Start by combining dried cranberries and enough water in a microwave-safe bowl to cover them. Microwave for 30 seconds or pour boiling water over and let sit for 10 minutes. Set aside to cool.

In a sauté pan, melt about one tablespoon of butter over medium heat. Add pistachios and sauté for 3-4 minutes until fragrant. Mix honey, chili powder, and salt in a bowl, pour over pistachios, stir to coat, and cook for another minute. Spread on foil to cool.

In a large mixing bowl, combine baby spinach, three-quarters of the sliced strawberries, cucumber, and optional red onion. Drizzle 2-3 tablespoons of dressing over the ingredients and toss gently.

Top mixed ingredients with remaining strawberries and cucumbers, add plumped cranberries, and sprinkle with glazed pistachios. Serve immediately with extra dressing.