In a skillet over medium-high heat, add the walnuts along with maple syrup, cinnamon, salt, and cayenne pepper. Stirring frequently, toast for about 7-10 minutes, or until the walnuts are browned and fragrant. Once done, transfer them to parchment paper to cool completely, then chop them into smaller pieces.

While the walnuts cool, grab a mason jar and combine Dijon mustard, minced garlic, balsamic vinegar, olive oil, and a pinch of salt. Secure the lid tightly and shake vigorously until emulsified.

In a large serving bowl, layer a generous amount of fresh spinach as the base. On top of the spinach, sprinkle the cooked quinoa evenly.

Slice the strawberries and fan them over the quinoa layer. Slice the ripe avocados and add them on top.

Sprinkle the toasted and chopped walnuts all over the assembled salad. Drizzle the prepared dressing evenly across the salad before serving.

Serve the salad immediately for the best freshness, or store components separately until ready to serve.