Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Serves: 4 Recipe By: The Minimalist Baker, adapted by Kyle Zegel
This is a wonderful, simple recipe for a flavor packed salad! Arugula gives a peppery kick, strawberries bring a fresh lightness, and maple toasted pecans bring a sweet nuttiness. It’s all tied together by a sweet, tangy, and aromatic dressing. Feel free to substitute a different seasonally available fruit like peaches, raspberries, cherries or plums!
Ingredients
Roasted Pecans
- ½ cup raw pecans
- 1 ½ TBSP coconut oil (or butter)
- 1 TBSP maple syrup (or brown sugar)
- A pinch of salt and ground cinnamon
Dressing
- 3 TBSP olive oil
- 2 medium shallots (or 2 cloves garlic)
- 1/8th tsp each salt and pepper
- ⅓ cup balsamic vinegar (or red wine vinegar)
- 1-2 TBSP maple syrup
Salad
- 1 ½ cups quartered strawberries
- 8 ounces arugula
- OPTIONAL ¾ cup crumbled feta cheese or goat cheese
1. Heat a nonstick or stainless steel pan over medium-high heat. Add the pecans and consistently stir/shake to toast, about 5-7 minutes. Take care not to burn them. Turn the heat down to medium, add the coconut oil (or butter) and toss to coat. Add the maple syrup, salt and cinnamon and stir, cooking until the sugar sticks to the pecans and crystallizes, about 1-2 minutes. Remove from the pan and set aside.
2. Bring the pan back up to medium heat and add 1 TBSP olive oil. Add the minced shallots and cook until fragrant, about 2-3 minutes. Remove from the heat.
3. Add shallot to a blender or food processor with balsamic vinegar, remaining 2 TBSP olive oil, maple syrup and a pinch each salt and pepper. Blend until completely pureed. Taste and adjust seasonings as needed.
4. Add arugula, strawberries and most of the roasted pecans to a large mixing bowl and toss with enough dressing to lightly coat. Plate and garnish with remaining pecans. Enjoy!