Endive Apple Salad

This Endive Salad recipe is perfect for winter- crunchy, punchy and flavorful! Paired with honey crisp apples and toasted walnuts in a light and creamy yogurt-blue cheese dressing, it is perfect for holiday gatherings or weeknight dinners. 

Here’s a new winter salad for you, and I gotta tell you, this endive salad is dreamy! It’s the classic combination of endive, honey-crisp apples, toasted walnuts, red onion, and a “lightened-up” (made with yogurt) yet punchy blue cheese dressing that just lightly coats the endive leaves.

We’ve been rotating the type of lettuce we’ve been consuming lately- don’t get me wrong, I still love a good kale or arugula salad, but endive has been happening more and more often this winter, and for many reasons! For one, endive keeps for forever in the fridge, sturdy little guys! The leaves hold creamy dressings so well, almost like they were designed for it! And we are definitely on a “creamy dressing” kick lately, perhaps because it is cold here. In any case, I’m pretty sure you’ll fall in love with it. 😉

Why You’ll Love This

1. So many flavors and textures! Endives are deliciously crunchy, apples add tart, juicy flavor, walnuts are crumbly and toasty, and the blue cheese dressing is creamy, tangy, and sharp.
2. Easy, yet impressive recipe. This salad comes together in less than 30 minutes, but don’t let that fool you! The endive salad is sturdy and can be presented in a stack with layers of color. This is the perfect salad for a holiday or social gathering.
3. Seasonal winter salad. Endives are in their peak season between late fall and early spring. Enjoy this winter endive salad when you need a break from shaved brussels sprouts or kale!
4. Creamy, delicious blue cheese dressing! This lightened up version of blue cheese dressing uses yogurt instead of mayo, resulting in half the calories. Just because it’s a bit healthier doesn’t mean it lacks in flavor. It is still rich and punchy!

What is Endive?

Endive is a leafy vegetable belonging to the chicory family (radicchio, escarole). It is often classified into two main types: Belgian endive and curly endive (also known as frisee). Belgian endive is small, cylindrical, and has pale yellow leaves. Curly endive, on the other hand, has green, curly leaves.

Endive is known for its crisp texture and slightly bitter taste. The inner leaves are usually milder and more tender compared to the outer ones. It’s a great source of vitamin A, vitamin K, and antioxidants.

Often used in salads, endive can also be grilled, baked, or braised, and is a popular ingredient in many European cuisines. Its crisp texture adds a unique bite to dishes and its slight bitterness complements many flavors, particularly those of sweet fruits, cheeses, and nutty vinaigrettes.

Endive Salad Ingredients

• Endives: Known for their unique, slightly bitter flavor and crisp texture, endives add a refreshing crunch to the salad. They also serve as an excellent base due to their sturdy leaves.
• Apple: Bring a burst of sweet, tart flavor and additional crispness. This sharp contrast to the endive’s bitter taste balances and elevates the dish. Use honey crisp, gala, or similar.
• Red onion: Add a hint of sharp, almost spicy flavor to the salad. Their crunchy texture also supplements the overall crispness. You can substitute with green onion.
• Toasted walnuts: Contribute a soft, crumbly texture and nutty flavor that contrasts well with the other ingredients. They also add crunchiness to the salad. Hazelnuts and pecans also work well here.
• Italian Parsley: Imparts a mild, slightly bitter flavor that complements the endive. Its vibrant green color adds visual appeal and its fresh taste brightens the dish.

Blue Cheese Dressing Ingredients

The sturdy endive leaves are simply made for holding creamy dressing. We love this blue cheese dressing because it is lighter and healthier than store-bought brands. Our homemade blue cheese dressing is yogurt-based and skips the mayo, cream, and milk. With its delightful texture and bold flavor, it’s the perfect accompaniment to this Belgian endive salad. You can also use this Creamy Gorgonzola Dressing.

• Blue cheese: Provides a creamy, tangy, and sharp flavor profile that enhances the salad’s overall taste. Its creamy texture helps bind the elements together. You can also use goat cheese.
• Whole milk yogurt: Brings tangy freshness and creaminess to the dressing. It lightens the dish while maintaining richness.
• Garlic clove: Adds a pungent sharpness which intensifies the savory taste of the dressing.
• Worcestershire sauce: Imparts a complex, tangy flavor with a hint of sweetness. It adds depth and savory notes to the dressing.
• Lemon juice: Adds a bright, acidic taste that cuts through the creaminess of the dressing, thereby balancing its richness.
• Ground mustard: Provides a subtle spicy kick and depth to the dressing.
• Olive oil: Lends a rich, smooth texture and fruity flavor to the dressing. Alternatively, water can be used to achieve a lighter texture without altering the taste.

How to Make Endive Salad

Make the dressing, either whisking ingredients together in a medium bowl or blending in the blender. Add water or olive oil, to thin the dressing (this makes it easier to lightly coat the endive). After thinning, taste for salt, and add a pinch more kosher salt -you want it slightly salty. If using goat cheese, you’ll likely need more salt.

Trim the ends off the endive, and pull apart the leaves (leave the leaves whole) and place in a large bowl. Cut the apple into quarters, core, and thinly slice, add to bowl along with thinly sliced red onions, parsley and walnuts (make sure to toast the walnuts!). Toss to combine.

Add a little dressing at a time, tossing to coat each leaf lightly, but well.  You will not need all the dressing. Taste for salt and pepper one more time.

Serve in the bowl or divide among plates, piling up high. Sprinkle with fresh cracked black pepper.

Freshly grated parmesan or chopped chives would also make a lovely garnish.

How to Plate Endive Salad

The easiest way to serve this salad is in a serving bowl once the salad has been mixed together. However, if you want to get creative with your presentation, we like to stack the salad up high on individual plates. The best way to do this is to use tongs to create one layer at a time. The leaves are sturdy and should hold in place!

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

More Popular Winter Salads

Pear Salad with Vanilla Fig Dressing

Brussels Sprout Salad

Farro Salad with Kale, Almonds and Pomegranate

Holiday Crunch Salad

I hope you enjoy this Endive Salad and hope you have a lovely holiday weekend.

xoxo

Sylvia

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