Name: Hearty Greens with Kumquats
Ingredients: 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); 1 cup kumquats, cut into thin rounds, seeded; ½ cup Granny Smith Apple Cider Vinaigrette; Kosher salt and freshly ground black pepper; ¼ cup chives, cut into 1-inch pieces; 3 tablespoons roasted salted shelled pumpkin seeds (pepitas)

Ingredients

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)
1 cup kumquats, cut into thin rounds, seeded
½ cup Granny Smith Apple Cider Vinaigrette
Kosher salt and freshly ground black pepper
¼ cup chives, cut into 1-inch pieces
3 tablespoons roasted salted shelled pumpkin seeds (pepitas)

Steps

Place hearty greens and kumquats in 2 separate resealable plastic bags. Chill greens and kumquats overnight.
Before serving, empty bags with greens and kumquats into a large bowl. Add Granny Smith Apple Cider Vinaigrette to salad and toss to evenly coat. Add more vinaigrette, if desired. Season with salt and pepper. Scatter chives and, for a little crunch, pumpkin seeds over.