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.

Recipe by Cooking Light January 2011


Credit: Anna Williams; Styling: Pam Morris

Recipe Summary

15 mins
15 mins
6 servings


Ingredient Checklist


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

  • 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.

Chef's Notes

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Nutrition Facts

119 calories; fat 9.1g; saturated fat 0.8g; mono fat 1.6g; poly fat 6g; protein 2.3g; carbohydrates 10.6g; fiber 3.3g; iron 0.9mg; sodium 115mg; calcium 54mg.