1-Step 1: Toast the Pecans
Preheat your oven to 350°F (175°C). Spread 3/4 cup raw pecans on an ungreased baking sheet. Toast for 8 to 10 minutes until they smell nutty and fragrant. Let them cool, then roughly chop. This step adds that perfect crunch to your strawberry spinach salad.

2-Step 2: Prep the Onion and Other Base Ingredients
Slice 1/2 small red onion very thinly and soak the slices in a bowl of cold water. This mellows the sharp bite while you work. Hull and quarter 1 quart strawberries to get about 4 cups. Rinse 10 oz baby spinach and pat dry.

3-Step 3: Whip Up the Poppy Seed Dressing
In a bowl or jar, 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 black pepper. Shake or stir until smooth. Taste and tweak if needed. This is the best dressing for strawberry spinach salad, balancing sweet and tangy notes.

4-Step 4: Assemble the Salad
In a large bowl, toss the baby spinach, quartered strawberries, and drained red onion slices. Drizzle half the dressing over the top and gently mix to coat. Add more dressing little by little to avoid sogginess.

5-Step 5: Finish and Serve
Sprinkle on 3/4 cup crumbled feta cheese and the chopped toasted pecans. Give it a light toss and serve right away. Pass extra dressing at the table. Total time is about 20 minutes, perfect for busy cooks.