A fantastic Pita & Spinach Salad with Dates and Almonds. One of the best salads I’ve ever made!
The past two weeks have been interesting. Not only has my life been very busy, I jumped into the deep end of the pool with no time to learn how to swim. Getting back into the kitchen with a somewhat normal routine will be a welcome change! For months I’ve anxiously waited for my turn to migrate over to WordPress. I had the best team in the world providing all the tools needed to figure this out. I only cried once, which was predicted by my web designer early in the process. I laughed at her comment, then quickly knew she was right.
Do I regret moving? No way. Was it a lot of work? Yes and I’m not anywhere near finished! Did I wait too long to get this done? Absolutely. If you’re thinking about moving your blog to WordPress, please don’t wait 4 years to do it! Do you need someone to help you with a custom, creative design and hold your hand every step of the way? Then you should contact Emily at Emily White Designs. She is calm, creative, patient, responsive, organized, detailed, professional and friendly. We worked together via Skype, on a project management tool named Basecamp, via telephone and emails. Did I mention she really knows what she’s doing? Thank you Emily – aren’t you so proud? I finally finished my Recipe Index and made a post with photos!
All joking aside, I’m going to love my new blog home and I hope you do too.
Please check out the recipe page when you get a minute!
It has been an interesting journey to look back over four years of posts and recipes. During that time both our children were married (8 months apart) and we welcomed our first grandchild. We became empty nesters, went gluten free for six months, baked and tasted 52 pies during 2011, made lots of new friends, and ate some amazing dishes. I am counting this salad as one of my favorite recipes ever. My husband agrees. Who knew that simple ingredients like spinach, almonds, onions and pitas could be so amazing?
Slice pitted Medjool dates into quarters and place them in a small bowl with 1/2 a red onion sliced thin. Marinate the mixture with white wine vinegar while preparing the salad.
This is the really cool part. Tear two whole wheat pitas into small pieces and saute in olive oil and butter along with coarsely chopped almonds until lightly browned and toasted. Sprinkle the toasted pita pieces with a mixture of red chili flakes, sumac and salt. I couldn’t stop taking a bite or two in between photos. So tasty!
Drain the onions and dates and toss them together with spinach, pitas, and almonds. Top the salad with a little drizzle of olive oil and a squeeze of lemon.
This salad will serve four as a starter but we had it as a dinner for two 🙂
Be sure to PIN to your favorite salad board!
A delightful salad with great texture and flavors
- 1 tablespoon white wine vinegar
- 1/2 medium red onion, sliced thin
- 3.5 ounces pitted Medjool dates, cut into quarters, lengthwise
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 small whole wheat pitas, torn into 1.5 inch pieces
- 1/2 cup whole unsalted almonds, coarsely chopped
- 2 teaspoons sumac
- 1/2 teaspoon crushed red pepper flakes
- 5 ounces baby spinach
- the juice of one lemon
- Place the sliced onions and dates in a small bowl. Toss with the white wine vinegar and a pinch of salt. Set aside to marinate.
- In a small bowl combine the sumac, red pepper flakes and 1/4 teaspoon salt. Set aside.
- Heat the butter and 1 tablespoon olive oil in a medium skillet over medium heat. Add the pita pieces and chopped almonds. Cook for about 5 minutes stirring constantly or until the pita pieces are crunchy and golden brown. Remove the pan from the heat and sprinkle the sumac mixture over the pitas and almonds. Toss to combine. Set aside to cool.
- Drain the onions and dates and discard any extra vinegar. Place the spinach in a large bowl and add the pitas and almonds. Add the onions and dates. Drizzle the spinach with the remaining 1 tablespoon olive oil, the juice of one lemon, and 1/4 teaspoon salt. Serve immediately
(recipe adapted from Jerusalem, A Cookbook by Ottolenghi & Tamimi)
Ottolenghi and Tamimi are brilliant! We’ve loved everything made from this cookbook. Thank you so much for stopping by! I have missed you all and can’t wait to see what you’ve been up to. Thanks for your patience, friendship and support! Hope you have a lovely weekend.