First Toast the Pecans

Cup of Yum
1. Preheat oven to 350°F. Spread the pecans in a single layer on a baking sheet and bake for 5-10 minutes, until the pecans are fragrant and toasty.
2. Keep an eye on them the whole time to prevent burning. Transfer to a cutting board and roughly chop.

Prep the Onions

1. Thinly slice onion and either soak in cold water to remove the harshness or drizzle in red wine vinegar and a teeny bit of olive oil with salt and pepper for fresh marinated red onions with lots of flavor! You can also use pickled red onions.
2. Allow the onions to sit in either water or marinade while you prep the remaining salad ingredients.

Next Make the Dressing

1. In small mixing bowl, add dressing ingredients: vinegar, oil, lemon juice, honey, dijon, salt and pepper. Whisk to emulsify.

Kale Yeah!

1. Prep the kale and give it a quick massage. Wash and dry leaves and remove from stem.
2. Sprinkle a pinch of salt and a teeny drizzle of olive oil over the kale. Gently massage the leaves for a few minutes until they become softer and darker in color.
3. Hull the strawberries and slice (vertically or horizontally - both work!) Add to the kale along with the onions (without water but with marinade - depending on which method you choose) plus feta and pecans.
4. Add half the dressing and toss to combine. Serve with remaining dressing for drizzling on top as desired. Enjoy!