Chestnut and Pumpkin Salad
Chestnut and Pumpkin Salad is a vibrant autumn dish that beautifully combines the earthy sweetness of roasted pumpkin with the rich crunch of chestnuts. Perfect for fall gatherings, this salad is not only visually stunning but also bursting with flavor. With creamy feta and a drizzle of balsamic dressing, every bite offers a delightful mix of textures and tastes. Ideal for Thanksgiving or any cozy dinner, this easy-to-make recipe will impress your guests and make your taste buds sing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cubed fresh pumpkin (about 1 medium pumpkin)
- 1 cup roasted chestnuts, chopped
- 4 cups baby spinach
- ½ cup crumbled feta cheese
- 3 tbsp balsamic vinaigrette
- ¼ cup toasted pumpkin seeds
Instructions
- Preheat your oven to 400°F (200°C). Cube the pumpkin, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- If using whole chestnuts, score them and boil for about 10 minutes to soften. Peel once cooled.
- In a large bowl, add baby spinach as the base.
- Mix in roasted pumpkin, chopped chestnuts, feta cheese, and toasted pumpkin seeds.
- Drizzle with balsamic dressing and gently toss to combine.
- Serve immediately or chill before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 20mg
Keywords: - For added protein, consider mixing in quinoa or farro. - Add cranberries or pomegranate seeds for a sweet contrast. - Experiment with different cheeses like goat cheese for a unique twist.