📖 Instructions

1. First things first: Prep the Strawberries. Gently wash and hull about 1 pound of fresh strawberries. Slice them into bite-sized pieces. Aim for uniform sizes so they look pretty and are easy to eat. Place the sliced strawberries in a bowl and set them aside.
2. Next, get those Greens Ready: Wash and thoroughly dry 5 ounces of spinach. You don't want soggy salad! If the spinach leaves are large, give them a rough chop. Add the spinach to a large salad bowl.
3. Now for the Extras: Crumble 4 ounces of feta cheese (or goat cheese if you're feeling fancy!) over the spinach. The creamy, salty cheese complements the sweetness of the strawberries perfectly. Add 1/4 cup of red onion, thinly sliced. If you're not a fan of the strong onion flavor, soak the slices in cold water for 10 minutes to mellow them out. Sprinkle 1/2 cup of pecans (or walnuts, if you prefer) over the salad. Toast them lightly in a dry pan for extra flavor—just watch they don't burn!
4. Let's Make that Dressing! In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 2 tablespoons of honey (or maple syrup for a vegan option), 1 tablespoon of poppy seeds, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk until the dressing is emulsified and creamy. If it seems too thick, add a teaspoon of water at a time until you reach your desired consistency. *Important Tip:* Taste and adjust the seasonings as needed! You might want a little more honey for sweetness or a pinch more salt for flavor.
5. Assemble the Salad (or Don't!): If you're serving the salad immediately, toss everything together gently with the poppy seed dressing. Be careful not to overdress it! If you're making it ahead of time, store the salad and dressing separately. Toss them together just before serving to prevent the spinach from getting soggy.
6. Meal Prep Magic (if applicable): Divide the spinach, feta, red onion, and pecans into individual meal prep containers. Top with the sliced strawberries. Portion the poppy seed dressing into small, separate containers. Store everything in the refrigerator for up to 5 days. When you're ready to eat, just toss the salad with the dressing and enjoy!
7. Serve and Enjoy! Serve immediately as a side salad or light lunch. Garnish with a few extra strawberries and pecans, if desired. Bask in the glory of your delicious, healthy creation.