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Apple Endive Salad with Maple Candied Walnuts and Sage Vinaigrette

This is it, friends.  The best fancy(ish) fresh and flavorful salad that's both healthy and delicious; apple endive salad with maple candied walnuts and sage vinaigrette! This salad is a perfect mix of sweet and savory, with the crunchy texture of endive, the sweetness of apples, and the nuttiness of maple candied walnuts, all topped with a sweet and aromatic sage vinaigrette. 
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Appetizer, dinner, dressing, lunch, Main Course, Salad
Keyword: arugula salad, easy salad, endive, fancy salad, healthy lunch ideas, homemade salad, lunch idea, sage, sage dressing, sage vinaigrette, salad time, side salad, spring salad, vegan salad
Servings: 2
Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

  • 1 saute pan for the candied walnuts
  • 2 salad bowls
  • 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 *about 18-20
  • ¼ cup thinly sliced white onion
  • 2 tablespoons coconut sugar
  • 1 large dried bay leaf
  • 2 garlic cloves, sliced
  • ½ teaspoon salt
  • ¼ teaspoon peppercorns
  • 1 cup white vinegar
  • 1 cup hot filtered water

For the maple candied walnuts:

  • 1 teaspoon vegan butter
  • 1 cup walnuts
  • 2 tablespoons pure maple syrup
  • Dash of salt

For the sage vinaigrette:

  • ⅓ cup extra virgin olive oil
  • ¼ cup champagne vinegar
  • juice from ½ a lime
  • 1 teaspoon honey *maple syrup works, too
  • ½ teaspoon Dijon mustard
  • 1 minced garlic clove
  • ½ teaspoon fresh minced sage leaves
  • ¼ teaspoon salt
  • ⅙ teaspoon black pepper

Make the salad:

  • 6 endive heads, root end cut, leaves peeled off
  • 1 cup arugula leaves
  • 1 thinly sliced sweet apple
  • ½ cup candied walnuts
  • ¼ cup pickled radishes
  • ⅓ cup sage vinaigrette

Instructions

  • Make the pickled radishes.  Add all of the ingredients to a large mason jar starting with all of the dry ingredients and ending with hot water.  Add the lid and give it all a good shake so that the sugar dissolves.  Store the radishes in the fridge for at least 2 hours before using but ideally overnight.
  • Make the candied walnuts.  Grab a saute pan over medium heat and add the vegan butter. Once it is melted, add in 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 non-stop 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 to an hour.
  • To a large bowl, add a bed of endive and arugula leaves.  Then, add the remaining toppings including pickled radishes, thinly sliced apple chunks. and candied walnuts.  Drizzle enough dressing to suit your taste buds and serve immediately.

Notes

This salad makes two servings.  If you would like to serve it at a party, for example, double the recipe.
The pickled radishes will last at least a week in the fridge.  Warning-They don't smell amazing but that doesn't mean a thing.  They taste great despite their scent.