Spinach Strawberry Salad

Ingredients:

3/4 c. raw pecans
1/2 small red onion, thinly sliced
10 oz. fresh baby spinich
1 qt. strawberries
3/4 c. crumbled feta cheese
1/4 c. balsamic vinegar
3 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. poppy seeds
1 1/2 Tbsp. honey
1/2 tsp. Dijon mustard
1/2 tsp. kosher salt
1/8 tsp. black pepper

Directions:

Toast the pecans: Preheat the oven to 350 degrees. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8-10 minutes, until the pecans smell fragrant. Transfer to a cutting board and roughly chop.

Chop the strawberries to your liking. Place the sliced onions in a bowl and cover with cold water. Let sit.

Prepare the dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt and black pepper.

Assemble the salad: Place the spinach in a bowl. Add strawberries. Drain the onion and add it. Drizzle half of the dressing over the salad and coat the leaves. Add feta nad pecans and toss lightly to combine. Serve immediately.

- Recipe adapted from wellplated.com.