6 cups baby spinach
2 cup strawberries, halved
1 avocado, halved, seeded, peeled and diced
1/4 cup crumbled goat cheese
1/2 cup cooked quinoa
1/4 cup walnuts halves
For the Balsamic Vinaigrette
1/4 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons extra fine granulated sugar