Best 8 Kumquat Almond Spinach Salad Recipes

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Are you searching for a flavorful and nutritious salad recipe that combines the tanginess of kumquats, the crunchiness of almonds, and the freshness of spinach? Look no further! This article presents a delectable kumquat almond spinach salad recipe that is not only easy to make but also packed with a variety of health benefits. The combination of these ingredients creates a delightful balance of flavors and textures, making it a perfect choice for a light and refreshing meal or a side dish. So, let's dive into the world of flavors and explore how to create this delightful kumquat almond spinach salad.

Let's cook with our recipes!

SPINACH, ORANGE, AND ALMOND SALAD



Spinach, Orange, and Almond Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 26

1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper
1/4 cup plus 2 tablespoons sugar
1 tablespoon water
1/2 cup sliced almonds
4 oranges
1/4 cup Champagne or white wine vinegar
1/4 cup extra-virgin olive oil
1/2 teaspoon orange zest
1/4 teaspoon salt, plus more for seasoning salad
1/8 teaspoon cayenne pepper
10 ounces baby spinach (6 cups), washed and dried
1 cup thinly sliced celery
1/2 cup thinly sliced red onions
Freshly ground black pepper

Steps:

  • Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
  • Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
  • With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
  • Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.
  • Lightly grease a 10-inch square of aluminum foil with butter or vegetable oil and set aside.
  • Combine 3 tablespoons sugar and 1 tablespoon water in a small saucepan and cook over medium-high heat, swirling occasionally, until the sugar turns a golden amber color, 3 to 4 minutes. Add the almonds and stir to coat. Continue cooking until the almonds are fragrant and golden brown, about 1 minute. Transfer to the prepared aluminum foil, using a spoon to spread into a thin layer, and set aside to cool completely.
  • With a thin, sharp knife, cut the peel and bitter white pith from the oranges, 1 at a time. Working over a bowl to catch the juices, cut in between the membranes to release the segments. Reserve the segments in a separate bowl. Combine 1/4 cup orange juice, the remaining 3 tablespoons sugar, the Champagne vinegar, olive oil, orange zest, 1/4 teaspoon salt, and the cayenne in a mixing bowl and whisk to blend. Transfer the dressing to a plastic container with a tight-fitting lid until you are ready to serve.
  • Put the spinach in a large serving bowl, then top with the orange segments, celery, and red onions. Cover with plastic wrap and refrigerate until ready to serve.
  • When ready to serve, break the caramelized almonds into bite-size pieces and scatter over the top of the salad. Drizzle the dressing over the salad and season with salt and black pepper, to taste. Toss to coat evenly and serve immediately.

KUMQUAT SALAD



Kumquat Salad image

This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!

Provided by Jill S

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 15

⅓ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon brown sugar
¼ teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
½ cup chopped celery
1 carrot, julienned
½ cup broccoli florets
½ cup cauliflower florets
1 avocados - peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts, toasted
4 ounces kumquats - rinsed, seeded and sliced

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 19.4 g, Cholesterol 12.7 mg, Fat 41.3 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 7.9 g, Sodium 221.3 mg, Sugar 6.7 g

SPINACH ALMOND SALAD



Spinach Almond Salad image

"I'm asked for the recipe every time I serve this salad. It's just lovely." -Jennie Richards, Riverton, Utah

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 package (6 ounces) fresh baby spinach
2 large tart apples, thinly sliced
10 bacon strips, cooked and crumbled
1 cup dried cranberries
3/4 cup slivered almonds, toasted
VINAIGRETTE:
1/4 cup sugar
3 tablespoons cider vinegar
2 teaspoons finely chopped onion
1/4 teaspoon salt
1/3 cup olive oil

Steps:

  • In a large bowl, combine the first five ingredients. In a blender, combine the sugar, vinegar, onion and salt; cover and process until blended. While processing, gradually add oil in a steady stream. Pour over salad; toss to coat.

Nutrition Facts : Calories 284 calories, Fat 18g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 275mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 4g fiber), Protein 6g protein.

ALMOND SPINACH SALAD



Almond Spinach Salad image

Sent in from Karena Lee of Sunland, California, this easy tossed salad is colorful, fresh, and the toasted almonds give it a wonderful crunch.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 package (10 ounces) fresh spinach, torn
1 medium tomato, sliced
1/2 cup thinly sliced red onion
1/2 medium ripe avocado, peeled and sliced
1/4 cup sliced almonds, toasted
1/3 to 1/2 cup red wine vinaigrette

Steps:

  • In a large salad bowl, combine the spinach, tomato, onion, avocado and almonds. Drizzle with vinaigrette and toss to coat. Serve immediately.

