Go Back

Strawberry Arugula Salad

Spicy meets sweet in this fresh summer salad.

Course Salad, Side Dish
Cuisine American
Keyword arugula, gluten free, pecans, salad, strawberries, vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4


  • 1/2 cup candied pecans
  • 2 tbsp extra virgin olive oil divided
  • 2 medium shallots thinly sliced
  • 1/8 tsp sea salt
  • 1/8 tsp pepper
  • 1/3 cup balsamic vinegar
  • 1-2 tbsp maple syrup or honey
  • 1 1/2 cups hulled and quartered strawberries
  • 7 oz arugula
  • 3 tbsp hemp seeds or cooked and cooled quinoa


  1. In a blender or food processor, combine the shallot with with the balsamic vinegar, olive oil, maple syrup, salt, and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.

  2. Add arugula, hemp seeds, strawberries, and most of the roasted pecans to a large mixing bowl and top with 2-3 Tbsp dressing. Gently toss to combine.

  3. 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.