# What Goes In:
→ Salad
01 - 6 cups baby spinach, washed and dried
02 - 1.5 cups fresh strawberries, hulled and sliced
03 - 0.5 cup candied pecans
04 - 0.25 small red onion, thinly sliced (optional)
05 - 0.5 cup crumbled feta cheese (optional)
→ Candied Pecans
06 - 0.5 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 - 0.5 teaspoon Dijon mustard
14 - 0.25 teaspoon salt
15 - Freshly ground black pepper, to taste
# How to Make It:
01 - In a small skillet over medium heat, melt butter. Add pecans and sugar, stirring constantly until pecans are coated and sugar dissolves, approximately 3 to 4 minutes. Transfer pecans onto parchment paper to cool, then separate 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 well emulsified. Set aside.
03 - In a large bowl, combine baby spinach, sliced strawberries, red onion, and feta if using. Add candied pecans. Drizzle dressing over salad just before serving and toss gently to coat evenly.
