Step 1: Toast the Pecans. Place the chopped pecans in a small dry skillet over medium heat. Stir them frequently for about 3 to 5 minutes until they become fragrant and slightly golden brown. Remove them from the heat immediately to prevent burning and let them cool while you prepare the other ingredients.
Step 2: Prepare the Dressing. In a small jar or bowl, combine the olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper. Whisk the mixture vigorously or shake the jar until the dressing is emulsified and smooth. Taste the dressing and adjust the sweetness or salt according to your preference.
Step 3: Prep the Vegetables. Ensure your baby spinach is thoroughly dried, as excess water will make the salad soggy. Thinly slice the red onion into half moons. If the onion flavor is too strong for you, soak the slices in cold water for 10 minutes then pat dry to mellow them out.
Step 4: Assemble and Toss. In a large salad bowl, combine the spinach, sliced red onions, dried cranberries, and toasted pecans. Drizzle the dressing over the top and toss gently to coat every leaf. Sprinkle the crumbled feta cheese over the top just before serving to keep it from turning brown from the vinegar.
