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Autumn Endive Salad
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Autumn Endive Salad

Autumn Endive Salad

Serves 2 |with Candied Walnuts and Pear

Sweet pear slices and buttery, toasted walnuts pair wonderfully with bitter endive in this light and refreshing salad inspired by sweater season.

Walnuts/Noix de Grenoble

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes


/ serving 2 people

320 g

Belgian Endive

28 g

Walnuts, chopped

(Contains Walnuts/Noix de Grenoble)

1 unit


1 unit


1 tbsp


1 tbsp

Brown Sugar

Not included in your delivery

1.5 tbsp


0.13 tsp


0.06 tsp



Nutrition Values

Calories310 kcal
Fat20 g
Saturated Fat2 g
Carbohydrate34 g
Sugar20 g
Dietary Fiber9 g
Protein4 g
Cholesterol0 mg
Sodium150 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Non-Stick Pan
Small Bowl
Measuring Spoons
Medium Bowl



Before starting, wash and dry all produce. Pull leaves from endive heads. (TIP: If needed, use a knife to cut leaves off at the base.) Halve each leaf lengthwise. Core, then cut pear into 1/4-inch slices. Zest, then juice lemon.

Toast walnuts

Heat a small non-stick pan over medium heat. While the pan heats, place a piece of parchment paper on a plate. Measure 1 tbsp water into a small bowl. Set aside. When the pan is hot, add walnuts. Toast, stirring often, until light golden-brown, 3-4 min. (TIP: Keep your eye on walnuts so they don’t burn!) Add brown sugar and measured water. Season with salt. Cook, stirring often, until sugar melts and a caramel-like glaze coats walnuts, 30 sec-1 min. Remove from heat.

Candy walnuts

Transfer walnuts to the parchment paper. (NOTE: Do not touch walnuts. They will be VERY hot.) Set aside to cool completely, 15 min.

Make salad and serve

Meanwhile, add honey, 1 tbsp lemon juice, 1/2 tsp lemon zest and 1 1/2 tbsp oil to a medium bowl. Season with salt and pepper, to taste, then whisk to combine. Add endives and pears to the bowl with dressing, then toss to combine. Divide autumn endive salad between plates, then sprinkle candied walnuts over top