Spinach Salad with Toasted Pita & Hazelnuts

A bright salad filled with the sweet notes of dates and golden raisins, crunchy hazelnuts, and toasted pita. Sumac and shichimi togarashi give the salad an extra flavor boost!

2 medium golden beets, peeled and chopped into 1/2-inch cubes
3 TBS olive oil, divided
1/3 medium red onion, thinly sliced
3 TBS golden raisins
5 large medjool dates, quartered
2 TBS white balsamic vinegar (or any vinegar you have on hand)
pinch of salt
2 TBS unsalted vegan buttery spread (use butter if not vegan)
1 and 1/2 large pitas
1/2 cup (65g) hazelnuts
2 tsp sumac
1/2 tsp Japanese seven-spice (shichimi togarashi)
6 cups baby spinach (about 5 oz/150g)
2 TBS lemon juice

View the full recipe at Healthy Nibbles & Bits →