Endive and Apple Salad with Cranberry Vinaigrette Recipe from Belgium

Endive and Apple Salad with Cranberry Vinaigrette

Endive and Apple Salad with Cranberry Vinaigrette Recipe from Belgium
Region / culture: Belgium | Preparation time: 15 minutes | Servings: 4


Endive and Apple Salad with Cranberry Vinaigrette is a refreshing and flavorful salad that combines the crispness of endive, the sweetness of apples, and the tartness of cranberries. The cranberry vinaigrette adds a tangy and slightly sweet flavor that complements the other ingredients perfectly.


This recipe is a modern twist on traditional salads that use endive and apples as key ingredients. The addition of cranberries and a cranberry vinaigrette gives this salad a unique and festive touch, making it a popular choice for holiday gatherings and special occasions.


How to prepare

  1. In a small bowl, whisk together oil, cranberry juice concentrate, and vinegar until well blended. Season with salt and pepper to taste.
  2. In a medium bowl, combine Endive and Apples. Pour the dressing over and toss to coat.
  3. Sprinkle cranberries, green onions, and walnuts over the salad and serve.


  • Add crumbled blue cheese or goat cheese for a creamy and tangy twist.
  • Substitute pears for apples for a different flavor profile.
  • Use pecans or almonds instead of walnuts for a different nutty flavor.

Cooking Tips & Tricks

Make sure to thinly slice the endive crosswise to ensure a delicate and light texture in the salad.

- Toasting the walnuts before adding them to the salad enhances their flavor and adds a nice crunch.

- Adjust the amount of salt and pepper in the dressing to suit your taste preferences.

Serving Suggestions

This salad can be served as a side dish with roasted chicken or grilled fish. It also pairs well with a hearty soup or sandwich for a complete meal.

Cooking Techniques

Toasting the walnuts enhances their flavor and adds a nice crunch to the salad.

- Tossing the endive and apples with the dressing just before serving ensures that the salad stays crisp and fresh.

Ingredient Substitutions

Use honey or maple syrup instead of cranberry juice concentrate for a different sweetener.

- Substitute red wine vinegar or balsamic vinegar for white wine vinegar for a different flavor.

Make Ahead Tips

The dressing can be made ahead of time and stored in the refrigerator for up to 3 days. The salad ingredients can be prepared and stored separately, then combined just before serving.

Presentation Ideas

Serve the salad in a large bowl or on individual plates, garnished with additional cranberries and green onions for a festive touch. Drizzle extra dressing on top for added flavor.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It also complements a sparkling water or herbal tea for a refreshing beverage option.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh and may lose its crispness if stored for too long. Do not freeze.

Nutrition Information

Calories per serving

Calories: 180


Total Carbohydrates: 22g

Dietary Fiber: 5g

Sugars: 14g


Total Fat: 10g

Saturated Fat: 1g

Trans Fat: 0g


Protein: 2g

Vitamins and minerals

Vitamin A: 10%

Vitamin C: 20%

Calcium: 4%

Iron: 6%


Contains walnuts. May contain traces of other nuts.


This Endive and Apple Salad with Cranberry Vinaigrette is a nutritious and delicious option for a light meal or side dish. It is rich in fiber, vitamins, and minerals, making it a healthy choice for any occasion.


Endive and Apple Salad with Cranberry Vinaigrette is a delicious and nutritious salad that is perfect for any occasion. With a combination of flavors and textures, this salad is sure to be a hit with family and friends. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Endive and Apple Salad with Cranberry Vinaigrette. It was a cold winter's day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes lit upon the colorful photograph of the salad, with its bright red cranberries and crisp green endive leaves. I knew instantly that I had to try it.

The recipe called for simple ingredients: endive, apples, dried cranberries, and a homemade vinaigrette made with cranberry juice, olive oil, and a touch of honey. It seemed like the perfect combination of sweet and savory, and I couldn't wait to taste it.

I set to work gathering the ingredients, feeling a sense of excitement as I chopped the endive and apples into bite-sized pieces and mixed them together in a large bowl. The dried cranberries added a burst of color and sweetness to the salad, and I knew they would complement the tangy vinaigrette perfectly.

As I whisked together the cranberry juice, olive oil, and honey to make the vinaigrette, I couldn't help but think back on all the recipes I had learned over the years. From my mother's famous meatloaf to my Aunt Betty's decadent chocolate cake, each dish held a special place in my heart and in my kitchen.

But this salad felt different somehow. It was light and refreshing, perfect for a summer picnic or a holiday gathering. It was a departure from the hearty comfort foods I was used to cooking, and I welcomed the change.

I drizzled the vinaigrette over the salad and tossed it gently, making sure each piece of endive and apple was coated in the tangy dressing. The colors of the ingredients popped against the white serving bowl, creating a beautiful presentation that made my mouth water.

I couldn't wait any longer. I grabbed a fork and took a bite of the salad, savoring the crispness of the endive, the sweetness of the apples, and the tartness of the cranberries. The flavors melded together perfectly, creating a harmonious blend of tastes that danced on my tongue.

I knew then that this recipe would become a staple in my cooking repertoire. It was simple yet elegant, healthy yet delicious. It was a dish that I could proudly serve to my family and friends, knowing that it would be met with smiles and satisfied bellies.

As I finished the last bite of the salad, I felt a sense of accomplishment wash over me. I had learned a new recipe, one that I would cherish and pass down to future generations. And as I closed the cookbook and placed it back on the shelf, I knew that this salad would always hold a special place in my heart and in my kitchen.


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