Spinach, Endive, and Tangelo Salad

Spinach, Endive, and Tangelo SaladRecipe
Photo: Anna Williams; Styling: Pam Morris
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.


6 servings

Recipe from

Cooking Light

Recipe Time

Prep: 15 Minutes

Nutritional 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


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


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.


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