Warm Endive Wedge Salad with Cashew Dressing – Skyterra Recipe
ere’s an alternative to those high calorie steak-house wedge salads which are so delicious, but so fatty. This Warm Endive Wedge Salad recipe from Skyterra Wellness Retreat in North Carolina uses peppery endive, grapes, pistachios, and a really tasty cashew dill dressing. We call this “accidentally vegan” — it just happens to be a vegan salad and everyone enjoys it without that “suspicious look.”
Ingredients
Cashew Dill Dressing
- 2 cups cashews - unsalted, raw
- 1 brunch fresh dill
- 1 clove garlic - minced
- 1 lime - freshly squeezed
- 2-4 cups water
- Sea salt to taste
Salad
- 4 endives - cut in half
- ½ cup grapes - rinsed and chopped
- ⅓ cup pistachios - unsalted, crushed
- 2 tablespoons grapeseed oil
- Sea salt
- Fresh ground black pepper
Instructions
Dressing
- Make the dressing first. To start, soak the cashews overnight. Place them in a bowl, cover them with water, then drain thoroughly once you're ready to get started.
- When ready to prepare, place strained cashews in a Vitamix blender or another powerful food processor.
- Add water, a little at a time, and keep blending. Continue adding water and blending until the cashews reach a creamy consistency.
- Add dill, garlic, lime juice, and salt. Blend well.
- Can be made ahead of time. Dressing should last 3-5 days in the refrigerator.
Salad
- Preheat oven to 375°F
- Drizzle oil on endives; sprinkle with salt and pepper.
- Roast endives for 20-25 minutes, until edges are browned.
- Plate with evenly distributed chopped grapes, pistachios, and dressing.
Video
Spa Index Kitchen Notes
Gluten-free, dairy free.Nutrition
Skyterra Wellness Retreat near Asheville, surrounded by the Pisgah National Forest, in the Blue Ridge Mountains of western North Carolina. Skyterra offers an all-inclusive weight loss and fitness program in this beautiful mountain and lake setting. Guests explore sustainable foundations of good health, sound nutrition, and mindful well-being, and enjoy daily fitness, outdoor adventures, water sports, farm-to-fork cuisine, massage, educational classes, and more.
Executive Chef Erica Lee Reynolds, in partnership with Lindsay Ford, RD, MS, ACSM, and the rest of the Skyterra culinary team deliver visually stunning, flavorful meals that offer optimum and complete nutrition – regardless of the type of diet a guest may be following. Vegan? Paleo? Vegetarian? Low-salt? Kosher? In the Skyterra culinary center, you won’t just be appeased. Your special diet will be embraced and celebrated, and you will walk away inspired to explore it further. All meals are crafted from the best organic ingredients, with most of the items coming from local farms and purveyors. When it comes to sourcing meat and produce, the team builds on relationships with nearby farmers that have been doing things the right way for a long time.