Endive Blood Orange Salad
Deliciously juicy, perfectly crunchy, and bursting with fresh flavor, our Endive Blood Orange Salad is everything you crave in a refreshing bite! Loaded with blood oranges, navel oranges, and Belgian endives, topped with pomegranate seeds, pine nuts, and a sweet-tangy vinaigrette. This colorful, beautiful salad is ideal as a side dish this season.
Endive Blood Orange Salad
A wonderful salad to make this season, this Endive Blood Orange Salad is loaded with delicious textures and flavors. It’s full of juicy, bright, colorful oranges, endive slices, crunchy pomegranate seeds, and pine nuts. YUM! We first had this endive blood orange salad at Christine and Richard’s beautiful home in Greenville. Christine cooked a delicious dinner and served this beautiful endive blood orange salad on the side. And it was DIVINE.
So today, I decided to share her recipe with you all, and I can’t wait for you to try it.
What are Belgian Endives?
Belgian endives are a member of the chicory family. They have a crisp texture, a sweet, nutty flavor, and a mild bitterness. They come in white and red and are ideal served raw or cooked.
We love them raw and in salads, like our Endive Pear Walnut Salad and our favorite Fall Orange Endive Salad. Be sure to try those salad recipes soon!
How to Clean and Trim Belgian Endives?
First, rinse each bulb under cold running water, and lightly pat dry with a paper towel. Next, trim the stem end of each endive, being careful not to cut too much or the leaves will fall off. Then, depending on the recipe, gently pull the leaves off each bulb, or slice each endive down the middle and separate the leaves from each half. Serve them raw or cooked as the recipe calls for.
Ingredients for Endive Blood Orange Salad
For our endive blood orange salad recipe, you will need the following ingredients:
- 3 Belgian endives, red and white
- 4 blood oranges – 3 to slice for salad (and 1 to juice)
- 2 navel oranges
- 4 Tbsp. pomegranate seeds
- 2 Tbsp. pine nuts (toasted or untoasted)
- 6 fresh mint leaves, sliced in halves
For the Dressing:
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple-cider vinegar
- Juice of 1 small blood orange
- 2 tsp. honey
- pinch of salt
How to Make Endive Blood Orange Salad?
First, gather all the ingredients for this recipe and place them on your kitchen counter. Then grab a shallow serving platter and set it on the counter. Then you can begin.
- Start by preparing the endives on a cutting board. First, cut off the ends, slice them down the middle, then slice them again into thinner strips. Scatter them onto a shallow serving platter. Continue with each endive bulb.
2. Next, peel the skins off the navel oranges and blood oranges. Carefully remove as much pith as possible with your fingers or a knife. Then slice them into rounds about 1/4-inch thick and scatter them over the endive slices.
3. Toss on top with pomegranate seeds, pine nuts, and strips of fresh mint. Lightly cover with clear wrap and refrigerate for at least 1 hour before serving.
4. Make the Dressing: Use a small mason jar, or bowl, to measure the ingredients for the dressing. Close the jar or cover the bowl, then refrigerate to chill.
5. When ready to serve, remove the salad from the fridge, remove the clear wrap, and lightly shake the mason jar or whisk the dressing in the bowl, lightly pour it over the entire salad. QUICK NOTE: Pour as little or as much as you prefer. Then serve. Serves 4 to 6
Leftovers & Storing…
Transfer any leftover salad to a lidded glass container and refrigerate. It will stay fresh for up to 2 days.
Craving More Salads?
Try a few more from 2 Sisters Recipes:
Don’t forget! If you make Endive Blood Orange Salad, please come back and let us know by leaving a comment at the bottom… and a star rating on our recipe card. We’d love to hear from you!
Endive Blood Orange Salad
Endive Blood Orange Salad is loaded with blood oranges, navel oranges, and Belgian endives, topped with pomegranate seeds, pine nuts, and a sweet-tangy vinaigrette. This is a colorful, beautiful salad to serve on your dinner table this season.
Ingredients
- 3 Belgian endives, red and white
- 4 blood oranges - 3 to slice for salad (and 1 to juice)
- 2 navel oranges
- 4 Tbsp. pomegranate seeds
- 2 Tbsp. pine nuts (toasted or untoasted)
- 6 fresh mint leaves, sliced in halves
For The DRESSING:
- 1 Tbsp. extra-virgin olive oil
- 2 Tbsp. apple-cider vinegar
- Juice of 1 small blood orange
- 2 tsp. honey
- pinch of salt
Instructions
1. First, gather all the ingredients for this recipe and place them on your kitchen counter. Then grab a shallow serving platter and set it on the counter. Then you can begin.
2. Prepare the endives and on a cutting board, cut off the ends, and slice them down the middle and then slice them again to make thinner strips. Scatter them onto a shallow serving platter. And, continue with each endive bulb.
3. Next, peel the skins off the navel oranges and blood oranges. Carefully, remove the pith as much as possible with either your fingers or with a knife. Then slice them round, about 1/4-inch thick and scatter them over the endives.
4. Toss and scatter on top with the pomegranate seeds, pine nuts, and strips of fresh mint. Lightly cover with clear wrap and transfer to the fridge to keep it chilled until you are ready to serve, at least 1 hour before serving.
5. Use a small mason jar, or a small bowl, and measure the ingredients for the dressing. Cover with the lid, and transfer to the fridge to chill it before serving.
6. When ready to serve, remove the salad from the fridge, and remove the clear wrap, and lightly shake the mason jar or whisk the dressing in the bowl,. NOTE: You can pour as little or as much as you prefer. Drizzle the dressing over the entire salad, and serve.
Notes
Storing Leftovers:
Transfer any leftover salad to a lidded glass container and refrigerate. It will stay fresh for up to 2 days.
Nutrition Information:
Yield: 4to 6 servings Serving Size: 1 servingAmount Per Serving: Calories: 265Total Fat: 13.5gCarbohydrates: 20gFiber: 5.8gSugar: 19gProtein: 2g
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Happy & Healthy Meals! 🙂
xo 2 Sisters Recipes
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