Endive Salad Bites crisp belgian endive filled with pears, cranberries, blue cheese and pecans.  They’re an easy, elegant appetizer that’s perfect for any gathering!

Endive Salad Bites on a platter

After a very brief hiatus with our 30 Minute Thursday post last week, I’m back on the Thanksgiving track.  I’ve got my Thanksgiving meal plan in place, which is pretty much the same meal we have every year because I don’t want to stir up trouble by breaking tradition.

Thanksgiving is no time to change things up….nosiree.  I found that out the hard way a few years back.

Tradition, tradition, tradition!

Do you cook the same Thanksgiving meal every year?

Endive Salad Bites filling

Appetizers are one area of the Thanksgiving menu that’s completely open, so that’s where I have my fun.  These Endive Salad Bites with Pears, Blue Cheese, and Pecans are easy to put together, they’re bursting with flavor, and they’re even elegant.

They’re an appetizer that will take you all the way through the holiday season!

Belgian endive is part of the chicory family, which means it has a slightly bitter flavor.  The bitterness pairs really well with the tangy blue cheese, juicy pear and tart sweet cranberries.

The pecans give these bites a nice crunchy texture, and the fresh parsley adds a pop of color and freshness.

Endive Salad Bites on white platter

To make things even better, I’ve tossed the filling in a white balsamic maple vinaigrette, and everything just pops.  Believe me when I say, these are addicting little bites!

These endive salad bites come together in all of about 10 minutes, and are guaranteed to be a hit.  Just be warned, they do go quickly, so you may want to make a lot.  

And thankfully, the recipe is easily doubled, tripled, or quadrupled!

overhead of endive salad bites

More appetizer recipes you’ll love:

Cranberry Brie Bites by Delish

How to Make an Epic Cheese Board

Spicy Maple Rosemary Roasted Nuts

White Bean Hummus


Endive salad bites on white platter with parsley

Endive Salad Bites with Pears, Blue Cheese, and Pecans

Endive Salad Bites with Pears, Blue Cheese, and Pecans are an easy, yet elegant appetizer that's perfect for holiday entertaining!  {GF, Vegetarian}

Leave a Review »


For the dressing:

  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pure maple syrup
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste

For the endive filling:

  • 1 head belgian endive
  • 1 medium pear cored and cut into small cubes (about 1 cup)
  • 3 tablespoons crumbled blue cheese
  • 1/3 cup dried cranberries coarsely chopped
  • 1 tablespoon chopped fresh Italian flat leaf parsley
  • 1/4 cup chopped toasted pecans*


Prepare the dressing:

  • Place all dressing ingredients in a mason jar and shake vigorously until combined.

Prepare the endive bites:

  • Cut the base off of the head of endive and separate the spears. Wash thoroughly and blot dry gently.
  • Place the pear, blue cheese, cranberries, and parsley in a small bowl. Add half of the dressing, reserving the other half for another use, and toss gently to combine.
  • Divide the filling evenly between the endive spears, and top with the pecans just before serving. Enjoy!



  • *To toast your pecans, place on a rimmed baking sheet in a 350 degree oven for about 8-10 minutes or until fragrant. You can also purchase pre-toasted pecan pieces at stores such as Trader Joe's.
  • These will go fast, and this recipe is easily scaled to feed a crowd!
  • The filling is best made just before serving.


Serving: 1g, Calories: 86kcal, Carbohydrates: 6g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 30mg, Potassium: 43mg, Fiber: 1g, Sugar: 4g, Vitamin A: 41IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Sharing is caring!