Step 1

Preheat oven to 350 degrees F (176 C) and place pecans on a foil- or parchment-lined baking sheet. Roast for 8 minutes.

Step 2

In the meantime, add coconut oil, coconut sugar, sea salt, cinnamon and cayenne pepper to a small mixing bowl and whisk to combine.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.