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Caramelized Kumquat and Arugula Salad in a glass antique bowl.

Caramelized Kumquat and Arugula Salad

Caramelized kumquats, peppery arugula, and sweet pecans are tossed together in a blood-orange infused salad dressing to create this tasty, yet simple, salad
4 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Salads
Cuisine American
Servings 4 servings
Calories 237 kcal


  • 6 - 8 cups cleaned arugula
  • 8 kumquats or as many as desired
  • Granulated sugar as needed
  • ¼ cup toasted pecan pieces
  • Optional ingredients as desired
  • For the Dressing
  • 1 tablespoon white balsamic or white wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons blood-orange infused extra virgin olive oil
  • Salt and freshly ground pepper to taste
  • Note: If you like a lot of dressing double the recipe.


  • Prepare the Dressing: In a large bowl, the same one you will use to dress the salad, whisk together the vinegar and mustard, while whisking, add the oil and whisk until well blended. Add salt and pepper, to taste. Set-aside.
  • Prepare the Kumquats: Slice the kumquats into small circles. Remove any seeds. Caramelize according to your chosen method. Set-aside.
  • If your nuts are not already toasted, toast them. Heat the oven to 350°F. Spread the nuts on a cookie sheet and place in the oven for 5 - 10 minutes, or until lightly toasted.
  • Place the clean/dry arugula into the bowl, add all the optional ingredients then toss to coat with the dressing. Place on individual plates and top with toasted nuts and caramelized kumquats.


Serving: 1 servingSodium: 313mgSugar: 11gFiber: 7gCholesterol: 4mgCalories: 237kcalPolyunsaturated Fat: 13gSaturated Fat: 2gFat: 17gProtein: 8gCarbohydrates: 19g
Keyword arugula, kumquat, roasted, salad
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