In a large bowl, combine the baby spinach, mini cucumbers, goat cheese, red onions, dried cranberries, raw walnuts, and sliced avocado.

In a skillet, cook the bacon over medium heat until crispy. Remove the bacon, leaving the drippings in the pan.

To the bacon drippings, add balsamic vinegar, olive oil, Greek yogurt, dijon mustard, honey, garlic powder, salt, and pepper. Whisk until well combined.

Pour the warm dressing over the salad and toss gently to coat.

Serve immediately, sprinkled with fresh cracked pepper.