Pre-heat the oven to 350°F.
Arrange the pecans on an aluminum foil or parchment-lined baking sheet.
Place in the pre-heated oven and roast for 8 minutes.
In the meantime, to a small mixing bowl, add coconut or olive oil, brown sugar, sea salt, cinnamon and cayenne pepper; whisk to combine.
Remove toasted pecans from oven (leave the oven on); toss the pecans with the spice mixture;
Spread back onto the baking sheet; place back in the pre-heated oven and toast for another 4 – 7 minutes or until fragrant and golden brown; be careful not to burn.
Remove from the oven; allow to cool briefly; sample to test flavor; toss with a touch more salt or brown sugar, as needed; set aside to cool.
While the pecans are roasting, heat a small saucepan, over medium heat.
Once hot, add 1 tbsp. olive oil and all of the shallot.
Sauté until soft and fragrant; 3 – 4 minutes; remove from the heat and set aside to cool slightly.
Add the shallot to a blender or food processor with balsamic vinegar, remaining 2 tbsp. olive oil, maple syrup, salt and pepper; blend until completely pureed; taste and adjust seasonings, as needed.
Add arugula, hemp seeds or quinoa, strawberries and most of the roasted pecans to a large mixing bowl and top with 2 – 3 tbsp. dressing; gently toss to combine.
Plate salad and garnish with remaining pecans.
Serve additional dressing on the side; best when served fresh.
