Baby Spinach Salad with Dates, Almonds, and Sumac Pita Croutons
Recipe adapted from Yotam Ottolenghi
This crave-worthy salad is pure Ottolenghi brilliance. Lemony sumac, quick-pickled red onions, sweet dates, and crunchy pita croutons combine to make a salad that is super flavorful and highly addictive. This salad is easy enough to toss together for a quick weeknight dinner and fancy enough to take to take to your next dinner party. Trust me, you will love it!
I have re-written the recipe with US measurements and made it party-sized for sharing. You can find Yotam Ottolenghi’s original recipe in his fabulous cookbook, Jerusalem, or reprinted online here: www.ottolenghi.co.uk/recipes/baby-spinach-salad-with-dates-almonds
Ingredients:
1/2 large red onion, thinly sliced
1 cup medjool dates, pitted and sliced
3 tablespoons white wine vinegar
6-8 pitas, cut into 1” squares (Look for pitas with as few ingredients as possible.)
1 cup whole raw almonds
3 tablespoons avocado oil
4 teaspoons ground sumac
1 teaspoon chili flakes
Juice of two large lemons
3 tablespoons extra virgin olive oil (or avocado oil)
10 ounces baby spinach
Salt
Instructions:
Thinly slice half a red onion.
Pit the dates and cut them into slices widthwise.
Place the onions, dates, and vinegar into a small bowl and mix well with your hands.
Leave to marinate while you prepare the pita croutons (at least 20 minutes).
Cut the pita into 1” squares.
Toss the pita squares with the almonds and 3 tablespoons of avocado oil. Salt liberally.
You can either pan fry the croutons and almonds in a large frying pan or wok until they are crispy and browned, or you can bake them in the oven at 350. I have had good success with both methods. Either way, toss them frequently and watch them carefully so they don’t burn.
Once the croutons are crispy and the almonds are nicely browned, remove them from the heat and add the sumac and red chili flakes.
Taste and adjust the salt level, as desired.
Set aside, uncovered, until fully cooled.
Make a simple dressing by combining the juice of the two lemons and three tablespoons of oil (either extra virgin olive or avocado).
Whisk or shake in a jar to emulsify.
Just prior to serving, toss the baby spinach, pita croutons, almonds, marinated dates and onions, and dressing.
If you are taking this salad to a dinner party or picnic, I recommend bringing all the ingredients in separate containers and combining them just before the meal. This will keep your spinach fresh and crisp and your croutons optimally crunchy.
This salad is a lovely addition to any picnic or dinner party,
it pairs beautifully with both summer fare and with heartier winter dishes,
and it is a super tasty way to get in your daily greens.
As always, wishing you excellent health and happy eating!
🌱💕