In a medium skillet over medium heat, add slivered almonds, stirring frequently for about 3–5 minutes until they turn golden and fragrant. Transfer to a plate and cool.

In a large salad bowl, combine a generous handful of fresh spinach with a cup of sliced strawberries. If using, thinly slice about a quarter of the red onion and add. Slice baby cucumbers and mix in.

Sprinkle the cooled, toasted almonds over the salad and gently toss to combine, ensuring even distribution of ingredients.

Drizzle balsamic vinaigrette over the salad, tossing gently until all ingredients are coated.

Serve immediately after tossing for the freshest experience.