Low Sodium Crisp Endive Salad with Walnut Vinaigrette
Elevate your salad game with this Low Sodium Crisp Endive Salad with Walnut Vinaigrette, a refreshing and heart-healthy dish perfect for lunch or a light dinner! Packed with vibrant flavors, this recipe features crunchy endive leaves, toasted walnut halves, and juicy pear slices, all elegantly complemented by a homemade walnut vinaigrette infused with red wine vinegar, honey, Dijon mustard, and a hint of freshly ground black pepper. Every bite delivers a balance of nutty richness, subtle sweetness, and zesty tang, while a sprinkle of fresh parsley adds a burst of color and herbal notes. With no added salt, this low-sodium option is ideal for those looking for flavorful, guilt-free meals that are quick to prepare—ready in just 15 minutes! Serve chilled and enjoy a gourmet salad that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 3 heads Endive
- 0.5 cup Walnut halves
- 0.25 cup Extra-virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard (low sodium)
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley
- 1 Pear (medium-sized)
- 1 tablespoon Lemon juice
Instructions
Begin by preparing the walnut vinaigrette: in a small bowl, whisk together the olive oil, red wine vinegar, honey, and Dijon mustard until well combined.
Season the vinaigrette with freshly ground black pepper, then set aside to allow the flavors to meld.
Coarsely chop the walnut halves and toast them in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they are lightly browned and fragrant. Remove from heat and let cool.
Remove any damaged outer leaves from the endive and cut off the bottom quarter-inch of the stems to discard any bitterness. Separate the remaining leaves and rinse them under cold water to remove any dirt. Pat dry using paper towels or a clean kitchen towel.
Chop the fresh parsley finely and set aside.
Core the pear and slice it thinly, place the slices in a mixing bowl with the lemon juice to prevent browning and toss gently.
In a large salad bowl, combine the endive leaves, toasted walnuts, chopped parsley, and the sliced pear.
Drizzle the walnut vinaigrette over the salad ingredients and toss gently to coat evenly.
Serve immediately, garnished with any extra walnut pieces and a sprinkle of fresh ground black pepper if desired.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 36.6 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 632 mg | 13% | |
*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.
