Belgian Endive Fig Salad with Pumpkin Vinaigrette

Friday, October 17, 2014





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This beautiful salad is easy to prepare, delicious, healthy and it's both an appetizer and a salad. You can serve the endive leaves whole on a plate with the fig wedges or cut the endive into bite-size pieces for a chopped salad effect. Ripe, sweet figs are the perfect match for the mild bitterness of the endive, and the creamy pumpkin dressing made with white balsamic, walnut oil and fresh herbs is so delicious and definitely makes the salad. If fresh figs ain't available, or you just don't like it, use pears instead.




  • 2 head Belgian endives
  • 3 Fresh figs
  • 2 Spring onions, sliced

  • 150 g Pumpkin puree
  • 50 ml White balsamic
  • 80 ml Walnut oil
  • 1 tbsp Parsley leaves
  • 2 Sage leaves
  • 1 Garlic clove, minced
  • 1/2 tsp Sea salt
  • 1/3 tsp Freshly ground black pepper

  1. Place all the dressing ingredients in a blender and process until well combined.
  2. Pull the leaves from the stem of each endive, trimming the base as needed to release them. Set aside. Or just simply cut them into 1-inch chunks. Cut the figs into wedges.
  3. Arrange Belgian endive leaves, figs and spring onions in two plates. Drizzle the pumpkin vinaigrette over and serve immediately.









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