Kumquat Salad

Kumquat Salad


"This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!"
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20 m servings 473 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 41.3 g
  • 64%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 221 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. 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.
  2. 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.



One of the best salads I have ever tasted! All my family loves it and everyone I have told about it ask for the recipe!

Excellent & refreshingly different! I used walnuts instead of pinenuts & used all broccoli instead of broccoli & cauliflower...

I used raspberry vinegar rather than balsamic and it was delicious! Served at a dinner party and everyone raved about it.

A great twist on a salad. Be sure to slice the kumquats small otherwise you might get a big surprise in a few of your bites. Didn't have celery and didn't miss it. Used feta not asiago and it wa...