Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant, then remove from heat and let cool.

Place the thinly sliced red onion in a small bowl of ice water for 5 minutes to mellow the sharp flavor, then drain and pat dry.

In a large salad bowl, gently toss together the baby spinach, sliced strawberries, cooled pecans, and red onion.

Sprinkle the crumbled feta cheese evenly over the top of the salad.

Drizzle the balsamic vinaigrette over the salad immediately before serving and gently toss to combine.