Position a rack in the center of the oven and heat the oven to 375ºF.
Make the vinaigrette:
In a small saucepan or skillet, heat the olive oil, curry powder, cumin, and garlic over medium-low heat until sizzling and very fragrant, 1 to 2 minutes. Set aside until cool. Whisk in the lemon juice and season to taste with salt and pepper.
Make the salad:
Scatter the almonds on a baking sheet and bake in the oven until lightly browned and fragrant, 8 to 12 minutes. Remove from the oven and let cool. Chop coarsely.
Turn off the oven, position a rack 6 inches from the broiler element and heat the broiler on high. Arrange the pappadams in a single layer on a baking sheet and broil until they bubble and crisp on one side, 15 to 30 seconds. Don’t let them take on more than a light golden color. Turn the pappadams over and continue to broil until bubbly and crisp on the other side, about 5 seconds. Remove from the oven and let cool— they will continue to crisp. Break each pappadam into several pieces.
In a large bowl, toss the spinach, apples, apricots, and almonds with enough of the dressing to coat lightly. Divide the salad among four or six plates, garnish with the pappadam pieces, and serve immediately.
nutrition information (per serving):
based on six servings, Calories
15, Fat Calories
130, Saturated Fat
7, Monounsaturated Fat
32, Polyunsaturated Fat
Photo: Scott Phillips