Step 1

Roast the broccoli: Position a rack in the middle of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet with parchment paper.

Step 2

Toss the florets on the baking sheet with the oil, salt and pepper. Taste, and season with more salt and/or pepper as needed. Spread out in an even layer and roast for 8 to 10 minutes, or until browned around the edges. Transfer to a wire rack and let cool.

Step 3

Make the vinaigrette: While the broccoli is roasting, in a blender, combine the olive oil, water, dates, vinegar, curry, garlic, ginger, salt and pepper, and puree until smooth. Taste, and season with more salt and/or pepper as needed. You should have about 3/4 cup.

Step 4

Assemble the salad: Arrange half of the spinach on a platter, top with half of the broccoli and drizzle with half of the dressing. Scatter with half of the dates, half of the apple or pear, and half of the pumpkin seeds. Repeat with the remaining ingredients, and serve.