Endive, Fennel, and Pear Salad with Walnuts

Younger Recipe | Walnut | Sara Gottfried MD

Not only is this Endive, Fennel and Pear Salad with Walnuts light and delicious, but it also contains anti-oxidants to help you age slower and increase your healthspan.

The shallots in this tasty recipe belong to the allium family of vegetables. Alliums help to boost your glutathione levels. Glutathione is the queen of detoxifiers in your body.

Most people know that nuts are nutritionally good, but few know that they reduce oxidative stress. Nuts are like an anti-rust treatment in your body. Walnuts, in particular, are proven to reduce oxidative stress. They also contain magnesium, which is an important mineral for helping to relax muscles and enhance sleep. And if you have read my book, Younger, you know that quality sleep is a non-negotiable for me, especially deep sleep.

I remember tasting my first endive salad at Alice Waters’s iconic Chez Panisse in the 1990s. Not only does this salad have anti-aging properties, it looks beautiful on a plate.


1/2 cup olive oil
2 tablespoons lemon juice
Sea salt to taste
1 tablespoon finely chopped shallots
2 teaspoons fresh thyme or 1 teaspoon dried thyme
2 Bosc pears (peeling is optional)
1 medium bulb fennel, trimmed
1/2 pound endives, trimmed
1/4 cup walnuts, toasted
Handful of pomegranate seeds (optional)


  1. In a large bowl, whisk together the olive oil, lemon juice, sea salt, shallots, thyme, and a pinch of salt. Let stand for 10 minutes to develop flavor.
  2. Thinly slice pears; cut the fennel into quarters and slice as thinly as possible
    by hand or with a mandoline.
  3. Separate the endive leaves. Whisk the dressing and gently toss it with the pear, fennel, and endive.
  4. Serve on salad plates topped with walnuts and garnish with pomegranate seeds if using.