1-First, preheat your oven to 350 degrees F and toast the 3/4 cup raw pecans by spreading them on an ungreased baking sheet. Bake for 8 to 10 minutes until they smell great and turn lightly brown, then let them cool and chop roughly for that extra crunch. While the pecans toast, slice the 1/2 small red onion very thinly and soak it in a bowl of cold water to tone down its sharpness.

2-Next, wash and dry the 10 ounces of fresh baby spinach, then hull and quarter the 1 quart strawberries. In a large bowl, mix the spinach, strawberries, and drained onions together. Now, whisk or shake the dressing in a small bowl: combine 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 it’s smooth.

3-Drizzle about half of the dressing over your salad mix and toss gently to coat everything without making it soggy. Add the 3/4 cup crumbled feta cheese and the toasted pecans, then give it a light toss again. Serve right away to keep it fresh, and remember, this method makes “strawberry spinach salad recipes” quick for busy folks.