Endive & Pear Salad

Name: Endive & Pear Salad
Prep time: 20

5 out of 5 stars (based on 4 reviews)

20 min prep

6 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

Although crisp white endives have a reputation for bitterness, they are a great winter salad leaves. Tossed with a peppery mustard vinaigrette, julienned pears and pomegranate seeds, this refreshing endive salad is so very pretty...

4 medium endives
2 tablespoons Dijon mustard
Sea salt and black pepper, to taste
1 tablespoon cider vinegar
2 tablespoons olive oil
4 cups pears cut into matchsticks
½ cup pomegranate seeds

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

116 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g

Carbohydrates

19 g

Sugar

11 g

Fiber

5 g

Protein

1 g

Sodium

362 mg

Directions

Quarter the endives lengthwise, remove the core, then thinly slice diagonally across the leaves. Set aside.
In the bottom of a large salad bowl whisk together the Dijon mustard, salt, pepper, cider vinegar and olive oil. Taste. Pour in the sliced endive, pear and pomegranate seeds. Toss to combine then serve.

Chef Tips

Endives should be a beautiful creamy white with pale yellow-green tops, and be tender yet crisp. Avoid buying any that are bruised, brown or wilted.

Pomegranates can be fiddly to separate from the fruit. Luckily many stores sell the seeds on their own and although they are more expensive this way, it makes for easy.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society