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Apple & Endive Salad with Blue Cheese & Walnut Croutons Recipe

Apple & Endive Salad with Blue Cheese & Walnut Croutons recipe


This is a crunchy salad with fresh apples and endive leaves. It has tasty blue cheese and homemade walnut croutons. You mix it all with a lemony dressing. It's good for lunch or a light dinner.


2 slices of whole grain bread
2 apples
3 heads of endive
1/4 cup chopped walnuts
150 g blue cheese
1 lemon
2 tbsp honey
1 tsp smoked paprika
50 g pumpkin seeds
4 tbsp olive oil
Salt to taste
Black pepper to taste


Preheat the oven to 180°C (350°F).
Cut the whole grain bread into small cubes and place them on a baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with smoked paprika, and toss to coat. Bake for 10-15 minutes until crisp, then sprinkle with chopped walnuts and set aside.
While the croutons are baking, separate the endive leaves and slice the apples into thin wedges, removing the core.
In a large bowl, combine the endive leaves and apple wedges.
In a small bowl, whisk together the juice of 1 lemon, 3 tbsp olive oil, 2 tbsp honey, and salt and pepper to taste to create the dressing.
Pour the dressing over the endive and apples, and toss to coat evenly.
Toast the pumpkin seeds in a dry pan over medium heat until they start to pop, about 2-3 minutes. Remove from heat and let cool.
Add the toasted pumpkin seeds to the salad and toss.
Crumble the blue cheese over the salad.
Top the salad with the walnut croutons.
Serve immediately, or chill in the fridge for up to an hour before serving to let the flavors meld.

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