Warm Belgian Endive Winter Salad

December 17, 2014
1 Ratings
  • Serves 3
Author Notes

Pleasantly bitter and slightly sweet warm winter salad recipe with belgian endives, quinoa, brussel sprout and berries, dressed with a walnut vinaigrette. —Joana

What You'll Need
  • For the Salad
  • 1 cup quinoa
  • 2 cups water
  • Pinch salt
  • a handfuls brussels sprouts, sliced into skinny strips
  • 3 belgian endives
  • a handfuls red grapes, halved
  • a handfuls white grapes, halved
  • a handfuls cranberries
  • For the Vinaigrette
  • 3 tablespoons walnut virgin oil (or extra virgin olive oil)
  • 1 tablespoon apple vinegar
  • big pinches nutmeg
  • Pinch fine grain sea salt
  • Freshly ground pepper, to taste
  1. Bring the water to the boil and add the quinoa and a pinch of salt. Cook for 10 minutes.
  2. Add the brussels sprouts and reduce heat to low.
  3. When water is gone, turn off the heat, fluff the quinoa and sprouts with a fork, and let simmer for another 10 minutes.
  4. Slice off the stem end of the endives, cut a cone shape deep from the stem end and gently separate the leaves.
  5. In a big salad bowl toss the quinoa, brussels sprouts, belgian endives, grapes and cranberries.
  6. In a small bowl, whisk the vinaigrette ingredients together until well mixed. Pour the dressing over the salad and mix well.
  7. Serve immediately while still warm.

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