Dinner

Colorful Mediterranean Romaine Salad with Poppyseed and Balsamic Dressings Recipe

BySana Jeannette February 1, 2026February 1, 2026

Introduction

This vibrant salad combines crisp romaine lettuce with colorful peppers, tangy feta, and crunchy pecans for a delightful mix of textures and flavors. Paired with a unique blend of balsamic and poppyseed dressings, it’s a fresh and satisfying dish perfect for any meal.

A fresh salad is shown on a white plate sitting on a white marbled surface. The base layer is bright green leafy lettuce with visible veins and a slightly crisp texture. Scattered on top are thinly sliced red onions, dark red dried cranberries, and small beige pieces of crumbled cheese. There are also small, rough textured brown nuts sprinkled around, adding depth and crunch. The colors contrast well, with the green leaves, purple onions, red cranberries, white cheese, and brown nuts making the salad look vibrant and fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups romaine lettuce, torn or chopped
1 yellow pepper, chopped into 1/4″ pieces

1/2 orange pepper, chopped into 1/4″ pieces
1/2 red onion, sliced

1 cup feta cheese, crumbled
1 cup chopped toasted pecans

1/2 cup craisins
1/4 cup pepitas (pumpkin seeds)
1/4 cup balsamic vinegar

1/2 cup olive oil
2 tbsp. maple syrup
1 tsp. honey dijon mustard (or regular dijon mustard)

Pinch of salt and pepper
1/4 cup white wine vinegar
3 tbsp. honey

1 tbsp. plus 1 tsp. poppyseeds
1/2 tsp. salt
1/2 tsp. dry mustard

1/3 cup mayonnaise
1/2 tsp. lemon zest
1 tbsp. finely grated sweet onion

1 tsp. dijon mustard
1 tbsp. lemon juice
1/2 cup olive oil

Instructions

Step 1: Place the romaine lettuce, yellow pepper, orange pepper, red onion, feta cheese, toasted pecans, craisins, and pepitas into a large bowl and toss well to combine.
Step 2: Prepare the balsamic dressing by combining balsamic vinegar, olive oil, maple syrup, honey dijon mustard, and a pinch of salt and pepper in a glass jar. Shake well to mix.
Step 3: Prepare the poppyseed dressing by whisking together white wine vinegar, honey, poppyseeds, salt, dry mustard, mayonnaise, lemon zest, grated sweet onion, dijon mustard, lemon juice, and olive oil in a medium bowl. Transfer to a glass jar and refrigerate.

Step 4: Combine equal parts (1:1 ratio) of balsamic and poppyseed dressings by whisking one cup of each together until evenly blended.
Step 5: Drizzle the combined dressing over the salad and toss gently to coat. Serve immediately with extra dressing on the side to add more as desired.

Tips & Variations

Toast the pecans before adding them to the salad to enhance their flavor and crunch.

Swap out craisins for dried cherries or raisins for a different sweet note.
Use regular dijon mustard if honey dijon is not available; add a touch of honey to maintain sweetness.
For a vegan version, omit feta cheese and use vegan mayonnaise in the dressing.

Storage

Store leftover salad and dressings separately in airtight containers in the refrigerator. The salad is best enjoyed within 1-2 days for optimal freshness. Dressings can be stored for up to one week. When ready to serve, toss salad with dressing again before serving.

How to Serve

A fresh salad sits on a white plate with a purple rim, placed on a white marbled surface. The salad has several layers starting with large green lettuce leaves forming the base; scattered on top are bright small orange and yellow bell pepper pieces, thin slices of purple onion, and chunks of white cheese. Mixed throughout are whole pecans and dark red dried cranberries, adding textured color. A silver fork rests on top of the salad near the upper edge of the plate. Some seeds and dried cranberries are scattered around the plate on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

You can prepare the salad ingredients in advance, but keep the dressings separate until just before serving to prevent the greens from becoming soggy.