What makes Belgian endive a good choice for this salad?

Belgian endive offers a unique, slightly bitter crunch that beautifully complements the sweetness of the pear and the richness of the maple mustard dressing, adding depth to the salad's flavor profile.

How do I properly cook amaranth for this recipe?

To cook amaranth, combine 1/2 cup amaranth with 1 1/2 cups water in a saucepan, bring to a boil, then simmer uncovered for 15-20 minutes until the water is absorbed, stirring occasionally.

Can I prepare the maple mustard dressing ahead of time?

Yes, the maple mustard dressing can be prepared in advance. Simply combine all ingredients (olive oil, lemon juice, maple syrup, mustard, shallot, salt, and pepper) in a jar and shake well, then store it in the refrigerator until ready to use.

Are there any suitable substitutions for the hazelnuts?

If hazelnuts aren't available, you could use other nuts like walnuts or pecans for a similar crunch and nutty flavor, or even toasted pumpkin seeds for a nut-free option.

How should I store leftover Belgian Pear and Endive Salad?

For best results, store the dressing separately from the greens, endive, and pear. Once combined, this fresh salad is best enjoyed immediately, as the greens can wilt quickly. Leftovers can be stored in an airtight container in the refrigerator for up to a day, but the texture may change.

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Belgian Pear and Endive Salad
[Vegan]

JK By: Julie Van den Kerchove

Author Bio

Julie Van den Kerchove is a plant-based chef & author with a passion for low-carb... Read More

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A vibrant vegan Belgian Pear and Endive Salad, featuring crisp endive, sliced sweet pear, cooked amaranth, and toasted hazelnuts, drizzled with maple mustard dressing on a white plate.

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Belgian Pear and Endive Salad [Vegan]

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Ingredients You Need for Belgian Pear and Endive Salad [Vegan]

For the Maple Mustard Dressing:

4 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 tablespoon maple syrup, or more to taste
1 1/2 tablespoon mustard
1 small shallot, finely chopped (optional)
Sea salt and black pepper, to taste

For the Salad:

1/2 cup amaranth
2 to 3 stalks Belgian endive
2 large handfuls desired leafy greens: spinach, kale, Romaine lettuce, spring mix, etc
1 large sweet pear, slice
1 small handful of hazelnuts, sprouted or lightly toasted, finely chopped, sprinkled with sea salt and black pepper

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How to Prepare Belgian Pear and Endive Salad [Vegan]

To Make the Maple Mustard Dressing:

Combine extra virgin olive oil, lemon juice, maple syrup, mustard, shallot, salt, and pepper in a small glass jar. Shake it well.

For the Salad:

Use 1 1/2 cups water to 1/2 cup amaranth. 1/2 cup uncooked amaranth yields about 1 1/2 cups cooked.
Place the amaranth and water in a small saucepan. Bring to a boil, then reduce to low heat and let it simmer, uncovered, until the water is absorbed. Stir it occasionally. If you wish, you can add sea salt to taste. This will take 15-20 minutes.
Set the cooked amaranth aside and let it cool down.
Combine the cooked amaranth with the Belgian endive, greens, and pear.
Finish with hazelnuts and maple mustard dressing to taste.