Fody’s Strawberry Arugula Salad with BBQ Toasted Pecans & Air Fryer Boardwalk Fries

1. To start your BBQ toasted pecans, pre-heat your oven to 400F. In a small mixing bowl, add Fody’s Original BBQ Sauce and brown sugar, whisking to combine. Add in pecan halves, tossing to coat. Arrange on a parchment lined baking sheet and bake for 5 minutes until pecans are crunchy.
2. While the pecans bake, soak potato wedges in a bowl of water with 2 tsp of white vinegar added to it. Allow the potatoes to soak for 10 minutes, then drain and rinse, patting dry to remove any excess water. Arrange on a baking sheet lined with a paper towel and let rest for another 10 minutes to remove any remaining water.
3. Remove the pecans from the oven and let them cool at room temperature while preparing the rest of the salad.
4. Add the potato wedges to a large mixing bowl, tossing with Fody’s Garlic Infused Olive Oil, sea salt and fresh cracked black pepper. Air fry at 375F for 20 minutes or until the fries are crispy.
5. Whisk together Fody’s Garlic Infused Olive Oil, lemon juice, salt & pepper in a small mixing bowl and set aside. Toss arugula, strawberries and feta in a large mixing bowl and set aside as well.
6. Once fries are done and pecans are cooled, toss the BBQ pecans into the arugula salad mixture, add dressing and toss until combined.
7. Serve your gut friendly salad with a side of fries and Fody’s Unsweetened Ketchup. You can also top the salad with your favorite grilled protein like chicken or tofu if you wish.

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