Chestnut & Pumpkin Salad
Chestnut & Pumpkin Salad is a vibrant autumn dish that beautifully combines the rich flavors of roasted chestnuts and sweet pumpkin. This delightful salad features a medley of textures, with crunchy chestnuts, creamy feta cheese, and a zesty balsamic vinaigrette. Perfect for festive gatherings or cozy weeknight dinners, it’s not just a meal; it’s a celebration of the season in every bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cooked chestnuts (vacuum-packed or canned)
- 2 cups fresh pumpkin (cubed)
- 4 cups mixed greens (arugula, spinach, kale)
- 1/2 medium red onion (thinly sliced)
- 1/2 cup feta cheese (crumbled)
- 3 tbsp balsamic vinaigrette
Instructions
- Preheat your oven to 400°F (200°C). Toss cubed pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- If using fresh chestnuts, score them with an X and boil for about 10 minutes. Cool and peel. If using pre-cooked, chop coarsely.
- In a large bowl, mix greens with sliced red onion.
- Add roasted pumpkin and chopped chestnuts to the greens and gently toss.
- Top with crumbled feta cheese.
- Drizzle with balsamic vinaigrette before serving.
Nutrition
- Serving Size: 1 salad bowl (about 250g)
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 25mg