1. In a nonstick pan, combine sugar and water over medium heat until sugar melts, add pecans and stir 3–5 minutes until glossy, then spread on parchment to cool.

2. Use a salad spinner or paper towels to dry the spinach thoroughly.

3. Slice strawberries into even pieces for uniform distribution.

4. Whisk olive oil, honey, balsamic vinegar, salt, and pepper in a small bowl until emulsified.

5. Toss spinach, strawberries, and red onion with half the dressing in a large bowl.

6. Transfer to a serving bowl, sprinkle with candied pecans and feta, then drizzle remaining dressing before serving.

7. Serve immediately for optimal freshness.