Best Apple Walnut And Endive Salad Recipes

ENDIVE, APPLE AND WALNUT SALAD

Endive, Apple and Walnut Salad image

This classic French combination makes a great autumn and winter salad. Walnuts and apples are always a good mix, and their flavors contrast nicely with the bitter endive. Gruyère cheese has a nutty flavor and adds a bit of protein, as well.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, salads and dressings

Time 15m

Yield Serves six

Number Of Ingredients 15

Ingredients

1 pound (about 6) Belgian endives
1 tart apple
1 tablespoon freshly squeezed lemon juice
Scant 1/2 cup broken walnut pieces
1 1/2 ounces Gruyère cheese, cut in thin slivers about 1/3 heaped cup
2 tablespoons chopped fresh parsley, or a mix of chopped fresh parsley and chives
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar or champagne vinegar
1 tablespoon freshly squeezed lemon juice
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
3 tablespoons walnut oil
4 tablespoons extra virgin olive oil

Steps:

Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 220, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams

APPLE, WALNUT, AND ENDIVE SALAD

Apple, Walnut, and Endive Salad image

This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 12

Ingredients

1/3 cup walnuts, coarsely chopped
2 teaspoons grainy mustard
1 teaspoon honey
1 shallot, minced
3 tablespoons cider vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 red apples, quartered, cored, and each quarter cut into 8 wedges
3 ounces baby arugula, washed and dried (6 cups)
1 Belgian endive, leaves separated, washed and dried
1/4 cup fresh mint leaves, coarsely chopped
2 ounces soft goat cheese, crumbled

Steps:

In a small skillet over medium heat, toast walnuts, stirring frequently until crisp and fragrant, about 5 minutes.
In a large bowl, whisk together the mustard, honey, shallot, and vinegar until well combined. Whisk in the oil until thick; season with salt and pepper.
Add apple and arugula; toss to coat. Arrange endive leaves on four serving plates, top with apple mixture and scatter mint, cheese, and walnuts over the top.

Nutrition Facts : Calories 272 g, Fat 23 g, Fiber 2 g, Protein 5 g

APPLE, ENDIVE AND PARMESAN SALAD WITH WALNUT VINAIGRETTE

Apple, Endive and Parmesan Salad with Walnut Vinaigrette image

Categories Salad Fruit Nut Side No-Cook Vegetarian Quick & Easy Parmesan Orange Apple Walnut Fall Winter Healthy Endive Lettuce Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

4 tablespoons orange juice
2 teaspoons Dijon mustard
1/4 cup olive oil
2 tablespoons walnut oil or olive oil
2 Red Delicious or Pippin apples, unpeeled, cored, thinly sliced
4 heads Belgian endive
1 head butter lettuce, torn into bite-size pieces
3/4 cup walnuts, toasted, chopped
2 tablespoons chopped chives
Parmesan cheese shavings

Steps:

Whisk 2 tablespoons orange juice and mustard in small bowl to blend. Whisk in olive oil and walnut oil. Season dressing to taste with salt and pepper. Toss apple slices and remaining 2 tablespoons orange juice in large bowl.
Separate endive leaves; set aside 24 leaves. Slice remaining leaves. Add sliced endive, lettuce and walnuts to bowl with apples. Add dressing; toss to coat.
Arrange 4 reserved endive leaves in spoke fashion on each of 6 plates. Mound salad atop leaves. Sprinkle with chives. Top each with Parmesan shavings.

ENDIVE, WALNUT AND APPLE SALAD

Endive, Walnut and Apple Salad image

Provided by Florence Fabricant

Categories easy, quick, salads and dressings

Time 15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
6 heads endive, separated into leaves, rinsed and dried, cores removed
1 small bunch watercress, rinsed, dried and chopped coarse
1 small red onion, sliced very thin
1 Granny Smith apple, cored and sliced vertically very thin
1 cup chopped walnuts

Steps:

In a small bowl beat the olive oil and vinegar together.
In a large bowl combine the remaining ingredients. Beat the dressing ingredients again, pour over the salad ingredients in the bowl, toss well and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 7 milligrams, Sugar 3 grams

WALNUT, APPLE, ENDIVE AND STILTON SALAD

WALNUT, APPLE, ENDIVE AND STILTON SALAD image

Categories Salad Quick & Easy Lettuce

Yield 4 Servings

Number Of Ingredients 8

Ingredients

3 heads Belgian Endive
1 apple, unpeelded, cut into julienne strips
3 tablespoons freshly squeezed lemon juice
1/2 cup walnut halves or pieces
1/2 pound Stilton cheese, crumbled
3 tablespoons walnut oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper

Steps:

Cut endive into 3/4-inch rounds and place in salad bowl. Add apple. Toss with lemon juice. Add walnuts, cheese, walnut oil, salt and white pepper. Toss well.