Servings: 4 Servings
Calories: 250kcal
This warm endive salad unites sweet grapes, filling pistachios, and a cashew dill dressing you'll want to put on everything!
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. Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 Salad | Calories: 250 kcal (13%) | Carbohydrates: 24 g (8%) | Protein: 12 g (24%) | Fat: 15 g (23%) | Sodium: 390 mg (17%) | Fiber: 15 g (63%)