Strawberry Fields Salad with Chia Seed Vinaigrette

To make the chia seed vinaigrette, in a medium mixing bowl, combine olive oil, red wine vinegar, raw honey, and black chia seeds. Stir well and then set aside.

To toast the oats, preheat oven to 300ºF. Line a rimmed baking sheet with aluminum foil or parchment paper and add the oats. Place in the oven and toast, stirring occasionally, for 15 minutes or until they are golden brown. Set aside and allow to cool.

To toast the pecans, increase oven temperature to 325ºF. Place raw pecans on a baking sheet lined with tin foil or parchment paper and toast them just until they become aromatic, about 8–10 minutes. You have to watch them carefully as they are easily burned. Remove from oven and allow to cool, then chop into small pieces.

To toast the coconut flakes, add unsweetened coconut flakes to a baking sheet lined with tin foil or parchment paper and place into the 325ºF oven for 2–3 minutes until lightly golden. Toss frequently and watch carefully. Remove from the oven and set aside to cool.

To assemble the salad, in a large mixing bowl, combine baby spring lettuce mix, sliced strawberries, toasted oats, toasted pecans, crumbled goat cheese, and toasted coconut flakes.

To serve, drizzle with the chia seed vinaigrette, toss, and top with a little more toasted coconut and enjoy.

Notes:
1. If you’re prepping this salad ahead, make sure to keep the dressing in a separate container and then toss right when you’re ready to enjoy.
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