Marolles Endive Salad with Walnuts and Gorgonzola

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A crisp, refreshing salad featuring Belgian endive, toasted walnuts, tangy Gorgonzola, and a light citrus vinaigrette, embodying the authentic folkloric charm of Brussels' Marolles district. This Belgian salad recipe (vegetarian), ready in about 22 minutes, pairs Belgian endive, walnuts, and olive oil 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 215 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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
• 1/4 cup walnuts
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup Gorgonzola cheese
• 1/4 cup dried cranberries
• to taste salt
• to taste black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 7 minutes until fragrant and golden, then let cool.
2. Step 2: In a small bowl, whisk together olive oil, white wine vinegar, and Dijon mustard until emulsified. Season with salt and pepper to taste.
3. Step 3: Trim the ends of the endive heads and separate the leaves. Arrange the endive leaves on a large platter, then scatter toasted walnuts, crumbled Gorgonzola, and dried cranberries over the top.
4. Step 4: Drizzle the dressing evenly over the salad, then toss gently with clean hands until all ingredients are coated. Serve immediately as a refreshing starter or side dish.