For the Candied Pecans:

1 cup raw pecans

1 tablespoon salted butter

2 tablespoons maple syrup or honey

1/4 teaspoon cayenne pepper

For the Salad:

6 cups mixed greens/arugula

2 cups sliced strawberries

1–2 avocados, sliced

3 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons honey

Salt and pepper, to taste

For the Feta Dressing:

1/3 cup buttermilk

1 tablespoon lemon juice

1 clove garlic, chopped

1/3 cup fresh chopped basil

1/4 cup fresh chopped chives

3/4 cup crumbled feta cheese

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Make the Candied Pecans: In a medium saucepan, melt butter over medium heat. Add pecans, maple syrup (or honey), and cayenne pepper. Stir occasionally until syrup thickens and pecans are coated, about 5-7 minutes. Remove from heat and cool.
Prepare the Salad: Combine mixed greens/arugula, sliced strawberries, and avocado slices in a large bowl.
Make the Feta Dressing: Blend buttermilk, lemon juice, garlic, basil, chives, and feta cheese in a blender until smooth. Season with salt and pepper.
Assemble the Salad: Drizzle olive oil, lemon juice, and honey over salad. Toss gently, then add candied pecans and feta dressing. Toss again.
Serve: Serve immediately in individual portions.

Use pre-candied pecans to save time.

Avocado can be tossed in lemon juice to prevent browning.

For a vegan version, omit the feta or use a vegan feta alternative.