Apple Endive Salad with Maple 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.
Servings: 4 servings
Calories: 607kcal
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.
Notes
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:
To save time, feel free to purchase prepackaged candied walnuts.
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.
Nutrition
Serving: 1.75cups | Calories: 607kcal | Carbohydrates: 37g | Protein: 8g | Fat: 50g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Sodium: 751mg | Potassium: 408mg | Fiber: 6g | Sugar: 25g | Vitamin A: 537IU | Vitamin C: 10mg | Calcium: 108mg | Iron: 2mg