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+ servings
Kale and Farro Salad with Kumquat and Blood Orange
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Blood orange and kumquat add bright, bracing notes of citrus to an otherwise earthy kale and farro salad.
Recipe Type: Salad
Makes: 4 servings
Author: Elizabeth Stark
Kumquat Dressing
  • 1/2 cup whole kumquats
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • drizzle of water
  • generous pinch of sea salt
  • 3 cups mixed kale , cut into thin ribbons
  • sea salt
  • 2 tablespoons extra virgin olive oil
  • 2 large shallots , peeled and sliced into thin rounds
  • 1 cup farro , cooked
  • 3 blood oranges , supremed
  • 1/4 cup sliced kumquats , seeded
  1. To make dressing, combine dressing ingredients in a blender, pureeing until smooth. Add water and salt as needed.
  2. Place kale ribbons on a large serving bowl. Drizzle with half the dressing, add a pinch of sea salt, turn leaves to coat, and set aside.
  3. In a small frying pan, heat olive oil over medium-high heat. Add shallot slices and a pinch sea salt. Sauté, stirring occasionally, 10 minutes or until shallots are browned on the edges and translucent.
  4. Gently toss remaining ingredients with kale, adding a few more slugs of dressing and adjusting salt levels as needed. Set aside for a few minutes while flavors commingle, and serve.