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Summer is made for yummy salads, like my Arugula Salad with Strawberries, Blueberries, Goat Cheese and Spicy Pecans. My secret ingredient…Basil. It adds extra flavor and a fresh from the garden summer flair!

My dressing is so simple. Maple syrup adds sweetness while the tangy lemon balances out the dressing. I promise you will want to make dressing this all of the time!

You can omit the goat cheese if you are dairy free, but remember, goat cheese is more easily digested than cow’s milk, so you may be able to tolerate some organic goat cheese even if you don’t tolerate other cheeses. Hope you love this salad as much as we have!


For the pecans:

1 cup pecans

3 tbsp melted coconut oil

3 tbsp coconut palm sugar

1/4 tsp cinnamon

1/8 tsp cayenne pepper

Sea salt

For the salad:

4 cups arugula

1 cup strawberries, cleaned and sliced

3/4 cup blueberries

1/2 cup chopped basil

6 oz crumbled goat cheese

For the Dressing:

1/2 cup olive oil

1/3 cup balsamic vinegar

1/2 lemon, freshly squeezed

3 tbsp maple syrup

Salt and pepper


Preheat the oven to 350 degrees. Line a baking sheet with foil. Place the pecans on the baking sheet and bake for 5-6 minutes.

In the meantime, combine coconut oil, coconut palm sugar, cinnamon, cayenne and salt in another bowl. Remove the pecans from the oven and toss them with the mixture in the bowl and spread the pecans back on the baking sheets. Continue to cook for another 8-10 minutes, stirring occasionally. Set aside and let cool.

Place the arugula, strawberries, blueberries, basil and goat cheese in a large salad bowl.

Whisk the olive oil, balsamic vinegar, maple syrup, lemon juice, salt and pepper together in a bowl or shake well in a jar.

Pour the dressing over the salad and toss well. Add the pecans and serve. Enjoy!