Strawberry Arugula Salad 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) Instructions Preheat oven to 350 degrees F (176 C) and place pecans on a foil- or parchment-lined baking sheet
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