Prepare candied almonds: Line a baking sheet with parchment paper; set aside.
Heat a frying pan over medium heat. Add almonds, sugar, and cinnamon; cook for approximately five minutes, stirring frequently, until the sugar is dissolved — do not overcook or sugar will burn.
Spread the nuts in a single layer on prepared baking pan; set aside to cool.
Prepare the dressing: Combine all dressing ingredients in a container; cover tightly and shake to combine.
Assemble the salad: Add spinach, apples, dates, and candied almonds to a large bowl. Just before serving, drizzle with desired amount of dressing (you will have extra); toss to combine.
Prepare Ahead: Nuts can be stored in an airtight container at room temperature for about a week. Dressing can be prepared ahead and stored in the fridge for about a week.
- Be careful when working with the candied almonds, as hot sugar can cause a painful burn.
- This recipe makes a large quantity of dressing. Keep any extra in the fridge and use it to dress salads all week.