• 2 small loaves of pita bread
  • 3 tbsp olive oil
  • salt and pepper
  • 2 small kohlrabi (or one big)
  • 75g baby spinach
  • 2 spring onions
  • 6 dates
  • 4 tbsp hazelnuts, roughly chopped

Dressing ingredients

  • 5 tbsp native olive oil
  • 1 tbsp sherry vinegar
  • 1 tsp liquid honey
  • Salt and pepper

Author of this recipe

Wiebke Kretschmann

Wiebke Kretschmann

Food blogger / food writer

I have always been fascinated by the fact that one little seed turns into a big plant that produces incredibly delicious vegetables. It is sensational, that you can harvest for weeks many... Read more

Kohlrabi is a very versatile vegetable. In this salad it is served with fresh baby spinach. Dates and hazelnuts give the salad a crunchy bite and a very special taste.

Total votes: 552


  • Preheat the oven to 180 °C.
  • Cut the bread to half and then cut into small triangles. Spread on a baking tray lined with baking paper. Add olive oil, salt and pepper to taste.
  • Bake the pita bread in about 15 minutes until golden brown and crispy. Let it cool down.
  • Peel the kohlrabi and cut into 4 mm thin strips.
  • Cut the spring onions into thin, slanted rings.
  • Remove the seeds from the dates and cut the fruit lengthwise into strips.
  • Mix kohlrabi, spring onions, dates and baby spinach in a bowl.
  • Then add the pita bread.
  • For the dressing, whisk olive oil, vinegar and honey. Flavour with salt and pepper.
  • Pour the dressing over the salad and serve with the roasted hazelnuts.

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