Preheat your oven to 350°F (175°C). Spread the pecans in a single layer on a baking sheet and toast them for 5-7 minutes.

In a small bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper.

Rinse the strawberries, hull and slice. Thinly slice the red onion and soak in ice water if needed. Chop mint leaves.

In a mixing bowl, layer the mixed greens, then add strawberries, pecans, onion, and feta.

Drizzle the dressing over the salad and gently toss to combine. Serve immediately.