1-First, preheat your oven to 350 degrees F and toast the three-quarters cup raw pecans on an ungreased baking sheet for 8 to 10 minutes until they smell fragrant, then roughly chop them. This step adds a nice crunch and depth of flavor to your salad. While the pecans cool, place the half small red onion, very thinly sliced, in cold water and let it sit to mellow its sharpness.

2-Next, in a bowl or jar, whisk together the dressing: quarter cup balsamic vinegar, three tablespoons extra-virgin olive oil, one and a half tablespoons poppy seeds, one and a half tablespoons honey, half teaspoon Dijon mustard, half teaspoon kosher salt, and one-eighth teaspoon ground black pepper. This mixture creates a tangy complement to the sweet berries. In a large serving bowl, combine the ten ounces fresh baby spinach, one quart strawberries (hulled and quartered), and the drained onions, tossing them gently to mix.

3-Now, drizzle about half the dressing over the salad and toss it lightly to coat everything evenly. Add more dressing if you like. Then, sprinkle on the three-quarters cup crumbled feta cheese and the toasted pecans, and give it one more light toss. Serve right away, with extra dressing on the side if needed. The whole process takes about 20 minutes, with 15 minutes prep and 10 minutes cook time mainly for toasting.