Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and bake for 8-10 minutes, stirring halfway through until golden brown. Allow to cool and chop roughly.

In a medium bowl, whisk together balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, and a pinch of salt and pepper until smooth.

In a large bowl, combine spinach, strawberries, and soaked red onion. Gently toss to mix.

Drizzle half of the dressing over the salad and gently toss until coated. Adjust dressing to taste.

Sprinkle feta cheese and toasted pecans over the salad. Toss lightly to combine.

Serve immediately on a platter or in bowls, with extra dressing on the side if desired.