Kumquat Salad with Pecans
Kumquat Salad with Pecans is a vibrant, refreshing salad that combines the bright, tangy flavor of sliced kumquats with the rich, buttery crunch of toasted pecans. It typically features a base of mixed greens or arugula, often dressed with a light vinaigrette. This dish is a modern, creative salad often found in contemporary American or fusion cuisine, particularly popular in regions where kumquats are grown, like California.
🍽️ Nutrition at a glance
This salad is generally low in protein and moderate in carbohydrates, with its primary macronutrient coming from healthy fats in the pecans and dressing. It provides a good source of fiber, vitamin C from the kumquats, and antioxidant compounds. A typical serving contains roughly 250-350 calories.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 3 g |
| Carbs | 18 g |
| Fat | 26 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 180 mg |
| Vitamin C | 28 mg |
| Vitamin K | 70 µg |
| Manganese | 1.2 mg |
| Copper | 0.4 mg |
| Thiamine (B1) | 0.2 mg |
| Potassium | 320 mg |
| Magnesium | 45 mg |
| Iron | 1.1 mg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Kumquats are unique citrus fruits because you eat the entire fruit—peel and all—providing a sweet-tart burst of flavor and a significant dose of fiber and flavonoids. The pairing with pecans, a nut native to North America, creates a delightful textural contrast and adds plant-based omega-3 fatty acids.
