Mixed Green Salad with Date-Walnut Vinaigrette


Dates help balance this salad with their sweetness.


  • 1 cup walnut halves (about 4 ounces)

  • 5 ounces dates, pitted

  • 1 teaspoon Dijon mustard

  • ½ cup cider vinegar

  • ½ cup extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 1 head green-leaf lettuce

  • 1 head red Bibb lettuce

  • 3 heads Belgian endive (about 12 ounces)

  • 4 ounces baby spinach


  1. Preheat oven to 350 degrees. Spread walnuts in a single layer on a rimmed baking sheet, and toast in oven until golden and fragrant, 10 to 12 minutes. Let cool.

  2. In a food processor, pulse 5 dates, mustard, and vinegar until pureed. With the machine running, slowly pour oil through feed tube. Season with salt and pepper.

  3. Quarter remaining dates lengthwise. Into a large bowl, tear lettuce and endive into bite-size pieces; add spinach, dates, and walnuts. Drizzle with vinaigrette, and toss to combine. Serve immediately.

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