Low Sodium Crisp Endive Salad with Walnut Vinaigrette

Light, refreshing, and brimming with flavor, this Low Sodium Crisp Endive Salad with Walnut Vinaigrette is the perfect dish for a healthy yet indulgent meal. Tender endive leaves provide the perfect crunch, while sweet, juicy slices of pear balance the salad with natural sweetness. The heart of this recipe is the homemade walnut vinaigrette, made with extra-virgin olive oil, a touch of honey, and low-sodium Dijon mustard, offering a nutty, tangy dressing that elevates every bite. Toasted walnut halves add a warm, toasty flavor and satisfying crunch, complemented perfectly by freshly chopped parsley for a touch of herbal brightness. Quick to prepare in just 15 minutes and low in sodium, this salad is an elegant option for lunch, dinner, or even as a stunning side dish at your next gathering.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 3 heads Endive
• 0.5 cup Walnut halves
• 0.25 cup Extra-virgin olive oil
• 2 tablespoons Red wine vinegar
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard (low sodium)
• 0.25 teaspoon Freshly ground black pepper
• 2 tablespoons Fresh parsley
• 1 Pear (medium-sized)
• 1 tablespoon Lemon juice

Directions

Step 1

Begin by preparing the walnut vinaigrette: in a small bowl, whisk together the olive oil, red wine vinegar, honey, and Dijon mustard until well combined.

Step 2

Season the vinaigrette with freshly ground black pepper, then set aside to allow the flavors to meld.

Step 3

Coarsely chop the walnut halves and toast them in a dry skillet over medium heat for about 3-5 minutes, stirring frequently, until they are lightly browned and fragrant. Remove from heat and let cool.

Step 4

Remove any damaged outer leaves from the endive and cut off the bottom quarter-inch of the stems to discard any bitterness. Separate the remaining leaves and rinse them under cold water to remove any dirt. Pat dry using paper towels or a clean kitchen towel.

Step 5

Chop the fresh parsley finely and set aside.

Step 6

Core the pear and slice it thinly, place the slices in a mixing bowl with the lemon juice to prevent browning and toss gently.

Step 7

In a large salad bowl, combine the endive leaves, toasted walnuts, chopped parsley, and the sliced pear.

Step 8

Drizzle the walnut vinaigrette over the salad ingredients and toss gently to coat evenly.

Step 9

Serve immediately, garnished with any extra walnut pieces and a sprinkle of fresh ground black pepper if desired.

Nutrition Facts

Serving size	(396.5g)

Amount per serving	% Daily Value*
Calories	1044.6

Total Fat 93.4g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 37.8mg	0%
Total Carbohydrate 54.1g	0%
Dietary Fiber 10.8g	0%
Total Sugars 36.6g
Protein 9.9g	0%

Vitamin D 0IU	0%
Calcium 84.4mg	0%
Iron 2.6mg	0%
Potassium 631.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.7%

Protein: 3.6%

Carbs: 19.7%