• For the dried cranberries:
• Combine dried cranberries and water in a small microwave-safe bowl or cup. Place in microwave and cook on high power for 30 seconds. Remove from microwave, stir with a fork and set aside to cool, uncovered. (If you don't have a microwave, simply pour 2 teaspoons of boiling hot water into the cranberries and stir. Cover with plastic wrap until ready to use.)

For the Sweet and Spicy Pistachios:

• Place a piece of foil, approximately 1½ feet long, on a work surface. Spray with cooking spray or rub with some oil and a paper towel.
• Combine honey, chili powder and salt in a small bowl. Set aside
• Melt butter in a small sauté pan over medium heat. Add pistachios and stir for 1-2 minutes or until pistachios smell fragrant.
• Add the honey mixture and stir continuously for 2-3 minutes until nuts are golden honey is reduced and coating the nuts.
• Remove from heat and transfer pistachios to the prepared foil. Spread apart as much as possible with the back of a spoon or rubber spatula.
• These pistachios can be prepared a few days in advance. After cooling store in an airtight container.

For the salad:

• In a large serving bowl, toss together spinach, ¾ of the strawberries, ¾ of the cucumbers and all of the red onion. Drizzle with 2-3 tablespoons of the Lemon Basil Dressing and toss again. 
• Top salad with remaining strawberries, cucumbers, the plumped cranberries and a generous sprinkle of the Sweet and Spicy Pistachios. Serve immediately with additional dressing on the side.