endive, pears, salad, pomegranate seeds- anti-cancer recipes- cook for your life

Endive & Pear Salad

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

Crisp white endives have a reputation for bitterness that I, for one, don’t think they deserve, in fact they are one of my favorite winter salad leaves. Tossed with a peppery mustard vinaigrette, julienned...


  • 4 medium endives
  • 2 tablespoons Dijon mustard
  • Sea salt and black pepper, to taste
  • 1 tablespoon cider vinegar
  • 2 tablespoons olive oil
  • 4 cups pears cut into matchsticks
  • ½ cup pomegranate seeds

Nutrition Facts


116 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

4 g


19 g


11 g


5 g


1 g


362 mg


  1. Quarter the endives lengthwise, remove the core, then thinly slice diagonally across the leaves. Set aside.
  2. In the bottom of a large salad bowl whisk together the Dijon mustard, salt, pepper, cider vinegar and olive oil. Taste. Pour in the sliced endive, pear and pomegranate seeds. Toss to combine then serve.

Chef Tips

Endives should be a beautiful creamy white with pale yellow-green tops, and be tender yet crisp. Avoid buying any that are bruised, brown or wilted.

Pomegranates can be fiddly to separate from the fruit. Luckily many stores sell the seeds on their own and although they are more expensive this way, it makes for easy.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

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