Winter Endive Salad With Pear and Mushroom
Categories > Dairy Free, Gluten Free, Grain Free, Salads, Vegan, Vegetarian
Winter Endive Salad With Pear and Mushroom
Belgian endive can be pricey, but it’s a splurge-worthy pleasure. We won’t call it a “guilty pleasure” because we don’t like using the word “guilt” at all at Nutritious Life. Plus, there’s absolutely no reason to feel guilty about eating something so delicious and good for you.
Endive might cost a bit more than your typical lettuce, but that only makes it perfect for when you’re looking for a special treat or to kick things up a notch in the kitchen.
This recipe pairs slightly-bitter Belgian endive with button mushrooms and crisp Bartlett pears and tops it with crunchy toasted walnuts and a lemon-apple cider vinaigrette. There’s no cheese, so it’s a great option for anyone who is dairy-free! (Pro tip: If you’re looking to add some cheese to this salad, a crumbled blue cheese is the perfect choice.)
Ingredients
Directions
- Chop walnuts and roast on medium heat for about 2 minutes or until lightly browned.
- While walnuts are roasting, trim and halve your endive.
- Wash mushrooms, remove stems, cut in half and thinly slice.
- Slice pear.
- Mix all dressing ingredients in a mason jar and shake.
- Toss all ingredients excluding walnuts with dressing, then top with walnuts.
WHY WE LOVE THIS RECIPE
Endive is an excellent source of fiber, folate and potassium, all vital nutrients for heart health. The potassium does this by acting as a natural diuretic, helping lower high sodium levels in the blood and thereby lowering blood pressure.
Mushrooms are one of the few non-animal sources of vitamins D and B-12, making them a great nutrient-dense option for anyone following a plant-based diet.
Walnuts are a rich source of omega-3s and antioxidants such as vitamin E, melatonin and plant polyphenols, which are good for digestion and brain health and thought to be protective against Type 2 diabetes and even certain cancers.
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