For the Strawberry Spinach Salad For the Poppy seed Dressing

1. Preheat the oven to 175C. Spread the pecans in a single layer on an ungreased baking sheet & bake for 8 to 10 minutes. Allow to cool then transfer to a cutting board and roughly chop them.
2. Place the sliced onions in a bowl and cover with cold water. Set aside.
3. Whisk together all of the dressing ingredients in a small mixing bowl — vinegar, oil, poppy seeds, honey, mustard, salt, and pepper - until combined.
4. Place the spinach in a large serving bowl. Add the strawberries.
5. Drain the red onion and add to the salad. Drizzle about half of the dressing over the salad and toss to coat the leaves.
6. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.