Escarole and Endive Salad
The wonderful thing about escarole is the slightly bitter taste of the outer leaves and the sweet and tender inner leaves. It is the perfect centerpiece of a salad packed with vitamins A, K, C, fiber, and folate. The addition of endive, roasted veggies, and lentils brings these powerhouse greens to life as the perfect plant-based meal. Complementing and popping the flavors is a lemon and olive vinaigrette. Leftovers hold up well for a next-day lunch.
Ingredients
The Vinaigrette:
- 1 large minced shallot
- ¼ cup lemon juice
- 2 tablespoon s red wine or apple cider vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- ¾ cup pitted and finely chopped kalamata olives
- ¼ cup chopped parsley
- 1/3 cup olive or avocado oil
- Salt and pepper to taste
Salad:
- 1 head of escarole, cleaned and torn or cut into bite-sized pieces
- 2 endive, sliced thin
- 2 cups peeled butternut squash, cut up into 2” pieces
- 2 cups peeled purple or sweet potato, cut up into 2”pieces
- ¼ cup thinly sliced red onion
- 1 cup cooked black beluga (or petite) lentils (omit if in the Reset stage)
Instructions
- For the dressing, add shallots through the oil into a medium-sized bowl and whisk to incorporate all ingredients. Season with salt and pepper to taste and set aside.
- In a large bowl, add escarole and layer endive, squash, potato, and lentils. Dress with the vinaigrette and serve.