To make the oil free strawberry balsamic vinaigrette:
Add all of the vinaigrette ingredients to a food processor or blender, and process until well blended.
To make the salad:
Place the spinach leaves (or other greens) in a large bowl, add the chopped mint leaves and half the red onion slices, and toss together. Pour the vinaigrette over the salad and toss well to coat.
Add half of the strawberries, and toss gently--just enough to combine.
To assemble, place the tossed greens, berries, onions and mint on a platter or individual dishes. Top with the remaining strawberry & onion slices, and the chopped walnuts. Garnish with reserved whole mint leaves if desired.
Notes
I like my salads lightly dressed. But if you prefer more dressing, increase the recipe by 50% or even double it.
To make it nut free: omit the almond butter or sub tahini, omit the walnuts or sub sunflower seeds or pepitas.
To make it free of added sugars: omit the maple syrup or add 2 teaspoons of date paste.