Endive & Pomegranate Salad

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Endive & Pomegranate Salad

Endive & Pomegranate Salad

Please your guests with the contrasting textures and flavors of crunchy Belgian endives, juicy oranges and tart, ruby-red pomegranate seeds. The addition of cooked shrimp makes this an elegant first course.

Serves 4

Prep Time 25 min

Total Time 25 min.


  • 6 tablespoon pomegranate juice
  • 3 tablespoon canola oil
  • 2 teaspoons Dijon mustard
  • 1 small clov garlic, minced
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 2 large navel oranges
  • 2 Belgian endives
  • 1 cup watercress
  • 1 avocado
  • 12 medium cooked shrimp, (about 8 ounces), optional
  • 1 cup pomegranate seeds, (1 large fruit; see Tip)

Cooking Directions

Step 1

To prepare dressing: Whisk dressing ingredients in a small bowl.

Step 2

To prepare salad: Peel oranges with a paring knife, removing the white pith. Quarter and slice the oranges. Wipe endives with a damp cloth (do not soak—they tend to absorb water); cut into 1/4-inch-thick slices. Wash and dry watercress. Peel and pit avocado; cut into thin slices lengthwise.

Step 3

To assemble salads: Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates. Top with endive, watercress and shrimp, if using. Drizzle with dressing, sprinkle with pomegranate seeds and serve.