Toast the Pecans: Place the chopped pecans in a dry, medium-sized frying pan over a medium heat. Toast them for 4-5 minutes, stirring frequently, until they become fragrant and are a shade darker. Be sure to watch them closely as they can burn quickly. Once toasted, remove them from the pan immediately and set aside to cool.

Prepare the Onion: Thinly slice the red onion. If you find the flavour of raw onion too strong, you can soak the slices in a bowl of cold water for 10 minutes. This mellows their bite. Drain them well and pat them dry before adding to the salad.

Make the Vinaigrette: In a small bowl or a glass jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic (if using), salt, and pepper. I find that shaking everything vigorously in a jar is the best way to create a well-emulsified dressing. This can be made a day or two in advance.

Assemble the Salad Base: In a large salad bowl, combine the thoroughly dried baby spinach, the cooled toasted pecans, the dried cranberries, and the sliced red onion. You can prepare the salad to this point a few hours ahead; just cover and refrigerate.

Add the Feta: Just before you're ready to serve, gently crumble the feta cheese over the salad ingredients in the bowl. I like to leave some larger chunks for texture and visual appeal.

Dress and Serve: Give the vinaigrette one last good shake. Drizzle about half of the dressing over the salad and toss gently to coat everything lightly. Add more dressing as needed until you're happy with the coverage. Serve immediately.