Add all of the salad dressing ingredients but the poppyseeds to the bowl of a food processor or blender and puree until smooth. Taste and add more lemon and maple syrup / coconut nectar to taste. ( You can add a splash of water If you like to thin it out). Stir in the poppy seeds at this point.
Add the spinach and sliced strawberries to a large salad bowl. Pour the dressing over the top and toss to coat well. Sprinkle with the walnuts and serve promptly.
WFPB Oil-Free Dressing:
Simply replace the EVOO in the recipe with equal parts of water, white balsamic vinegar reduction, 1/2 banana or 1/4 cup apple sauce. Blend with the rest of the dressing ingredients and pour over the salad.