Baby Spinach Salad with Dates and Almonds

Yields 4 servings


  • 1 Tbsp. wine vinegar
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. olive oil, divided
  • 2 tsp. sumac
  • 1/2 tsp. chili flakes
  • 5-6 oz. baby spinach leaves
  • 2 Tbsp. lemon juice, freshly squeezed
  • 1/2 medium red onion, thinly sliced
  • 2 small pitas, torn into 1 1/2 inch pieces
  • 3.5 oz. dates, pitted, and sliced lengthwise
  • 1/2 cup unsalted almonds, chopped
  • Salt to taste


  1. In a small bowl, mix vinegar, onions, and dates with a pinch of salt. Let marinate for 20 minutes. Drain the extra vinegar and discard.
  2. In a skillet, heat the butter and 1 tablespoon olive oil over medium heat. Add the pita pieces and cook for 4-6 minutes, stirring regularly, until pita pieces are golden brown.
  3. Next add the almonds and continue to cook until the pita is crunchy and almonds are toasted, around 2 more minutes. Remove from heat and mix in the sumac, chili flakes, and 1/4 teaspoon salt. Set aside to cool.
  4. Toss the spinach with the pita mixture in a large mixing bowl. Add the dates, red onion, 1 tablespoon olive oil, lemon juice, and a pinch of salt. Serve immediately.

Nutrition per serving: 420 calories, 44 g carbohydrates, 15 mg cholesterol, 26 g fat, 6 g fiber, 8 g protein, 260 mg sodium, 15 g sugar.

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