Strawberry Spinach Salad with Strawberry Vinaigrette

0 Prepare dressing by adding all ingredients to a blender and pureeing until smooth and creamy. Season to taste with a pinch of salt, or added maple syrup. For a thinner dressing, add 1 tbsp of water at a time until desired consistency is reached.
1 Next, prepare the pecans by warming a medium nonstick or cast iron skillet over medium low heat. Toast the pecans for about 5 minutes until fragrant, stirring occasionally to prevent burning. Add in the maple syrup, coconut sugar and salt and stir until caramelized. Immediately transfer to a piece of parchment paper to cool.
2 Assemble salad by adding the spinach to a large serving bowl and topping with quinoa, strawberries, avocado, red onion, pecans and ricotta. Drizzle with dressing and toss right before serving.