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Arugula and Endive Salad with Candied Pine Nuts

The endive provides an extra crunch and the candied pine nuts add a subtle sweetness to offset the bitterness of the arugula.
Course Salad
Cuisine Italian
Keyword arugula, candied, endive, pine nuts
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4
Calories 395kcal


  • ½ cup granulated sugar
  • ½ cup toasted pine nuts
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • Kosher salt as needed
  • Freshly ground black pepper as needed
  • 4 packed cups wild arugula
  • 4 medium heads Belgian endive, halved, cored and sliced lengthwise
  • ½ cup Shaved Parmesan cheese


  • Heat a medium nonstick skillet over medium heat, add the sugar and cook, shaking occasionally but without stirring, until the sugar begins to melt.
  • Once the sugar begins to melt, reduce heat to low and cook until fully melted and golden brown, about 5 minutes.
  • Stir in the pine nuts and pour onto a prepared baking sheet. Let cool completely then break or chop into small pieces.
  • In a small bowl whisk together olive oil, balsamic vinegar, Dijon and lemon juice until completely combined. Season with salt and pepper.
  • Add the arugula and endive to a large mixing bowl. Toss with the dressing, adding about 2 tablespoons at a time and adjusting amount until evenly coated. Top with pine nuts and shaved Parmesan.
  • Serve immediately.


Calories: 395kcal | Carbohydrates: 32g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 236mg | Potassium: 252mg | Fiber: 2g | Sugar: 26g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 1mg