Kumquat, Avocado & Pistachio Salad with Citrus Vinaigrette

This kumquat salad bursts with contrasting flavors and textures. Crisp romaine and roasted pistachios meet creamy avocado and tangy feta, all brightened by sliced kumquats and a simple orange‑honey vinaigrette.

This recipe was inspired by a winter visit to my parents in California. We enjoyed an unusually warm day under a laden kumquat tree—75°F on December 23rd—before returning home to snow and subzero temperatures in Oregon. The contrast only made the citrus feel more special.

That kumquat tree was the highlight of the trip; I couldn’t resist bringing some of the fruit into the kitchen. Kumquats are small, oval citrus you can eat whole, peel and all, for an intense burst of bright flavor. In this salad I slice them thin so their tang and sweet oils mingle with the dressing and other ingredients.

If kumquats aren’t available, substitute thin slices or supremes of mandarin, tangerine, or orange. The salad pairs well with soups or simple mains—Tomato Bisque is a lovely companion if you’re serving a heartier meal.

Kumquat Pistachio Avocado and Feta Salad

Kumquat Avocado and Pistachio Salad with Orange Honey Vinaigrette

4 from 1 vote

By:
Marissa Stevens

Prep:
15 minutes

Total:
15 minutes

Course: Salad

Cuisine: American

Calories: 512

Servings:
2 people

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This recipe makes two generous salads—perfect for a filling lunch or a light dinner for two.

Ingredients

For the dressing:

1/4 cup fresh orange juice juice of 1 orange
1 teaspoon champagne vinegar
1 tablespoon honey
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste

For the salad:

1/2 head romaine lettuce cored and thinly sliced
1 avocado peeled, pitted, thinly sliced
6 kumquats thinly sliced
1/4 cup roasted salted pistachios
2 ounces feta crumbled

Instructions

To make the dressing:

Whisk together the orange juice, champagne vinegar, and honey in a small bowl. Gradually whisk in the olive oil until the dressing is emulsified. Season with salt and freshly ground black pepper to taste.

To assemble the salads:

Toss the sliced romaine with enough dressing to lightly coat the leaves. Divide the dressed lettuce between two bowls. Top each portion with sliced avocado, kumquats, pistachios, and crumbled feta. Serve immediately.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.

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