Fennel, Radish, and Kumquat Salad
Sweet and sour, crunchy and flavorful, this kumquat salad pairs the bright and zingy citrus with spicy arugula, red radishes, delicate shallots, nutty pumpkin seeds, and the licorice-flavor of fennel. It’s all brought together with a maple miso dressing. This was one of those recipes I made that never made it to the table- after I had finished taking photos my partner and I stood in the kitchen eating forkful after forkful of this amazing, crunchy salad until it was entirely gone.
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All About Kumquats
Tiny, bright, and zesty—kumquats are a citrus fruit that defy expectations. They’re almost like popping a sweet and sour candy in your mouth. Unlike the typical orange, which requires peeling and sectioning, kumquats are meant to be eaten whole, skin and all. These small, oval-shaped fruits pack a punch with their sweet and tangy flavor profile. The skin is surprisingly sweet, while the flesh inside delivers a tart, refreshing burst. Grown primarily in warmer climates, kumquats (Fortunella spp.) have been enjoyed in Asia for centuries, often appearing in traditional Chinese medicine and cuisine. Their versatility makes them perfect for snacking, adding to salads, or even making marmalade. Despite their compact size, these little fruits are full of surprises, much like the tiny bursts of sunshine they resemble.
Though they’re often overlooked in favor of larger, more familiar citrus fruits, kumquats shine in the nutrition department. They’re low in calories yet packed with vitamins and antioxidants. A handful of kumquats will give you a healthy dose of vitamin C, fiber, and even potassium—keeping your immune system strong and your heart happy. While their tangy bite might be an acquired taste for some, the balance of sweet and sour makes them an unforgettable treat. And for those with green thumbs and warm climates, kumquats are relatively easy to grow in containers, making them an excellent choice for home gardeners. Sadly that is not me- I get mine from Florida semi-annually. If you’re ready to try something new and vibrant, this little citrus fruit is definitely worth the experience. Kumquats are in season from November through about March, with December and January being the time I most often see them in grocery stores. Kumquats can be stored in the fridge or at room temperature.
Looking for Kumquat Recipes? Try one of these!
- How to Make Preserved Kumquats
- Zesty Vegan Kumquat Salsa Recipe
- Vegan Kumquat Cake with Chocolate Ganache
- Easy Kumquat Marmalade Recipe with Ginger
- How to Use Kumquats
Got Fennel? Try one of these vegan fennel recipes!
- Spring Salad: Fennel and Dandelion Leaf Recipe
- Vegan Mung Bean Dal Fennel Frond Recipe
- Stinging Nettle Vegan Green Minestrone
- Fennel and Apple Salad in Belgian Endive Cups
- Vegan Caramelized Onion and Fennel Pizza
Crunchy Salads? Try one of these!
- No Mayo Purple Cabbage Slaw
- Rainbow Slaw: Swiss Chard Stem Recipe
- Vegan Red Cabbage and Rhubarb Slaw
- Seaside Vegan Beet Salad
- Wood Sorrel, Jicama, and Beet Slaw
- Minted Cauliflower and Pea Shoot Salad
- Vegan Miso Napa Cabbage Slaw
Fennel and Kumquat Salad Tips and Tricks
- A mandolin is really helpful in getting even, thinly sliced vegetables in a short amount of time. I found the kumquats were too soft to get nice slices on my mandolin, and a sharp knife worked better (although perhaps with a sharper mandolin this wouldn’t be a problem).
- If you prefer a more mild radish, soak sliced in salty water for around 10 minutes to reduce their peppery flavor.
- No pumpkin seeds? Use walnuts, pecans, or sunflower seeds instead. Or omit- the greatest bit of magic happens with the fennel and the kumquats.
- If preparing ahead of time, wait to add the dressing until just before serving to keep the arugula from going soggy.
- For an oil-free version of this salad dressing, try substituting with 2 tbsp. tahini paste (full disclosure, I have not tried this but I suspect it would be delicious).
Fennel, Radish, and Kumquat Salad
Ingredients
- 10 small radishes
- 1 fennel bulb
- 1 small shallot
- 1/2 pint of kumquats (8-10)
- 1 large handful of arugula
- 1/4 cup toasted pumpkin seeds
- 3 tbsp. olive oil
- 2 tbsp. apple cider vinegar
- 2 tbsp. maple syrup
- 1 tbsp. whole grain mustard
- 1 tbsp. miso paste
- 1 glove garlic, minced
Instructions
- Thinly slice the radish, fennel, shallots, and kumquats. A mandolin is helpful here (except in the case of the kumquats, where I found the mandolin squashed the fruit too much and a sharp knife worked better).
- To make the dressing simple whisk together the ingredients until smooth and there are no lumps of miso paste.
- To assemble- add the arugula to a large bowl. Top with the sliced fennel, radishes, shallot, kumquat, and pumpkin seeds. Before serving, top with the dressing and toss to combine.
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