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Elegant Roasted Pumpkin and Chestnut Salad
Elegant Roasted Pumpkin and Chestnut Salad

Elegant Roasted Pumpkin and Chestnut Salad
A sophisticated and seasonal salad featuring roasted pumpkin, chestnuts, and a tangy vinaigrette.
Elegant Roasted Pumpkin and Chestnut Salad
Ingredients:
1
Servings
  • 200
    g
     pumpkin
  • 100
    g
     chestnut
  • 50
    g
     arugula
  • 50
    g
     pomegranate seed
  • 15
    ml
     olive oil
  • 10
    ml
     balsamic vinegar
  • 15
    g
     walnut
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Elegant Roasted Pumpkin and Chestnut Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the pumpkin, then place on a baking tray.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Roast for about 25 minutes until tender and slightly caramelized.
  5. Meanwhile, prepare the vinaigrette by mixing balsamic vinegar with a little olive oil.
  6. Toast the walnuts in a dry pan over medium heat for about 3 minutes.
  7. In a large bowl, combine arugula, roasted pumpkin, chestnuts, pomegranate seeds, and toasted walnuts.
  8. Drizzle with the vinaigrette and toss gently to combine.
  9. Serve immediately, garnished with additional pomegranate seeds if desired.
Nutrition Per Serving 439 g Per 100g
Energy 577.2 kcal 132 kcal
Protein 8.5 g 1.9 g
Fibre 10 g 2.3 g
Salt 0.1 g 0.0 g
Sugar 26 g 5.9 g
Carbohydrates 82.1 g 18.7 g
Fat 26.6 g 6.1 g
Environmental Per Serving 439 g Per 100g
CO2 0.7 kg 0.2 kg
Water 1.8 l 0.4 l
  • 200
    g
     pumpkin
  • 100
    g
     chestnut
  • 50
    g
     arugula
  • 50
    g
     pomegranate seed
  • 15
    ml
     olive oil
  • 10
    ml
     balsamic vinegar
  • 15
    g
     walnut
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the pumpkin, then place on a baking tray.

Drizzle with olive oil and season with salt and pepper.

Roast for about 25 minutes until tender and slightly caramelized.

Meanwhile, prepare the vinaigrette by mixing balsamic vinegar with a little olive oil.

Toast the walnuts in a dry pan over medium heat for about 3 minutes.

In a large bowl, combine arugula, roasted pumpkin, chestnuts, pomegranate seeds, and toasted walnuts.

Drizzle with the vinaigrette and toss gently to combine.

Serve immediately, garnished with additional pomegranate seeds if desired.

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