Belgian Endive Pink Grapefruit Salad with Joghurt Dressing

In winter and early spring, grapefruits are plentiful and can be a refreshing addition to any salad. Sweet-tart pink grapefruit transforms slightly bitter endive into a delicate, well-rounded, and delicious Belgian endive pink grapefruit salad. I love Belgian endive (a.k.a escarole or witloof chicory) raw, for it’s crunchy, faint bitter taste that is at the same time tangy and sophisticated. Really, it varies depending on how it is prepared and typically the lighter the leaves are, the less bitter they are.

Belgian Endive Pink Grapefruit Salad with Joghurt Dressing

When served in salads, it is best balanced out in some way with a something sweet, such as apples or oranges. In this case, tossing in some fresh raw peas adds a splash of color and a nice sweet and crunchy texture to this refreshing salad. If you prefer, use blanched peas – personally I like their fresh tasty crunch, as it reminds of summers as a kid eating peas straight from the pod, directly from the garden.

Rote Chicorée von Elle Republic
Red Chicorée

By the way, did you know this citrus fruit got its name, grapefruit, because it grows on the tree in clusters, like grapes? That’s right, there are sometimes as many as 25 fruits in a cluster hang from a tree. If you want to experience the grapefruit’s full puckering potential, then go light on the sugar, or skip it all together!

Refreshing and light, this salad is the perfect way to showcase (and savor!) both endive and grapefruit.

Belgian Endive Pink Grapefruit Salad with Joghurt Dressing
4.5 from 2 votes

Belgian Endive with Pink Grapefruit Salad

efreshing and light, this salad featuring red and white Belgian endive with pink grapefruit in a yogurt dressing is the perfect way to showcase (and savor!) a sweet-tart and tasty winter fruit.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 140 kcal
Autor Elle


  • 4 heads Belgian endive, sliced crosswise (working your way down to the core, cores discarded) ( I used a mix of red and white)
  • 1 pink grapefruit, peeled, sectioned and juices reserved
  • 1 small container natural Greek yogurt (150 g)
  • 1 tablespoon soft brown sugar (I recommend GEPA organic raw cane sugar Mascobado)
  • 1 small bunch fresh cilantro, chopped (about 3 tablespoons)


  1. Remove the skin from the grapefruit, then segment it into filets, catching any excess juice in a bowl (reserve the juice).
  2. In a small bowl, combine 1 tablespoon (or more) of the reserved grapefruit juice with the yogurt and sugar.
  3. Toss the the endive, grapefruit, and cilantro with the dressing until coated. Enjoy!

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