1/4cupdate paste, agave syrup or another liquid sweetener
Zest and juice of 1 orange
2 Tbsp. balsamic vinegar
1 tsp. Dijon mustard
1/4 tsp. cayenne pepper
1/2cup roughly chopped almonds
2apples, cored and cut into 1/2 inch dice
1 Tbsp. lemon juice
In a small dish, add 1/3 cup of dried cranberries to 1/3 cup boiling water. Allow the cranberries to soak for 10 minutes.
While the cranberries are soaking put the rest of the dressing ingredients - ¼ cup date paste, zest and juice of 1 orange, 2 Tbsp. balsamic vinegar, 1 tsp. Dijon mustard and ¼ tsp. cayenne pepper into a blender.
Wash, and core the apples and dice them into bite-sized pieces. Add them to a medium salad bowl (or separate bowl) and toss them with 1 Tbsp. lemon juice. This will keep them from browning.
In a medium salad bowl, add the spinach, almonds, the remaining 1/3 cup of dried cranberries and the diced apples. Toss everything together.
Make the dressing by adding the soaked cranberries and any remaining water into the blender with the rest of the ingredients. Blend until smooth.
Serve the salad with the dressing on the side or add it right before serving and mix well.
Substitute any kind of mixed greens or lettuce for the spinach. If you use kale, I recommend that you massage it with some of the dressing before adding the other ingredients to the salad bowl. This will help soften it.