Spinach Salad with Tahini Dressing, Pita & Pomegranate

This Spinach Salad with Tahini Dressing is a vibrant, flavour-packed dish that will wake up your taste buds tonight. Fresh, tender baby spinach, sweet-tart pomegranate seeds and crispy pita come together with a creamy tahini dressing for a salad that feels both nourishing and indulgent.

If you’re not already familiar with sumac, consider this your invitation. This deep-red spice is a true flavour treasure in Middle Eastern cooking and a key ingredient in za’atar, alongside toasted sesame seeds and dried herbs. Its bright, tangy, lemon-like flavour adds instant freshness without acidity.

Traditionally, sumac has been used across Europe and the Middle East as a substitute for lemon juice, as well as to season grilled meat and fish or add gentle tartness to dishes like rice and salads. If you haven’t cooked with it yet, now is the time to go spice hunting – your kitchen will be all the better for it!

These Ingredients Make This Spinach Salad Irresistible

• Pita Bread: Pan-fried until golden and crisp, pitta adds warmth and a satisfying crunch that elevates the salad beyond the everyday.
• Butter & Olive Oil: A small amount of butter brings richness, while extra virgin olive oil adds classic Mediterranean depth.
• Sumac: This gently citrusy spice brightens the salad with a subtle, lemon-like tang.
• Fresh Spinach: Young spinach leaves are tender and mild and a perfect match for a creamy tahini dressing.
• Pomegranate Seeds: Juicy and vibrant, they add freshness, colour and a pleasant sweet-tart taste.
• Tahini Dressing Ingredients: Tahini, olive oil, soy sauce, lime or lemon juice and garlic come together to create a savoury dressing that ties everything together beautifully.

How to Make My Spinach Salad with Tahini Dressing

This spinach salad with tahini dressing comes together in just 25 minutes, making it perfect as a refreshing side dish or a light, satisfying meal. The preparation couldn’t be simpler:

1. Toast the pita: Heat olive oil and butter in a pan and toast the pita pieces until golden and crisp. Season with sumac and a pinch of salt while still warm.
2. Mix the dressing: Simply whisk all the dressing ingredients together in a small bowl until smooth and creamy.
3. Assemble the salad: Using a salad spinner, wash the spinach thoroughly, spin it dry, then place it in a serving bowl. Drizzle over the dressing, top with the crisp pita and finish with pomegranate seeds. That’s it! So easy.

You’ll find the exact ingredients and quantities for this spinach salad in the printable recipe card below.

Why I Love This Spinach Salad with Tahini Dressing, Pita & Pomegranate

This spinach salad recipe reminds me how well these flavours work together. Here’s why I think you’ll love it too:

• Quick – ready in just 25 minutes.
• Easy – toast the pita, mix the dressing, assemble and enjoy.
• Wholesome – healthy, satisfying and even better with whole wheat pita.
• Full of flavour – a beautiful balance of creamy, tangy and fresh.
• Guest-friendly – impressive enough to serve when entertaining.

If you’re in the mood for more Mediterranean-inspired salads, you’ll find plenty of delicious options on Elle Republic, such as this Roasted Sweet Potato Salad with Chickpeas or my Mediterranean Lentil Salad. And if you’re looking for more ways to cook with spinach, you might enjoy this spinach salad, this comforting risotto, or this delicious recipe for Coconut Chicken with Tomatoes & Spinach.

3.67 from 3 votes

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Spinach Salad with Tahini Dressing, Pita & Pomegranate

Spinach salad with tahini-dressing finished with a touch of lime and soy sauce, plus crispy sumac-spiced pita and pomegranate seeds. Try pairing with kale as an alternative. Serves 4 as a side, or 2 as a main.

I’d love your feedback – just click on the stars to rate this recipe! ⭐

Course Salad

Category Middle Eastern

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 as side

Calories 233 kcal

Autor Elle

Ingredients

For the salad:

• 2 pitas (about 100g), roughly torn into 2-3 cm pieces
• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons sumac (found at Turkish, Greek and Mediterranean markets)
• 1/4 teaspoon sea salt
• 100 g baby spinach leaves, tough stems removed
• seeds from 1/2 pomegranate, garnish

For the dressing:

• 1 tablespoon tahini
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon soya sauce
• juice of half a lime (alternatively, juice of half a lemon)
• 1 small clove garlic, minced

Method

1. In a large skillet, heat butter and olive oil over medium heat. Add pita pieces, stir to coat and cook for 6-8 minutes, stirring all the time, until pita is golden brown and crunchy. Remove from heat and toss together with sumac and salt. Set aside to cool.
2. In a small bowl, mix together the tahini, olive oil, soy sauce, lime juice, and garlic, until well combined.
3. Place the spinach leaves in a large bowl. Add the dressing and mix to combine thoroughly with the spinach. Add the toasted pita and toss gently. Transfer the salad to serving plates and sprinkle with the pomegranate seeds. Serve and enjoy!

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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