Baby Spinach Date and Almond Salad
  • 1 tablespoon white wine vinegar
  • ½ medium red onion, sliced thinly
  • 3½ oz. pitted dates, quartered lengthwise (or substitute golden raisins)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1½ pitas roughly torn into bite size pieces
  • ½ cup whole unsalted almonds, roughly chopped
  • 2 teaspoons sumac
  • ½-teaspoon Aleppo chili flakes
  • 5 ounces Baby spinach leaves
  • 2 tablespoons freshly squeezed lemon
  • Salt
  1. Put the onions and dates (or raisins) in a bowl with the wine vinegar and a pinch of salt and set aside. Heat the butter and one tablespoon of olive oil in the pan and begin browning the pita pieces. Stir constantly so they do not burn. After about a minute, add the almonds to the pitas to toast for about 5 minutes. Once the pitas and almonds are browned and crisp, remove from the heat and add the sumac and the Aleppo chili. Toss well and place the pita mixture in a bowl to cool. When you are ready to serve, place the spinach, pita chips, and onion and dates together in a large mixing bowl. Sprinkle with the other tablespoon of olive oil and the lemon juice and toss. Add salt to taste. Serve immediately.
Recipe by Have You Eaten, SF? at