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Dandelion, Kale and Orange Salad with Spice-Roasted Walnuts

IngredientsWalnuts, Greens
Menu PartSalad
Cuisine TypeMediterranean
dandelion kale salad

Chef Joanne Weir

Copita Tequileria y Comida

Sausalito, Calif.

Chef Joanne Weir specs the Cara Cara orange for this recipe—a red-fleshed navel orange that looks like a cross between a blood orange and grapefruit. If these are hard to come by, another orange variety can be substituted. The goal here is to provide a sweet, juicy counterpoint to the slightly bitter dandelion greens. The toasted walnuts impart crunch and a North African accent with a ras el hanout spice mixture.


Spiced walnuts

1 tbsp. ground cinnamon

1 tbsp. ground cumin

1 tbsp. ground turmeric

2 tsp. ground coriander

2 tsp. ground ginger

2 tsp. ground cardamom

1 tsp. ground nutmeg

1 tsp. ground cloves

1 tsp. ground mace

1 tsp. cayenne pepper

1 tsp. freshly ground black pepper

2 cups walnuts

1½ tbsp. butter

1½ tsp. kosher salt

3 tbsp. light brown sugar

1 tbsp. water


3 Cara Cara oranges

3 tbsp. extra virgin olive oil

2 tbsp. white balsamic vinegar

Kosher salt and freshly ground black pepper

1 small bunch tender young dandelion greens, ends trimmed

½ bunch curly kale, stems removed and leaves torn

12 kumquats, thinly sliced and seeds removed

¾ cup spiced walnuts


1. Prepare ras el hanout spice mixture: In small bowl, combine cinnamon, cumin, turmeric, coriander, ginger, cardamom, nutmeg, cloves, mace, cayenne and black pepper; set aside.

2. Preheat over to 350 F. Place walnuts on baking sheet and toast in over 5 minutes.

3. In medium saucepan over medium heat, melt butter. Stir in 2 teaspoons ras el hanout, salt, brown sugar and water. Stir until sugar melts and the mixture bubbles and looks foamy on top. Remove from heat.

4. Toss the walnuts in butter mixture until well coated. Place in a single later on foil-lined baking sheet. Bake in oven 5 minutes. Remove from oven; let cool completely, breaking up walnuts if they’ve stuck together.

5. For salad dressing, using one of the 3 oranges, finely zest 1 teaspoon zest and place in a small bowl. Squeeze 2 tablespoons juice from orange; add juice to orange zest. Whisk in olive oil and vinegar; season with salt and pepper. Set dressing aside.

6. Cut tops and bottoms off remaining 2 oranges to reveal the colored flesh. Place 1 orange, cut-side down, on work surface. Using a small sharp knife, cut off peel and white pith from top to bottom. Turn fruit to opposite cut side and remove any white pith. Cut oranges into ¼-inch slices, removing the seeds. Set aside.

7. In large salad bowl, combine dandelion greens, kale and kumquats. Toss greens with reserved dressing. Add oranges and walnuts and toss gently. Serve immediately.

Photo courtesy of California Walnuts

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