Strawberry Salad with Popovers

Strawberry Salad with Popovers

I don't know about you, but this unseasonably warm weather has me thinking more about salad and less about roast turkey. I have made versions of this Strawberry Salad for years and my whole family loves it. Serve with super-easy-to-make popovers and flourless chocolate cake (recipe coming soon) for dessert.

Salad with Strawberries, Goat Cheese and Glazed Pecans

Serves: 4 to 6
  • 2 tbsp butter
  • 1 cup pecan halves
  • 2 tbsp brown sugar
  • 6 oz baby kale or baby spinach leaves
  • 1½ cups sliced strawberries, stems removed
  • 1 avocado, chopped
  • 1/2 red onion, chopped or thinly sliced
  • 1/2 cup crumbled goat cheese (or feta cheese if desired)
  • homemade balsamic vinaigrette or store bought (I use Marzetti's Simply Dressed Balsamic)
  • Options: grilled chicken or salmon
  1. Melt the butter in a small skillet over medium heat. Toss in the pecans and brown sugar, stirring to coat. Cook over medium heat until the sugar begins to caramelize (about 3 minutes). Spread out pecans on a wax paper lined baking sheet to cool.
  2. In your salad bowl layer the spinach leaves, strawberries, goat cheese and pecans. Don't pour dressing on salad until ready to serve. Enjoy!


Serves: 6 


  • 2 eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt


  1. Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
  2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
  3. Bake at 450 degrees F (230 degrees C) for 20 minutes. Immediately remove from cups and serve piping hot.

Serve with butter and honey.

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