Preheat your oven to 350°F (175°C). Spread raw pecans evenly on a baking sheet. Bake for 8-10 minutes, watching closely until fragrant and slightly golden. Remove from the oven and let them cool, then chop into smaller pieces.

In a small bowl or mason jar, whisk together balsamic vinegar, olive oil, and honey until combined. Add poppy seeds, Dijon mustard, and season with salt and pepper to taste.

In a large serving bowl, combine spinach, strawberries, and soaked red onion. Drizzle about half of the dressing over the salad and toss gently to coat.

Add the chopped toasted pecans and crumbled feta over the top. Toss lightly just to combine. Serve immediately with remaining dressing on the side.