Strawberry Basil Salad with Toasted Pecans

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Servings: 4 Prep: 15 min Cook: 5 min Dairy Free GAPS Gluten Free Low Carb Paleo Pescetarian Vegan Vegetarian Oven Simple Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Strawberries, Fresh Basil, Pecan Halves, Extra Virgin Olive Oil, Dijon Mustard

Strawberry Basil Salad with Toasted Pecans

Ingredients

2 cups strawberries ⚠

2 bunches fresh basil ⚠

1 cup pecan halves ⚠

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil ⚠

2 teaspoons Dijon mustard ⚠

Instructions

1. Preheat oven to 375F.

2. Slice strawberries. Remove basil leaves from stem.

3. Place pecans on a rimmed baking sheet or in an oven-safe skillet. Toast in the oven for 6-7 minutes, until fragrant.

4. Remove them from oven and let the pecans cool to room temperature on a small plate.

5. Whisk or blend balsamic vinegar, olive oil, and mustard together in a medium bowl.

6. Add basil leaves and sliced strawberries to the dressing and toss together. Divide the salad into individual servings and top with toasted pecans.