If making your own balsamic glaze, combine balsamic vinegar and honey (if using) in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat to low. Let it gently simmer for 5-7 minutes, stirring occasionally, until the vinegar has thickened and reduced by about half. It should be thick enough to coat the back of a spoon. Remove from heat and let cool completely; it will thicken further as it cools. (Alternatively, use a store-bought balsamic glaze).

Ensure your baby spinach or mixed greens are washed and thoroughly dried. Hull and slice the strawberries. Pit, peel, and dice the ripe avocados into bite-sized pieces. Thinly slice the red onion. If using, chop the toasted pecans.

In a large mixing bowl, gently combine the prepared baby spinach, sliced strawberries, diced avocado, and thinly sliced red onion. Toss gently to distribute the ingredients evenly without mashing the avocado.

Transfer the salad to a large serving platter or individual bowls. If desired, sprinkle with crumbled feta cheese and chopped toasted pecans. Drizzle generously with the cooled balsamic glaze just before serving. Serve immediately.