Endive Salad with Pears and Pumpkin Seeds Recipe

Name: Endive Salad with Pears and Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons red wine vinegar; 1 tablespoon fresh lemon juice; 2 teaspoons Dijon mustard; 2 teaspoons honey; 1/2 cup extra-virgin olive oil; Kosher salt; 1 tablespoon extra-virgin olive oil; 1/2 cup pumpkin seeds; Kosher salt; 3 Belgian endives (1 pound), cored and sliced 1 inch thick; 1 head of frisee (8 ounces), core and dark green leaves discarded, white and light green leaves chopped into 2-inch pieces (8 cups); 1 large red dAnjou pear, cored, quartered and thinly sliced; 3 scallions, thinly sliced on the diagonal

Servings: persons

3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil
Kosher salt
1 tablespoon extra-virgin olive oil
1/2 cup pumpkin seeds
Kosher salt
3 Belgian endives (1 pound), cored and sliced 1 inch thick
1 head of frisee (8 ounces), core and dark green leaves discarded, white and light green leaves chopped into 2-inch pieces (8 cups)
1 large red dAnjou pear, cored, quartered and thinly sliced
3 scallions, thinly sliced on the diagonal

1
Make the vinaigrette In a medium bowl, combine the vinegar, lemon juice, mustard and honey.
2
While whisking constantly, slowly drizzle in the oil until well emulsified.
3
Season with salt.
4
Make the salad In a small skillet, heat the olive oil.
5
Toast the pumpkin seeds over moderate heat, stirring, until golden, 2 to 3 minutes.
6
Transfer to a paper towellined plate to drain; season with salt.
7
In a large bowl, toss the endives, frisee, pear and scallions with half of the vinaigrette and season with salt.
8
Transfer the salad to plates and top with the pumpkin seeds.
9
Serve the remaining vinaigrette on the side.

311

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 2 teaspoons Dijon mustard, 2 teaspoons honey, and more.

Yes, Endive Salad with Pears and Pumpkin Seeds 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.

That's it — enjoy your meal!

Endive Salad with Pears and Pumpkin Seeds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions