Toast the pecans in the oven or in a skillet until fragrant, then let them cool.

Slice the red onion very thinly. To soften its sharp flavor, soak the slices in water while preparing the rest of the salad, then drain.

Add the spinach to a large serving bowl.

Add the strawberries, toasted pecans, drained red onion, and crumbled feta over the spinach.

In a small bowl or jar, combine the balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and black pepper.

Whisk or shake the dressing until it comes together.

Pour the dressing over the salad shortly before serving.

Toss gently so the spinach and toppings are lightly coated, then serve right away.