Oven method (hands-off and simple): Preheat your oven to 350°F. Line a sheet pan with parchment paper, add slivered almonds, and drizzle generously with hot honey. Give them a quick toss to coat evenly. Bake for 8–10 minutes or until golden and fragrant. Keep a close eye—nuts can go from golden to burned real fast! Let them cool completely; they’ll get crunchy as they cool.

Stovetop method (quick and toasty): Add the almonds to a dry skillet over medium heat and drizzle with hot honey. Stir frequently and toast until golden and caramelized, about 4–6 minutes. Spread them on parchment to cool and crisp up.

Make the best dressing for strawberry salad: Whisk together equal parts balsamic vinegar and honey in a small bowl or jar. That’s it. If you want it a little thicker, you can warm it slightly or add a splash of olive oil to mellow it out.

Assemble the salad: Add your spinach and arugula to a large serving bowl. Top with sliced strawberries, crumbled goat cheese, and your hot honey almonds. Drizzle with the honey balsamic dressing just before serving and toss gently if desired.