Strawberry Feta Salad with Poppy Seed Granola

0 Preheat the oven to 300°F and line a rimmed baking sheet with parchment paper. In a large mixing bowl, whisk the cooking oil, honey, and salt. Stir in the oats, sunflower seeds, slivered almonds, and poppy seeds.
1 On the prepared baking sheet, spread the granola evenly in a thin layer, about ¼-inch thick. Use the flat side of a measuring cup to ensure it is an even layer and help everything begin to stick together.
2 Bake without stirring, until golden brown and toasty, 25 to 35 minutes.
3 When the granola is done baking, let it cool to room temperature without removing it from the pan. Once cool, break it apart into pieces.
4 To make the vinaigrette, in a small mixing bowl or glass jar, whisk together balsamic vinegar, mustard, honey, and dried herbs. Slowly add in 1/3 cup olive oil while whisking. (Note: You can also combine all ingredients in a jar with a lid and shake it well or blend everything using a blender.) Whisk in salt and some black pepper.
5 Assemble the salad with a bed of spinach topped with strawberries and crumbled feta. Drizzle the salad with some of the vinaigrette. Break the granola into pieces and crumble it over top. Serve extra vinaigrette on the side.