Toast sesame seeds in a skillet over medium heat for 3-5 minutes until golden brown, then set aside to cool.

Rinse and dry spinach leaves thoroughly, tear into bite-sized pieces, and place in a mixing bowl.

Combine canola oil, red wine vinegar, sugar, minced green onion, paprika, and Worcestershire sauce in a bowl; whisk or shake until emulsified.

Add sliced strawberries and toasted sesame seeds to the spinach, pour dressing over, and toss gently to combine.

Serve immediately in bowls or on a platter for the best taste and freshness.