Apple Endive Salad with Candied Walnuts and Sage Vinaigrette
If you are looking for a fresh yet cozy seasonal salad, this Apple Endive Salad with Candied Walnuts and Sage Vinaigrette delivers the perfect crunch and flavor in every bite. This is the salad you’ll want at your next dinner gathering.
There is something about a crisp, beautiful salad that instantly elevates a meal. I often find myself craving lighter dishes this time of year, especially when heavier comfort foods seem to be everywhere. This Apple Endive Salad became my answer to that craving.
The combination of crunchy endive, sweet apples, and maple candied walnuts creates the perfect balance of texture and flavor. I also love this Ultimate Spring Salad and this Baby Greens with Sun-Dried Tomato Vinaigrette.
Spotlight on This Apple Endive Salad with Candied Walnuts and Sage Vinaigrette
- Perfect sweet and savory balance: This Apple Endive Salad delivers the ideal mix of crisp apples, crunchy endive, and maple candied walnuts tossed in a flavorful sage vinaigrette. Every bite is fresh, vibrant, and satisfying.
- Nutrient-packed: Loaded with fiber, antioxidants, and healthy fats, this healthy apple salad is as nourishing as it is delicious. It is a feel-good dish you can confidently serve your family.
- Elegant yet simple: Endive instantly elevates any salad, yet this recipe comes together with minimal prep. It looks impressive enough for guests but is easy enough for a weeknight meal.
- Memorable flavor: This is not your average side salad. The unique combination of textures and seasonal ingredients creates a dish guests will talk about long after the meal.
- Seasonally versatile: While perfect as a fall or winter salad, this recipe shines year-round as a refreshing lunch or beautiful holiday side.
- Entertaining-worthy: If you are searching for a healthy holiday salad that stands out on the table, this one brings both beauty and flavor without complicated steps
The Ingredients
Here are all of the ingredients needed to make the salad.
Endive leaves: Crisp Belgian endive creates the fresh, crunchy foundation of this apple endive salad. Its slightly bitter flavor adds a sophisticated balance that makes every bite more interesting.
Arugula leaves: Peppery arugula softens the bitterness of the endive while adding a bright, fresh flavor that keeps the salad tasting vibrant and well-rounded.
Pickled radishes: Pickled radishes bring a subtle tang and a pop of color that instantly elevates the salad. Pickling mellows the sharp bite of raw radishes, leaving you with a lightly sweet, perfectly balanced topping.
Apples: Choose a sweet, crisp variety for the best texture and flavor. Fuji apples are a wonderful choice because they add natural sweetness and refreshing crunch to every forkful.
Maple candied walnuts: Sweet, nutty, and completely irresistible, these walnuts provide the perfect contrast to the greens. They are simple to make and help tie the sweet and savory elements of the salad together beautifully.
Sage vinaigrette: Fresh minced sage gives this homemade dressing a unique, aromatic depth that sets it apart from traditional vinaigrettes. It coats the salad with bright, herb-forward flavor.
Here are all of the ingredients needed to make the pickled radishes.
Radishes: Start with fresh, firm radishes. Wash them thoroughly and slice them very thin to help them absorb the pickling flavors quickly while keeping a crisp texture.
White onion: Either white or red onion works beautifully here. Thin slices add a subtle sweetness and depth that enhance the overall flavor of the pickled mixture.
Coconut sugar: This natural sweetener balances the sharp acidity of the vinegar, creating a perfectly sweet-tangy flavor without using refined sugar.
Dried bay leaf: A single bay leaf adds a gentle, earthy note that gives these pickled radishes a more layered, homemade taste.
Garlic: Fresh garlic brings a bold, savory element that pairs wonderfully with the onions and vinegar for a classic pickled flavor.
Salt and peppercorns: These essentials round out the jar, enhancing the flavors while adding a light hint of spice.
White vinegar: The key ingredient for successful pickling, white vinegar delivers the bright acidity needed to transform fresh vegetables into crisp, tangy toppings.
Hot water: Pouring hot water over the mixture helps dissolve the salt and coconut sugar, ensuring the flavors distribute evenly throughout the jar.
Here are all of the ingredients needed to make the candied walnuts.
Walnuts: The heart of this recipe, delivering a rich, nutty flavor and a perfect crunchy texture. They are packed with healthy fats and plant-based nutrients, making them a wholesome addition to any dish.
Maple syrup: Pure maple syrup serves as a natural sweetener, creating a beautiful caramelized coating while adding deep, warm flavor withoutrefined sugar.
Vegan butter: Vegan butter provides that classic buttery taste and helps the maple syrup coat the walnuts evenly as they toast, giving them a glossy, irresistible finish while keeping the recipe completely dairy-free.
Salt: Just a pinch enhances the natural flavors and balances the sweetness, creating the perfect sweet-and-salty walnut that keeps you coming back for more.
Frequently Asked Questions
Yes! Make a jar of pickled radishes the day or night before so that they have a chance to pickle.
Yes! Just keep all of the ingredients separate until you are ready to serve.
You can add tofu, white beans, nutritional yeast, avocado, or vegan cheese for a healthy protein boost.
This salad reminds me of a fancy salad that a restaurant would serve as the first course. You can serve it as a side or as a main meal.
The Instructions
*Make the radishes ahead of time. I like to make them the day before.
Step one: Make the pickled radishes. Add all of the ingredients to a large mason jar, including radishes, white onion, coconut sugar, bay leaf, garlic cloves, salt, peppercorns, white vinegar, and hot water. Add the lid and give it all a good shake. Store the radishes in the fridge for at least 2 hours before using, but ideally for at least 24 hours.
