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Strawberry Arugula Salad

A flavorful, 30-minute arugula salad with strawberries, brown sugar pecans, hemp seeds, and a tangy balsamic vinaigrette!
Author Minimalist Baker
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Big plate of Strawberry Arugula Salad on a pink background
5 from 13 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 (side salads)
Course Entrée, Salad, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh

Ingredients

ROASTED PECANS

  • 1/2 cup raw pecan halves
  • 1 1/2 Tbsp coconut oil (or sub vegan butter or olive oil // melted)
  • 1 Tbsp coconut sugar, brown sugar, or cane sugar
  • 1 pinch each sea salt, ground cinnamon and cayenne pepper

DRESSING

  • 3 Tbsp olive oil (divided)
  • 2 medium shallots (thinly sliced)
  • 1 pinch each sea salt and pepper (~1/8th tsp as original recipe is written)
  • 1/3 cup balsamic vinegar
  • 1-2 Tbsp maple syrup (or sub other sweetener of choice)

SALAD

  • 1 1/2 cups hulled quartered strawberries (organic when possible)
  • 7 ounces arugula (organic when possible)
  • 3 Tbsp hemp seeds (or sub 1/4 cup cooked quinoa)
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F (176 C) and place pecans on a foil- or parchment-lined baking sheet. Roast for 8 minutes.
  • In the meantime, 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 spice mixture. Spread back onto the baking sheet and toast for another 4-7 minutes or until fragrant and golden brown, being careful not to burn.
  • Once out of the oven, let cool briefly and then sample to test flavor. Toss with a touch more salt or coconut sugar as needed. Set aside to cool.
  • While the pecans are roasting, heat a small saucepan over medium heat. Once hot, add 1/3 of the olive oil (1 Tbsp as original recipe is written) and all of the shallot. Sauté until soft and fragrant - 3-4 minutes. Remove from heat and set aside to cool slightly.
  • Add shallot to blender or food processor with balsamic vinegar, remaining olive oil (2 Tbsp as original recipe is written), maple syrup and a pinch each salt and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.
  • Add arugula, hemp seeds, strawberries and most of the roasted pecans to a large mixing bowl and top with 2-3 Tbsp dressing (as original recipe is written // adjust if altering batch size). Gently toss to combine.
  • Plate salad and garnish with remaining pecans. Serve additional dressing on the side. Serves 2 as an entrée or 4 as a side dish. Best when fresh.

Notes

*Nutrition information is a rough estimate calculated with 1/4 of the dressing using the lesser amount of maple syrup.

Nutrition (1 of 4 servings)

Serving: 1 side salads Calories: 267 Carbohydrates: 14.2 g Protein: 5.6 g Fat: 22.8 g Saturated Fat: 6 g Polyunsaturated Fat: 6.46 g Monounsaturated Fat: 8.12 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 39 mg Potassium: 381 mg Fiber: 3.9 g Sugar: 9.2 g Vitamin A: 1200 IU Vitamin C: 56.9 mg Calcium: 110 mg Iron: 2 mg