1- Preheat your oven to 350 degrees F and spread the 3/4 cup raw pecans on an ungreased baking sheet. Toast them for 8 to 10 minutes until they smell great and turn lightly brown, then let them cool and roughly chop.

2- Take the 1/2 small red onion, slice it very thinly, and soak the slices in a bowl of cold water. This step softens their strong flavor while keeping the taste just right.

3- In a small bowl, whisk together 1/4 cup balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1 1/2 tablespoons poppy seeds, 1 1/2 tablespoons honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/8 teaspoon ground black pepper until everything blends well. You can also shake it all in a jar for ease.

4- In a large serving bowl, mix the 10 ounces fresh baby spinach (or the blend), 1 quart strawberries (hulled and quartered), and the drained sliced red onion.

5- Drizzle about half of the dressing over the salad and toss gently to coat the leaves evenly. If you need more, add it sparingly to avoid making it too wet.

6- Finally, add the 3/4 cup crumbled feta cheese and the toasted, chopped pecans. Toss lightly and serve right away, with extra dressing on the side if anyone wants more.