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
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
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
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
"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
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
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
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
Provided by Amanda Hesser
Categories easy, quick, salads and dressings
Time 5m
Yield Serves 4
Number Of Ingredients 8
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
Provided by Marian Burros
Categories dinner, easy, quick, salads and dressings
Time 10m
Yield 3 or 4 servings
Number Of Ingredients 8
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
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
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
Number Of Ingredients 10
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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