Strawberry-Rhubarb Endive Salad with Mint and Pine Nuts

by Kelli on May 6, 2014

Strawberry-Rhubarb Endive Salad with Mint and Pine Nuts

Did you know that May is National Salad month?  If you didn’t, don’t feel bad.  I didn’t either until my new friends  at California Endive and Driscoll’s clued me in and asked if they could help me celebrate.  Ummm, absolutely!

And, thanks to them I just discovered my go-to dish for picnics, bbq’s and brunches this summer….Strawberry-Rhubarb Endive Salad with Mint and Pine Nuts.

Strawberry-Rhubarb Endive Salad with Mint and Pine Nuts

My favorite things about this salad (aside from the gorgeous colors!) are the different flavors and textures.  I love each ingredient individually, but mixed together they’re a total powerhouse and the perfect compliment.  This endive salad offers a little bit of everything….slightly bitter endive, tart rhubarb, sweet strawberries and fresh mint.

The salad starts off with a few heads of shredded endive – I used a mix of red and white because they make a nice contrast, but you can use any variety you wish.  To add a really subtle hint of savory I simply dressed the endive with a bit of olive oil and a pinch and salt and fresh ground pepper.

Strawberry-Rhubarb Endive Salad with Mint and Pine Nuts

If you’re looking for another addition to your Mothers’ Day brunch this weekend, this Strawberry-Rhubarb Endive Salad is just the ticket!  This salad will have you embracing everything there is to love about spring and itching for the arrival of summer at the same time.

Strawberry-Rhubarb Endive Salad with Mint and Pine Nuts

Prep Time: 40 minutes

Yield: Serve 6 as a side


  • 1 rhubarb stalk, thinly sliced on the diagonal
  • 1 tablespoon sugar
  • 1/2 tablespoon fresh lemon juice
  • 1 pound strawberries, hulled & quartered
  • 1/4 cup fresh mint leaves, shredded
  • 3 tablespoon toasted pine nuts
  • 5 small heads endive (red or white), shredded
  • 1 tablespoon olive oil
  • salt
  • fresh ground pepper


Combine the rhubarb, sugar and lemon juice in a medium bowl and let it sit until the rhubarb has softened and released its juices, at least 30 minutes.

Add the strawberries, mint and pine nuts to the bowl with the rhubarb and mix together.

In a large bowl toss the endive with olive oil and a pinch of salt and pepper. Mix in the strawberry-rhubarb mixture.

Serve immediately.


Adapted from Bon Appetit

Strawberry-Rhubarb Endive Salad with Mint and Pine Nuts


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{ 6 comments… read them below or add one }

Laura (Blogging Over Thyme) May 7, 2014 at 8:17 AM

This is so beautiful Kelli! I never would have thought of incorporating rhubarb into a salad like this, especially with pine nuts and mint and so many other wonderful flavors. Can we live closer to each other, pleeeeease?


Kelli May 9, 2014 at 1:39 PM

Thanks, Laura! Living in the same city = best ever :)


Isadora @ she likes food May 7, 2014 at 1:24 PM

I had no idea that it was National Salad Month, but I’ve been eating salads like crazy lately! I’ve only recently started using rhubarb, but would never think to use it raw. It seems like it would go perfect in a salad though! I’ve also never used endive before. It will be exciting to try to new foods at once :)


Kelli May 9, 2014 at 1:40 PM

Maybe it’s the warmer weather, but I’ve been eating salads all the time, as well. Thank you, and enjoy, Isadora!


Nikki B June 1, 2014 at 8:52 PM

What an interesting salad! I have been trying to find recipies with rhubarb that is not desert, and this is perfect. I love all the diferent textures.. i think i am going to add goat cheese, and it’s going to be perfection. Thank you, Kelly


Kelli June 13, 2014 at 12:13 PM

Thank you, Nikki! The goat cheese addition sounds like an excellent idea!


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