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
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
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.
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.