Preheat the oven to 350°F. Sprinkle slivered almonds onto a baking tray, spreading into an even layer, and toast for 6 minutes, or until lightly golden. Set aside.
In a large mixing bowl, combine spinach, strawberries, red onion, and cucumbers.
Prepare balsamic vinaigrette in a jar by combining balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic, and salt. Cover with a lid and shake well to combine.
Pour half the balsamic vinaigrette over salad and toss to combine. Sprinkle with toasted almonds and serve.
Notes
Note: Reserve remaining balsamic vinaigrette to make this salad again. Keep stored in the fridge for up to 2 weeks.