Serves 4, can be doubled
I love this salad for Yom Tov. I add pomegranate seeds for Rosh Hashannah for extra color and crunch.
2 dates, pitted, plus ¾ cup chopped dates
1 teaspoon finely grated lime zest
¼ cup lime juice
1/3 cup vegetable oil, divided
Kosher salt and freshly ground black pepper
5 cups baby spinach
½ cup pomegranate seeds, optional
½ cup French’s crispy fried onions
Blend whole dates, lime zest, lime juice, and ⅓ cup oil in a blender until smooth; season with salt and pepper.
Toss spinach, chopped dates, and pomegranate seeds with dressing. Top with fried onions.