Ingredients:

  • 6 oz baby spinach, washed and dried
  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup candied pecans
  • 1/4 cup red onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions:

  1. Place the candied pecans in a small skillet over medium heat. Toast for 3–5 minutes, stirring frequently, until they smell nutty and the sugar glaze is bubbling. Remove from heat immediately.
  2. Combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a jar. Shake vigorously for 30 seconds or whisk until the mixture is thick, glossy, and emulsified.
  3. In a large bowl, toss the baby spinach with the sliced strawberries and red onion.
  4. Drizzle the balsamic dressing over the salad and toss gently with tongs until the leaves are thinly coated.
  5. Fold in the crumbled feta and toasted pecans last to keep the cheese intact and the nuts crispy.