Baby Spinach Salad with Dates and Almonds
Basically the best salad of all time, this baby spinach salad with dates and almonds has homemade sumac-crusted pita chips, crunchy almonds, and a light lemon vinaigrette. It's sweet, salty, savory, and spicy!
Yield: 4-6 servings
  • 1 tbsp white wine vinegar
  • ½ medium red onion, thinly sliced
  • 3.5 oz pitted Medjool dates, thinly sliced
  • salt, to taste
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil, divided
  • 2-3 small pitas (3.5 oz or 100g worth), cut or torn into 1-inch pieces
  • ½ cup sliced almonds
  • 2 tsp sumac
  • ½ tsp red pepper flakes
  • 5 oz baby spinach
  • 2 tbsp fresh lemon juice
  1. In a small bowl, toss the white wine vinegar with the red onion slices and dates.Add in a pinch of salt and toss to combine. Let sit for at least 20 minutes, then drain the vinegar and set aside.
  2. Meanwhile, heat the butter and 1 tbsp olive oil in a large skillet. Add the pita and almonds to the pan and saute until the pitas are crispy and almonds are golden, about 8 minutes. Remove from the heat and stir in the sumac, red pepper flakes, and ¼ tsp salt. Set aside to cool.
  3. When ready to eat, toss the spinach with the date-onion mixture, the pita-almond mixture, the remaining tablespoon of olive oil, the lemon juice, and another pinch of salt. Serve immediately.
Recipe from Jerusalem
Recipe by Joanne Eats Well With Others at