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Strawberry Pecan Salad with Raspberry Vinaigrette

Servings 4
30 minutes
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Ingredients

Salad Ingredients:

  • 5 cups arugula
  • 10 fresh strawberries
  • 1 cup candied pecans
  • 1/2 cup vegan cheese - try to find a vegan cheese that closely resembles either feta
  • raspberry vinaigrette

Raspberry Vinaigrette Dressing Ingredients:

  • 1 cup frozen raspberries
  • 1 tbsp maple syrup
  • 1/4 olive oil
  • 1/2 tsp dijon mustard
  • 1 tbsp balsamic vinegar

Candied Pecans Ingredients:

  • 2 cups pecans
  • 1 tbsp vegan butter
  • 1 tbsp water
  • 1/3 cup light brown sugar
  • 2 tsp cinnamon
  • Salt

Instructions

Candied Pecan Instructions:

  • In a small saucepan on low heat, mix the butter, sugar, water, and cinnamon, stirring until the sugar dissolves and the butter melts.
  • Remove from the heat and add pecans, stirring until they are well coated.
  • To a parchment lined baking sheet, add the pecans and bake at 330 F (165 C) for 20 minutes, stirring halfway through.
  • Remove them from the oven and allow them to cool fully before using. Store them in a glass container for up to two weeks.

Salad and Dressing Instructions:

  • Begin by preparing the dressing. Just combine the raspberries, maple syrup, olive oil, Dijon mustard, and balsamic vinegar in a small blender and blend until smooth.
  • Place the arugula, sliced strawberries, and vegan cheese in a large serving bowl for the salad.
  • Drizzle the dressing over the top, add candied pecans, and enjoy.