Step 1: In a small skillet over medium heat, toast the pecans for 3-4 minutes until fragrant and lightly golden. Remove from heat and let cool completely.

Step 2: In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and minced garlic until well combined.

Step 3: Slowly drizzle in olive oil while whisking continuously to create an emulsified dressing. Season with salt and pepper to taste.

Step 4: Wash and thoroughly dry the mixed spring greens, then place them in a large salad bowl.

Step 5: Add the sliced strawberries and dried cranberries to the greens, tossing gently to distribute evenly.

Step 6: Sprinkle the cooled toasted pecans, sunflower seeds, and crumbled feta cheese over the top of the salad.

Step 7: Drizzle the balsamic honey dressing over the salad just before serving, using only as much as needed.

Step 8: Toss gently to coat all ingredients with dressing and serve immediately for the best texture and flavor.