Spinach salad with sour/sweet marinated date, almonds and crunchy pita

Recipe by Damaris Beems
0.0 from 0 votes
Course: SaladCuisine: Middle East




Cooking time


Total time



Look, these are the salads I love. Lukewarm, crunchy, sour and sweet. Everything is there. You can certainly put it on the table as a meal salad. The dates, the almonds and the bread are very nutritious.


  • 300 gram fresh spinach

  • 2 red onions

  • 50 ml White wine vinegar

  • 100 gram fresh dates

  • 100 gram tonsils with membrane

  • 2 large pita breads

  • 1 table spoon sumac

  • 1 table spoon allspice

  • 2 table spoon za’atar

  • olive oil

  • 150 grams of margarine


  • Start by pitting and finely chopping the dates.
    Cut the red onion into fine rings.
    Mix them together with the white wine vinegar in a bowl with a little salt.
    Stir now and then.
  • Roughly chop the almonds in a mortar.
    Cut the pita breads into small cubes.
    Heat the butter and some olive oil in a pan and fry the almonds and bread until crispy.
    Finally, add the sumac, allspice and za’atar. Stir well.
  • Now mix the spinach, the marinated red onion and dates (leave the excess liquid in the bowl and do not pour it into the salad).
    Divide the bread and almonds over the salad, with the oil from the pan and mix together.
  • Season with salt and pepper if necessary.


  • Inspired by a recipe by Ottolenghi.

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