Winter Green, Date and Kumquat Salad

February 28, 2017
0 Ratings
  • Serves 4
Author Notes

This vegan salad is bright and fresh thanks to the addition of kumquats. To shred the Brussels sprouts cut them in half and then finely slice them with a sharp knife. —Tina Jeffers

What You'll Need
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 bunch lacing kale, ribs and stem removed and thinly sliced into ribbons
  • 2 cups Brussels sprouts, shredded
  • 5 Medjool Dates, pitted and chopped
  • 1/4 cup fresh mint leaves
  • 1/4 cup chopped pistachios
  • 10 kumquats, thinly sliced, seeds removed
  1. Whisk together the apple cider vinegar, honey, salt and olive oil in a large mixing bowl.
  2. Add the kale and Brussels sprouts to the dressing and using your fingers massage the kale for a minute or so to soften it slightly.
  3. Add the dates, mint, hazelnuts and kumquats and toss to combine. Taste for salt and pepper and serve
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