This Israeli-style spinach salad pairs sweet dates and crunchy almonds with chilli-spiced pita croutons, all brought together with a lemon dressing. It comes together in 40 minutes and holds its components well when stored separately, making it a smart choice for lunches across the week. The flavors are bold enough to stand on their own but simple enough to pull off on a weeknight.
What makes this version work
Two things matter most here. First, the quick pickle: soaking the red onion and dates in white wine vinegar for a full 20 minutes before draining does real work. The onion loses its sharpness and the dates absorb just enough acidity to stop the salad from tasting one-dimensionally sweet. Donโt rush it. Second, cooking the pita and almonds together in butter and olive oil rather than oil alone gives the croutons a richer, more even browning โ the butter solids toast the bread in a way plain oil wonโt. Let them cool completely before adding to the salad; warm croutons will wilt the spinach immediately. Store the crouton-almond mixture in an airtight container and add it only when youโre ready to eat โ dress it at the table, a pre-dressed salad goes limp fast.
Mistakes to avoid
- Skipping the drain after marinating. The leftover vinegar is sharp and thin โ if you pour it into the salad it will overpower the lemon dressing and make the spinach watery. Drain it off completely before combining.
- Using whole, unpitted dates without checking. Medjool dates are common and often sold pitted, but some varieties arenโt. Check before quartering โ a hidden pit will crack a tooth.
- Overcrowding the pan for the croutons. If the pita pieces are piled on top of each other theyโll steam instead of crisp. Use a wide pan and spread everything in a single layer; stir only occasionally so the bread gets actual color.
- Under-seasoning the spinach. Baby spinach is mild and needs salt at the tossing stage, not just as an afterthought. Add the pinch of salt directly to the leaves along with the lemon juice and oil so it has a chance to season the greens evenly.
- Storing the full assembled salad. If youโre making this ahead, keep the spinach, the drained date-onion mixture, and the crouton-almond mix in three separate containers. The croutons stay crisp for up to two days at room temperature; the spinach and date mixture will keep refrigerated for two to three days.
Spinach Salad with Dates and Almonds
Equipment
- Medium non-stick skillet or frying pan
- Mixing bowl (large)
- Small bowl for pickling
- Sharp Chefโs Knife
- Cutting board
Ingredients
- 1 tablespoon white wine vinegar 15ml
- ยฝ medium red onion thinly sliced
- 3.5 oz dates quartered, about 100g
- 2 tablespoons unsalted butter 30g
- 2 tablespoons olive oil 30ml
- 2 pieces pita breads roughly torn into pieces
- 2.6 oz whole almonds roughly chopped, about 75g
- ยฝ teaspoon red chilli flakes 1g, such as Aleppo pepper or crushed red pepper
- 5.3 oz spinach leaves washed, about 150g
- 2 tablespoons fresh lemon juice 30ml, about 1 lemon
- 1 pinch salt to taste, used in two steps
Instructions
- Place the vinegar, red onion and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave for 20 minutes and then drain the leftover vinegar.1 tablespoon white wine vinegar, 1/2 medium red onion, 3.5 oz dates, 1 pinch salt
- Heat the butter and 1 tablespoon of the olive oil in a medium skillet over medium heat until the butter is foaming. Add the torn pita bread, chopped almonds, and chilli flakes. Cook for 6 to 8 minutes, stirring frequently, until the pita is crunchy and golden brown and the almonds are toasted. Transfer to a plate and set aside to cool completely.2 tablespoons unsalted butter, 2 tablespoons olive oil, 2 pieces pita breads, 2.6 oz whole almonds, 1/2 teaspoon red chilli flakes
- Place the spinach in a large mixing bowl, then add the drained dates, red onion, remaining 1 tablespoon olive oil, lemon juice, and a pinch of salt. Toss gently and season to taste. Top with the cooled pita croutons and almonds, then serve immediately.5.3 oz spinach leaves, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 pinch salt, 3.5 oz dates, 1/2 medium red onion, 2 pieces pita breads, 2.6 oz whole almonds
Notes
Nutrition
Frequently asked questions
Can I use a different type of date?
Yes โ Medjool dates work best because theyโre soft and easy to quarter, but Deglet Noor dates will also work. Theyโre drier and less sweet, so the salad will be slightly less rich, which some people prefer.
Can I swap the butter for olive oil to keep it dairy-free?
You can, but the croutons wonโt brown as deeply or taste as rich. Use an extra tablespoon of olive oil and watch the heat carefully โ without butter solids to help browning, youโll need a slightly higher temperature and a longer cook time.
What kind of pita works best?
Thicker, pocket-style pita holds up better than thin flatbread and gives you more substantial croutons. Day-old pita that has dried out slightly actually crisps faster and more evenly than fresh.
How do I keep the almonds from burning before the pita is done?
Add the almonds to the pan at the same time as the pita and keep the heat at medium, not high. If your almonds are browning too fast, push them to the edges of the pan where the heat is lower while the pita finishes in the center.
Is this salad filling enough as a main course?
At 389 calories per serving with 8g of protein, it works as a light lunch on its own. If you want it to carry you through a longer afternoon, add a soft-boiled egg on the side or increase the almond quantity โ both keep within the existing flavor profile.
Can I prep the pickled dates and onion the night before?
Yes, and it actually improves the result. Marinate them for 20 minutes as directed, drain, then refrigerate in a covered container overnight. The flavors mellow and meld, and you skip a step on the day youโre assembling.