Endive Autumn Salad – a delicious recipe with endive, goat cheese, Greek yogurt, lemon, handful, handful. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Mix the goat cheese with the yogurt. lemon and lemon zest
2
Add the apple and the cranberries and season well
3
Spoon the mixture into the solid end of the endive (or spoon into a bowl and use the endive leaves and other raw veg as scoops)
4
Put the walnuts into a zip lock bag, seal and bash with a mug or rolling pin so that they're crushed buy still lumpy, then sprinkle on top
5
If you can make that you can make this:
6
Add diced celery for a more classic Waldorf note
7
Add diced roasted chicken and serve on chopped salad leaves
8
Or serve on top of cous cous
9
Add a tsp of chopped fresh tarragon to the goat cheese mixture
10
Toast slices of French bread then sub with a cut clove of garlic and drizzle over some olive oil. Spread the mixture (minus the endive) on top to make crostini.
225
kcal
Calories
20
g
Fat
7
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 16 endive leaves, 3 tablespoons soft goat cheese, 1 tablespoon Greek yogurt, juice and zest of half a small lemon, and more.
Yes, Endive Autumn Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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