Step 1: Begin by preparing your greens. Gently wash and thoroughly dry 6 cups of mixed greens or fresh baby spinach. A salad spinner works wonders for this, ensuring your greens are crisp and free of excess moisture. Place the dried greens into a large serving bowl.
Step 2: Prepare the berries. Wash 1 cup of fresh strawberries and hull them, then slice them into halves or quarters, depending on their size. Wash 1/2 cup of fresh blueberries and 1/2 cup of fresh raspberries. Gently pat all berries dry.
Step 3: Toast the pecans. In a dry skillet over medium-low heat, toast 1/2 cup of pecan halves, stirring occasionally, for 3-5 minutes until they are fragrant and lightly browned. Alternatively, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Let them cool completely.
Step 4: Prepare the red onion. Thinly slice 1/4 cup of red onion. For a milder flavor, you can soak the sliced onion in a bowl of ice water for 10-15 minutes, then drain and pat dry.
Step 5: Whisk together the lemon vinaigrette. In a small bowl, combine 1/4 cup of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon of honey (or maple syrup for a vegan option), 1/2 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk vigorously until emulsified and well combined.
Step 6: Assemble the salad. Add the sliced strawberries, blueberries, raspberries, toasted pecans, and 1/2 cup of crumbled feta cheese (or goat cheese) to the bowl with the mixed greens.
Step 7: Dress and serve. Just before serving, drizzle the lemon vinaigrette over the salad. Toss gently to ensure all ingredients are lightly coated. Serve immediately.