Heart-Healthy Endive and Roasted Tomato Salad
Course Type: Heart Healthy, Salad, Side Salad, Vegetarian

Heart-Healthy Endive and Roasted Tomato Salad

  • 35 Minutes
Heart-Healthy Endive and Roasted Tomato Salad

Lighten up lunchtime with this heavenly—and heart-healthy—winter salad.

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  • 10 oz NatureSweet® Cherubs® tomatoes
  • 6 Tablespoons extra-virgin olive oil, divided
  • 3 Tablespoons balsamic vinegar, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 9 cups mixed greens
  • 2 heads Belgian endive, cut lengthwise in quarters
  • 1/2 cup walnuts, toasted
  • 1 stem fresh rosemary, minced
  • Shaved Pecorino Romano cheese, to serve


  1. Preheat the oven to 350°F. Place the tomatoes on a rimmed baking sheet. Add 2 tablespoons of the olive oil, 1 tablespoon of the vinegar, the salt and pepper, and toss. Roast until the tomatoes are soft and beginning to collapse, 20 -25 minutes. Transfer all but 4 tomatoes to a small bowl.
  2. With the back of a spoon, gently crush the remaining 4 tomatoes on a baking sheet. Separate skins from pulp, and discard the skins. Scrape the tomato pulp and liquid into a bowl. Add the remaining 2 tablespoons of vinegar and the remaining 1/4 cup of olive oil in a slow, steady stream, whisking until emulsified. Season with additional salt and pepper to taste.
  3. Combine the mixed greens, endive, toasted walnuts and minced rosemary in a large bowl. Toss with the tomato vinaigrette, or serve it on the side. Top the salad with the reserved roasted tomatoes and grated Pecorino cheese. Serve immediately.