In a medium skillet, place the pecans over medium heat. Toast them for about 2 to 5 minutes, stirring occasionally until they become fragrant and slightly golden. Once toasted, remove them from the heat and allow them to cool on a plate.

In a clean jar with a lid, combine the balsamic vinegar, Dijon mustard, maple syrup, minced garlic, and finely chopped basil. Pour in the extra virgin olive oil, then add a pinch of salt and pepper to taste. Secure the lid and shake vigorously for about 30 seconds until the dressing is well emulsified.

In a large salad bowl, start by adding a generous amount of fresh arugula as the base. Next, layer in the sliced strawberries, thinly sliced red onion, and chopped cucumber. Crumble the cooled goat cheese over the top, adding an indulgent creaminess, and sprinkle the toasted pecans for that satisfying crunch.

Just before serving, drizzle the freshly whisked basil-balsamic vinaigrette over the salad, allowing the vibrant colors to blend beautifully. Gently toss the ingredients together using salad tongs until everything is lightly coated with dressing.