Fancy Kumquat Salad with Candied Pecans and Provolone
A delicious salad full of complex and balanced flavors, plus a super easy way to quickly candy pecans.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Salad
- Cuisine: American
Ingredients
Units
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Salad
- 6 cups mixed greens
- 1/2 cup kumquats (measured whole, then sliced)
- 4 slices provolone cheese
- 1/2 cup pecan pieces
- 2 tsp unsalted butter
- 2 tsp brown sugar
Dressing
- 2/3 cup avocado oil
- 1/3 red wine vinegar
- 1 tbsp honey
- 1 tsp salt
- 1/4 tsp pepper
- 2 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp dried oregano
Instructions
- Preheat the oven to 400.
- Slice the kumquats into 1/4 inch rounds removing the seeds as you go. Place on a baking sheet lined with parchment and toss with 1/2 tsp avocado oil, a sprinkle of salt and sugar. Spread in an even layer and bake for 25 minutes, stirring half way through.
- Melt butter in non-stick pan, add brown sugar and stir. Add the pecans and stir constantly for 5-7 minutes, until the sugar is completely dissolved and it starts to smell amazing. Lay out on parchment or wax paper in an even layer and set aside.
- Slice cheese and add it along with mixed greens to a large serving bowl.
- Place all dressing ingredients in a jar and shake vigorously.
- Pour the dressing over the salad and toss with the kumquats and nuts.
- Enjoy!
Notes
Additions: This is great with grilled chicken! Either baked with a simple seasoning will do or even shredded store-bought rotisserie chicken would work.
Find it online: https://www.figjar.com/roasted-kumquat-salad/