This one-sheet-pan roasted endive salad is proof that healthy, plant-based meals don’t have to be complicated. With minimal prep, the roasted vegetables pair perfectly with the creamy green goddess dressing. The result is a nourishing dish that’s ideal for a delicious side dish or a light lunch or dinner. It is even more satiating when served with a side of quinoa.
Ingredients2-4 servings
Salad
- 8 endives
- 1 fennel bulb
- 1 medium apple, cored and thinly sliced
- 1/2 cup chopped walnuts
- 1/4 cup raw pumpkin seeds
- 2 tbsp olive oil
Dressing
- 1 cup frozen green peas, thawed
- 1/2 cup silken tofu, drained
- 1/2 cup cilantro
- 1/2 cup mint
- 1 lemon, juiced and zested
- 2 cloves garlic
Directions
1
Preheat oven to 425°F. Trim ends from endive and slice in half lengthwise. Remove root and fronds from fennel bulb then slice bulb into 1/2 inch slices.
2
On a sheet pan, drizzle endive halves and fennel with olive oil and rub to coat on all slides. Arrange endives cut-side down. Transfer to oven and roast 20 minutes.
3
In a food processor or high speed blender, combine 1 tbsp water, peas, silken tofu, cilantro, mint, lemon juice, lemon zest, garlic cloves, and salt and pepper to taste. Process until smooth.
4
Remove sheet pan from oven. Divide green goddess dressing evenly onto plates or bowls. Top with endive, fennel, apple, pumpkin seeds and walnuts. Enjoy warm.
Note: Can be paired with quinoa for a more hearty meal!
Happy cooking 🥰 ☀️
