# What You'll Need:
→ Salad
01 - 6 cups baby spinach, washed and dried
02 - 1 1/2 cups fresh strawberries, hulled and sliced
03 - 1/2 cup candied pecans
04 - 1/4 small red onion, thinly sliced (optional)
05 - 1/2 cup crumbled feta cheese (optional)
→ Candied Pecans
06 - 1/2 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 - 1/2 teaspoon Dijon mustard
14 - 1/4 teaspoon salt
15 - Freshly ground black pepper, to taste
# How To:
01 - Melt butter in a small skillet over medium heat. Add pecans and sugar, stirring constantly until pecans are coated and sugar dissolves, approximately 3 to 4 minutes. Transfer to parchment paper to cool and separate into pieces once cooled.
02 - Whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and black pepper in a small bowl or jar until fully emulsified. Set aside.
03 - In a large bowl, combine spinach, strawberries, red onion, and feta cheese if using. Add candied pecans, drizzle dressing over the mixture, and toss gently to coat evenly before serving.
