Endive Salad with Apple and Walnut is a simple side that works well through Autumn and Winter. The sweetness of the apples balances the slight bitterness of the endive, and the toasted walnuts add a bit of crunch and depth. I like to serve it with a light Lemon Poppy Seed Dressing for a bit of extra freshness.
Why You’ll Love This Endive Salad
When Autumn and Winter come around, I miss eating fresh produce. That’s why I enjoy this salad so much. It takes fruit and veg that are in season throughout the colder months and turns them into a deliciously fresh and crunchy salad that makes a perfect starter or side for any meal.
While the endives (chicory in the UK) are slightly bitter, the sweet and tangy apples balance them out perfectly and the walnuts add extra nutty flavour.
I love endives because they are so easy to prepare – I simply rinse them, slice them and they are ready to be used! Apples are also simple to prep – I buy organic so I don’t even peel them!
While this salad is naturally vegan, I enjoy adding a few cubes of cheese for extra protein and flavour. Goats cheese or blue cheese would work well, but my personal favourite is Comté, from my husband’s native East of France.
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Ingredients Needed to Prepare Endive Salad with Apple and Walnut
- 3 endives (Belgian endives, or chicory)
- 2 small apples
- 50g walnuts
- 6 tbsp vinaigrette
Lemon and Poppy Seed Vinaigrette
- 180 ml oil
- Juice of 2 medium lemons
- 1 tbsp mustard
- 1 tsp salt
- 1 tbsp poppy seeds
Ingredients tips, substitutions and suggestions
Endives or Chicory?
Endives and chicory are essentially the same thing. They are a bullet shaped salad common in France that can either be red or yellow and white. They are in season in Autumn and Winter and are commonly used for salad when lettuce is not in season. They are also sometimes known as Belgian Endives.
Apples
I like to use sweet, tart and crunchy apples such as Fuji, Pink Lady or Braeburn. If you buy organic, there is no need to peel them and the skin will add a pop of colour.
If you prefer a softer flavour, you can substitute the apple for pear.
Walnuts
It is important to use fresh walnuts as I find that older walnuts can be bitter. I like to toast them slightly to bring out the nutty flavour.
Salad Dressing
I love to use my Lemon Poppy Seed Dressing Recipe in this recipe as the citrus flavour of the lemon brings out all of the other flavour. The lemon also prevents the endives and the apples from going brown.
However, if you prefer, you could also use an Apple Cider and Herb Vinaigrette which would also work very well.
How to Make Endive, Apple and Walnut Salad
Remove the damaged outer leaves of the endives, cut them in half lengthways and slice.
Core the apple and slice thinly (about 0.5 cm). I like to leave the skin on the apple for extra colour and nutrition.
Toast the walnuts in a pan on medium heat for about 3-5 mins or until you begin to smell them toasting. Leave to cool.
Mix together the salad dressing in a jar. Check out my dedicated post for detailed information about this Lemon Poppy Seed Dressing.
Assemble all of the salad ingredients in a bowl, drizzle with 6 tbsp of the dressing (the rest can be kept in the fridge for up to 5 days) and serve immediately.
Can I Make this Endive, Apple and Walnut Salad in advance?
Note that this salad is best served fresh but can be prepped ahead:
If you want to prepare this salad in advance, squeeze some lemon juice over the sliced apples and endives to stop them from browning and store in the fridge for up to 24h. Toast the walnuts and keep them in a separate bowl, no need to put them in the fridge. Make the dressing and keep it in a jar in the fridge for up to 5 days. When you are ready to serve the salad, mix all of the components together and serve immediately.
Once the vinaigrette has been added, this salad does not store well. If you do have some leftovers, keep them in an air tight container and use them as soon as possible (preferably within 24h).
Tips and Variations
- Use pear instead of apple for a softer flavour
- Add a few raisins for extra sweetness
- Add cheese for a more substantial dish. My favourite is Comté, a hard cheese similar to Gruyère from the East of France, but goats cheese or blue cheese would also work well.
- Swap walnuts for pecans if preferred
- Use a different dressing, such as this Asian-Style Balsamic Salad Dressing or this Apple Cider and Herb Vinaigrette.
- A squeeze of lemon helps keep the apples and endive from browning
What to Serve With Endive, Apple and Walnut Salad
This salad makes and excellent lunch with a slice of crusty Whole Wheat Sourdough Bread.
Serve alongside roast chicken and chips (fries) for a full meal, or as an elegant starter.
It is also an original dish to take to a pot luck, just make sure to add the dressing at the last minute so it doesn’t go soggy!
Let me know in the comments if you tried this Autumn/Winter salad. What did you serve it with? Don’t forget to snap a picture and tag me on social media @candleinthekitchen. I love to see your creations!
Endive Salad With Apple and Walnut
Ingredients
- 3 endives Belgian endives, or chicory
- 2 small apples
- 50 g walnuts
- 6 tbsp vinaigrette
Lemon and Poppy Seed Vinaigrette
- 180 ml oil
- Juice of 2 medium lemons
- 1 tbsp mustard
- 1 tsp salt
- 1 tbsp poppy seeds
Instructions
- Remove the damaged outer leaves of the endives, cut them in half lengthways and slice.
- Core the apple and slice thinly (about 0.5 cm). I like to leave the skin on the apple for extra colour and nutrition.
- Toast the walnuts in a pan on medium heat for about 3-5 mins or until you begin to smell them toasting. Leave to cool.
- Mix together the salad dressing in a jar. Check out my dedicated post for detailed information about this Lemon Poppy Seed Dressing.
- Assemble all of the salad ingredients in a bowl, drizzle with 6 tbsp of the dressing (the rest can be kept in the fridge for up to 5 days) and serve immediately.
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