Print

Kumquat & Spinach Salad with Miso Dressing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Kumquats give this spinach salad an unexpected flavor pop and the miso dressing adds delicious umami to create a healthy and addictive salad.

Ingredients

Scale

For sweetened kumquats:

 

Sliced method

  • 1 cup sugar
  • 1 cup water
  • 2 cups sliced kumquats (slice each kumquat into 3 – 5 slices, depending on size of kumquat)

Whole method

  • 1 cup sugar
  • 1 cup water
  • 3 cups whole kumquats

For dressing:

  • 2” peeled piece of ginger, sliced into 4 pieces
  • 5 cloves of garlic, peeled
  • 3 T white miso
  • 1/2 c natural rice wine vinegar, not seasoned
  • 1/4 c soy sauce
  • 1/4 cup fresh orange juice
  • 1 T honey
  • 2 t toasted sesame seed oil
  • 2 t hot Chinese chili oil
  • 3/4 cup mild olive oil such as Stone House House Blend or Olio Santo

For salad:

  • 1 bag baby spinach
  • 2 cups shredded poached chicken or rotisserie chicken
  • 1 red pepper, seeded and julienned into thin 2″ strips
  • 4 green onions, sliced diagonally, including green and white parts
  • 1 cup slivered almonds
  • 1 – 2 cups sweetened kumquats 
  • 1 handful of torn mint

Instructions

For sweetened kumquats:

Sliced method

  1. Using a very sharp knife slice the kumquats into thin slices, usually 3 – 5 slices per kumquat, depending on the size of the kumquat. Cut enough kumquats to get 2 cups of slices.
  2. Put one cup of sugar and one cup of water in a pan and bring to a boil, stirring to dissolve sugar. When sugar is dissolved, reduce heat to medium low and cook sugar water for 5 minutes. 
  3. Remove from heat and add the kumquats. Allow kumquats to steep in the sugar water for an hour or more. 
  4. Heat oven to 250 degrees. Remove kumquats from the syrup and place on a baking sheet. Bake for about 15 minutes until the kumquat slices dry out a bit and just begin to color. Lift the kumquats from the pan and reserve in a covered bowl or jar until ready to use.  Reserve the kumquat infused sugar water and use as simple sugar for cocktails. Can be made a week or two in advance.

Whole method

  1. Pierce each whole kumquat with a fork two times on opposing sides.
  2. Put one cup of sugar and one cup of water in a pan and bring to a boil, stirring to dissolve sugar. When sugar is dissolved, add the kumquats to the sugar water mixture, return to a boil and then immediately reduce heat to medium-low for 15 minutes. Remove from the heat and allow the kumquats to steep in the sugar water for at least 4 hours or over night before using. Kumquats should be stored in the syrup in a covered jar until ready to use.
  3. When ready to use lift the kumquats from the syrup, retaining the kumquat-flavored syrup for another use, such as making cocktails.

For Ginger, Garlic & Miso Dressing:

  1. Put ginger and garlic in a food processor or blender. Whirl to finely mince. Add remaining ingredients and whirl to blend. Dressing can be stored covered in the refrigerator for up to a week.

For salad: 

  1. Put the spinach in the bottom of a wide, shallow salad bowl or platter. Arrange the chicken, red pepper, green onions, almonds, sweetened kumquats and mint on top of the spinach.
  2. Drizzle with the Ginger, Garlic and Miso dressing and serve.

 

Find it online: https://somethingnewfordinner.com/recipe/kumquat-and-spinach-salad-with-miso-dressing/

Pin It on Pinterest

Shares
Share This