Step 1

Pour some cold water into a small bowl or a cup and soak the red onion slices while you’re preparing the salad. That step will help get rid of the harsh oniony taste (you can skip this step if you don’t mind raw onion flavor).

Step 2

Toast the pecans in a dry skillet on medium low heat for a couple minutes, shaking often. They should brown on the edges but make sure not to toast them too long or they will get bitter.

Step 3

Prepare the dressing. Whisk all dressing ingredients in a small bowl or add to a mason jar, close the lid and shake vigorously. Set aside.

Step 4

Assemble the salad. In a large bowl add baby spinach, strawberries, blueberries, toasted pecans, feta cheese and red onions (drained on a sieve). Give the dressing another whisk (or shake) and add 2/3 of the dressing and toss to coat. Depending on how much dressing you like on your salad, add more, if needed.

Step 5

Serve and enjoy.