Katy’s Perfect Spinach, Arugula, Date, and Feta Salad (and more…)

Katy’s Perfect Spinach, Arugula, Date, and Feta Salad

Inspired by my sweet friend, Katy, this salad hits every flavor note you could want: the peppery bite of arugula, the savory roast chicken, the creamy saltiness of feta, and the caramel-like sweetness of dates. Finished with a zesty lemon-honey vinaigrette and the crunch of toasted almonds, it is satisfying enough for a main course but elegant enough for a dinner party side.

Ingredients

Suggested measurements are included, but feel free to alter it to your own taste!

The Salad:

• 5–6 cups Arugula and Spinach mix or other greens of your choice

• 2 cups Roasted Chicken, shredded or cubed (rotisserie chicken works great!)

• ½ cup Dates, pitted and sliced (can use dried cherries or cranberries in a pinch)

• ¼ cup Red onion, very thinly sliced

• ⅓ cup Sliced or slivered Almonds, toasted

• ½ cup Feta Cheese, crumbled

The Dressing:

• ⅓ cup Extra Virgin Olive Oil

• 2-3 tablespoons Fresh Lemon juice

• 1–2 tablespoons Vinegar (Apple Cider Vinegar or Red Wine Vinegar works best)

• 1 clove Garlic, finely minced (or pressed)

• 1–2 teaspoons Honey (depending on how sweet you like it)

• Salt & Fresh cracked black pepper to taste

• Optional: can add a little dollup of Dijon mustard if you would like!

Directions:

1. Toast the Almonds Place the almonds in a small, dry skillet over medium-low heat. Stir frequently for 3–5 minutes until they are golden brown and fragrant. Watch them closely, as they can burn quickly. Remove from the pan immediately to cool.

2. Make the Vinaigrette In a small jar or bowl, combine the minced garlic, lemon juice, vinegar, honey, salt, and pepper. Whisk (or shake the jar) until combined. Slowly stream in the olive oil while whisking until the dressing emulsifies and thickens slightly. Taste and adjust—add more honey for sweetness or more lemon for brightness.

3. Prep the Onions Tip: If you find raw red onion too sharp, soak the sliced onions in a small bowl of ice water for 10 minutes, then drain and pat dry. This keeps the crunch but removes the harsh "bite."

4. Assemble the Salad In a large serving bowl, combine the arugula, spinach, roasted chicken, sliced dates, and red onion.

5. Dress and Finish Drizzle about half of the dressing over the salad and toss gently to coat the greens. Sprinkle the toasted almonds and crumbled feta over the top. Drizzle with the remaining dressing right before serving.