Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble. In the same skillet, toast the chopped walnuts over medium heat for 3-5 minutes until fragrant, stirring frequently. Set aside.

In a small bowl or a jar with a lid, combine the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, and minced garlic. Whisk or shake vigorously until the dressing is well-emulsified. Season with salt and pepper to taste.

In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled bacon, toasted walnuts, crumbled feta, and thinly sliced red onion.

Just before serving, pour the desired amount of dressing over the salad and toss gently to combine. Serve immediately.