In a medium skillet, heat over medium heat and add the sliced almonds. Stir frequently for about 5–7 minutes, until lightly browned and fragrant. Remove from heat and set aside to cool.

Return the skillet to medium-low heat and add 2 tablespoons of butter, followed by 2 tablespoons of brown sugar and a sprinkle of cinnamon. Stir continuously for about 3–4 minutes until the mixture starts to bubble and coats the almonds nicely. Transfer to parchment paper to cool.

In a mason jar, combine 3 tablespoons of fresh lemon juice, 1/4 cup of canola oil, 1 tablespoon of sugar, 1/4 teaspoon of ground ginger, and lemon zest. Secure the lid and shake vigorously for about 30 seconds until well mixed.

In a large salad bowl, gently toss together 4 cups of fresh baby spinach, 1 cup of sliced strawberries, and 1 cup of mandarin oranges.

Drizzle the prepared lemon dressing over the salad and toss gently to coat without bruising the spinach. Sprinkle the cooled caramelized almonds on top and serve immediately.