Baby Spinach Salad With Dates & Almonds Recipe

Name: Baby Spinach Salad With Dates & Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon white wine vinegar (or try malt or cider vinegar); 1/2 medium onion, thinly sliced; 3 1/2 ounces pitted medjool dates, quartered lengthwise (100g); 2 tablespoons unsalted butter (30g); 2 tablespoons olive oil; 2 small pita bread, roughly torn into 1 1/2-inch pieces; 1/2 cup whole unsalted almonds, coarsely chopped (75g); 2 teaspoons sumac; 1/2 teaspoon red pepper flakes; 5 ounces baby spinach leaves (150g); 2 tablespoons fresh lemon juice; salt

Servings: persons

1 tablespoon white wine vinegar (or try malt or cider vinegar)
1/2 medium onion, thinly sliced
3 1/2 ounces pitted medjool dates, quartered lengthwise (100g)
2 tablespoons unsalted butter (30g)
2 tablespoons olive oil
2 small pita bread, roughly torn into 1 1/2-inch pieces
1/2 cup whole unsalted almonds, coarsely chopped (75g)
2 teaspoons sumac
1/2 teaspoon red pepper flakes
5 ounces baby spinach leaves (150g)
2 tablespoons fresh lemon juice
salt

1
Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard.
2
Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool.
3
When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.
4
Enjoy!

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon white wine vinegar (or try malt or cider vinegar), 1/2 medium onion, thinly sliced, 3 1/2 ounces pitted medjool dates, quartered lengthwise (100g), 2 tablespoons unsalted butter (30g), and more.

Yes, Baby Spinach Salad With Dates & Almonds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Baby Spinach Salad With Dates & Almonds

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