Toast the caraway seeds in a small dry frying pan for about 20 seconds. Cool on a plate.
In a small bowl, whisk together the maple syrup, Dijon mustard, vinegar, and extra virgin olive oil. Add the caraway seeds and whisk to combine.
Cut the spinach leaves into thin slices. Put into a medium serving bowl and add the cabbage, apples, red onion, almonds, Piment d' Espelette, and blackberries. Gently toss to combine. Drizzle the dressing over the salad ingredients and gently toss again.