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Spinach, Endive, and Tangelo Salad

Photo: Anna Williams; Styling: Pam Morris
Prep time 15 mins
Yield 6 servings
This salad hits a lot of flavorful notes; sweet fruit, earthy nuts, refreshing mint, and slight bitterness from Belgian endive. Though you can buy Belgian endive year-round, it peaks between November and April.


  • 2 tablespoons torn mint leaves
  • 1 1/2 teaspoons grated tangelo rind
  • 1 tablespoon fresh tangelo juice
  • 2 teaspoons thinly sliced green onions
  • 1/2 teaspoon Champagne vinegar
  • 1/4 teaspoon salt
  • 2 tablespoons walnut oil
  • 4 cups baby spinach leaves
  • 3/4 cup sliced peeled tangelo
  • 2 heads Belgian endive, halved and thinly sliced
  • 1/3 cup walnuts, toasted
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 119
  • fat 9.1 g
  • satfat 0.8 g
  • monofat 1.6 g
  • polyfat 6 g
  • protein 2.3 g
  • carbohydrate 10.6 g
  • fiber 3.3 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 115 mg
  • calcium 54 mg

How to Make It

  1. Combine first 6 ingredients in a medium bowl. Gradually add walnut oil, stirring constantly with a whisk.

  2. Combine spinach, tangelo slices, and endive in a large bowl. Drizzle dressing over salad, tossing to coat. Arrange 1 cup salad on each of 6 salad plates, and sprinkle evenly with walnuts and black pepper. Serve immediately.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit