Summer Strawberry & Toasted Pecan Salad

salad1 - Summer Strawberry & Toasted Pecan Salad



  1. Preheat oven to 350 degrees F and place pecans on a parchment-lined baking sheet (tin foil works as well). Roast for 8 minutes.
  2. Add coconut oil, coconut sugar, sea salt, cinnamon and cayenne pepper to a small mixing bowl and whisk to combine.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
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