Spinach and Endive Salad with Pecans and Blue Cheese
Elevate your salad game with this luxurious Spinach and Endive Salad with Pecans and Blue Cheese—a perfect balance of flavors and textures that will delight your taste buds. Crisp baby spinach and the subtle bitterness of Belgian endives create the ultimate base, complemented by the nutty crunch of toasted pecans and the creamy tang of crumbled blue cheese. A homemade vinaigrette, featuring extra virgin olive oil, red wine vinegar, Dijon mustard, and a touch of honey, ties it all together with a vibrant, slightly sweet finish. Ready in just 20 minutes, this salad is ideal as an elegant appetizer or a light, satisfying entrée. Perfect for entertaining or upgrading your weekday meals, this recipe is a fresh, flavorful showcase of simple yet gourmet ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups baby spinach
- 2 heads Belgian endives
- 0.5 cups pecans
- 0.25 cups blue cheese
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat a skillet over medium heat. Add the pecans and toast them for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and set aside to cool.
Wash the baby spinach thoroughly and pat it dry with a clean kitchen towel or use a salad spinner. Place the spinach in a large salad bowl.
Trim the base of the Belgian endives and remove any discolored outer leaves. Slice the endives lengthwise, then chop them crosswise into thin strips. Add the endive strips to the salad bowl with the spinach.
Crumble the blue cheese into small chunks and set aside.
In a small mixing bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until the dressing is emulsified and smooth. Taste and adjust seasoning if necessary.
Drizzle the vinaigrette over the spinach and endive mixture. Toss gently to coat the greens evenly with the dressing.
Sprinkle the toasted pecans and crumbled blue cheese over the salad as toppings.
Serve immediately and enjoy!
Nutrition Facts
Calories |
918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.0 g | 114% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1223 mg | 53% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 8.7 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 362 mg | 28% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 706 mg | 15% | |
*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.
