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earthboundfarmRecipes / Mains / Citrus & Kumquat Blue Cheese Salad
Servings: 4
| Active Time: 20 minutes
| Total Time: 20 minutes
Bright, bold, and a little daring — this salad blends the sweetness of blood oranges, the tart bite
of kumquats, and the creamy sharpness of blue cheese over a bed of fresh 50/50 mix (half
spinach, half spring mix). It’s a colorful, sunshine-packed dish perfect for brunches, elegant
lunches, or a refreshing dinner starter.
● 5 oz Earthbound Farm Organic 50/50 Mix
● 2 blood oranges, peeled and sliced into rounds
● 1 large orange, peeled and sliced into rounds
● 6–8 kumquats, whole or sliced
● ¼ cup blue cheese crumbles
● ¼ cup chopped toasted walnuts or pecans
● ¼ cup sunflower seeds
For the Dressing:
● 2 tablespoons extra-virgin olive oil
● 1 tablespoon white balsamic vinegar (or champagne vinegar)
● 1 teaspoon honey
● ½ teaspoon Dijon mustard
● Salt and pepper, to taste
1. In a small jar or bowl, whisk together the olive oil, white balsamic vinegar, honey, Dijon
mustard, salt, and pepper until smooth and emulsified. Set aside.
2. Spread the 50/50 salad mix across a large platter or shallow bowl.
3. Arrange the blood orange and orange slices on top of the greens.
4. Scatter the kumquats over the citrus.
5. Sprinkle the blue cheese crumbles evenly across the salad.
6. If using, add the toasted walnuts, pecans and/or sunflower seeds.
7. Drizzle the dressing over the salad just before serving, or serve it on the side.
