Endive Pomegranate Salad

by Susan on November 2, 2011

 

I am often asked where the inspiration for my recipes comes from. Almost universally, it is the ingredients that inspire me. I often just browse the produce section, grabbing things that catch my eye. On my last trip, two items really stood out – endive and pomegranates. They combine in this recipe to not only make a delicious salad, but also to provide you a super-healthy meal!

I have been reading a lot about Belgian endive lately. Endive contains a substance called kaempferol which is a natural cancer fighter. There are studies that show that when cancer cells are exposed to kaempferol, they die. A study in the Netherlands associates eating endive with a reduction in ovarian cancer. Kaempferol is also anti-angiogenic, meaning that it helps stop cancers from being able to grow the blood vessels that feed them.  There is a wonderful TED talk by Dr. William Li on angiogenisis. Click here for the to see it: Dr. William Li

Pomegranates are another amazing food in the fight against disease and also increasing the amount of nutrients in our diet. Some of the benefits of pomegranates include the following:

 

Lower Risk of Heart Disease
Lower Risk of Blood Clots
Lower Risk of Prostate & Breast Cancer
Lower Blood Pressure
Reduced Cholesterol
Reduced Impact of Free Radicals

Pomegranates are also very high in anti-oxidants and are a significant source of fiber (in the seeds). Endive and pomegranates are the main ingredients in this salad. Combined with apple and a wonderful maple mustard vinaigrette, it makes a beautiful salad full of the flavor of fall. 

Endive Pomegranate Salad with Maple Mustard Vinaigrette

Salad

  • 2 Belgian endive, sliced thin (approximately 2 cups)
  • 1 cup pomegranate seeds 
  • 1/2 lemon, juice from
  • 1 apple, chopped
  • 3/4 cup walnuts, chopped
1. Place endive in bowl, mix in lemon juice. Do this right away as the endive will start to brown quickly.
2. Add remaining ingredients and mix well.

 

Maple Vinaigrette

  • 1/4 cup raw, unfiltered apple cider vinegar
  • 1/4 cup maple syrup (not raw)
  • 1/2 cup olive oil
  • 2 teaspoons lemon juice
  • 1/2 teaspoon dried mustard
  • 3 tablespoons diced shallot
  • Himalayan salt and pepper (to taste)
1. Place all ingredients except the diced shallot in blender. Blend until emulsified (thickened).
2. Stir in salt and pepper to taste.

 

Assembly

1. Pour desired amount of vinaigrette over salad. Toss.

*  I topped this with more cracked pepper because I really like a little heat.  
Serves 4
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{ 20 comments… read them below or add one }

Amanda November 2, 2011 at 7:10 pm

I just found your blog and I’m so glad I did! I love the combination of whole-foods-based recipes and health-related information about their ingredients’.

This maple vinaigrette, in particular, sounds fantastic!

Reply

Ann Brown November 2, 2011 at 10:14 pm

How many pomegranates? And how many salads (sized as seen in the picture) does this recipe make? Thanks

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Susan November 2, 2011 at 10:54 pm

You need about 1 cup of pomegranate seeds. I got that out of one large pomegranate. The salad would serve 4 but if you used it as a main meal, maybe only 2. Depends on how big of servings you like.

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Heather November 3, 2011 at 8:43 am

This looks absolutely amazing! I love raw food, but with our seriously long winters in maine, I feel like I need soup and bread :-) Any ideas?

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Susan November 3, 2011 at 8:46 am

Yes…the Rawmazing Transitional Recipes book is full of wonderful, hearty winter food that is part cooked, part raw and all vegan, and super healthy! http://www.rawmazing.com/rawmazing-transitional-recipes/

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Libbi November 3, 2011 at 11:27 am

I lOVE sharing your recipes on Pinterest! This looks amazing…it WIL be on my dinner plate tonight!

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Chris November 3, 2011 at 4:49 pm

Awesome! Just purchased two large pomegranates last night!

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Sandy Dereba November 4, 2011 at 9:39 am

I have tried this and it really is an amazing recipe. Easy to do, very practical and just yummy-healthy.

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sheryl November 4, 2011 at 7:52 pm

Yum! It was great! :)

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Carissa November 5, 2011 at 6:06 pm

It turned out great! We’ve had a lovely dinner. Thank you Susan! :)

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SweatyGirl November 8, 2011 at 12:02 pm

Gorgeous recipe! I am new to your site (and to raw) and I have found such a wealth of info and recipes (and personality!) here, and I can’t thank you enough.
You clearly put so much work, dedication, and love into this blog and lifestyle and I want to say thank you – for sharing that!

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Sheila D. November 11, 2011 at 8:49 am

I will have to try this one out. Simply great looking and it really looks like one good salad to work on. Its simple and yet still very healthy.

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Naraleska November 27, 2011 at 4:33 pm

I tried this recipe out!! It was delicious! so tasty! I loved the dressing, I think I will use it in other salads too. thanks Susan!

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Lisa December 5, 2011 at 4:03 pm

I have to say that this is my new favorite recipe!!! Though I tweaked it a bit with what I had on hand — it turned out amazing!! I used baby bok choy instead of the endive and Sesame Oil instead of Olive Oil. The Sesame Oil made it really lovely!! Oh and because I am such a Chipolte nut I used that instead of regular pepper. Thanks again for the inspiration and yummy, good-for-you food!

Also—SO EASY!!!

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Mary Claudine December 22, 2011 at 12:09 pm

The end product looks appetizing and it sure is a healthy salad. Would love to try this one out on my own. Kudos to you for sharing this recipe.

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Mary Claudine December 22, 2011 at 12:10 pm

The end product looks appetizing and it sure is a healthy salad. Would love to try this one out on my own. Kudos to you for sharing this recipe. :*

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karina January 6, 2012 at 3:26 pm

I just tasted a proper pomegranate, ripened and all.
I added it to every single dish you could imagine.
Now my search for another perfect is on. Quite difficult in Norway, it is.
But when I do, I’ll seriously try this recipe, and invite some friends over.
It sure looks delicious.

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Dawn January 10, 2012 at 6:52 pm

Just had this for dinner and it was delicious! Wonderful combination and the dressing is a new favorite. Thank you!

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Susan January 10, 2012 at 7:28 pm

You are welcome! :-)

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Lucy October 24, 2012 at 8:51 am

This has to be one of my all-time favorite salad recipes. I just love it, thanks for sharing! =)

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