Step 1

Place the almonds in a pan over medium low heat and toast lightly (just to bring out the nutty flavour) and give them a little colour. Stir often and don't leave them because they can burn fast. It should only take about a couple of minutes to toast them. As soon as they are toasted, transfer them to a small bowl to cool.

Step 2

In a serving bowl, combine the spinach with mint leaves, blueberries, avocado, red onion, goat cheese, chives and toasted almonds, stirring until well incorporated.

Step 3

Make the maple vinaigrette: In a jar, combine olive oil, maple syrup, balsamic vinegar, salt and black pepper. Cover and shake to combine.

Step 4

Drizzle the maple vinaigrette over the salad and toss or mix through. Serve and enjoy!