1-First off, start by toasting the pecans. Preheat your oven to 350°F and spread 3/4 cup raw pecans on a baking sheet. Bake them for 8 to 10 minutes until they smell amazing and turn golden. Once done, chop them up for that perfect crunch.

2-Next, tackle the red onion. Slice 1/2 small red onion thinly and soak it in cold water for about 10 minutes to tame its sharpness it’s a game-changer for a milder bite. While that’s soaking, rinse and dry 10 ounces of fresh baby spinach to keep it crisp.

3-Now, whip up the dressing. In a 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. It’s that easy!

4-In a large serving bowl, combine the spinach, 1 quart hulled and quartered strawberries, and the drained onion. Toss them gently with some of the dressing. Then, add the 3/4 cup crumbled feta cheese and the chopped pecans, give it a light toss, and add more dressing if you like. Serve right away for the freshest taste.