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




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

2 1/2 cups
337 calories; protein 29.7g; carbohydrates 27.9g; dietary fiber 6.3g; sugars 16.3g; fat 13g; saturated fat 2.1g; cholesterol 62mg; vitamin a iu 5958.4IU; vitamin c 80.3mg; folate 90.7mcg; calcium 194.5mg; iron 2.4mg; magnesium 95.1mg; potassium 860.3mg; sodium 644.2mg; added sugar 1g.

6 1/2 fat, 3 lean protein, 2 vegetable