Baby Spinach Salad with Bread, Almonds & Dates
4
15 minutes
This Baby Spinach Salad with Bread, Almonds and Dates is a colourful side salad that brings all the textures to the table. The sweetness of the dates is perfectly balanced with pickled red onion and lemon juice. The bread and almonds add a nutty kick, our Mellow Yellow Rapeseed Oil helping to get the edges of the bread nice and crispy.
Crispy bread crumbs are best made from bread that’s starting to go stale – less waste, more texture for your salad!
Method
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1
Place your red onion and dates into a small bowl with the vinegar and a pinch of salt. Leave to marinade whilst preparing the rest of the salad.
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2
In a frying pan, pour in half of the rapeseed oil and add your bread and almonds. Fry on a medium heat for around 5 minutes. Stir throughly to coat the bread and almonds in the oil, then stir occasionally until golden brown and toasted.
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3
Place your baby spinach in a large serving bowl. Add your onion and date mixture, then the bread and almonds. Season generously with salt and freshly ground black pepper and drizzle over the lemon juice and the rest of your rapeseed oil.
Ingredients
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1 small red onion, thinly sliced
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75g dried dates, pitted & quartered
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1 tbsp white wine vinegar
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3 tbsp Mellow Yellow Rapeseed Oil
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75g stale bread, cut into 1cm cubes
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50g skin-on almonds, roughly chopped
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100g baby spinach
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2 tbsp lemon juice
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Salt & black pepper
