In a small skillet over medium-high heat, combine walnuts with maple syrup, cinnamon, salt, and cayenne. Stir constantly for about 7-10 minutes, allowing the walnuts to brown and become fragrant. Keep a close eye to prevent burning. Once they are golden and glossy, remove from heat and let cool on parchment paper.

In a mason jar or salad shaker, add dijon mustard, minced garlic, balsamic vinegar, olive oil, and a pinch of salt. Securely close the lid and shake vigorously for about 30 seconds or until the mixture is well combined and creamy.

In individual serving bowls, begin layering fresh spinach leaves as the base. Next, add a scoop of cooked quinoa, followed by sliced strawberries and cubed avocados. Sprinkle hemp hearts over the top and then drizzle the dressing generously over each bowl.

Once your salad is perfectly assembled, finish it off by scattering the cooled caramelized walnuts on top. This adds a satisfying crunch and infuses a sweet, nutty flavor.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Consider adding the avocado just before serving.