Spinach Salad with Dates and Almonds

Time to try another recipe from Yotam Ottalenghi’s Jerusalem.  I thinned the spinach in my garden so I ended up with some nice baby spinach leaves.  When I combined them with spinach Arielle picked at Farmer Kim’s I had enough for a good salad!

Spinach Salad with Dates and Almonds 2

There are many stars in this salad, but I have to say the spiced almonds and pita chips were amazing!

Spinach Salad with Dates and Almonds 3

Add to that the marinated dates (instead of medjool dates, I used some wonderful dried dates my husband brought back from Iran last year) and you have heaven in a salad.

Spinach Salad with Dates and Almonds 4

As I was making the salad, I realized that I did not have all the right ingredients, so I had to adapt.  Although my salad was delicious, I think his original ingredients would work just a bit better, so I have used his in the recipe below and noted what I used differently.

Spinach Salad with Dates and Almonds

from Yotam Ottalenghi’s Jerusalem

1 Tbsp white wine vinegar (I used red wine vinegar)

1/2 medium red onion, thinly sliced (I used white)

3 1/2 oz Medjool dates, quartered lengthwise (I used dried Iranian dates)

2 Tbsp unsalted butter

2 Tbsp olive oil

2 small pitas, about 3 1/2 oz, torn into 1 1/2 inch pieces

1/2 cup whole unsalted almonds, coarsely choppped

2 tsp sumac (this was the super-super ingredient!)

1/2 tsp chile flakes

5 oz baby spinach leaves (I used a mix of baby and regular leaves)

2 Tbsp freshly squeezed lemon juice



Put the vinegar, onions and dates in a small bowl.  Add a pinch of salt and mix well with your hands.  Leave to marinate for 20 minutes, then drain any residual vinegar and discard.

Spinach Salad with Dates and Almonds 1

Meanwhile, heat the butter and half the olive oil in a medium frying pan over medium heat.  Add the pita and almonds and cook for 4 to 6 minutes, stirring all the time, until the pita is crunchy and golden brown (it may take a little longer if you have very fresh pita).  Remove from heat and mix in the sumac, chile flakes and 1/4 tsp salt.  Set aside to cool.

Spinach Salad with Dates and Almonds 3

When you are ready to serve, toss the spinach leaves with the pita mix in a large bowl.  Add the dates and onion, the remaining olive oil, lemon juice, and another pinch of salt.  Taste for seasoning and serve immediately.  Enjoy!

Spinach Salad with Dates and Almonds 5

Serves 4.


3 Comments Add yours

  1. Maggie says:

    Today, I went to the beach front with my kids.

    I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She put the shell to her ear and screamed.
    There was a hermit crab inside and it pinched her ear.

    She never wants to go back! LoL I know this is completely
    off topic but I had to tell someone!


    1. Thank you for the laugh!


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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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