Endive and Apple Salad
Crisp, refreshing, and bursting with flavor, this Endive and Apple Salad is the perfect blend of tangy, sweet, and savory. Belgian endives and peppery arugula form a vibrant green base, while thinly sliced Granny Smith apples add a tart crunch. Toasted walnuts bring nutty depth, and crumbled blue cheese lends a creamy, salty finish. Tossed in a zesty apple cider vinaigrette with Dijon mustard and honey, this salad is a feast for the senses. Ready in just 15 minutes and perfect for any occasion, it’s an effortless side dish or a light, elegant starter that will impress your guests. Ideal for fall and winter menus or when you crave a refreshing yet bold combination of flavors, this salad is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 3 heads Belgian endives
- 1 large Granny Smith apple
- 2 tablespoons Lemon juice
- 2 cups Arugula
- 0.333 cup Walnuts
- 0.25 cup Crumbled blue cheese
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Separate the Belgian endive leaves, then rinse and pat dry. Slice the leaves into 1-inch pieces and set aside in a large mixing bowl.
Core and thinly slice the Granny Smith apple, leaving the skin on. Toss the apple slices with 1 tablespoon of lemon juice in a small bowl to prevent browning.
Toast the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and golden. Remove from heat and set aside to cool.
In a separate small mixing bowl, prepare the vinaigrette by whisking together the olive oil, apple cider vinegar, Dijon mustard, honey, remaining lemon juice, salt, and black pepper until emulsified.
Add the arugula, sliced apple, toasted walnuts, and crumbled blue cheese to the bowl with the endive.
Drizzle the vinaigrette over the salad and gently toss until all the ingredients are evenly coated.
Transfer the salad to a serving platter or individual plates and serve immediately.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 34.1 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 327 mg | 25% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1280 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
