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ENDIVE WEDGE SALAD WITH CASHEW DILL DRESSING

This warm endive salad unites sweet grapes, filling pistachios, and a cashew dill dressing you'll want to put on everything! 
Skill Level: Intermediate. Serving Size: composed salad with 1 1/2 T. dressing per salad.
Total Time: 40 minutes (plus cashew soaking time.) 
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Servings: 4
Course: Salad
Calories: 250
Ingredients Method Notes

Ingredients
  

Cashew Dill Dressing
  • 2 cups cashews, unsalted, raw
  • 1 bunch fresh dill
  • 1 garlic clove, minced
  • 1 lime, freshly squeezed
  • 2-4 cups water
  • Sea salt to taste
Salad
  • 4 endives, cut in half
  • ½ cup grapes, rinsed and chopped
  • ⅓ cup pistachios, unsalted, crushed
  • 2 T. avocado oil
  • Sea salt
  • Fresh ground black pepper

Method
 

Dressing
  1. Make the dressing first. To start, soak the cashews overnight. Place them in a bowl, cover them with water, then drain thoroughly once you're ready to get started.
  2. When ready to prepare, place strained cashews in a Vitamix blender or another powerful food processor.
  3. Add water, a little at a time, and keep blending. Continue adding water and blending until the cashews reach a creamy consistency.
  4. Add dill, garlic, lime juice, and salt. Blend well.
  5. Can be made ahead of time. Dressing should last 3-5 days in the refrigerator.
Salad
  1. Preheat oven to 375°F
  2. Drizzle oil on endives; sprinkle with salt and pepper.
  3. Roast endives for 20-25 minutes, until edges are browned.
  4. Plate with evenly distributed chopped grapes, pistachios, and dressing.

Notes

Nutrition Information: Gluten-free, dairy free.
Calories: 250, Fat: 15g, Protein: 12g, Carbohydrates: 24g, Fiber: 15g, Added Sugar: 0g, Sodium: 390mg