Optional: Place pecans in a dry pan over medium heat. Toast until fragrant, stirring occasionally (keep an eye on them—they can burn fast). Set aside to cool then finely chop.
In a large bowl, combine all ingredients listed under “Salad.” Season to taste. I start with ¼ teaspoon salt and ⅛ teaspoon pepper. Stir gently until everything is well coated. Taste and adjust the seasoning if needed.
Dish it up with your choice of sides—great on a croissant with lettuce or served with apples, celery sticks, and crackers. Enjoy!
