Preheat oven to 350°. Spread pecans on sheet pan and bake for 7 to 10 minutes or until lightly toasted, watching carefully to prevent burning. Allow to cool and coarsely chop.
In a large salad bowl, layer the spinach, strawberries, pecans, and feta cheese. Just before serving, dress with Blush Wine Vinaigrette and toss until salad ingredients are evenly coated.
Video
Notes
Toasting the pecans takes a few extra minutes, but it really is worth it as it brings out much more flavor and crunch.
Feel free to make substitutions to this base recipe as you see fit:
Other baby greens for the spinach, such as baby romaine, butter lettuce, or arugula.
Other berries for the strawberries, such as raspberries, blueberries, or blackberries.
Other nuts for the pecans, such as slivered almonds, pistachios, or chopped walnuts.
Other soft crumbled cheese for the feta, such as goat cheese or Gorgonzola.
Additions such as thinly-sliced red onions, cubed avocado chunks, or mandarin orange segments.
You may make your own Blush Wine Vinaigrette (highly recommended!) or use the store-bought Brianna's brand of it. Other dressings options could be poppy seed dressing or balsamic vinaigrette.
Only use as much vinaigrette as needed to dress the salad. You will have some leftover.