Bring 1 cup of water to a boil in a small saucepan. Remove from heat and add ½ cup of dried cranberries to soak for 5–10 minutes. Drain excess liquid and set aside.

In a skillet over medium heat, melt 2 tablespoons of butter and add 1 cup of shelled pistachios. Stir for about 3–4 minutes until fragrant and slightly golden. Drizzle with 2 tablespoons of honey mixed with ½ teaspoon of chili powder, tossing to coat evenly. Cook for an additional 2 minutes until caramelized.

In a large mixing bowl, layer 4 cups of fresh baby spinach, 1 ½ cups of sliced strawberries, and 1 cup of sliced cucumber. Add ¼ cup of thinly sliced red onion and ⅓ cup of Lemon Basil Poppy Seed Dressing. Toss gently for about 1 minute until well combined.

Transfer the tossed salad to a serving platter. Add remaining strawberries, cucumber flowers, and plumped cranberries on top. Sprinkle with Sweet and Spicy Pistachios. Serve immediately with extra dressing on the side.