1-First, preheat your oven to 350 degrees F and spread ¾ cup raw pecans in a single layer on an ungreased baking sheet. Bake them for 8 to 10 minutes until they smell fragrant and the center turns tan when broken, then let them cool and roughly chop. This step adds extra crunch and flavor to your salad.

2-Next, place ½ small red onion, very thinly sliced, in a bowl of cold water and soak it to reduce its sharp bite while you prepare the rest. Now, make the dressing by whisking together ¼ cup balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1 ½ tablespoons poppy seeds, 1 ½ tablespoons honey, ½ teaspoon Dijon mustard, ½ teaspoon kosher salt, and ⅛ teaspoon ground black pepper until well combined. You can also shake it in a jar with a tight lid for ease.

3-In a large serving bowl, combine 10 ounces fresh baby spinach (or the blend), 1 quart hulled and quartered strawberries, and the drained red onions. Drizzle about half the dressing over the mixture and toss gently to coat the leaves, adding more as needed without overdressing. Finally, add ¾ cup crumbled feta cheese and the toasted pecans, then toss lightly and serve right away for the best freshness.