Gut-Loving Strawberry Spinach Salad

For the salad
95g raw pecans
½ small red onion, very thinly sliced
300g fresh baby spinach
400g strawberries, quartered
250g crumbled vegan feta

For the Poppy Seed Dressing
60ml balsamic vinegar
3 tbsp RAW Extra Virgin Olive Oil
1 ½ tsp poppy seeds
1 ½ tsp RAW Tropical Forest Honey
½ tsp Dijon mustard
½ tsp flaky salt
⅛ tsp black pepper

1. Preheat the oven to 180/160C fan. Place the pecans on a baking tray and toast for 8-10 minutes or until fragrant. Set aside to cool.
2. In a small mixing bowl, whisk together the dressing ingredients until smooth.
3. In a large serving bowl, assemble the salad, placing spinach in first, followed by the strawberries and red onion.
4. Pour half of the dressing over and toss until the leaves are coated.
5. Roughly chop the pecans and add to the salad. Crumble the vegan feta, add a little more dressing depending on your preference and toss to combine, before serving. A vibrant, summer salad that’s great for the gut!