Hearty Greens with Kumquats
A fresh and vibrant salad featuring a mix of hearty greens like escarole, mustard greens, and kale, brightened with thin-sliced kumquats and topped with chives and crunchy pepitas. Dressed with a Granny Smith Apple Cider Vinaigrette for the perfect balance of flavors.
Ingredients
- •12 cups mixed hearty greens (such as escarole, mustard greens, and kale)
- •1 cup kumquats, cut into thin rounds, seeded
- •½ cup Granny Smith Apple Cider Vinaigrette
- •to taste Kosher salt and freshly ground black pepper
- •¼ cup chives
- •3 tablespoons roasted salted shelled pumpkin seeds (pepitas)
Cooking Instructions
- 1.
Store 12 cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags. Chill greens and kumquats overnight.
720 min
- 2.
Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Transfer to a serving bowl and scatter 1/4 cup 1" pieces chives and, for a little crunch, 3 tablespoons roasted salted shelled pumpkin seeds (pepitas) over.
5 min
