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Heat a medium sized frying pan over a medium-high heat. Add the walnuts to the hot, dry pan, only toasting as many walnuts as fit in the pan in a single layer. Cook, watching constantly and stirring frequently until the walnuts start to brown and they smell toasted - this should take 3-5 minutes. Set aside on a plate on to cool.
Rinse the baby spinach leaves and place in a large bowl.
Rinse the blueberries and place in the bowl.
Chop the baby beets into quarters and then into smaller chunks and place into the bowl.
Next add the diced cucumber and thinly sliced red onion and chopped avocado. Toss all of the ingredients together.
In a small jug or jar add all of the ingredients to make the salad dressing, whisk or add a lid to the jar and shake. Pour over the salad just before serving.