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A fresh baby spinach salad with sliced Medjool dates and golden pita chips
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Tangy Date Salad with Baby Spinach and Crisp Pita Chips

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 320kcal

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.