Step 1: Prepare the Candied Pecans

• Homemade Candied Pecans: In a small skillet over medium heat, melt the butter and stir in the sugar and cinnamon (if using). Add the pecans and stir to coat evenly. Continue stirring for 3-5 minutes until the pecans are caramelized and golden. Transfer the pecans to a parchment-lined baking sheet to cool. Sprinkle with a pinch of salt. Once cooled, break apart any clumps.
• If you’re using store-bought candied pecans, skip this step.

Step 2: Make the Vinaigrette

• In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until the vinaigrette is well-combined and slightly thickened. Taste and adjust seasoning if necessary. Set aside.

Step 3: Assemble the Salad

• In a large salad bowl, add the mixed greens as the base.
• Arrange the sliced strawberries, dried cranberries, red onion, avocado slices (if using), and crumbled feta cheese (optional) evenly over the greens.
• Scatter the candied pecans on top of the salad.

Step 4: Dress and Toss

• Just before serving, drizzle the prepared vinaigrette over the salad.
• Toss gently to ensure the dressing coats the salad evenly. Be careful not to over-toss, as the delicate strawberries and avocado can bruise easily.

Step 5: Serve

• Transfer the salad to a serving platter or leave it in the salad bowl. Garnish with a few extra candied pecans, sliced strawberries, and cranberries on top for a festive presentation.