Nutrition Facts :

SALAD OF KUMQUATS, DATES AND SHAVED PARMESAN



Salad of Kumquats, Dates and Shaved Parmesan image

Provided by Amanda Hesser

Categories     easy, quick, salads and dressings

Time 5m

Yield Serves 4

Number Of Ingredients 8

5 kumquats
4 handfuls baby arugula
1/2 cup flat-leaf parsley leaves
2 Medjool dates, pitted and diced
1/4 cup Parmesan shavings (made +++with a vegetable peeler)
2 teaspoons lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Slice the kumquats into thin rounds, discarding the seeds. Combine the arugula, parsley, dates, kumquats and Parmesan in a large bowl. Whisk together the lemon juice and olive oil; season with salt and pepper. Pour over the salad and toss.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 147 milligrams, Sugar 10 grams

SPINACH ALMOND SALAD



Spinach Almond Salad image

Provided by Marian Burros

Categories     dinner, easy, quick, salads and dressings

Time 10m

Yield 3 or 4 servings

Number Of Ingredients 8

4 cups spinach leaves
1/4 pound mushrooms, sliced
2 tablespoons toasted sliced almonds
2 tablespoons olive oil
2 tablespoon tarragon vinegar
1/2 teaspoon crushed tarragon
1/8 teaspoon nutmeg
Freshly ground black pepper to taste

Steps:

  • Remove tough stems from spinach; wash and dry and tear into bite-size pieces. Place in serving bowl with mushrooms and almonds.
  • Combine remaining ingredients in saucepan and heat to boiling. Pour hot dressing over salad and toss. Serve.

Nutrition Facts : @context http, Calories 95, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 26 milligrams, Sugar 1 gram, TransFat 0 grams

KUMQUAT SALAD



Kumquat Salad image

This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!

Provided by Allrecipes Member

Categories     Vegetable Salads

Time 20m

Yield 4

Number Of Ingredients 15

⅓ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon brown sugar
¼ teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
½ cup chopped celery
1 carrot, julienned
½ cup broccoli florets
½ cup cauliflower florets
1 avocados - peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts, toasted
4 ounces kumquats - rinsed, seeded and sliced

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 19.4 g, Cholesterol 12.7 mg, Fat 41.3 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 7.9 g, Sodium 221.3 mg, Sugar 6.7 g

KUMQUAT & ALMOND SPINACH SALAD



Kumquat & Almond Spinach Salad image

Number Of Ingredients 10

1/3 cup kumquats, thinly sliced
2 1/2 tablespoon seasoned rice vinegar
2 tablespoon shallot, finely chopped
1 tablespoon vegetable oil
2 teaspoon fresh ginger minced
1/2 teaspoon Asian sesame oil
5 ounce baby spinach
1/2 cup toasted almonds, sliced
1/4 cup fresh cilantro
1 cup mushrooms, sliced (optional)

Steps:

  • Chop enough kumquats to measure 1 tablespoon.
  • Mix the tablespoon of kumquats with vinegar, shallot, oil, ginger and sesame oil in large bowl. Season with salt and pepper.
  • Add spinach, almonds, cilantro, the rest of the sliced kumquats and mushrooms.

Tips:

  • To select the best kumquats, choose those that are firm and have a deep orange color.
  • If you can't find fresh kumquats, you can use canned kumquats instead. Just be sure to rinse them well before using.
  • To make the dressing, you can use either olive oil or avocado oil. If you're using olive oil, choose a light-tasting variety.
  • If you don't have any honey on hand, you can use maple syrup or agave nectar instead.
  • To toast the almonds, spread them out on a baking sheet and bake them in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes, or until they're golden brown.
  • If you don't have any fresh spinach on hand, you can use baby kale or arugula instead.

Conclusion:

This kumquat almond spinach salad is a delicious and healthy way to enjoy kumquats. It's perfect for lunch or dinner, and it's also a great way to use up leftover kumquats. The dressing is light and tangy, and the almonds add a nice crunch. The kumquats add a pop of sweetness and tartness, and the spinach provides a healthy dose of vitamins and minerals. So next time you're looking for a refreshing and flavorful salad, give this kumquat almond spinach salad a try.

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