Ingredients

• Salad
• 2/3 cup Strawberries sliced
• 3 cups Baby Spinach
• 1/4 cup Goat Cheese crumbled
• 1 tbsp Gold Top Organics Hemp Seeds
• 1/3 cup Candied Pecans see below
• Dressing
• 1 tbsp Pure Maple Syrup
• 2 tbsp Balsamic Vinegar
• 1 tbsp Braggs Liquid Aminos
• 1 tbsp Sesame Seed Oil
• 1 Garlic Clove pressed
• 1/3 cup Olive Oil extra virgin
• Candied Pecans
• 1/2 cup Pecans
• 1/4 cup Coconut Oil melted
• 2 tsp Sweetener we used sucanat
• 1/2 tsp Sea Salt

Instructions

1. Set oven to 350F, and roast pecans until they begin to turn brown (around 4 minutes).
2. Coat pecans with coconut oil, sweetener and salt. Roast for another 4 minutes, checking regularly that they don’t burn.
3. Keep in an airtight jar in fridge for 5-7 days.

1. Add all of the ingredients except for olive in a blender, and blend on high speed.
2. Slowly add olive oil to the blender, and mix for another 30 seconds.
3. Keep in a separate small container until you are ready to pour desired amount onto salad.

1. Place sliced strawberries at the bottom on the bar, and top with candied pecans, hemo seeds, then goat cheese, then fill the rest with spinach.

Notes