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. 

Nuts can be stored in an airtight container at room temperature for about a week. 

Dressing:

Combine all dressing ingredients in a container; cover tightly and shake to combine.

Dressing can be prepared ahead and stored in the fridge for about a week.

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.

Recipe reprinted from Perfect for Pesach: Passover recipes you'll want to make all year by Naomi Nachman (Mesorah Publications 2017).