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Pecan And Endive Salad

Pecan And Endive Salad

Tired of romaine lettuce or spinach in your side salad? Branch out and try two types of different leafy greens — endive and Boston lettuce greens. Boston or butter lettuce is great for wraps because it’s flexible, yet durable enough to stuff with ingredients. Endive leaves are scoop-shaped and are great for stuffing, too.

These crunchy lettuce varieties provide the base for a sweet red apple, grapes and crunchy pecans. The creamy mayo-based dressing provides fat and allows fat-soluble vitamins (Vitamins A, D, E, and K) to be properly absorbed by the body.

This salad would be ideal for a vegetarian eater. Or, toss in a side of protein like chicken or salmon to turn this salad into a tasty lunch.

Pecan And Endive Salad Recipe

Serves: 2Prep: 20 min

Protein: 5g / %

Carbs: 32g / %

Fat: 40g / %

Values are per portion. These are for information only & are not meant to be exact calculations.


  • 4 cups Boston lettuce leaves
  • 4 endive heads , halved and broken into leaves
  • 1 red apple, cored and sliced
  • 1/2 cup red grapes, halved
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup pecans, roasted

Simple Dressing Ingredients

  • 1/4 cup homemade mayonnaise
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. Dijon or whole-grain mustard
  • 1 tbsp. maple syrup (optional)
  • 1 tsp. garlic powder
  • Sea salt and freshly ground black pepper


Fast Prep Cooking: Raw Egg-free Vegetarian Dairy-free

Pecan And Endive Salad preparation


  1. In a small bowl, whisk together the simple dressing ingredients until well emulsified.
  2. In a salad bowl, combine the salad ingredients.
  3. Serve the salad with the dressing drizzled on top.