Strawberry & Toasted Pecan Arugula Salad

Strawberry & Toasted Pecan Arugula Salad

Print Recipe
Course Side Dish
Cuisine American
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 4
Calories 201

Equipment

  • 1 Large mixing bowl
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Small saute pan

Ingredients

  • 1 cup Strawberries
  • 7 oz Arugula
  • 3 tbsp Hemp seeds

Dressing

  • 3 tbsp Olive oil
  • cup Balsamic Vinegar
  • Pinch Salt

Instructions

Toasted Pecans

  • Place the pecans in a dry saute pan over medium heat. Cook, stirring frequently until they are golden brown and fragrant, about 5 minutes. Let cool additional 5 minutes.

Dressing

  • Whisk together oil and vinegar.

Assemble Salad

  • Add arugula, hemp seeds, and strawberries to a large mixing bowl and top with 2-3 Tbsp dressing. Gently toss to combine. Serve additional dressing on the side.

Nutrition

Serving: 4side salads | Calories: 201kcal | Carbohydrates: 9g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 19mg | Potassium: 262mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1240IU | Vitamin C: 29mg | Calcium: 107mg | Iron: 3mg