Toss broccoli and sliced garlic with 2 tablespoons oil, salt and pepper on a rimmed baking sheet. Roast 20 - 25 minutes until broccoli is tender.
In a medium saucepan, add ramen noodles and enough water to cover. Bring water to a boil, reduce heat and allow noodles to simmer for 3 minutes or until tender. Remove from heat, drain and rinse with cold water.
In a small bowl whisk together ingredients for vinaigrette - oil, vinegar, sriracha, ginger and brown sugar.
Transfer broccoli and garlic to a large bowl. Pour vinaigrette over broccoli and toss to coat. Add spinach and scallions, gently toss. Top with sesame seeds and almonds.
Store tightly covered in refrigerator for 1 - 2 days.Rice or white wine vinegar may be substituted for sherry vinegar.