Preheat your oven to 350 degrees F (175 degrees C). Spread the pecans in a single layer on a baking sheet and bake for 8 to 10 minutes. Keep an eye on them, as they should become fragrant and lightly tan. Once done, let them cool for a few minutes before chopping them into smaller pieces for your Strawberry Spinach Salad.

While the pecans are toasting, thinly slice the red onion and place the slices in a bowl of cold water. Soak them for at least 10 minutes to mellow their sharpness. Drain the onion slices and set them aside.

In a small bowl, whisk together ¼ cup balsamic vinegar, ½ cup olive oil, 1 ½ tablespoons poppy seeds, and 1 ½ tablespoons honey. Add in ½ teaspoon Dijon mustard, ½ teaspoon salt, and ⅛ teaspoon black pepper. Mix until well combined and adjust the seasonings to taste.

In a large serving bowl, combine 10 ounces of fresh spinach with 1 quart of sliced strawberries. Gently add the drained red onion slices to the bowl.

Drizzle about half of the prepared dressing over the salad ingredients and toss gently to coat them evenly.

Top your beautifully tossed Strawberry Spinach Salad with the crumbled feta cheese and the toasted pecans. Toss everything lightly once more to mix in these delightful toppings. Serve immediately with extra dressing on the side.