Kumquat Salad

Kumquat Salad



  • 10 oz. kale or arugula
  • 3 Tbsp fresh lemon juice squeezed
  • 1/2 tsp salt
  • 5 Tbsp extra virgin olive oil
  • 6 tsp pure maple syrup
  • 2 Tbsp Medjool dates chopped
  • 6-7 kumquats sliced thinly, seeded
  • 3 Tbsp red onion finely chopped
  • 1/2 cup lightly roast pistachios
  • Freshly ground black pepper to taste


  • Tear leaves away from stalks with kale.
  • Slice leaves into thin ribbons.
  • Slice the stalks of kale into small pieces. Discard tougher stems.
  • In a large bowl, mix leaves and stems.
  • Add lemon juice and salt and combine well.
  • Set aside for 15-20 minutes.
  • In a small mixing bowl, add extra virgin olive oil and maple syrup and combine.
  • Add chopped dates and mix to disperse evenly.
  • Stir in onion and set aside.
  • Toss leaves and stems with extra virgin olive oil and maple dressing. Top with kumquats and pistachios.
  • Season to taste with black pepper.
  • Enjoy.
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