Best 2 Kumquat Salad Recipes

**Kumquat Salad: A Delightful Blend of Sweet and Sour Flavors**

Indulge in the vibrant and refreshing flavors of kumquat salad, a culinary delight that combines the unique taste of kumquats with a medley of fresh ingredients. This enticing salad presents a harmonious balance of sweet, sour, and tangy notes, making it a perfect accompaniment to any meal or as a standalone light dish. With variations ranging from classic recipes to innovative culinary creations, kumquat salad offers a versatile culinary experience that caters to diverse palates. Discover the simplicity of a traditional kumquat salad, featuring sliced kumquats tossed in a citrusy dressing, or embark on a culinary adventure with a fusion salad that incorporates exotic fruits, nuts, and herbs. Let your taste buds embark on a delightful journey as you explore the diverse recipes for kumquat salad, each offering a unique symphony of flavors and textures.

**Recipes Featured in the Article:**

* **Classic Kumquat Salad:** This timeless recipe showcases the natural flavors of kumquats, sliced thinly and dressed with a tangy vinaigrette made from lemon juice, olive oil, and honey.

* **Kumquat and Avocado Salad:** Experience a creamy and refreshing twist with this salad that combines sweet kumquats, ripe avocados, and crisp red onions, all tossed in a zesty dressing.

* **Kumquat, Spinach, and Goat Cheese Salad:** Savor the harmonious blend of sweet, tangy, and savory flavors in this salad featuring fresh spinach leaves, tangy goat cheese crumbles, and a tangy dressing.

* **Asian Kumquat Salad:** Embark on a culinary journey to the Orient with this salad that combines kumquats, shredded carrots, and crunchy peanuts, all tossed in a flavorful Asian-inspired dressing.

* **Kumquat and Quinoa Salad:** Discover a wholesome and nutritious salad that combines the goodness of quinoa, sweet kumquats, and a medley of fresh vegetables, drizzled with a zesty dressing.

Let's cook with our recipes!

KUMQUAT SALAD

Kumquat Salad image

This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!

Provided by Jill S

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 15

Ingredients

⅓ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon brown sugar
¼ teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
½ cup chopped celery
1 carrot, julienned
½ cup broccoli florets
½ cup cauliflower florets
1 avocados - peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts, toasted
4 ounces kumquats - rinsed, seeded and sliced

Steps:

To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 19.4 g, Cholesterol 12.7 mg, Fat 41.3 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 7.9 g, Sodium 221.3 mg, Sugar 6.7 g

MIXED BITTER GREENS AND KUMQUAT SALAD WITH ANCHOVY VINAGAIGRETTE

Mixed Bitter Greens and Kumquat Salad with Anchovy Vinagaigrette image

Provided by Jayne Cohen

Categories Salad Fish Leafy Green Hanukkah Low Cal High Fiber Dinner Kumquat Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Ingredients

Vinaigrette:
1 small garlic clove, peeled
7 anchovy fillets
2 tablespoons fresh lemon juice
2 tablespoons freshly grated Parmesan cheese
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
Salad:
10 cups bite-size pieces hearts of romaine (2 to 3 hearts)
3 heads of Belgian endive, cut crosswise into 1/2-inch-wide strips
3 cups (lightly packed) baby arugula
14 kumquats, thinly sliced into rounds, seeded

Steps:

For vinaigrette:
With machine running, drop garlic through feed tube of processor and chop finely. Add anchovies, fresh lemon juice, Parmesan cheese, and Dijon mustard; blend well. Gradually add extravirgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
For salad:
Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.

Tips:

Choose ripe kumquats: Look for kumquats that are a deep orange color and feel slightly soft when gently squeezed. Avoid kumquats that are green or have blemishes.
Slice the kumquats thinly: This will help them to absorb the flavors of the dressing and make them easier to eat.
Use a variety of greens: Arugula, baby spinach, and watercress are all great options for this salad. You can also use a mix of greens.
Don't overdress the salad: A little dressing goes a long way. Too much dressing will weigh down the salad and make it soggy.
Serve the salad immediately: This salad is best enjoyed fresh. The kumquats will start to wilt if the salad is left to sit for too long. But if you want to make it in advance, you can prepare everything except the dressing and dressing it just before serving!

Conclusion:

With its vibrant colors and refreshing flavors, this kumquat salad is sure to be a hit at your next gathering. It's a healthy and delicious way to enjoy this unique citrus fruit. So next time you're looking for a new salad to try, give this kumquat salad a try. You won't be disappointed!