Roasted Endive, Quinoa and Apricot Salad

Roasted Endive, Quinoa and Apricot Salad

Roasted Endive, Quinoa and Apricot Salad

Created by Wendy at Fit-and-Frugal.com Delicious endive, quinoa, and apricot salad.

Prep Time: 10
Total Time: 40


For the salad:

  • 1 cup Ancient Harvest Quinoa, any variety
  • 4 Belgian endives, quartered lengthwise
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 6 – 8 apricots, pitted and cut into 6ths
  • ½ cup sliced or slivered almonds
  • 3 cups arugula
  • *optional: ½ cup crumbled goat cheese

For the dressing:

  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon pure maple syrup
  • salt and pepper to taste


  1. Cook quinoa according to package directions and set aside.
  2. Place rack in center of oven and preheat to 400°F. Arrange endives in a single layer on a parchment lined rimmed baking sheet. Toss with 2 tablespoons olive oil and season to taste with salt and pepper. Roast until tender, about 30 minutes, turning once with a pair of tongs.
  3. While endive is roasting, prepare dressing: In a small bowl, add the olive oil, vinegar, lemon juice, mustard, maple syrup, and a pinch of salt and pepper. Whisk until combined.
  4. Allow endives to cool for 5 minutes at room temperature. While cooling, toss quinoa, arugula, and dressing in a large bowl.
  5. Divide quinoa mixture among serving plates. Arrange endive and apricots on top. Sprinkle with almonds and goat cheese, if using.
Servings: 4-6