Strawberry Poppyseed Salad from Wild Abandon Kitchen

This week, Jeanette Terry of Wild Abandon Kitchen is sharing her favorite recipe for strawberry season!

This time of year we always enjoy picking fresh strawberries, but we also end up picking more than we know what to do with! After pancakes and smoothies and afternoon snacks, we are looking to get a bit more creative with our berries. This salad recipe is perfect for strawberries and combines them with crunchy candied pecans, creamy goat cheese, and a poppyseed vinaigrette. On its own, the salad makes a great side dish or light lunch, but add some grilled chicken and it could be a light meal as well.


Poppyseed Vinaigrette

  • 1 cup light olive oil or vegetable oil
  • 1/2 cup apple cider vinegar
  • 1/4 cup sugar
  • 2 TBS honey
  • 1 TBS poppyseeds
  • 1 tsp dry mustard
  • 1 tsp onion flakes or minced fresh onion
  • 1 tsp salt

Combine ingredients in a blender or shaker bottle. I like a tart vinaigrette, but feel free to taste and adjust the sugar and honey to your liking.

Candied Pecans

  • 4 cups chopped pecans
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 TBS cinnamon
  • 1 tsp nutmeg
  • 1 egg white
  • 1 tsp vanilla
  • 1 tsp water

Preheat oven to 300 F. Combine sugars and spices. Set aside. In a separate bowl, whisk egg white, vanilla, and water until frothy. Toss pecans in egg white mixture. Then add sugar mixture and toss to coat. Spread pecans in a single layer on a parchment or silpat lined baked sheet and bake for 30 - 35 minutes stirring every 10-15 minutes. If using whole pecans it may take closer to 45 minutes. Store any leftovers in an airtight container. You can cut the recipe in half and still use one egg white, just omit the water.

This makes a large quantity, but they are great for topping salads, I use them with my baked brie recipes, and of course for late night snacking. For this recipe I buy chopped pecans, but candied whole pecans make a great homemade gift idea as well.


To assemble the salad, combine mixed greens, sliced strawberries, crumbled goat cheese, and candied pecans. Top with poppyseed vinaigrette.

The poppyseed dressing makes enough for leftovers and one of my favorite uses is to mix it with leftover cooked, chilled quinoa or brown rice and some fresh fruit like berries, peaches, kiwi, or pineapple.


You can follow Jeanette on Instagram @wildabandonkitchen or at her website,