Baby Spinach Salad with Dates and Almonds Recipe

Name: Baby Spinach Salad with Dates and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon wine vinegar; 1/2 medium red onion, thinly sliced; 3 1/2 ounces dates (100 grams), preferably Medjool, pitted and quartered lengthwise; Salt; 2 tablespoons unsalted butter (30 grams); 2 tablespoons olive oil, divided; 2 small pitas (about 3 1/2 ounces, or 100 grams), roughly torn into 1 1/2 -inch pieces; 1/2 cup whole unsalted almonds (75 grams), coarsely chopped; 2 teaspoons sumac; 1/2 teaspoon chile flakes; 5 to 6 ounces baby spinach leaves (150 grams); 2 tablespoons freshly squeezed lemon juice

Servings: persons

1 tablespoon wine vinegar
1/2 medium red onion, thinly sliced
3 1/2 ounces dates (100 grams), preferably Medjool, pitted and quartered lengthwise
Salt
2 tablespoons unsalted butter (30 grams)
2 tablespoons olive oil, divided
2 small pitas (about 3 1/2 ounces, or 100 grams), roughly torn into 1 1/2 -inch pieces
1/2 cup whole unsalted almonds (75 grams), coarsely chopped
2 teaspoons sumac
1/2 teaspoon chile flakes
5 to 6 ounces baby spinach leaves (150 grams)
2 tablespoons freshly squeezed lemon juice

1
Put vinegar, onion and dates in a small bowl.
2
Add a pinch of salt and mix well with your hands.
3
Leave to marinate for 20 minutes, then drain any residual vinegar and discard.
4
Meanwhile, heat butter and 1 tablespoon olive oil in a medium frying pan over medium heat.
5
Add pita and cook for 4 to 6 minutes, stirring all the time, until pita is golden.
6
Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more.
7
Remove from heat and mix in sumac, chile flakes and 1/4 teaspoon salt.
8
Set aside to cool.
9
When ready to serve, toss spinach leaves with pita mix in a large mixing bowl.
10
Add dates and red onion, remaining 1 tablespoon olive oil, the lemon juice and another pinch of salt.
11
Taste for seasoning and serve immediately.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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 wine vinegar, 1/2 medium red onion, thinly sliced, 3 1/2 ounces dates (100 grams), preferably Medjool, pitted and quartered lengthwise, Salt, and more.

Yes, Baby Spinach Salad with Dates and 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.

That's it — enjoy your meal!

Baby Spinach Salad with Dates and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions