Source: CanolaInfo Test Kitchen | Category: Salads

Endive Salad with Prunes, Stilton and Walnuts

This sweet and savoury salad will satisfy almost everyone’s taste buds with its complementary flavours and crunchy texture.

Endive Salad with Prunes, Stilton and Walnuts


  • 8 cups torn endive 2 L
  • 1/2 cup walnut halves, toasted 125 mL
  • 1 cup prunes, halved 250 mL
  • 4 oz Stilton cheese (preferably with dried apricots), crumbled 125 g
  • 2 Tbsp canola oil 30 mL
  • 3 Tbsp apple cider vinegar 45 mL
  • 2 Tbsp apple juice 30 mL
  • 1 Tbsp honey 15 mL
  • 1/2 tsp ground all-spice 2 mL
  • 1/2 tsp freshly ground black pepper 2 mL


  • 1. In large salad bowl, place endive. Sprinkle with walnut halves, prunes and Stilton cheese.
  • 2. In small bowl, whisk together canola oil, vinegar, apple juice, honey and all-spice. Pour dressing over salad and lightly toss. Grind black pepper over salad.


8 servings

serving size

1/2 cup (125 mL)

nutritional analysis

Per Serving

Total Fat13 g
Saturated Fat3.5 g
Cholesterol10 mg
Carbohydrates20 g
Fiber4 g
Protein5 g
Sodium210 mg