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Endive Wedge Salad with Cashew Dill Dressing

This warm endive salad unites sweet grapes, filling pistachios, and a cashew dill dressing you'll want to put on everything! Skill Level: Intermediate. Total Time: 40 minutes (plus cashew soaking time.) Serving Size: composed salad with 1 1/2 tbsp. dressing per salad.
Course Salad
Servings 4
Calories 250kcal

Ingredients

Cashew Dill Dressing

  • 2 cups cashews, unsalted, raw
  • 1 bunch fresh dill
  • 1 garlic clove, 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
  • cup pistachios, unsalted, crushed
  • 2 Tbsp. 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.

Notes

Nutrition Information: Gluten-free, dairy free.
  • Calories: 250
  • Fat: 15 gms
  • Protein: 12 gms
  • Carbohydrates: 24 gms
  • Fiber: 15 gms
  • Added Sugar: 0 gms
  • Sodium: 390 mgs