Spinach Strawberry Salad Delight (Print Version)

# Ingredients:

→ For the Strawberry Spinach Salad

01 - ¾ cup raw pecans
02 - ½ small red onion, very thinly sliced
03 - 10 ounces fresh baby spinach (or a mix of 50/50 arugula and spinach)
04 - 1 quart strawberries, hulled and quartered (about 1 pound)
05 - ¾ cup crumbled feta cheese (block-style, not pre-crumbled for better texture)

→ For the Poppy Seed Dressing

06 - ¼ cup balsamic vinegar
07 - 3 tablespoons extra-virgin olive oil
08 - 1 ½ tablespoons poppy seeds
09 - 1 ½ tablespoons honey
10 - ½ teaspoon Dijon mustard
11 - ½ teaspoon kosher salt
12 - ⅛ teaspoon ground black pepper

# Instructions:

01 - Preheat the oven to 350°F. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until fragrant and the center of a pecan is tan when broken. Transfer to a cutting board and roughly chop.
02 - Place the sliced onions in a bowl and cover with cold water. Let sit while preparing the rest of the salad to remove the harsh onion bite while maintaining flavor.
03 - In a small mixing bowl or a liquid measuring cup, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, kosher salt, and ground black pepper until well combined. Alternatively, shake together in a mason jar with a tight-fitting lid.
04 - Place spinach in a large serving bowl. Add strawberries, drained onions, and drizzle half of the dressing over the salad. Toss to coat lightly, ensuring the spinach is moistened but not drenched. Add feta and pecans, toss gently to combine, and serve immediately with extra dressing on the side as desired.

# Notes:

01 - Dress the salad just before serving. Store leftover undressed salad in the refrigerator for up to 4 days and leftover dressing in an airtight container for up to 5 days. Shake dressing before serving.