Chestnut Salad

Name: Chestnut Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Chestnuts pre-cooked 5.5 oz; Salad red chard 2.8 oz; Roquefort 3 oz; Bread 0.9 oz; Extra virgin olive oil 2 spoonfuls; Dried chili pepper 1; Dijon mustard 2 spoonfuls; Honey 1 spoonful; Lemon juice ½

it de fr es br

191

Calories per serving

Vegetarian

Energy Kcal 191
Carbohydrates g 16.8
of which sugars g 4.9
Protein g 6.5
Fats g 10.9
of which saturated fat g 3.66
Fiber g 3.1
Cholesterol mg 18
Sodium mg 131

Difficulty: Very easy
Prep time: 15 min
Cook time: 5 min
Serving: 4
Cost: Low

PRESENTATION

Imagine bringing a whole new vibe to the way we enjoy chestnuts with this chestnut salad. I mean, in Central Italy, where autumn means baskets overflowing with these little brown gems, people usually think of chestnuts in cakes, sweet spreads, or just roasted on the street. But honestly, this salad offers a fresh and surprising twist. The tender chestnuts give off a warm, earthy flavor that pairs beautifully with crisp salad greens. Tuscany and Piedmont—known for their culinary creativity with seasonal ingredients—are perfect places for a chestnut salad recipe like this to emerge as the leaves turn. Pretty simple. It's a step beyond the usual caldarroste, combining moist roasted chestnuts with sharper elements like arugula, or even beets and pomegranate, for a fun contrast.

The magic of a roasted chestnut salad lies in its versatility. Like, in Central Italy, you might find it tossed with local greens, some tangy cheese, or even a touch of honey to balance the natural sweetness of the chestnuts. And you know what? Each bite offers a pop of texture—crunchy veggies, soft chestnuts, and maybe a handful of seeds or nuts for an extra bite. This kind of chestnut salad is perfect as a cozy seasonal salad when the weather cools down or as a lighter holiday salad alongside heartier dishes. It's a real celebration of all the good things autumn offers in Italy, and it turns heads at the table because it’s not something you see every day. Seriously good. Whether it’s a chestnut and arugula salad or one with even more colorful veggies, this dish really shows how Italian kitchens love to have the season—and always find new ways to make it interesting and delicious. So, here's the deal: next time you’re looking to shake up your salad game, think about adding some roasted chestnuts for a unique and tasty twist on tradition.

INGREDIENTS

191

Calories per serving

Chestnuts 5.5 oz (150 g) - pre-cooked

Salad 2.8 oz (80 g) - red chard

Roquefort 3 oz (80 g)

Bread 0.9 oz (25 g)

Extra virgin olive oil 2 spoonfuls

Dried chili pepper 1

For the dressing: Dijon mustard 2 spoonfuls; Honey 1 spoonful; Lemon juice ½

Preparation

How to prepare Chestnut Salad

To prepare the chestnut salad, start with the croutons: slice the bread 1 and then cut it into small cubes 2. Move to the stove and heat a pan with 1 tablespoon of oil 3.

While these brown in the pan, add the crushed chili pepper 4 and let it toast for a few more minutes, stirring occasionally. Once ready, set them aside 5. In the same pan, add the second tablespoon of oil, and then toss in the pre-cooked chestnuts 6.

Let them sauté for 4-5 minutes until they are golden, then set these aside as well 7. Move on to the dressing for your salad. In the bowl of a blender, pour in the lemon juice 8, then the whole grain mustard 9,

the honey 10, and blend everything with the mixer to obtain your sauce (11-12).

Finally, cut the Roquefort into pieces, wash and dry the red chard leaves well. Proceed to plate composition 13: add the salad, garnish with bread croutons 14, the cheese 15,

the chestnuts 16, and the dressing 17. Mix everything well and your chestnut salad is ready: enjoy your meal 18!

Storage

Once ready, the chestnut salad should be consumed immediately; otherwise, the red chard leaves and the bread will lose their texture. Therefore, any form of storage is not recommended. At most, you can prepare the dressing in advance and keep it in the fridge before use.

Advice

Add sun-dried tomatoes and a mix of green and black olives to make your chestnut salad even tastier, or some dried fruit. Instead of Roquefort, you can use Gorgonzola! Instead of mustard, prepare a Greek yogurt dressing with Tabasco and chives.

For the translation of some texts, artificial intelligence tools may have been used.