- 12 cups mixed hearty greens (such as escarole, mustard greens, and kale)
- 1 cup kumquats, cut into thin rounds, seeded
- 1/2 cup Granny Smith Apple Cider Vinaigrette
- Kosher salt and freshly ground black pepper
- 1/4 cup 1″ pieces chives
- 3 tablespoons roasted salted shelled pumpkin seeds (pepitas)
- Store 12 cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags. Chill greens and kumquats overnight. Before serving, empty bags with greens and kumquats into a large bowl. Add 1/2 cup Granny Smith Apple Cider Vinaigrette to salad and toss to evenly coat.
- Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Transfer to a serving bowl and scatter 1/4 cup 1″ pieces chives and, for a little crunch, 3 tablespoons roasted salted shelled pumpkin seeds (pepitas) over.