Belgian Endive Winter Salad

What my world needs now is this pleasantly bitter and slightly sweet warm winter salad. And this almost looks like a tribute post to the city and country I live in! Not all places are lucky enough to have two veggies named after them! Try to guess which ones…

Belgian endives and brussel sprouts – yeah, you´ve guessed 😉 – became my winter´s king and queen veggies, so I wanted to create a warm dish where their similar flavours would combine and complement each other.

I started by cooking quinoa with a couple of brussel sprouts. Then I tossed in belgian endives, cranberries* (please see Monash University’s note in the recipe below) and grapes and dressed it all with a flavorful walnut vinaigrette. Soooo easy 😉

The result is this vibrant, warm and tasteful belgian endive winter salad that you can prepare in less than half an hour. It is perfect for cold winter days like today.

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4 from 1 vote

Belgian Endive Winter Salad

Pleasantly bitter and slightly sweet low FODMAP belgian endive winter salad recipe with quinoa and grapes, dressed with a walnut vinaigrette.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Lunch

Cuisine: Low Fodmap

Keyword: endives, grapes, quinoa

Servings: 3

Author: My Gut Feeling

Ingredients

For the salad

• 1 cup quinoa
• 2 cup water
• pinch of salt
• 2,65 oz | 75g belgian endives
• 1,34 oz | 38g | 2 brussels sprouts shaved
• 1 cup | 2,65oz | 75g red grapes halved
• 1 cup | 2,65oz | 75g white grapes halved
• 1/2 cup | 2,47oz | 70g cranberries* (optional)

For the vinaigrette

• 3 tbsp walnut virgin oil or extra virgin olive oil
• 1 tbsp apple vinegar
• big pinch nutmeg
• pinch of fine grain sea salt
• Freshly ground pepper to taste

Instructions

• Bring the water to the boil and add the quinoa and a pinch of salt. Cook for 10 minutes.
• Add the brussel sprouts and reduce heat to low.
• When water is gone, turn off the heat, fluff the quinoa and sprouts with a fork, and let simmer for another 10 minutes.
• Slice off the stem end of the endives, cut a cone shape deep from the stem end and gently separate the leaves.
• In a big salad bowl toss the quinoa, belgian endives, grapes and cranberries.
• In a small bowl, whisk the vinaigrette ingredients together until well mixed. Pour the dressing over the salad and mix well.
• Serve immediately while still warm.

Notes

Low FODMAP safe serving per meal:

• 1,34oz | 38g brussels sprouts - Fructan - recipe calls for same dose
• 7,5oz | 215g  cranberries* - Fructan - recipe calls for 1/3.

This recipe is under the fodmap stacking rule of the same group: 1,5.  This means you can safely eat the whole salad without symptoms.

*According to Monash University, we  can eat up to o,5oz | 15 g of dried cranberries which are equivalent to 7,5oz | 215 g of fresh cranberries. While this information is not on the app, Monash University has published it on their website in 2017.

Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!