Endive Salad with Orange and Almonds

Name: Endive Salad with Orange and Almonds
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 4 endive heads, sliced; 2 oranges, segmented; 1/2 cup sliced almonds, toasted; 1/4 cup olive oil; 2 tablespoons apple cider vinegar; Salt and pepper, to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I absolutely love this Endive Salad with Orange and Almonds. The combination of bitter endive, sweet oranges, and crunchy almonds creates a delightful harmony of textures and flavors that brighten up any meal. This salad is not only refreshing but also incredibly easy to make, making it a go-to for busy weeknights or special occasions. The vibrant colors of the salad make it visually appealing, and its unique taste always gets rave reviews from my family and friends. It’s definitely a must-try recipe!

Created by

Phoebe Turner

Last updated on 2026-01-07T10:07:14.722Z

When I first experimented with this salad, I was amazed at how the sweet oranges transformed the bitter notes of the endive into something truly delicious. I discovered that by segmenting the oranges, their juices mixed beautifully with the dressing, enhancing every bite. This trick is essential for elevating the flavors!

Another tip I've learned is to toast the almonds just until golden brown. This not only adds a deeper nutty flavor but also a satisfying crunch that contrasts perfectly with the softness of the orange segments. I promise, the extra few minutes for toasting are worth it!

        Why You'll Love This Recipe
        Crisp endive adds a refreshing bitterness that contrasts wonderfully with sweet oranges.
Toasted almonds provide a satisfying crunch and deep flavor enhancement.
Easy to prepare and requires no cooking, making it perfect for any occasion.

      

Understanding Endive

Endive is a leafy green that provides a unique bitterness, which balances the sweetness of the oranges in this salad. When selecting endive, look for heads that are tightly packed and crisp, with no brown spots. The bitterness can vary among endive varieties, so taste a leaf to determine your preference. Remember, the fresher the endive, the more vibrant and crisp your salad will be.

To prepare endive, simply slice off the bottom and peel away any wilted outer leaves. This ensures you’re using the freshest parts. When slicing, try to keep the pieces uniform to promote even flavor distribution in the salad. I typically slice them at an angle to increase the surface area, which enhances their visual appeal and flavor when combined with the dressing.

Choosing and Preparing Oranges

The type of orange you choose can affect the flavor and texture of your salad. I recommend using navel oranges for their sweet, juicy segments. If you prefer a bit more tartness, blood oranges can add a beautiful color and a slightly different flavor profile. When segmenting oranges, use a sharp knife to cut away the peel and the pith; this way, the segments are clean and free of bitterness.

To segment an orange, simply cut along the membranes to release the flesh without any pith. This step not only makes the salad visually stunning but also ensures each bite is packed with flavor. If you have any leftover orange juice from segmenting, consider drizzling it over the salad for added citrus brightness.

Dressing Variations

While the basic olive oil and apple cider vinegar dressing works beautifully, you can easily tailor it to your taste. For a bit of sweetness, adding a teaspoon of honey or maple syrup can complement the oranges nicely. If you enjoy a bit of heat, a pinch of red pepper flakes can elevate the flavors and provide a delightful kick. Whisk the dressing thoroughly until it’s glossy and emulsified; this helps the dressing cling better to the salad ingredients.

To make it ahead of time, prepare the dressing and store it in an airtight container in the refrigerator for up to a week. Just give it a good shake before drizzling it over the salad. This makes it incredibly convenient for quick meals or unexpected guests, ensuring that your salad is both fresh and flavorful even on busy evenings.

Ingredients

Here’s what you’ll need to whip up this delightful salad:

Ingredients

4 endive heads, sliced
2 oranges, segmented
1/2 cup sliced almonds, toasted
1/4 cup olive oil
2 tablespoons apple cider vinegar
Salt and pepper, to taste
Fresh parsley, for garnish

Feel free to adjust the ingredients based on what you have on hand!

Instructions

Follow these simple steps to create your salad:

Prepare the Salad Ingredients

In a large bowl, combine the sliced endive and orange segments. Gently toss them together to ensure they are evenly mixed.

Make the Dressing

In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper until emulsified.

Assemble the Salad

Drizzle the dressing over the endive and orange mixture. Add the toasted almonds and toss gently until everything is coated.

Serve

Transfer the salad to a serving dish and garnish with fresh parsley before serving.

This salad is best served fresh, but you can prepare the components ahead of time and assemble it just before serving!

Pro Tips

For added flavor, consider adding some crumbled feta cheese or goat cheese before serving. This will complement the sweetness of the oranges beautifully.

Make Ahead and Storage Tips

This Endive Salad is best served fresh, but you can prepare some elements ahead of time. Slice the endive and segment the oranges a few hours in advance, storing them separately in airtight containers in the refrigerator. This will maintain their crispness and juiciness. However, I recommend toasting the almonds just before serving, as they can lose their crunch if stored too long with the salad.

If you have leftovers, consider storing them in a container in the fridge for up to a day. Just be aware that the endive will continue to wilt and the oranges may release juice, which can make the salad soggy. If this happens, you might want to serve the leftovers over a bed of fresh greens to restore some texture.

Serving Ideas

This salad pairs wonderfully with grilled proteins like chicken or fish, making it a perfect accompaniment to a summer barbecue or a light weeknight dinner. You can also serve it alongside crusty bread or as part of a larger spread for entertaining. Its vibrant colors and textures can make it the star of a buffet table.

For a heartier meal, consider adding chickpeas or quinoa to the salad for an extra boost of protein and fiber. If you're serving guests, toss the salad just before plating to ensure each portion is equally dressed. Presentation makes a difference, so you might want to arrange the salad in layers to showcase the colorful ingredients.

Questions About Recipes

→ Can I prepare the salad ahead of time?

It's best to assemble the salad just before serving to maintain the crispness of the endive and almonds, but you can prep the ingredients in advance.

→ What can I substitute for endive?

You can use arugula or mixed greens if you prefer a milder flavor.

→ How can I make this salad more filling?

Adding grilled chicken or tuna can turn this salad into a more substantial meal.

→ Is this salad suitable for meal prep?

While the salad components can be prepped ahead, it’s best to toss them together just before eating to keep everything fresh and crunchy.