Sometimes you just need something fresh and crunchy. This tangy date salad hits every note you want. It is sweet, salty, and perfectly crisp. You can have it on the table in minutes. It is the perfect way to welcome spring flavors.
This recipe delivers a restaurant-quality meal at home. The ingredients are simple but taste sophisticated. Your whole family will enjoy the different textures. It makes eating your greens feel like a treat.
Why This Recipe Is a Winner
This tangy date salad is a winner for busy nights. It takes less than 30 minutes to make. The sweet dates balance the sharp red onion beautifully. It is a great choice for a healthy reset after a long week.
The homemade pita chips add a satisfying crunch. You get a boost of nutrients from the baby spinach. This dish is light yet very filling. It works well as a side or a main.
Simple Method
Making this salad is very simple. You just toast the pita and whisk the dressing. Even if you are a beginner, you can master this. The oven does most of the hard work. Preparation is quick and the cleanup is easy. You will feel like a pro in the kitchen.
Ingredients You’ll Need
Most of these items are likely in your pantry already. Fresh dates make a huge difference here.
- 5 ounces baby spinach
- 6 Medjool dates, pitted and sliced
- 2 pita breads, torn into 1-inch pieces
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 small red onion, thinly sliced
- 1/2 teaspoon sumac
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Step-by-Step
- Preheat oven to 375°F (190°C).
- Toss pita pieces with 1 tablespoon of olive oil and a pinch of salt on a baking sheet.
- Bake pita for 8-10 minutes until golden brown and crisp; set aside to cool.
- In a small bowl, whisk together remaining olive oil, red wine vinegar, sumac, salt, and pepper.
- In a large mixing bowl, combine baby spinach, sliced dates, and red onion.
- Drizzle the dressing over the salad and toss gently to coat.
- Add the cooled pita chips and serve immediately.
Best Ways to Enjoy It
Serve this salad alongside grilled chicken or fish. It also makes a great light lunch on its own. Pair it with some creamy hummus for a full meal. Set the table and enjoy a fresh spring evening. Your family will love the vibrant colors on the plate.
Keep It Fresh
Store the greens and dressing separately in the fridge. The spinach stays fresh for about two days. Keep the pita chips in an airtight container at room temperature. Do not dress the salad until you are ready to eat. This prevents the leaves from getting soggy. Reheat pita chips briefly in the oven if they soften.
Tips for Best Results
- Don’t skip the sumac for that authentic citrusy zing.
- Watch the pita chips closely so they do not burn.
- Swap red wine vinegar for lemon juice for a different tartness.
- Toast the pita chips ahead of time to save evening minutes.
- Add a handful of fresh spring herbs for extra brightness.
- Sprinkle some feta cheese on top to elevate the creamy factor.
Ways to Switch It Up
- Use gluten-free pita to make this dish gluten-free.
- Swap dates for dried cranberries for a tarter flavor profile.
- Add canned chickpeas for extra protein and fiber.
- Use kale instead of spinach for a heartier texture.
Quick Answers
Can I make this salad ahead of time?
Yes, you can prep the components early. Keep the dressing, chips, and greens in separate containers. Toss them together right before you serve.
What is sumac?
Sumac is a ground spice with a tangy, lemony flavor. It is common in Middle Eastern cooking. It adds a beautiful red color to the dish.
Will kids like this salad?
Most kids enjoy the sweetness of the dates. The crunchy pita chips are also a big hit. It is a very kid-friendly way to eat spinach.
I hope this fresh salad brings a little sunshine to your table. It is the perfect way to enjoy a healthy and quick meal. Happy cooking!
— Alex
Tangy Date Salad with Baby Spinach and Crisp Pita Chips
Ingredients
- 5 ounces baby spinach
- 6 Medjool dates , pitted and sliced
- 2 pita breads , torn into 1-inch pieces
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 small red onion, thinly sliced
- 1/2 teaspoon suma c
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Toss pita pieces with 1 tablespoon of olive oil and a pinch of salt on a baking sheet.
- Bake pita for 8-10 minutes until golden brown and crisp; set aside to cool.
- In a small bowl, whisk together remaining olive oil, red wine vinegar, sumac, salt, and pepper.
- In a large mixing bowl, combine baby spinach, sliced dates, and red onion.
- Drizzle the dressing over the salad and toss gently to coat.
- Add the cooled pita chips and serve immediately.
