Endive Pomegranate Salad
I am often asked where the inspiration for my recipes comes from. Almost universally, it is the ingredients that inspire me. I often just browse the produce section, grabbing things that catch my eye. On my last trip, two items really stood out – endive and pomegranates. They combine in this recipe to not only make a delicious salad, but also to provide you a super-healthy meal!
I have been reading a lot about Belgian endive lately. Endive contains a substance called kaempferol which is a natural cancer fighter. There are studies that show that when cancer cells are exposed to kaempferol, they die. A study in the Netherlands associates eating endive with a reduction in ovarian cancer. Kaempferol is also anti-angiogenic, meaning that it helps stop cancers from being able to grow the blood vessels that feed them. There is a wonderful TED talk by Dr. William Li on angiogenisis. Click here for the to see it: Dr. William Li
Pomegranates are another amazing food in the fight against disease and also increasing the amount of nutrients in our diet.
Some of the benefits of pomegranates include the following:
- Lower Risk of Heart Disease
Lower Risk of Blood Clots
Lower Risk of Prostate & Breast Cancer
Lower Blood Pressure
Reduced Impact of Free Radicals
Pomegranates are also very high in anti-oxidants and are a significant source of fiber (in the seeds). Endive and pomegranates are the main ingredients in this salad. Combined with apple and a wonderful maple mustard vinaigrette, it makes a beautiful salad full of the flavor of fall.
- 2 Belgian endive, sliced thin (approximately 2 cups)
- 1 cup pomegranate seeds
- 1/2 lemon, juice from
- 1 apple, chopped
- 3/4 cup walnuts, chopped
- Place endive in bowl, mix in lemon juice. Do this right away as the endive will start to brown quickly.
- Add remaining ingredients and mix well.
- 1/4 cup raw, unfiltered apple cider vinegar
- 1/4 cup maple syrup (not raw)
- 1/2 cup olive oil
- 2 teaspoons lemon juice
- 1/2 teaspoon dried mustard
- 3 tablespoons diced shallot
- Himalayan salt and pepper (to taste)
- Place all ingredients except the diced shallot in blender. Blend until emulsified (thickened).
- Stir in salt and pepper to taste.
- Pour desired amount of vinaigrette over salad. Toss.
Lucy wrote on October 24, 2012
This has to be one of my all-time favorite salad recipes. I just love it, thanks for sharing! =)
Dawn wrote on January 10, 2012
Just had this for dinner and it was delicious! Wonderful combination and the dressing is a new favorite. Thank you!
Susan wrote on January 10, 2012
You are welcome! 🙂
karina wrote on January 6, 2012
I just tasted a proper pomegranate, ripened and all.
I added it to every single dish you could imagine.
Now my search for another perfect is on. Quite difficult in Norway, it is.
But when I do, I’ll seriously try this recipe, and invite some friends over.
It sure looks delicious.
Mary Claudine wrote on December 22, 2011
The end product looks appetizing and it sure is a healthy salad. Would love to try this one out on my own. Kudos to you for sharing this recipe. :*
Mary Claudine wrote on December 22, 2011
The end product looks appetizing and it sure is a healthy salad. Would love to try this one out on my own. Kudos to you for sharing this recipe.
Lisa wrote on December 5, 2011
I have to say that this is my new favorite recipe!!! Though I tweaked it a bit with what I had on hand — it turned out amazing!! I used baby bok choy instead of the endive and Sesame Oil instead of Olive Oil. The Sesame Oil made it really lovely!! Oh and because I am such a Chipolte nut I used that instead of regular pepper. Thanks again for the inspiration and yummy, good-for-you food!
Naraleska wrote on November 27, 2011
I tried this recipe out!! It was delicious! so tasty! I loved the dressing, I think I will use it in other salads too. thanks Susan!
Sheila D. wrote on November 11, 2011
I will have to try this one out. Simply great looking and it really looks like one good salad to work on. Its simple and yet still very healthy.