Belgian Endive and Apple Salad with Maple-Dijon Vinaigrette
A refreshing, crisp salad featuring Belgian endive and honeycrisp apples tossed in a sweet-tangy vinaigrette, perfect for a sunny terrace lunch. This belgian-inspired salads (vegetarian) ready in about 20 minutes pairs Belgian endive, Honeycrisp apple, Walnuts into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 heads Belgian endive
- 2 Honeycrisp apple
- 1/4 cup Walnuts
- 3 tbsp Olive oil
- 1 tbsp Dijon mustard
- 1 tbsp Maple syrup
- 1 tbsp Apple cider vinegar
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Whisk together 3 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp maple syrup, and 1 tbsp apple cider vinegar in a small bowl until emulsified; season with 1/4 tsp salt and 1/8 tsp black pepper.
- Step 2: Trim and halve 4 Belgian endive heads lengthwise, then place in a large bowl.
- Step 3: Thinly slice 2 Honeycrisp apples and add to the bowl with the endive.
- Step 4: Add 1/4 cup toasted walnuts to the bowl and pour the vinaigrette over the salad, tossing gently until all ingredients are evenly coated.
Frequently asked questions
How long does Belgian Endive and Apple Salad with Maple-Dijon Vinaigrette take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Belgian Endive and Apple Salad with Maple-Dijon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep belgian endive from drying out.
Can I substitute ingredients in Belgian Endive and Apple Salad with Maple-Dijon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Belgian Endive and Apple Salad with Maple-Dijon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Belgian Endive and Apple Salad with Maple-Dijon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
