transfer the salad to a serving dish and topped with reserved fruit and a sprinkling of extra poppy seeds.