Kale Kumquat Salad
This vibrant salad brings together a mix of fresh kale, peppery arugula, and an array of delicious toppings. The dressing, a zesty blend of orange, garlic, Dijon mustard, and honey, coats the greens beautifully. Topped off with walnuts, mushrooms, and sweet-tart kumquats, this salad is a delightful mix of flavors and textures.
— Constant Cookbook
Ingredients
- FOR THE DRESSING
- 1/2 orange, juiced
- 2 tablespoons champagne vinegar (or red wine, white wine vinegar)
- 1 clove garlic, finely minced
- freshly ground black pepper
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons olive oil
- FOR THE SALAD
- 1/2 pound kale, chopped, tough stems discarded
- 1/2 pound arugula
- pinch of sea salt
- 1/2 cup kumquats, thinly sliced and seeds removed
- 3/4 cup mushrooms, sliced
- 1/4 cup walnuts, chopped
Instructions
- Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid (like a mason jar) and shake well to combine.
- Place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.
- To serve, toss kale with some of the dressing (I used about 1/4 cup of the dressing), nuts, mushrooms and kumquats.
Cook Time
0M
Prep Time
PT5M
Yield
4
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