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. Source: EatingWell Magazine, December 2019

Judith Fertig


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

337 calories; 13 g total fat; 2.1 g saturated fat; 62 mg cholesterol; 644 mg sodium. 860 mg potassium; 27.9 g carbohydrates; 6.3 g fiber; 16 g sugar; 29.7 g protein; 5958 IU vitamin a iu; 80 mg vitamin c; 91 mcg folate; 194 mg calcium; 2 mg iron; 95 mg magnesium; 1 g added sugar;