It’s the New Year and time to make resolutions to eat healthy. The good news is that you don’t need a resolution to enjoy Spinach Salad with Dates. It’s interesting, tastes great, is good for you and includes local spinach.
Thanks to high tunnels, local farms like Pleasant Valley Farm, continue to offer produce throughout the year. This salad, with local Spinach and onions, is loaded with nutrients, such as Vitamin A, Vitamin C, Vitamin E, Vitamin K, folate, and fiber.
While visiting her daughter and new grandchild, my sister discovered a few wonderful salads including Spinach Salad with Dates. She texted photos of the salads and recipes, giving testimony to how much she enjoyed them. Thanks Sis, for sharing and you’re right, it’s delicious.
For Spinach Salad with Dates, from the NY Times, add vinegar, dates and onions in a small bowl with a pinch of salt. Mix and let it sit for 20 minutes. Afterwards, drain and discard any vinegar left in the bowl. Heat butter and oil in a pan over medium heat. Add torn pita bread and cook until golden. Add almonds and continue cooking until pita is crunchy and almonds are toasted. Remove from heat and add zest. At this point the original recipe calls for 2 teaspoons of sumac and ½ teaspoon chile flakes. I omitted them and substituted the zest. To make the salad, toss the spinach, pita mixture in a large bowl. Add dates, onions, remaining 1 Tablespoon oil, and lemon juice.
Enjoy your salads throughout the winter.
- 1 Tablespoon wine vinegar
- ½ medium red onion, thinly sliced
- ½ cup dates, pitted and quartered lengthwise
- pinch of salt
- 2 Tablespoon unsalted butter
- 2 Tablespoons olive oil
- 2 small pitas, roughly torn into ½ inch pieces
- ½ cup whole unsalted almonds, coarsely chopped
- 2 teaspoons lemon zest
- 6 ounces fresh spinach leaves
- 2 Tablespoons freshly squeezed lemon juice
- Put vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well. Let it sit for 20 minutes, then drain and discard any residual vinegar.
- Meanwhile, heat butter and 1 Tablespoon olive oil in a medium frying pan over medium heat. Add pita and cook for 4 to 6 minutes, stirring all the time, until the pita is golden. Add almonds and continue cooking until pita is crunchy and browned and almonds are toasted and fragrant, about 2 minutes more. Remove from heat and mix in the zest. Set aside to cool.
- When ready to serve, toss spinach leaves with pita mixture in a large bowl. Add dates, red onion, remaining 1 Tablespoon of oil, and lemon juice.