Spinach Salad with Bread, Dates and Almonds

Spinach Salad with Bread, Dates and Almonds

  • Servings: 4
  • Rating:


1/2 small red onion, thinly sliced
half a dozen Medjool dates, pitted and cut lengthwise into quarters or sixths (depending upon size)
1 tablespoon white wine vinegar
2 tablespoons butter
2 tablespoons olive oil, divided
2 small stale pitas (or a stale roll), torn into bitze-sized pieces
1/2 cup almonds, coarsely chopped
2 teaspoons sumac
1/2 teaspoon chile flakes
several handfuls baby spinach leaves
juice of 1/2 lemon


Place the sliced onion and dates in a small bowl, and pour the vinegar over the top. Add a pinch of salt and stir. Let marinate for at least 20 minutes, then drain the vinegar.

While the onions are pickling, heat the butter and 1 tablespoon of the olive oil in a pan over medium heat. Add the bread and almonds and cook, stirring regularly, until the bread has toasted to a crunchy golden brown. Remove from the heat, and stir in the sumac, chile flakes, and a hefty pinch salt. Set aside to cool.

To serve, dress the spinach leaves with the remaining olive oil and lemon juice, and a pinch of salt. Top with the dates and red onion, and the seasoned bread and almonds. Serve.