1-First, heat your oven to 350°F and spread the ¾ cup raw pecans in a single layer on an ungreased baking sheet. Bake them for 8 to 10 minutes until they’re fragrant and lightly toasted, then remove and roughly chop them on a cutting board for that extra crunch. Next, soak the ½ small red onion, very thinly sliced, in a bowl of cold water while you prepare the rest; this step reduces its sharpness without losing the flavor.

2-Now, in a bowl or jar, combine all the dressing ingredients: 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. Whisk them until well mixed or shake in a jar with a tight lid for a quick blend. In a large serving bowl, add the 10 ounces fresh baby spinach and 1 quart strawberries, hulled and quartered.

3-Drain the onions and add them to the bowl, then drizzle about half of the dressing over the mixture and toss to coat the leaves evenly. Add more dressing as needed to lightly moisten everything without making it soggy. Finally, sprinkle in the ¾ cup crumbled feta cheese and the toasted pecans, toss gently, and serve right away, with extra dressing on the side if anyone wants more.