Salad of Kumquats, Dates and Shaved Parmesan
Updated Nov. 5, 2025
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5kumquats
- 4handfuls baby arugula
- ½cup flat-leaf parsley leaves
- 2Medjool dates, pitted and diced
- ¼cup Parmesan shavings (made +++with a vegetable peeler)
- 2teaspoons lemon juice
- 2tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Nutritional analysis per serving (4 servings)
150 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 4 grams protein; 146 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the kumquats into thin rounds, discarding the seeds. Combine the arugula, parsley, dates, kumquats and Parmesan in a large bowl. Whisk together the lemon juice and olive oil; season with salt and pepper. Pour over the salad and toss.
Private Notes
Comments
Loved the salad! I used little gems lettuce and a little wild arugula from my garden instead of parsley.
This is excellent. We used romaine instead of arugula because that’s what we had. I am not much of a salad fan, but my wife made this and it could change my mind about salad!
Delicious! I did add a thinly sliced shallot to the lemon juice and let it sit for about 10 minutes before adding olive oil. We have a huge tray of dates to eat so happy to find this recipe!