Scale

For the Salad:

4 cups fresh baby spinach

1 cup strawberries, sliced

¼ cup red onion, thinly sliced

¼ cup feta cheese, crumbled

¼ cup pecans or almonds, toasted

¼ cup dried cranberries (optional)

For the Dressing:

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

Salt and black pepper, to taste

Prepare the Dressing:

In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Set aside.

Assemble the Salad:

In a large bowl, combine baby spinach, sliced strawberries, red onion, feta cheese, toasted pecans, and dried cranberries if using.

Dress and Serve:

Drizzle the dressing over the salad and toss gently to coat. Serve immediately.