Heat a small grill pan over medium-high heat. Add halloumi cheese, cook each side about 2 minutes until golden brown.
Cut cheese into large chunks. Use bamboo skewers and thread a strawberry, a chunk of halloumi cheese and two blueberries. Repeat until desired amount of skewers are made.
Plate mixed greens, top with candied pecans and add one or two skewers on top of each plate.
For the Poppyseed Dressing:
Combine all ingredients in a bowl and whisk.
Drizzle over salad - store remaining dressing in the fridge for up to 3-5 days.
**If you can't find halloumi cheese you can substitute for large chunks of feta cheese. Don't grill the feta, just thread on the skewers in place of the halloumi cheese instead.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/berry-salad-deconstructed/