Mixed Salad with Kumquats and Pecans
Kumquats are the star in this brilliant and festive salad!
Servings: 8
Ingredients
For the Dressing and Nuts
- 6 tablespoons neutral oil like Safflower
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 small garlic clove crushed
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- Pinch of granulated sugar
- 10 fresh kumquats thinly sliced into rounds, pits removed
- 1 cup whole pecans
For the Salad
- 4 heads Bibb lettuce washed, rinsed and torn into pieces
- 5 ounce container of mixed greens
- 1 small red onion halved and thinly sliced
- ¾ cup dried cranberries
Instructions
For the Dressing and Pecans
- In a small container or jar, combine the oil, vinegar, mustard, garlic, salt, pepper, and sugar. Cover and shake well. (The dressing can be made up to 1 day ahead.) Add the kumquats to the dressing and shake to coat; set aside to macerate for 30 minutes.
- Meanwhile, preheat the oven to 375ºF. Spread the pecans on a baking sheet and bake until fragrant and lightly toasted, about 5-7 minutes. Let cool, then roughly chop the nuts into smaller pieces.
For the Salad
- Just before serving, combine the lettuces, greens, sliced onion, pecans, and cranberries in a large bowl. Remove the garlic clove from the dressing, shake well, and pour it over the salad. Toss well to combine. Serve immediately. Enjoy!
Notes
Suggestions:
Goat cheese or Feta would be excellent additions to the salad
Substitutions:
Almonds or pistachios can be used instead of pecans.
Nutrition
Calories: 252kcal | Carbohydrates: 19g | Protein: 3g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 106mg | Potassium: 352mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2978IU | Vitamin C: 19mg | Calcium: 61mg | Iron: 2mg
