I make a lot of herb salads at home, but this one is a favorite - especially in winter when citrus fruit is at its peak. With their bright, sweet-tart flavor, Kumquats balance the aromatic and delicately bitter notes of microgreens and basil.

I like to top the salad with a sharp, spiced dressing made with grapefruit juice, fenugreek, and coriander. Both spices amplify the flavor of the salad's herbs and kumquats, bringing another layer of deep and penetrating flavor to a relatively straightforward salad.

Why You'll Love It

Using herbs instead of lettuce or mixed greens means your salad is positively packed with flavor. That also means more antioxidants.

It's perfect for late winter - when specialty citrus is widely available, and spring herbs are just arriving at the market.

Ingredients + Substitutions

Microgreens take the place of leafy greens. They're delicate like lettuce but pack an intense punch of flavor. I typically use fenugreek microgreens when I make this recipe, but you can use just about any variety you like.

Basil and parsley are a delicious substitute for lettuce. They're delicate and leafy, but they taste more assertive. Basil brings soft, warm notes to the salad - subtly reminiscent of cloves, anise, and mint. Parsley, on the other hand, tastes bright, clean and fresh.

Green onions are in the allium family, and they offer a savory note that's reminiscent of garlic or onion, just less assertive. If you don't have green onions, swap in fresh chives or thinly sliced shallot.

Sesame oil forms the base for the dressing. It tastes delicately nutty - avoid using toasted sesame oil, which can be too rich for this dressing. You can substitute extra virgin olive oil or a cold-pressed high oleic sunflower oil.

Coriander and fenugreek seed add a delicate element of spice that works well with citrus. Both share common volatile oils with basil and citrus, making their flavors compatible.

Grapefruit juice brings both sweetness and acidity to the dressing. You only need a tablespoon, and you can substitute lemon, tangerine, or even lime juice.

Rate this Recipe

4 servings

Kumquat and Herb Salad Recipe

Fresh basil, parsley, and microgreens replace lettuce in this salad - bringing bright, intense flavor to the plate. Kumquas add a sweet-tart note and pine nuts give the salad a pleasant crunch.

Prep Time10

Total Time10

Print Save Recipe Click to Remove Ads

Ingredients

For the Salad

2 ounces fenugreek micgrogreens
2 ounces basil leaves
1 ounce parsley leaves
4 green onions (sliced thin)
1 cup kumquats (halved lengthwise)
¼ cup pine nuts (lightly toasted)

For the Dressing

3 tablespoons sesame oil
1 shallot (minced)
½ teaspoon fine sea salt
½ teaspoon ground coriander seed
¼ teaspoon ground fenugreek seed
1 tablespoon grapefruit juice

Equipment

medium mixing bowl
Pint-Sized Mason Jar

Instructions

Toss the fenugreek, basil, and parsley together with green onions. Arrange the kumquats over the greens, and then sprinkle the toasted pine nuts on top.
Spoon the sesame oil, shallot, salt, spices, and grapefruit juice into a small jar with a tight-fitting lid. Seal the jar tightly and shake it vigorously until all the ingredients, oil, and juice mingle together.
Drizzle the citronette over the salad and serve immediately, or let your guests dress their own salads at the table.

Love this recipe? There's more.

Join Nourished Kitchen+ for ad-free browsing, nourishing monthly meal plans, live workshops, and access to all our premium downloads.

Join Now

Celery salad with apples, shallots, parsley and walnuts on a flat plate

Kumquat and Herb Salad