Make dressing ahead and refrigerate until used; in a bowl, whisk together the oil, chutney, curry powder, dry mustard, salt, and lemon juice until well blended. Tear spinach into bite-size pieces and chill until salad is assembled. Just before serving, thinly slice the apple and place the slices in a large salad bowl with the spinach, pecans, raisins, and scallions. Pour enough of the dressing over the salad, tossing gently, to coat the greens well. Serve at once.