Strawberry Arugula Salad
A flavorful, 30-minute arugula salad with strawberries, brown sugar pecans, hemp seeds, and a tangy balsamic vinaigrette!
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 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
- 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))
- 1 1/2 cups hulled quartered strawberries ((organic when possible))
- 7 ounces arugula ((organic when possible))
- 3 Tbsp hemp seeds
Steps
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Preheat oven to 350 degrees F (176 C) and place pecans on a foil- or parchment-lined baking sheet. Roast for 8 minutes.
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In the meantime, add coconut oil, coconut sugar, sea salt, cinnamon and cayenne pepper to a small mixing bowl and whisk to combine.
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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.
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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.
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| raw pecan halves | 0.5 cup | $3.75/kg | $0.44 |
| coconut oil | 0.5 tbsp | - | - |
| coconut sugar | 1 tbsp | - | - |
| pinch each sea salt | 1 | - | - |
| olive oil | 3 tbsp | - | - |
| shallots | 2 medium | - | - |
| pinch each sea salt and pepper | 1 | $2.19/kg | $0.22 |
| balsamic vinegar | 0.3333333333333333 cup | - | - |
| -2 Tbsp maple syrup | 1 | - | - |
| hulled quartered strawberries | 0.5 cups | - | - |
| arugula | 7 ounces | $1.00/kg | $0.70 |
| hemp seeds | 3 tbsp | - | - |
*Estimated market prices, may vary by region
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