# What You Need:
→ Salad
01 - 6 cups baby spinach, washed and dried
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ cup candied pecans
04 - ¼ small red onion, thinly sliced (optional)
05 - ½ cup crumbled feta cheese (optional)
→ Candied Pecans
06 - ½ cup pecan halves
07 - 2 tablespoons granulated sugar
08 - 1 tablespoon butter
→ Poppy Seed Dressing
09 - 3 tablespoons olive oil
10 - 2 tablespoons apple cider vinegar
11 - 1 tablespoon honey
12 - 1 tablespoon poppy seeds
13 - ½ teaspoon Dijon mustard
14 - ¼ teaspoon salt
15 - Freshly ground black pepper, to taste
# How To Make:
01 - In a small skillet over medium heat, melt the butter. Add pecans and sugar, stirring constantly until pecans are thoroughly coated and sugar has melted, about 3 to 4 minutes. Transfer pecans to parchment paper to cool, then break apart once cooled.
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and freshly ground black pepper until well emulsified. Set aside.
03 - In a large bowl, combine baby spinach, sliced strawberries, red onion, and crumbled feta cheese if using. Add the cooled candied pecans. Drizzle with the prepared poppy seed dressing just before serving and gently toss to coat evenly.
