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Spinach Salad with Tahini Vinaigrette

Photo: Annabelle Breakey; Styling: Charlotte March
Total time 30 mins

Serves 6 (makes 13 cups) (serving size: about 2 cups)

The salad's flavors tilt toward the Middle East, with a nutty, slightly spicy dressing and pita chips in lieu of croutons. Prep the components in advance so the salad can be thrown together at the last minute, as it wilts quickly.


  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini (sesame paste)*
  • 1 teaspoon Aleppo pepper* or 1/8 tsp. cayenne
  • About 1 tsp. kosher salt
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 teaspoon honey
  • 6 cups packed spinach leaves (from about 10 oz. bunch spinach, rinsed well and stems trimmed)
  • 2 cups loosely packed wide carrot ribbons (from 1 to 2 large carrots, peeled, then shaved with a vegetable peeler)
  • 3/4 cup radishes, cut into small wedges
  • 2 tablespoons toasted sesame seeds
  • 1 1/2 cups coarsely crushed pita chips

Nutrition Information

  • calories 233
  • caloriesfromfat 55 %
  • protein 4.4 g
  • fat 15 g
  • satfat 1.6 g
  • carbohydrate 23 g
  • fiber 2.8 g
  • sodium 564 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a large bowl, whisk together oil, lemon juice, tahini, Aleppo pepper, 1 tsp. salt, the thyme, and honey until smooth. Add spinach, carrots, radishes, sesame seeds, and pita chips and toss to dress evenly. Season with salt to taste and serve immediately.

  2. *Find tahini in grocery stores alongside peanut butter or with kosher foods. Find ground Aleppo pepper, a gently spicy chile, at