Endive and Blood Orange Salad with Citrus Vinaigrette
A refreshing salad balancing the natural bitterness of endive with bright citrus and crisp vegetables for a sophisticated lunch. This mediterranean-inspired salads ready in about 20 minutes pairs endive, blood oranges, fennel bulb 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 220 calories and feeds 2, 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
- 12 oz endive
- 2 blood oranges
- 1 fennel bulb
- 1 tsp lemon zest
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1/4 tsp sea salt
- pinch freshly ground black pepper
Instructions
- Step 1: Wash and dry 12 oz endive, then chop into 1-inch pieces and place in a large bowl.
- Step 2: Segment 2 blood oranges by cutting between membranes, then remove seeds and add segments to the bowl.
- Step 3: Thinly slice 1 fennel bulb (including fronds) and add to the bowl.
- Step 4: In a small bowl, whisk 1 tsp lemon zest, 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/4 tsp sea salt, and a pinch of black pepper until emulsified.
- Step 5: Pour the vinaigrette over the salad ingredients and toss gently until evenly coated.
- Step 6: Let sit for 5 minutes to allow flavors to meld before serving.
Frequently asked questions
How long does Endive and Blood Orange Salad with Citrus 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 Endive and Blood Orange Salad with Citrus 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 endive from drying out.
Can I substitute ingredients in Endive and Blood Orange Salad with Citrus 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 Endive and Blood Orange Salad with Citrus Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Endive and Blood Orange Salad with Citrus Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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