Broccoli Salad With Curry Vinaigrette

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Kathleen

subheading: For the broccoli:

Florets from 2 broccoli crowns (1 ½ pounds total)

1 tablespoon extra-virgin olive oil

½ teaspoon fine salt, plus more to taste

¼ teaspoon freshly ground black pepper, plus more to taste

subheading: For the curry vinaigrette:

½ cup extra-virgin olive oil

¼ cup water, plus more as needed

2 dates, preferably Medjool, pitted and chopped

2 tablespoons rice vinegar (seasoned or unseasoned)

1 teaspoon curry powder

1 garlic clove, chopped

½ teaspoon grated fresh ginger

¼ teaspoon fine salt, plus more to taste

Pinch freshly ground black pepper, plus more to taste

subheading: For assembly:

4 cups (4 ounces) loosely packed baby spinach

6 dates, preferably Medjool, pitted and chopped

1 ripe but firm apple or pear, halved, cored and thinly sliced

½ cup toasted pumpkin seeds

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