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 white platter with parsley

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 in glass bowl

Endive Salad Bites

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 a white serving 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!

And now, it’s Eat Seasonal time again!  Thanks to Becky from The Vintage Mixer for organizing another month of Eat Seasonal, where a group of bloggers link up delicious seasonal recipes.  We’ve got a wide variety of recipes for you this month to help you use up that seasonal produce, and I certainly can’t wait to try them myself!

November Eat Seasonal

Please don’t forget to visit the other gorgeous dishes from the Eat Seasonal bloggers, as well as Becky’s November Seasonal Produce Guide for even more inspiration.  You can also tag your own seasonal dishes with the hashtag #eatseasonal as well to join in on the fun!


Butternut Squash Apple Soup with Sage Parmesan Croutons by Well Plated

Whole Wheat Pancakes with Balsamic Caramel Apples by Climbing Grier Mountain

Portuguese Kale and Potato Soup by Letty’s Kitchen

Easy Cranberry, Apple & Pomegranate Sauce by Cookin’ Canuck

Beet, Goat Cheese and Hazelnut Galette by Vintage Mixer

Pumpkin Roll by Foodie Crush

Butternut Squash Burrito Bowls by Mountain Mama

Slow Cooker Creamy Turkey and Butternut Squash Chili by Bless this Mess

Butternut Squash and Rosemary Biscuits by Completely Delicious

Mascarpone Mashed Potatoes with Sage Browned Butter by Floating Kitchen

Honey Roasted Beets and Kale by Food for My Family

Endive salad bites on a white serving platter


Yield: About 12 endive bites

Endive Salad Bites with Pears, Blue Cheese, and Pecans

Endive salad bites on white platter with parsley

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

Prep Time 10 minutes
Total Time 10 minutes


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:

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

Prepare the endive bites:

  1. Cut the base off of the head of endive and separate the spears. Wash thoroughly and blot dry gently.
  2. 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.
  3. 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.
  • The nutrition information includes only half of the dressing as that's how much I needed.  This information is still an estimate and is meant only to be a guide as the numbers will vary based on the ingredients and quantities used.
  • These will go fast, and this recipe is easily scaled to feed a crowd!
  • The filling is best made just before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 89Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 61mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 1g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

Sharing is caring!