Place the chopped ⅓ cup pecans roughly chopped in a small dry Skillet over medium heat. Toast, stirring frequently, for 3–5 minutes until fragrant and lightly golden. Transfer immediately to a plate to cool — they burn quickly.

In a small Mixing Bowl or jar, combine the 3 tbsp extra-virgin olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1 tsp poppy seeds, ¼ tsp fine sea salt, and 1 pinch freshly ground black pepper. Seal and shake vigorously (or whisk) until fully emulsified and smooth. Taste and adjust sweetness or acidity as needed.

Add the 6 cups baby spinach washed and dried to a large salad Mixing Bowl. Scatter the sliced 1 ½ cups fresh strawberries hulled and sliced, thinly sliced ¼ cup red onion very thinly sliced, and cooled toasted ⅓ cup pecans roughly chopped over the top. Sprinkle the crumbled ⅓ cup feta cheese crumbled evenly across the salad.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.