This delicious Strawberry Fields Salad with Chia Seed Vinaigrette is packed with fiber and nutrients, and is the perfect way to enjoy fresh strawberries. Plus it's a great option for salad meal prep and it makes a delicious grab-and-go lunch.
To toast the oats, preheat your oven to 300 degrees F. 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 the heat in your oven to 325 degrees F. Place the roughly chopped 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.
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.
See the post for ingredient substitution recommendations.