Hearty Greens Salad with Kumquats

19 February

Anytime I can use kumquats I will! This is a delightful addition to a lovely, hearty green salad. I use whatever greens I have, and even add any leftover roasted Brussels sprouts. The vinaigrette really makes this salad sing.

12 cups mixed hearty greens – kale, chard, etc. – cut into bite-sized pieces
1 cup kumquats, cut into thin rounds, seeded
½ cup Granny Smith Apple Cider Vinaigrette (recipe below)
sea salt and freshly ground black pepper
¼ cup 1” pieces chives
3 tablespoons pumpkin seeds (pepitas) toasted


  1. Store 12 cups hearty greens and 1 cup kumquats cut into thin rounds, seeded, in 2 separate re-sealable plastic bags. If using kale or chard, cut out tough center and stems. Chill kumquats and greens overnight. Before serving
  2. Before serving, empty bags of greens and kumquats into a large bowl. Add ½ cup vinaigrette to salad and toss evenly to coat.
  3. Add more vinaigrette, if desired. Season to taste with salt and pepper. Transfer to a serving bowl and scatter ¼ cup chives and, for a little crunch, 3 tablespoons shelled pumpkin seeds over.

Makes 8 servings


Yield: about 1¾ cups

1 cup chopped Granny Smith apple (without core), unpeeled
¼ cup raw unrefined apple cider vinegar
1 tablespoon fresh lime juice or lemon juice
1 tablespoon minced shallot
1 teaspoon sweetener
¼ cup plus 1 tablespoon grapeseed oil
sea salt
freshly ground black pepper


  1. Puree Granny Smith apple, ¼ cup apple cider vinegar and grapeseed oil, and 1 tablespoon fresh lemon or lime juice in a blender, scraping down the sides of the blender with a spatula occasionally, always turning off the blender before scraping down the sides.
  2. Strain the mixture through a fine mesh sieve into a medium bowl, pressing down on solids with a spatula to extract all juice; discard solids.
  3. Whisk in remaining grapeseed oil until well blended. Season to taste with sea salt and pepper.
  4. Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill.  Re-whisk before using.

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