Spinach Salad with Dates and Almonds

If you want something different for your spinach salad, here's a unique recipe to try. This spinach salad with dates and almonds is worth the try.

5 from 1 vote

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Prep Time 20

Cook Time 10

Total Time 30

Course Salad

Cuisine Middle Eastern

Servings servings

Calories 383 kcal

Equipment

Medium non-stick skillet or frying pan
Mixing bowl (large)
Small bowl for pickling
Sharp Chef’s Knife
Cutting board

Ingredients

1 tablespoon white wine vinegar 15ml
½ 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
½ 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

Storage: Keep the crouton-almond mixture in an airtight container at room temperature for up to 3 days. Store dressed salad components (spinach, pickled dates, onion) separately in the fridge for up to 2 days.

Make-Ahead: Pickle the dates and onion up to 24 hours ahead and refrigerate drained. Toast croutons and almonds the morning you need them.

Substitutions: Medjool dates are ideal for softness and sweetness, but Deglet Noor dates work if you prefer a drier, less sweet salad. Walnuts or pistachios can replace almonds. For a dairy-free version, use an extra tablespoon of olive oil instead of butter.

Serving Suggestion: For extra protein, add crumbled feta or shaved halloumi on top just before serving.

Pro Tip: Use day-old pita — it crisps faster and more evenly than fresh because it has already lost excess moisture. Let croutons cool completely before adding to the salad to prevent wilting the spinach.

Nutrition

Serving: 1servingCalories: 383kcalCarbohydrates: 41gProtein: 8gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 15mgSodium: 196mgPotassium: 577mgFiber: 6gSugar: 17gVitamin A: 3775IUVitamin C: 15mgCalcium: 127mgIron: 2mg

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