Kumquat Salad

The kumquat salad has a perfect balance of flavors and textures. The delicious kumquats are used both in the salad and chopped up in the shallot dressing. This is a must-make when kumquats are in season!

This kumquat salad is a delicious balance of tart, citrusy, and hearty! The kumquats add something special to a spinach salad, while the kumquat shallot vinaigrette adds a brightness that keeps you coming back for bite after bite!

There's a couple of surprise ingredients in here to make it extra special and give it a bit of an Asian kick. (Hi sesame oil!)

What are kumquats?

Kumquats have the look of an orange with the shape and size of an olive.

Unlike an orange though, the skin is sweet and the juicy flesh is sour, and so these soft-shelled crabs of the citrus world are eaten whole or sliced, sometimes seeded, but never peeled.

They grow at different times of the year in various parts of the world.

Where to find kumquats:

If you don’t live in California or Florida you can find them at a Whole Foods or it’s equivalent, but only as a hoarded handful in a small plastic container.

We've seen them recently on trees around our Texas neighborhood, and they always yield a surprising sweetness and tartness. We recently got a kumquat plant in our backyard we love them so much!

How to make the kumquat salad

First, slice up your kumquats. Remove any large seeds as needed. Then, roughly chop a portion of the kumquats to equal 1 Tablespoon. (You will use the rest of the sliced kumquats for the salad).

Mix the chopped kumquats with shallot, olive oil, sesame oil, vinegar, and ginger.

Plate the spinach and top with sliced kumquats, toasted almonds, and cilantro. Top with the kumquat dressing.

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Adapted from a recipe by The Bon Appétit Test Kitchen.