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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 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch
Cuisine: Low Fodmap
Keyword: endives, grapes, quinoa
Servings: 3

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.