1-First, wash and thoroughly dry 10 ounces of fresh baby spinach leaves to ensure they’re crisp and ready for mixing. If you’re swapping in a blend of arugula and spinach, do the same to keep everything fresh. Next, rinse and slice 1 quart of ripe strawberries; hull them and quarter them for even distribution in the salad.

2-Then, preheat your oven to 350°F and spread 3/4 cup of raw pecans in a single layer on an ungreased baking sheet; bake for 8 to 10 minutes until they’re fragrant and lightly toasted, then let them cool and roughly chop them. While that’s happening, place the 1/2 small red onion, very thinly sliced, in a bowl of cold water to soak; this step softens its flavor and makes it milder.

3-Now, for the dressing: in a small 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 ground black pepper until everything is well combined. In a large serving bowl, combine the spinach, strawberries, and drained onions. Drizzle about half the dressing over the mix and toss gently to coat, adding more if needed but being careful not to overdress.

4-Finally, add the crumbled feta and toasted pecans, then toss lightly again. Serve immediately with any extra dressing on the side for the best texture and flavor.