Mixed Winter Greens & Kumquat Salad with Jerked Pumpkin Seeds

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A recent trip to the Larkspur farmer’s market yielded many edible gems that are not generally available at my usual market in Oakland. I was particularly taken by the “greens bar” that showcased an assortment of hearty winter greens like red frill and radicchio. I got a large bag and set out planning a variety of salads for the week.

Members of the chicory family (ex. radicchio) are often bitter, which can be off putting to some people. I try to remedy this by using maple syrup in the dressing, adding the piecing sourness of the kumquat and by adding roasted, jerked pumpkin seeds. The roasted pumpkin seeds on their own are earthy and bring balance to bitter foods. I wanted to guild them so that they would be even better dance partners for the chicories. Jerk seasoning hails from Jamaica and is often comprised of allspice, scotch bonnet peppers, cinnamon, cloves, nutmeg, sugar and salt. If you don’t have this mixture in your pantry, consider using curry powder. If you are a minimalist, a generous pinch of chile flakes will suffice. 

Ingredients

• ⅓ c pumpkin seeds
• 1 tsp maple syrup
• ½ tsp olive oil
• ¼ - ½ tsp jerk seasoning 
• 1 medium lemon, juiced
• 1-2 Tbsp maple syrup
• ¼ cup hazelnut oil
• 4 large handfuls of salad winter greens, chopped
• 15 kumquats, thinly sliced
• Salt to taste

Directions

1. Preheat the oven to 350°F.
2. In a small bowl mix pumpkin seeds, maple syrup, olive oil, jerk seasoning and a large pinch of salt. Transfer to a parchment lined baking sheet and roast for 10-12 minutes until the seeds are lightly browned and smell fragrant. Remove from the oven and set aside to cool. 
3. In a small-medium bowl whisk lemon juice, maple syrup and salt together. Slowly, pour in hazelnut oil, whisking vigorously to emulsify.
4. Add chicories to a large bowl and drizzle dressing over. Gently mix in kumquats, ensuring that the dressing is evenly incorporated into the salad. Taste and adjust seasonings and transfer to a serving platter.
5. Break up the pumpkin seeds and scatter across the top. Serve immediately.

Notes

• If hazelnut oil is unavailable, substitute with olive oil.
• Pistachios are a wonderful substitution for pumpkin seeds 
• Some of my favorite salad winter greens include: radicchio, endive, red frill, frisee and escarole. 

Serves: 4-6 people who like a lot of salad or 8 people who favor side salads