Belgian Endive and Apple Salad with Maple-Dijon Vinaigrette

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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 salad recipe (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

Instructions

1. 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.
2. Step 2: Trim and halve 4 Belgian endive heads lengthwise, then place in a large bowl.
3. Step 3: Thinly slice 2 Honeycrisp apples and add to the bowl with the endive.
4. 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.