Summer Strawberry & Toasted Pecan Salad


This strawberry and toasted pecan salad is the perfect summer salad to serve at your next gathering!

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This summery strawberry and toasted pecan salad is great as a side dish or appetizer. It’s vegan, gluten-free, grain-free and paleo so everyone can enjoy 🙂 It’s simple to make and the homemade dressing is incredible! I love when I have leftover dressing so I can use it on other salads throughout the week. I love that this salad is simple, yet so delicious and made with all healthy ingredients. I hope you love it as much as I do!


Summer Strawberry & Toasted Pecan Salad

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  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
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  • Salad Ingredients:
  • 4 cups arugula
  • 2 cups sliced strawberries
  • 4 tbsp hemp seeds
  • Toasted Pecan Ingredients:
  • 1/2 cup raw pecan halves
  • 1 1/2 tbsp melted coconut oil
  • 1 tbsp coconut sugar
  • Pinch of sea salt
  • Pinch of cinnamon
  • Pinch of cayenne pepper
  • Dressing Ingredients:
  • 3 Tbsp olive oil, divided
  • 2 shallots, thinly sliced
  • Pinch of sea salt and pepper
  • 1/3 cup balsamic vinegar
  • 12 Tbsp maple syrup


  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. 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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Salad inspired by Minimalist Baker’s Strawberry Arugula Salad

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