In a skillet over medium-high heat, combine walnuts, maple syrup, cinnamon, salt, and cayenne. Stir constantly for about 7-10 minutes until the walnuts turn golden brown and become aromatic. Keep an eye on them to prevent burning, and once done, transfer the caramelized walnuts onto a sheet of parchment paper to cool completely.

In a mason jar, combine dijon mustard, minced garlic, maple syrup, balsamic vinegar, olive oil, and a pinch of salt. Secure the lid tightly and shake vigorously for about 30 seconds until the dressing is well-emulsified and glossy. Set aside to allow the flavors to meld while you assemble the salad.

In large serving bowls, start layering the fresh spinach as the base. Then, add cooked quinoa for a protein-packed texture, followed by plenty of sliced strawberries that provide sweetness and vibrant color. Top this lovely mix with cubed avocado, ensuring its creamy texture shines, and sprinkle with hemp hearts for an extra crunch.

Drizzle the prepared balsamic dressing generously over the salad layers, making sure to coat all the ingredients. Finally, sprinkle the caramelized walnuts across the top to add a delightful crunch and sweetness. This Avocado Strawberry Spinach Salad is now ready to be served.