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Loaded with flavors and textures, this Kumquat Salad is irresistible. Crunchy lettuce and pistachios, buttery avocado, creamy feta and tangy kumquats all tossed in an orange and honey vinaigrette.

Kumquat Pistachio Avocado Salad

We celebrated Christmas this year with my mom and stepdad in California. Though Keith and I grew up in California, we’ve lived in the Pacific Northwest for nearly 20 years now and the winters in California are not what they are in Bend, Oregon.

The day I took this picture of the laden kumquat tree in my parents’ backyard, it was the 23rd of December and 75 degrees.

Kumquat Tree

We came home to zero degrees and snow. And I wouldn’t have it any other way!

Snowy Trees

So about this salad, kumquats are the star. Have you eaten one before? They are tiny, oblong fruits that you can pop into your mouth, peel and all, for a burst of citrus refreshment. Or, as I’ve done here, you can slice them to toss into a salad. It’s not just about their own flavor, but how they accentuate all of the flavors around them.


If you can’t find kumquats, swap in orange or tangerine slices or supremes. (Not the band, but the sections without skin or pith – here’s a video on how to make them.) And if you’re looking for a delicious pair for this salad, Tomato Bisque is perfect!

Kumquat Pistachio Avocado and Feta Salad

Kumquat Avocado and Pistachio Salad with Orange Honey Vinaigrette

4 from 1 vote
Prep: 15 minutes
Total: 15 minutes
Course: Salad
Cuisine: American
Calories: 512
Servings: 2 people
I’ve written this recipe for two big salads – big enough for a hearty lunch or light dinner.


For the dressing:

  • 1/4 cup fresh orange juice juice of 1 orange
  • 1 teaspoon champagne vinegar
  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper to taste

For the salad:

  • 1/2 head romaine lettuce cored and thinly sliced
  • 1 avocado peel and seed removed, thinly sliced
  • 6 kumquats thinly sliced
  • 1/4 cup roasted salted pistachios
  • 2 ounces feta crumbled


To make the dressing:

  • In a small bowl, whisk together orange juice, vinegar and honey. Slowly drizzle in olive oil, whisking constantly. Season to taste with salt and freshly ground black pepper.

To assemble salads:

  • In a large bowl, toss lettuce with dressing. Divide between 2 salad bowls. Top each bowl with half of remaining ingredients and serve.


Calories: 512kcal | Carbohydrates: 36g | Protein: 16g | Fat: 37g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 357mg | Potassium: 1177mg | Fiber: 14g | Sugar: 20g | Vitamin A: 14125IU | Vitamin C: 57mg | Calcium: 245mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Laura says:

    4 stars
    This was really delicious. Wonderful combination of tastes and textures and a great way to use up some of my bountiful crop of cumquats (Melbourne, Australia). I used ruby grapefruit juice instead of orange just because it was available. I did feel that the feta overpowered the subtle pistachio flavour so next time I will try with much less or no feta. Thank you for this wonderful recipe.

    1. Marissa says:

      So glad you enjoyed the salad, Laura!