Ingredients
Equipment
Method
- Spread the pecans on a baking sheet and bake at 350 degrees F for 8 to 10 minutes until they become fragrant. Toasting releases their natural oils for a deeper flavor, resulting in nuts that are a warm tan color inside.
- Place the thinly sliced onions in a bowl and cover them completely with cold water while you prep. "Why do I need to soak the red onions?" Soaking removes the harsh, pungent bite while retaining their crisp texture, leaving mild, translucent slices behind.
- Whisk the balsamic vinegar, olive oil, poppy seeds, honey, mustard, salt, and pepper in a small bowl until fully emulsified. Combining these vigorously ensures the oil and vinegar bind together, creating a thick, dark dressing.
- Place the baby spinach, quartered strawberries, and drained red onions into a large serving bowl. Layering these first ensures the delicate greens are ready to catch the dressing, presenting a bright, colorful base.
- Drizzle half the dressing over the greens, toss lightly, then gently fold in the feta and toasted pecans. Coating the leaves before adding the cheese prevents the feta from turning pink, yielding a glossy, vibrant salad ready for the table.
Nutrition
Notes
Soaking the sliced red onion in cold water removes its harsh bite while keeping the crunch, making it much more pleasant to eat raw.