Strawberry-Balsamic Millet Salad

For the salad:

1/2 cup dry millet, prepared according to package directions

1 5-oz. box baby spinach

1 pound ripe strawberries (remainder of package, after those used for dressing), sliced

3 Persian cucumbers, sliced

4 oz. goat cheese, crumbled

1/2 cup pickled red onions

Fresh ground black pepper 

For quick-candied almond topping:

2 Tbsp. pure maple syrup

1 Tbsp. coconut oil

1/4 tsp. vanilla extract

1 cup sliced almonds

For the strawberry-balsamic dressing:

4-5 large, ripe strawberries, tops removed

1/3 cup white balsamic vinegar

1 Tbsp. honey

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1/2 cup extra-virgin olive oil

1. Start by preparing the millet. In a medium saucepan, bring 1 cups water and 1/4 tsp. kosher salt to a boil. Add 1/2 cup dry millet, reduce heat to simmer, and cook for 20-25 minutes, until water is absorbed and millet is tender. Remove from heat and allow to cool for 10-15 minutes. 
2. While the millet is cooking, make the quick-candied almond topping. In a small skillet over medium-low heat, combine the maple syrup, coconut oil, and vanilla extract. When the coconut oil is melted, add the sliced almonds, and stir to coat in the syrup mixture. Toast over medium-low heat, stirring almost constantly, until almonds are golden brown and liquid is absorbed (about 8 minutes). Remove from heat and transfer to a plate to cool completely. The almonds will crisp up as they cool. 
3. Next, make the dressing. In a high-speed blender, combine the fresh strawberries, white balsamic vinegar, honey, salt and pepper. Blend until strawberries are pureed. Scrape down the sides. With the blender running on low speed, slowly drizzle in the olive oil until incorporated. Set the dressing aside while you prepare the rest of the salt. 
4. Assemble the salad on a large platter or in a large serving bowl. Start with the baby spinach; then scatter the cooked, cooled millet evenly on top; arrange sliced strawberries and cucumbers; scatter the crumbled goat cheese evenly; scatter pickled red onions evenly; sprinkle with quick-candied almonds; finish with a few grinds of fresh ground black pepper. Drizzle with a few tablespoons of strawberry-balsamic dressing, and serve additional dressing on the side. 
5. Serve salad immediately, or refrigerate for up to 2 hours before serving.