Kumquat Green Salad with Fresh Citrus Dressing

Kumquat Green Salad with Fresh Citrus Dressing recipe

Kumquats are the unsung heroes of the citrus family. She’s zesty! She’s fresh! She’s fruity! And she’s terminally overlooked in favour of her more successful cousins, like the limes and lemons and yuzus. We’re here to vouch for her. Use kumquats in your salad to level it up, with distinct citrus flavour and a touch of sweet for complexity. 

As an introduction to kumquats, we present to you this salad. Featuring tangy kumquats, sharp red onion, creamy feta, sweet cranberries, and a medley of fresh greens, it’s a refreshing and colourful salad that’s perfect for a light lunch, a side dish, or even a festive addition to your dinner table!

What you need

Large salad bowl

Small bowl or jar


Serving dish



  • 4 cups (100g) mixed greens (such as baby spinach, arugula, and baby kale)
  • 1 cup (200g) kumquats, thinly sliced and seeds removed
  • ½ medium red onion, thinly sliced
  • ½ cup (60g) crumbled feta cheese (use plant based for vegan recipe)
  • ½ cup (60g) dried cranberries
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tbsp. freshly squeezed lemon or kumquat juice
  • 1 tbsp. maple syrup
  • Salt and freshly ground black pepper, to taste


Step 1

In a large salad bowl, combine the mixed greens, sliced kumquats, thinly sliced red onion, crumbled feta cheese, and dried cranberries.

Step 2

In a small bowl or jar, whisk together the extra virgin olive oil, freshly squeezed citrus juice, and honey or maple syrup. Season with salt and freshly ground black pepper to taste.

Step 3

Drizzle the dressing over the salad and toss gently to ensure even distribution.

Step 4

Transfer the salad to a serving dish or individual plates. Enjoy!


  • Gluten-free: This recipe is naturally gluten-free, but always double-check the labels on your ingredients to ensure they don’t contain any hidden sources of gluten.
  • Storage: This salad is best served immediately, but any leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate and only dress the salad just before serving to maintain the freshness of the greens.

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