Strawberry & Spinach Salad

1. Roast the pecans: 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 the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Cool and then transfer to a cutting board and roughly chop.
2. Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad.
3. Prepare the dressing: In small mixing bowl, whisk together all of the dressing ingredients—vinegar, oil, poppy seeds, honey, mustard, salt, and pepper—until well combined.
4. Assemble the salad: Place the spinach in a large serving bowl. Add the strawberries. Drain the red onion and add it as well. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. The leaves should be nicely dressed but not swimming in it. Add a little more if needed. Next, top with the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

Adapted from wellplated.com