This escarole salad is satisfying and flavorful. It is chockful of flavors and textures like crunchy almonds, buttery avocados, "bacon" flavor chickpeas, pineapple, dried apricots and zesty lemon. I love how the sweet and salty ingredients complement the bitter greens. This flavor combination came to me when I was sick with a cold. This salad is perfect for a vitamin and flavor infusion!
With all the plant based protein and healthy fat in this recipe, this salad eats like a meal. It is filling without being heavy; the perfect fall or winter salad to help you eat some more roughage. In those months, salads are often overlooked and it is important for your health to keep eating raw food and not just cozy comfort food.
The combination of meaty "bacon" bits and sweet, tangy pineapple makes it much more refreshing than the usual winter salads. Pineapple is wonderful when you have a cold for the extra vitamin C and to thin your mucous. Plus, since the fruits are so sweet, you don't need to add any extra sugar!
What is escarole?
Escarole is a type of bitter salad green in the chicory family. It is typically only available during the cold winter months, and it has a naturally slightly bitter, peppery bite similar to other plants in this family, like endive or radicchio.
It has a hardier texture than regular lettuce or salad greens, but not quite as thick as kale or collard greens.
That slight bitterness complements sweet dressings or fruits. Since it's so hardy, it holds up well to tossing, so it is more of a tosser than a drizzler.
I love it dressed simply with lemon, olive oil, salt and pepper but it also tastes amazing in a simple lemony dressing.
Often salads containing escarole contain bacon because the sweet, savory smokiness of bacon complements the bitter green.
In my recipe, I choose chickpeas instead. I bake the chickpeas in "bacony" flavors like smoked paprika, maple syrup and soy sauce. They come out of the oven meaty, flavorful and crave worthy.
Pair it with some fresh fruits, avocado, almonds, and herbs for a substantial salad that will fill you up like a main course!
Why you’ll love this Escarole Salad Recipe
- Bright, refreshing flavors that will wake you up
- Naturally sweet thanks to fresh and dried fruits
- The bacon-y chickpeas are so satisfying and add great texture
- Contains everything you need for a satisfying main meal
- Packed with fresh fruits, veggies, and greens to nourish you during cold season
- The dressing is made in the mixing bowl for minimal mess and maximum flavor
Salad Ingredients
We're opting for fresh, vibrant flavors here. Every bite tastes like sunshine in a bowl and the mint adds a cool, refreshing note. It's such a nice alternative to the winter-heavy flavors you often see served with escarole and absolutely delicious.
For the salad
- Head of escarole - All the little leaves can hold dirt, so I like to soak the head of escarole in cold water, twisting it and turning it to dislodge anything I don't want. It can help to rinse twice then run it through a salad spinner to get it nice and clean. Cut it into bite-sized pieces to make it easy to eat.
- Pineapple - Fresh pineapple has such a bright flavor and the sweet acidity really balances the natural bitterness.
- Avocado - For a creamy flavor and lots of healthy fats.
- Dried apricots - Dried apricots add a concentrated punch of sweetness that soak up all the flavor.
- Slivered almonds - For crunch and a nutty note.
- Fresh mint - Fresh mint is cooling and aromatic.
- Extra virgin olive oil - For healthy fats and for a quick salad dressing.
- Fresh lemon juice - Acidic ingredients like fresh lemon juice can help cut through the bitterness from the escarole.
- Kosher salt and fresh black pepper
For "bacon" chickpeas
- Canned chickpeas - Rinsed and drained well.
- Extra virgin olive oil - To help them crisp up in the oven.
- Maple syrup - For a little sweetness and a maple flavor.
- Soy sauce - For that salty, umami flavor.
- Smoked paprika - This adds a smoky note that will remind you of cured bacon.
How to Make the Best Escarole Salad
This is such a simple recipe! While the chickpeas are roasting, throw together the rest of the ingredients in a large salad bowl. Toss, serve, and enjoy!
- Prepare the salad: To a large bowl, add escarole, apricots and pineapple, avocado, almonds and mint. Drizzle oil and squeeze lemon, add salt and pepper and then mix well with your hands.
- Make the "Bacon" Chickpeas: Preheat oven to 400. Toss chickpeas with olive oil, soy sauce, maple syrup, and smoked paprika the put on a sheet pan. Bake for 15 minutes, tossing every 5 minutes so that the soy sauce and maple do not burn. These chickpeas will be firm and meaty, not crispy when finished.
- Assemble and serve: Combine the salad and chickpeas, toss, and serve.
Storing Suggestions
Although escarole is a hardier green than regular lettuce, it can wilt if it sits in dressing for too long, especially with acidic pineapple. If meal prepping, I recommend storing the dressing on the side and tossing everything together right before serving.
Tips for Making the Best Escarole Salad
- Add cheese. If you're a cheese fanatic, sprinkle some vegan feta cheese or goat cheese. A little salty vegan parmesan would work, too.
- Add more sharpness. For a little extra bite, add sliced red onion or red pepper flakes.
FAQs
There's nothing quite like escarole, but you can certainly substitute different leafy greens, if you prefer. I'd recommend including a hardier green like kale, plus tender salad greens.
Yes, escarole is a type of leafy green that can be eaten raw, just like lettuce, kale, arugula, and more. However, it's also sturdy enough to stand up to some heat, like grilling.
Depending on where you live, you may be able to purchase escarole year-round. However, it is a winter green that often tastes better after a slight frost. Look for it between late fall through early spring in local markets.
Other Delicious Winter Salad Recipes
- Winter Kale and Farro Salad
- Vegan Pomegranate and Lentil Salad
- The Best Kale Crunch Salad
- Mandarin Orange and Kale Salad
- Winter Orzo Pasta Salad
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Escarole Salad
Equipment
- sheet pan, bowl
Ingredients
For Salad base
- 4 cups escarole washed and chopped
- 1 cup pineapple chopped
- 1 avocado peeled and chopped
- 5 each dried apricots sliced thin
- 4 tbsp slivered almonds
- 2 tbsp mint chopped
- 1 tbsp extra virgin olive oil
- 1 Lemon squeezed
- 1 pinch salt and pepper
For "bacon" chickpeas
- 15 oz chickpeas drained well
- 1 tsp extra virgin olive oil
- 1 tsp maple syrup
- 1 tsp soy sauce
- ½ tsp smoked paprika
Instructions
For salad
- To a bowl add escarole, apricots and pineapple, avocado, almonds and mint.
- Drizzle oil and squeeze lemon, add salt and pepper and then mix well with your hands
For "Bacon" Chickpeas
- Preheat oven to 400
- Toss Chickpeas with olive oil, soy sauce, maple syrup, and smoked paprika the put on a sheet pan.
- Bake for 15 minutes, tossing every 5 minutes so that the soy sauce and maple do not burn. These chickpeas will be firm and meaty, not crispy when finished.
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