Chicory and Arugula Salad with Honey Vinaigrette

Vegetarian
Gluten Free
Dairy Free
Health score
25%
Chicory and Arugula Salad with Honey Vinaigrette
5 min.
3
168kcal

Suggestions


Discover the vibrant flavors of our Chicory and Arugula Salad with Honey Vinaigrette, a delightful dish that perfectly balances freshness and crunch. This salad is not only a feast for the eyes with its stunning array of colors, but it also offers a medley of textures that will tantalize your taste buds. The peppery notes of baby arugula harmonize beautifully with the slightly bitter chicory and the sweet, nutty crunch of toasted walnuts, creating a symphony of flavors in every bite.

Ideal for those seeking a quick and healthy option, this salad can be prepared in just 5 minutes, making it a perfect side dish, antipasti, or even a light snack. With its vegetarian, gluten-free, and dairy-free attributes, it caters to a variety of dietary preferences, ensuring everyone at the table can enjoy it. The homemade honey vinaigrette adds a touch of sweetness that elevates the dish, while the white wine vinegar provides a tangy contrast that ties all the ingredients together.

Whether you're hosting a dinner party or simply looking for a nutritious addition to your meal, this Chicory and Arugula Salad is sure to impress. Serve it alongside your favorite main course or enjoy it on its own for a refreshing and satisfying experience. Dive into this culinary delight and let the flavors transport you to a sunny Mediterranean garden!

Ingredients

  • 1.5 cups baby arugula 
  • cup belgian endive coarsely chopped
  • 0.1 teaspoon pepper black as needed freshly ground plus more
  • tablespoons grapeseed oil 
  • teaspoon honey 
  • 0.3 teaspoon kosher salt as needed plus more
  • cups radicchio thinly coarsely chopped
  • 0.3 cup walnuts toasted coarsely chopped
  • 1.5 teaspoons citrus champagne vinegar 

Equipment

  • bowl
  • whisk

Directions

  1. Combine the greens in a serving bowl and set aside.
  2. Whisk together the vinegar, honey, and measured salt and pepper in a small, nonreactive bowl. While constantly whisking, add the oil by pouring it in a thin stream down the side of the bowl.
  3. Whisk until all the oil is incorporated. Taste and adjust the seasoning as desired.
  4. Pour the vinaigrette over the reserved greens and, using your hands, mix to coat the salad. Taste and adjust the seasoning as desired. Top with the walnuts and serve.

Nutrition Facts

Calories168kcal
Protein5.45%
Fat80.78%
Carbs13.77%

Properties

Glycemic Index
63.42
Glycemic Load
1.22
Inflammation Score
-5
Nutrition Score
9.1378259555153%

Flavonoids

Cyanidin
34.13mg
Delphinidin
2.05mg
Luteolin
10.13mg
Isorhamnetin
0.43mg
Kaempferol
3.49mg
Quercetin
9.19mg

Nutrients percent of daily need

Calories:167.78kcal
8.39%
Fat:15.86g
24.39%
Saturated Fat:1.53g
9.54%
Carbohydrates:6.08g
2.03%
Net Carbohydrates:4.07g
1.48%
Sugar:2.54g
2.82%
Cholesterol:0mg
0%
Sodium:203.46mg
8.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.41g
4.82%
Vitamin K:79.3µg
75.52%
Vitamin E:3.4mg
22.69%
Manganese:0.45mg
22.3%
Copper:0.27mg
13.56%
Folate:46.42µg
11.6%
Fiber:2.01g
8.04%
Magnesium:26.87mg
6.72%
Potassium:227.07mg
6.49%
Phosphorus:57.83mg
5.78%
Vitamin C:4.62mg
5.61%
Vitamin A:255.61IU
5.11%
Vitamin B6:0.09mg
4.41%
Vitamin B1:0.06mg
4.04%
Iron:0.68mg
3.8%
Zinc:0.57mg
3.79%
Calcium:37.1mg
3.71%
Vitamin B2:0.04mg
2.34%
Vitamin B5:0.22mg
2.17%
Vitamin B3:0.26mg
1.3%
Selenium:0.83µg
1.19%
Source:Chow