1-Preheat your oven to 350°F and toast the 3/4 cup raw pecans on an ungreased baking sheet for 8 to 10 minutes until they’re fragrant and lightly browned. Let them cool, then roughly chop for a nice crunch.

2-Slice 1/2 small red onion very thinly and soak the slices in a bowl of cold water while you prep the rest. This step tones down their sharpness without losing flavor.

3-In a bowl or jar, whisk together the dressing: 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 well combined.

4-In a large serving bowl, mix 10 ounces fresh baby spinach with 1 quart strawberries that you’ve hulled and quartered.

5-Drain the onions and add them to the bowl with the spinach and strawberries.

6-Drizzle about half of the dressing over the salad and toss gently to coat everything evenly. Don’t go overboard to keep it fresh.

7-Add the 3/4 cup crumbled feta cheese and the toasted pecans, then toss lightly and serve right away. Have extra dressing on the side for anyone who wants more.