Preheat the oven to 300˚F. Line a sheet pan with foil. Combine slivered almonds, 1 teaspoon olive oil, 2 teaspoons honey, and ¼ teaspoon kosher salt on the sheet pan and stir to combine. Bake for 5 minutes, then stir. Repeat 2-3 times until almonds are light golden brown, about 15-20 minutes. Remove from the oven, stir to separate, then set aside to cool.

Combine dried cranberries and 1 tablespoon water in a small microwave-safe bowl. Cover and microwave on high for 40 seconds. Remove from the microwave and set aside to cool.

Combine all dressing ingredients in a glass jar with a tight-fitting lid. Cover tightly and shake well. Set aside.

Combine spinach and apple slices in a bowl. Drizzle ¼ cup of the dressing over the salad. Top with dried cranberries, pomegranates, and toasted almonds. Toss before serving. Pass extra dressing at the table.