Winter Greens Salad with Pomegranate & Kumquats

Winter Greens Salad with Pomegranate & Kumquats

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From: EatingWell Magazine, December 2019

Kumquats deliver a piquant burst of citrus, especially when eaten skins, seeds and all. Here we toss them with a trio of greens for their vivid orange color as much as their zestiness. Pomegranate seeds and pistachios bring a jewel­like finish.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 6 tablespoons pomegranate juice
  • ½ teaspoon orange zest
  • 1½ tablespoons orange juice
  • 1½ teaspoons cornstarch
  • 1½ teaspoons sugar
  • ⅛ teaspoon garlic salt
  • ¼ cup extra-virgin olive oil
  • 2 heads Belgian endive, trimmed, leaves separated
  • 1 small head radicchio, torn into small pieces
  • 5 cups baby bitter greens, such as kale, arugula and/or frisée
  • 1 cup pomegranate arils or raspberries
  • ½ cup kumquats, thinly sliced, or orange segments
  • ¼ cup toasted walnuts
  • ¼ cup toasted pepitas or pistachios

Preparation

  • Prep

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  1. Combine pomegranate juice, orange zest, orange juice, cornstarch, sugar and garlic salt in a small saucepan and whisk well. Heat over medium-high heat, whisking constantly, until the mixture begins to boil, darkens and turns more translucent, about 5 minutes. Remove from heat and let cool to room temperature, about 20 minutes. Whisk in oil.
  2. Arrange endive, radicchio and baby greens on a platter. Top with pomegranate arils (or raspberries) and kumquats (or oranges) and drizzle with the dressing. Sprinkle with walnuts and pepitas (or pistachios).

Nutrition information

  • Serving size: 2½ cups
  • Per serving: 337 calories; 13 g fat(2 g sat); 6 g fiber; 28 g carbohydrates; 30 g protein; 91 mcg folate; 62 mg cholesterol; 16 g sugars; 1 g added sugars; 5,958 IU vitamin A; 80 mg vitamin C; 194 mg calcium; 2 mg iron; 644 mg sodium; 860 mg potassium
  • Nutrition Bonus: Vitamin C (133% daily value), Vitamin A (119% dv), Folate (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 6½ fat, 3 lean protein, 2 vegetable

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