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Strawberry Arugula Salad | Minimalist Baker Recipes

Ingredients

• 1/2 cup (50 g) raw pecan halves
• 1 1/2 Tbsp (23 ml) coconut oil, melted (or sub vegan butter or olive oil)
• 1 Tbsp (12 g) coconut sugar, brown sugar, or cane sugar
• Pinch each sea salt, ground cinnamon and cayenne pepper
• 3 Tbsp olive oil, divided
• 2 shallots (60 g), thinly sliced
• Pinch each sea salt and pepper (~1/8th tsp)
• 1/3 cup (80 ml) balsamic vinegar
• 1-2 Tbsp (15-30 ml) maple syrup (or sub other sweetener of choice)
• 1 1/2 cups (180 g) hulled quartered strawberries (organic when possible)
• 7 ounces (198 g) arugula (organic when possible)
• 3 Tbsp (30 g) hemp seeds (or sub 1/4 cup cooked quinoa)

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