Spinach salad with dates, almonds and sumac pita croutons

Spinach Salad & Sumac Croutons | Something New For Dinner

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5 from 1 review

This is another winning Ottolenghi recipe. This salad marries red onions, dates, and spinach with toasted almonds and pita chips dusted in sumak.


  • 1 red onion, very thinly sliced
  • 1/2 pound medjool dates, pitted and sliced lengthwise into quarters
  • 2 1/2 T white wine vinegar
  • Maldon sea salt
  • 3 T unsalted butter, divided
  • 4T olive oil, divided
  • 1 cup blanched slivered almonds
  • 4 slices pita bread, torn into bite-sized piecs
  • 1 1/2 T sumac
  • 3/4 t crushed red pepper flakes
  • 10 ounces (2 packages) baby spinach
  • Juice from 1/2 lemon


  1. Put onion, dates, vinegar and a pinch of salt in a small bowl. Use your hands to mix well. Let sit for 20 minutes.
  2. Heat 1 T butter and 1 T olive oil in a pan. Add almonds and toast, stirring so they do not burn. When they are nicely browned, remove and set on a paper towel.
  3. Heat remaining butter and 1 T olive oil in same pan. Add pita pieces and cook until brown and crunchy, about 5 minutes. Stir to prevent burning. Turn off heat. Add almonds back to pan and season with sumac, red pepper flakes and 1/4 t salt.
  4. Combine spinach with the onions, dates, almonds and pita. Toss with lemon juice and remaining 2 T olive oil.

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