Here’s the recipe:

1. Preheat the oven to 350°. Spread ¾ cup of raw pecans on a rimmed baking sheet and toast for 5 to 7 minutes, until golden brown and fragrant. Let cool slightly, then rough chop the pecans. Set aside.

2. Wash, hull, and quarter 1 qt of strawberries. Thinly slice ½ small red onion. Peel and slice 1 avocado. Set aside.

3. In a large bowl, combine 10 oz of baby spinach, the strawberries, red onion, avocado, pecans, and 1 cup of crumbled feta cheese.

4. Drizzle the salad with poppyseed dressing, to taste, and gently toss to combine.

5. Transfer the salad to a serving bowl and enjoy!