Preheat oven to 350 degrees F and place pecans on a parchment-lined baking sheet (tin foil works as well). Roast for 8 minutes.
Add coconut oil, coconut sugar, sea salt, cinnamon and cayenne pepper to a small mixing bowl and whisk to combine.
Remove toasted pecans from oven and toss with coconut and spice mixture. Spread back onto the baking sheet and toast for approximately another 5 minutes, or until golden brown, being careful not to burn.
Remove pecans from the oven and let cool briefly and then sample to test flavor. Toss with a touch more salt or coconut sugar as needed. Set aside.
Heat a small saucepan over medium heat. Once hot, add 1 Tbsp olive oil and shallot. Sauté until soft and fragrant, about 3 – 5 minutes. Remove from heat and set aside to cool.
Add shallot to blender or food processor with balsamic vinegar, 2 Tbsp olive oil, maple syrup and a pinch of salt and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.
Add arugula, hemp seeds and most of the strawberries and roasted pecans to a large mixing bowl and top with 2-3 Tbsp dressing. Gently toss to combine.
Plate salad and garnish with remaining strawberries and pecans. Serve additional dressing on the side. Serves 2 as an entree, or 4 as a side dish. Best when fresh.