Dandelion, Kale, Cara Cara Orange & Kumquat With Spice-Roasted Walnuts


Brightly flavored and refreshing, this colorful salad combines tangy-sweet kumquats and Cara Cara oranges with fresh greens and exotically-spiced walnuts.

Total Time
30 Mins

Total Time

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins


268 cal
Total Fat
18 g
Trans Fat
0 g
Polyunsaturated Fat
8 g
3 mg
500 mg
25 g
Dietary Fiber
6 g
5 g


  • 3 Cara Cara oranges
  • 2 tablespoons white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and black pepper, freshly ground
  • 1 small bunch dandelion greens, tender, young, ends trimmed
  • ½ bunch curly kale, stems removed, leaves torn into 1 to 2-inch pieces
  • 12 kumquats, thinly sliced, seeds removed
  • ¾ cup Sweet, Spice and Salt Walnuts



  1. Using one of the three oranges, finely zest 1 teaspoon of zest and place in a small bowl. Squeeze 2 tablespoons of juice from the orange and add the juice to the orange zest.
  2. Add the balsamic vinegar and olive oil to the bowl and whisk together. Season with salt and pepper. Set aside.
  3. With the remaining 2 oranges, using a sharp knife, cut the tops and bottoms off the oranges to reveal the colored flesh. Place one of the cut side downs down on a work surface. Using a small sharp knife, cut off the peel and white pith from top to bottom. Turn the fruit to the opposite cut side and remove any white pith. Cut the oranges into ¼-inch slices, removing the seeds. Set aside.
  4. Place the dandelion greens, kale and kumquats in a large salad bowl. Toss the greens with the dressing. Add the oranges and walnuts and toss gently. Serve immediately.