Prepare the produce. Gently wash the strawberries and let their natural fragrance fill the kitchen. Pat dry, hull, and slice them for even distribution in the salad. Wash and dry your mixed greens so they stay crisp and fresh.

Slice the onion. Cut the red onion into thin slices. The sharp scent might make your eyes water a bit, but it mellows beautifully in the salad.

Mix the vinaigrette. In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, maple syrup or honey, kosher salt, and olive oil. Whisk or shake vigorously until the mixture looks glossy and emulsified.

Assemble the salad base. In your big salad bowl, toss the mixed greens and onions, ensuring they’re well blended and airy.

Add strawberries and nuts. Layer the sliced strawberries over the greens, then sprinkle on the pecans, walnuts, or almonds. You’ll love the colorful contrast and crunch.

Top with feta and pepper. Sprinkle crumbled feta cheese evenly across the bowl and grind a few turns of black pepper over everything to pull the flavors together.

Finish with vinaigrette. Drizzle the homemade dressing over the top just before serving. Give the salad a final gentle toss so the vinaigrette lightly coats every bite, glistening on the lettuce and strawberries.

Make it your own. If you’re using an added protein, arrange it on top. Taste and adjust with another pinch of salt or grind of pepper as needed.