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We loved this Spinach Salad with Dates, Oranges and Pomegranate; it's sweet, savory and has a touch of mysterious spiciness.
I'll be the first to admit that I'm a bit of a movie star, fashion, and TV tortoise. I just don't do well keeping up with stuff like that, but I'm thinking I might just be a step ahead of you in one area.
We finished up our Christmas celebrating over the weekend, days before most of you. Each year we pick a time that we can all be together and make that our Christmas. We had a special celebratory dinner Friday evening and had fun opening gifts and enjoying a traditional holiday breakfast Saturday morning.
So while you were celebrating the joyous holiday yesterday, I was in the kitchen tinkering, testing and tweaking some new recipes; new fresh, light and fabulously-full-of-flavor recipes. I don't know about you, but I've sort of had it with all the rich, heavy, high-calorie holiday food and just the thought of yummy fresh salads and lean entrees makes my tummy smile.
I was thrilled to receive a new cookbook for Christmas called Jerusalem. It's written by the proprietors of one of London's most famous and delicious cafés, Ottolenghi. Scott and I had the delightful pleasure of discovering Ottolenghi several years ago. Whenever we visit our daughter (in London), Ottolenghi is always on our must-do list. The array of fresh, fabulous entrées is gorgeously displayed and we find it impossibly difficult to choose just a few of their delectable delights. We take it "to-go" and ooh and aah over each bite in one of the nearby local parks.
I've been studying the book for the past few days and have bookmarked a ton of recipes to try. One that really stood out was the delicious-looking Baby Spinach Salad w/ Dates & Almonds. I wanted it to be a bit more colorful and since I had some gorgeous oranges and a pomegranate, I added them to the lovely salad. The recipe calls for pan-toasting torn pita bread and almonds. I found it easier, with less tendency to burn, to toast this mixture in the oven. I also added a scoop of sesame seeds for more texture and fun visual appeal.
We loved this salad; it's sweet, savory and has a touch of mysterious spiciness. I'm sure I'll be fixing it again VERY soon! It's uniquely delicious with lots of fabulous flavor. You might need to visit your local Middle Eastern market in order to find the sumac, but it's well worth it. Sumac is a spice used extensively in the Middle East. It has a tart flavor, a bit like fresh lemon. Historically, it was used in the Middle East as a substitute when fresh lemons weren't available. You'll also find it wonderful on grilled chicken, pork or seafood.
I served this salad with a sprinkle of applewood bacon (wonderful!) but it would also be great with any grilled or pan-seared beef, chicken, pork or seafood. Try it! I think you'll love it too!
Baby Spinach Salad W/ Dates, Almonds & Oranges
Ingredients:
1 tablespoon white wine vinegar
½ medium red onion, thinly sliced
3 ½ ounces pitted Medjool dates, quartered lengthwise
2 large navel oranges, peel and sliced into ½-inch slices, each slice cut into quarters
pomegranate arils (seeds)*, optional
2 tablespoon butter, melted
2 tablespoon olive oil
1 ½ regular size pocketless pitas or naans, roughly torn in 1 inch size pieces
½ cup sliced almonds
¼ cup sesame seeds
2 teaspoons sumac
½ teaspoon red pepper flakes
5 ounces baby spinach
2 tablespoon freshly squeezed lemon juice
sea salt
Directions:
1. Put the vinegar, onion and dates in a small bowl, add a pinch of salt and toss mixing well. Leave to marinate for 20 minutes then drain and discard any of the residual vinegar, set aside.
2. Pre-heat oven to 325˚F. Line a sheet pan with foil. Combine the butter and olive oil in a medium bowl. Add the pitas, almonds and sesame seeds and toss with your hands to coat well. Bake for 15-20 minutes or until golden and crisp, stirring every 5 minutes.
3. Remove from the oven. Sprinkle with the sumac, red pepper flakes and ¼ tsp. of sea salt, toss and set aside to cool.
4. When ready to serve, place the spinach in a large bowl. Add the 1 tablespoon olive oil, the lemon juice and a pinch of salt. Toss to coat spinach leaves with dressing. Add the oranges, pomegranate seeds and prepared red onion/date mixture and toss again. Top with the pita/almond mixture. Serve immediately**.
Serves 4
Notes:
* ~ For a super easy, no-mess way to remove the seeds from the pomegranate, check out this post.
** ~ If not serving the salad immediately, place salad in a large bowl and other ingredients in small zippered bags. Toss together just before serving.
Magic of Spice says
Sounds like you have a much better plan for the holidays, so hard to get everyone together sometimes.
And your salad looks like a burst of sunshine!
lena says
your salads are always so colourful and fresh! thank you for introducing us to sumac!
Lora CakeDuchess says
Definitely needing salad ideas after all the sweets we've had here. This is a nice one!
GLENDA CHILDERS says
This looks so delicious!
Fondly,
Glenda
Kitchen Riffs says
I'm still eating an awful lot of sweet and salty stuff, but my heart isn't in it anymore - I'm really ready for healthy. So this looks terrific! Good combo of flavors here, and much healthier than those last few cookies that are calling to me!
Suzie says
This looks so delicious!! I need something light and refreshing from all the heavy holiday eats 🙂 Glad you enjoyed your holidays!!
www.you-made-that.com says
This looks like the perfect thing for me to eat since I to am stuffed full of rich holiday treats. Love the vibrant colors mad textures of this salad. Glad you had a nice Christmas with your family!
The Café Sucré Farine says
Patti, Medjool dates are known as the "king of dates" and "the crown Jewel" of dates. They are very meaty and sweet. You could actually use any type of date for this recipe, really whatever kind you have available or like best. Medjool are the ones that were called for in the recipe but they're not essential.
Thanks for asking.
Angie's Recipes says
An appetizing and amazing salad! I know I will love this for sure.
Patti says
Another amazing-looking salad idea you've given me! I have a question, though. What are medjool dates? I don't recall that the dates in my store have a title like that. I buy them in the bulk bin, and they are simply labeled "pitted dates."
Hovkonditorn says
This is a fresh and healthy salad! I like it!
motherrimmy says
This is a fantastic winter salad! I buy as many Clementines and Satsumas as I can this time of year. They'd be perfect for this salad.
Kim Garceau says
I LOVE this book and I think, next week (after visiting a Middle east market) I will cook myself some recipes picked in it... This salad is gorgeous and I love the additions you made!
Laura (Tutti Dolci) says
What a gorgeous salad, I love all the colors and textures!
Happier Than a Pig in Mud says
Your salad looks light and beautiful! Sounds like you had a fun Christmas-enjoy:@)
The Mom Chef says
I'm sorry that you had to work on Christmas Eve. How cool, though, that you got this cookbook. The salad looks delicious.
Valerie says
I think I've had my share of rich, heavy food too (at least for the next day or so). 😉
This salad looks refreshing and delightful!
Lisa {Authentic Suburban Gourmet } says
This is my kind of salad! Will be saving this recipe to make for when I host book club coming up soon. Glad that your holiday was fantastic!!!
Sue/the view from great island says
I got the cookbook for Christmas too, and I can't wait to dig into it---the salad looks amazing!
Dining Alone says
I have been loving the salads you have been posting! After so much heavy holiday food this sounds delicious.
Madonna says
oohhhh and aahhhhh....
Marina@Picnic at Marina says
Chris, that is exactly what we need after all the holiday meals! Thank you!
Paula {Salad in a Jar} says
Sounds like you had a wonderful Christmas celebration even if it was a little early.
Now about this salad... It sounds interesting and of course, it's beautiful to look at. I'm curious about the sumac. Must try.
Gloria says
your salads always are beautiful, look amazing!!xo