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Grilled Apricot and Endive Salad With Apricot-Mint Dressing [Vegan]

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For a delicate dish with citrusy notes, look no further than this grilled apricot and endive salad. Set atop a bed of baby spinach, the bitterness of the endives balances perfectly with the sweet apricots and the apricot-mint dressing ties the whole dish together. Garnish with crushed, toasted hazelnuts for a nice, nutty touch.

Grilled Apricot and Endive Salad With Apricot-Mint Dressing [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



For the Dressing:

  • 1 tablespoon apricot preserves
  • 1 tablespoon lemon juice
  • 1 teaspoon champagne vinegar or white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Salt and fresh cracked pepper
  • 2 tablespoons mint leaves, finely chopped

For the Salad:

  • 2 cups endive, sliced in half lengthwise, root intact
  • 6 small apricots, sliced in half lengthwise, pitted
  • Extra virgin olive oil
  • Salt and fresh cracked pepper
  • 4 cups baby spinach
  • 2 tablespoon hazelnuts, skinned, toasted, and roughly chopped


  1. For dressing, whisk together preserves, lemon juice, vinegar, and mustard in a small bowl. Slowly stream in oil, whisking constantly. Season with salt and pepper. Stir in mint leaves right before serving.
  2. Preheat a grill pan or outdoor grill over medium-high or high heat. Drizzle oil over cut side of endive and apricot. Season lightly with salt and pepper. Grill, cut side down, for 1-2 per side minutes or until charred, but still retaining its shape.
  3. For serving, place baby spinach on plate and arrange grilled endive and apricots over top. Drizzle with dressing and scatter over hazelnuts. Sprinkle lightly with smoked salt, as the flavor can be overpowering, and crack over additional black pepper.





A mixture of healthy vegan dishes, comfort food and decadent desserts. I grew up in an Italian household and enjoyed cooking since I was young. Now, I’m more in love with cooking than ever. I’m a food service manager in a hospital and a registered dietitian, and work per-diem as a recipe tester for a vegan/gluten-free meal delivery service. Last but not least, I’m the recipe writer and photographer behind my food blog, which contains a mixture of healthy dishes, comfort food and decadent desserts.



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0 comments on “Grilled Apricot and Endive Salad With Apricot-Mint Dressing [Vegan]”

Click to add comment
2 Years Ago

Made it last night and it was delicious! Definitely don't leave out the mint. It balances all of the flavors nicely and gives the dish a wonderful fresh kick.

Ally the Recipe Coordinator
25 May 2018

Wonderful! We love keeping it fresh over here <3

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