1. Preheat the oven to 425 degrees Farenheit. Place the bacon on a foiled baking sheet. Cook for 30-40 minutes.

2. Cut your asparagus into thirds. Mix in a bowl with 2 tbsp olive oil and 1 tsp salt. Add to a baking sheet and cook with the bacon for 30-40 minutes.

3. While those are baking, place the oat milk and brown sugar in a small saucepan and cook on low heat until the brown sugar dissolves (about 5-10 minutes). Place in the fridge to cool.

4. Prep your strawberries by cutting into fourths and removing the stem.

5. Finish preparing your dressing. You’ll add the maple syrup, 1 tbsp olive oil, white vinegar, 1/2 tsp salt, smoked paprika, and garlic powder to the brown sugar mix. Mix well. Feel free to add some flour or arrowroot powder if you want a thicker dressing (I left mine as is).

6. Once the bacon is cooked to your preferred crisp level, use a towel to soak up the extra grease and crumble into bacon bits.

7. Place your arugula, berries, bacon, and asparagus in a bowl. Top with the dressing and enjoy!