Strawberry Spinach Salad with Pecans

Place pecans in a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until fragrant and lightly browned. Transfer to a plate to cool.

Whisk together olive oil, balsamic vinegar, honey, dijon mustard, and salt in a small bowl until emulsified.

Hull and slice strawberries into halves or thirds. Thinly slice red onion. Crumble goat cheese if not already crumbled.

Add baby spinach to a large bowl. Arrange strawberries and red onion on top. Scatter pecans and goat cheese over everything.

Drizzle dressing over salad just before serving. Toss gently so spinach is lightly coated. Serve immediately.