*For more details and instructions, check out the Easy Pickled Radishes recipe here.
Step two: Make the candied walnuts. Heat a pan over medium heat and add the vegan butter. Once melted, add the walnuts. While stirring constantly, cook them in the butter for about 1 minute.
Add the maple syrup and a pinch of salt. Continue stirring nonstop while they caramelize in the maple syrup. This should take about 3 additional minutes or so. Do not allow them to burn or overcook them.
Immediately transfer them to a plate lined with parchment paper. Spread them out so they are not touching and allow them to cool for at least 20 minutes.
*For more details and instructions, check out the Maple Candied Walnuts recipe here.
Step three: Make the vinaigrette. Add all of the ingredients to a mason jar, including olive oil, champagne vinegar, lime juice, maple syrup, Dijon, garlic, sage, salt, and pepper. Add the lid and give it a good shake. Set the jar aside.
Step four: Assemble the salad. To a large bowl, add a bed of endive and arugula leaves. Next, add the remaining toppings, including the pickled radishes, thinly sliced apple chunks, and candied walnuts. Drizzle enough dressing to suit your taste buds and serve immediately.
Storage
Store any leftover Apple Endive Salad in an airtight container in the refrigerator for up to 2 days. For the best texture, I recommend storing the sage vinaigrette separately and tossing the salad just before serving. This will help keep the endive crisp and the apples fresh.
If the salad has already been dressed, it is still perfectly safe to enjoy the next day, but the leaves may soften slightly. To refresh it, add a handful of freshly sliced apples or a few extra candied walnuts before serving.
Tips and Modifications
Use crisp apples for the best texture. Honeycrisp, Pink Lady, or Fuji hold their shape well and add the perfect natural sweetness to balance the slight bitterness of the endive.
Slice the apples just before serving to prevent browning. If you need to prep ahead, toss the slices in a small squeeze of lemon juice to keep them looking fresh.
Swap the nuts if needed. Candied pecans work beautifully in place of walnuts, or use toasted pumpkin seeds for a nut-free option that still provides crunch.
Add vegan cheese for extra richness. A sprinkle of vegan feta or shaved parmesan-style cheese gives this salad a slightly creamy, elevated flavor that pairs wonderfully with the sage vinaigrette.
Turn it into a meal. Top the salad with cooked quinoa, farro, or lentils to make it heartier and more filling for lunch or dinner.
More Vegan Salad Recipes
Crispy Rice and Cucumber Salad
Israeli Couscous Vegetable Salad
Easy Three-Bean Mediterranean Salad
Kale and Sweet Potato Salad with Orange Tahini Dressing
Viral Green Goddess Creamy Cabbage Salad
Apple Endive Salad with Maple Candied Walnuts and Sage Vinaigrette
Equipment
- 1 saute pan *for the candied walnuts
- 1 large mason jar with a lid *for the pickled radishes
- 1 small mason jar with a lid *for the dressing
Ingredients
For the pickled radishes:
- 12 oz small radishes, thinly sliced *about 18-20
- ¼ cup white onion, thinly sliced
- 2 tablespoons coconut sugar
- 1 large dried bay leaf
- 2 garlic cloves, sliced
- ½ teaspoon salt
- ¼ teaspoon peppercorns
- 1 cup white vinegar
- 1¼ cup hot filtered water *Or until it reaches the top of the mason jar
For the maple candied walnuts:
- 1 tablespoon vegan butter
- 1 cup walnuts
- 3 tablespoons pure maple syrup
- ¼ teaspoon salt
For the sage vinaigrette:
- ⅓ cup extra virgin olive oil
- ¼ cup champagne vinegar
- juice from ½ a lime
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 teaspoon fresh sage leaves, minced
- ¼ teaspoon salt
- ⅙ teaspoon black pepper
Make the salad:
- 3 endive heads, root end cut, leaves peeled off
- 3 cups arugula leaves
- 1 sweet apple, peeled and thinly sliced
- 1 cup candied walnuts
- ½ cup pickled radishes
- ⅓ cup sage vinaigrette
Instructions
- Make the pickled radishes. Add all of the ingredients to a large mason jar, including radishes, white onion, coconut sugar, bay leaf, garlic cloves, salt, peppercorns, white vinegar, and hot water. Add the lid and give it all a good shake. Store the radishes in the fridge for at least 2 hours before using, but ideally for at least 24 hours.
- Make the candied walnuts. Heat a pan over medium heat and add the vegan butter. Once melted, add the walnuts. While stirring constantly, cook them in the butter for about 1 minute.Add the maple syrup and a pinch of salt. Continue stirring nonstop while they caramelize in the maple syrup. This should take about 3 additional minutes or so. Do not allow them to burn or overcook them. Immediately transfer them to a plate lined with parchment paper. Spread them out so they are not touching and allow them to cool for at least 20 minutes.
- Make the vinaigrette. Add all of the ingredients to a mason jar, including olive oil, champagne vinegar, lime juice, maple syrup, Dijon, garlic, sage, salt, and pepper. Add the lid and give it a good shake. Set the jar aside.
- Assemble the salad. To a large bowl, add a bed of endive and arugula leaves. Next, add the remaining toppings, including the pickled radishes, thinly sliced apple chunks, and candied walnuts. Drizzle enough dressing to suit your taste buds and serve immediately.
