Strawberry fields salad

A crowd



Prep Time


Cook Time

This salad has been a family favourite for a very long time. The fruity dressing pairs beautifully with a very easy throw-together salad. I’ve left the quantities fluid so you can tailor it to your audience.



For the salad

  • Shredded cooked chicken
  • Cooked diced bacon
  • Sliced camembert or brie
  • Chopped cos lettuce
  • Halved cherry tomatoes
  • Sliced flesh of 1 avocado
  • Halved strawberries
  • Sliced spring onions

For the glazed pecans

  • 1 tablespoon butter – softened
  • 2 tablespoons sugar
  • 1 tablespoon water
  • A pinch of salt
  • A pinch of black pepper
  • A pinch of cayenne pepper
  • 70g pecan halves

For the strawberry poppyseed vinaigrette

  • ½ cup chopped strawberries
  • ¼ cup white balsamic vinegar
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 2 teaspoons dijon mustard
  • 1 teaspoon soy sauce
  • 1 teaspoon sriracha
  • 1 clove garlic – crushed
  • Salt and ground black pepper, to taste
  • 1 tablespoon poppyseeds


For the strawberry fields salad

  • To make the Glazed Pecans, preheat the oven to 180°C (160°C fan bake). Grease an oven dish with the butter.
  • In a small saucepan, bring the sugar, water, salt and both peppers to the boil. Add the pecans and stir for 30 seconds to coat well.
  • Transfer to the prepared dish and bake for 12–14 minutes. Set aside.
  • To make the Strawberry Poppyseed Vinaigrette, blitz everything except the poppyseeds in a food processor. Stir in the poppyseeds.
  • To make the salad, combine all the ingredients in a large serving bowl. Add the Strawberry Poppyseed Vinaigrette and toss gently. Serve topped with Glazed Pecans.