{"id":36505,"date":"2025-02-10T09:53:28","date_gmt":"2025-02-10T17:53:28","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=36505"},"modified":"2025-02-10T09:59:32","modified_gmt":"2025-02-10T17:59:32","slug":"kumquat-and-herb-salad","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/kumquat-and-herb-salad\/","title":{"rendered":"Kumquat and Herb Salad"},"content":{"rendered":"\n

I make a lot of herb salads<\/a> at home, but this one is a favorite - especially in winter when citrus fruit is at its peak. With their bright, sweet-tart flavor, Kumquats balance the aromatic and delicately bitter notes of microgreens and basil.<\/p>\n\n\n\n

I like to top the salad with a sharp, spiced dressing made with grapefruit juice, fenugreek, and coriander. Both spices amplify the flavor of the salad's herbs and kumquats, bringing another layer of deep and penetrating flavor to a relatively straightforward salad.<\/p>\n\n\n\n

\"kumquat<\/figure>\n\n\n\n
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Why You'll Love It<\/h2>\n\n\n\n

Using herbs instead of lettuce or mixed greens means your salad is positively packed with flavor<\/strong>. That also means more antioxidants.<\/p>\n\n\n\n

It's perfect for late winter<\/strong> - when specialty citrus is widely available,<\/span> and spring herbs are just arriving at the market.<\/p>\n<\/div><\/div>\n\n\n\n

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Ingredients + Substitutions<\/h2>\n\n\n\n

Microgreens<\/strong> take the place of leafy greens. They're delicate like lettuce but pack an intense punch of flavor. I typically use fenugreek microgreens when I make this recipe, but you can use just about any variety you like.<\/p>\n\n\n\n

Basil<\/strong> and parsley<\/strong> are a delicious substitute for lettuce. They're delicate and leafy, but they taste more assertive. Basil brings soft, warm notes to the salad - subtly reminiscent of cloves, anise, and mint. Parsley, on the other hand, tastes bright, clean and fresh.<\/p>\n\n\n\n

Green onions<\/strong> are in the allium family, and they offer a savory note that's reminiscent of garlic or onion, just less assertive. If you don't have green onions, swap in fresh chives or thinly sliced shallot. <\/p>\n\n\n\n

Sesame oil<\/strong> forms the base for the dressing. It tastes delicately nutty - avoid using toasted sesame oil, which can be too rich for this dressing. You can substitute extra virgin olive oil or a cold-pressed high oleic sunflower oil.<\/p>\n\n\n\n

Coriander<\/strong> and fenugreek seed<\/strong> add a delicate element of spice that works well with citrus. Both share common volatile oils with basil and citrus, making their flavors compatible. <\/p>\n\n\n\n

Grapefruit juice<\/strong> brings both sweetness and acidity to the dressing. You only need a tablespoon, and you can substitute lemon, tangerine, or even lime juice. <\/p>\n<\/div><\/div>\n\n\n

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4<\/span> from 1 vote<\/div><\/div>\n
4<\/span> servings<\/span><\/span><\/div>\n\n\n<\/div>\n

Kumquat and Herb Salad Recipe<\/h2>\n
Fresh basil, parsley, and microgreens replace lettuce in this salad - bringing bright, intense flavor to the plate. Kumquas add a sweet-tart note and pine nuts give the salad a pleasant crunch.<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>

For the Salad<\/h4>