Winter Salad with Candied Kumquats | Recipes

Winter Salad with Candied Kumquats

Recipe - Welcome

Winter Salad with Candied Kumquats

Prep Time40 Minutes

Servings6

Cook Time65 Minutes

Ingredients

2 cups water

2 cups granulated sugar

8 kumquats, sliced

1/3 cup orange juice

2 Tbs white wine vinegar

1 Tbs honey

2 tsp Dijon mustard

1/4 tsp salt

1/8 tsp black pepper

1/2 cup extra virgin olive oil

2 cups baby kale leaves

2 cups butter lettuce

2 cups red leaf lettuce

1/2 cup pecan pieces

1/4 cup goat cheese crumbles

1/2 cup pomegranate kernels (arils)

Directions

Add the water and sugar to a saucepan over medium heat. Stir until sugar dissolves. Add kumquats. Bring to a boil. Reduce to a simmer for 5 minutes. Turn off the heat. Let steep for 15 minutes. Heat oven to 200° F. Spread the kumquat slices onto a parchment-lined baking sheet. Cook for 1 hour or until dry but slightly sticky to the touch.
In a jar, combine the orange juice, vinegar, honey, mustard, salt and pepper. Shake to combine. Add the oil, and shake again. Refrigerate until ready to use.
In a large bowl, combine the kale, lettuces, pecans, goat cheese and pomegranate kernels. Scatter the sliced kumquats over the top. Serve with the citrus vinaigrette.

Nutritional Information

Per Serving: Calories: 540, Fat: 26 g (4 g Saturated Fat), Cholesterol: 5 mg, Sodium: 150 mg, Carbohydrates: 77 g, Fiber: 4 g, Protein: 4 g.

40 minutes

Prep Time

65 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

2 cups water

Brookshire's Distilled Water - 1 Gallon

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$1.48 was $1.98$1.48/gal

2 cups granulated sugar

Brookshire's Extra Fine Granulated Sugar - 2 Pound

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$2.18$1.09/lb

8 kumquats, sliced

Not Available

1/3 cup orange juice

Brookshire's Orange Juice - 1 Pint

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$1.78$1.78/pt

2 Tbs white wine vinegar

Holland House Cooking Wine, White - 16 Ounce

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$4.48$0.28/oz

1 Tbs honey

Brookshire's Clover Honey - 16 Each

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$5.98$0.37 each

2 tsp Dijon mustard

Brookshire's Dijon Mustard - 12 Each

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$2.98$0.25 each

1/4 tsp salt

Brookshire's Table Salt - 26 Ounce

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$0.98$0.04/oz

1/8 tsp black pepper

Brookshire's Black Pepper, Ground - 3.1 Ounce

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$3.98$1.28/oz

1/2 cup extra virgin olive oil

Brookshire's Extra Virgin Olive Oil - 17 Each

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$8.98 was $10.98$0.53 each

2 cups baby kale leaves

Organicgirl Spring Mix, Baby Kale - 5 Ounce

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$3.98$0.80/oz

2 cups butter lettuce

Tanimura & Antle Hydroponic Butter Lettuce - 1 Each

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$2.98

2 cups red leaf lettuce

Fresh Lettuce, Red Leaf - 1 Each

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$1.88

1/2 cup pecan pieces

Brookshire's Pecans, Pieces - 7 Ounce

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$6.98$1.00/oz

1/4 cup goat cheese crumbles

La Bonne Vie Goat Cheese Crumbles - 4 Ounce

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$6.49$1.62/oz

1/2 cup pomegranate kernels (arils)

Not Available

Nutritional Information

Per Serving: Calories: 540, Fat: 26 g (4 g Saturated Fat), Cholesterol: 5 mg, Sodium: 150 mg, Carbohydrates: 77 g, Fiber: 4 g, Protein: 4 g.

Directions

Add the water and sugar to a saucepan over medium heat. Stir until sugar dissolves. Add kumquats. Bring to a boil. Reduce to a simmer for 5 minutes. Turn off the heat. Let steep for 15 minutes. Heat oven to 200° F. Spread the kumquat slices onto a parchment-lined baking sheet. Cook for 1 hour or until dry but slightly sticky to the touch.
In a jar, combine the orange juice, vinegar, honey, mustard, salt and pepper. Shake to combine. Add the oil, and shake again. Refrigerate until ready to use.
In a large bowl, combine the kale, lettuces, pecans, goat cheese and pomegranate kernels. Scatter the sliced kumquats over the top. Serve with the citrus vinaigrette.