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Roasted Pumpkin and Chestnut Salad with Maple Balsamic Dressing
Roasted Pumpkin and Chestnut Salad with Maple Balsamic Dressing

Roasted Pumpkin and Chestnut Salad with Maple Balsamic Dressing
A warm, hearty salad featuring seasonal pumpkin and chestnuts, complemented by a tangy maple balsamic dressing.
Roasted Pumpkin and Chestnut Salad with Maple Balsamic Dressing

Provides a balanced meal with seasonal ingredients, offering energy and nutrients for the day.

Ingredients:
1
Servings
  • 200
    g
     pumpkin
  • 100
    g
     chestnut
  • 50
    g
     mixed greens
  • 15
    ml
     maple syrup
  • 10
    ml
     balsamic vinegar
  • 15
    ml
     olive oil
  • 30
    g
     pomegranate seed
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Roasted Pumpkin and Chestnut Salad with Maple Balsamic Dressing
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cube the pumpkin, then toss with olive oil, salt, and pepper.
  3. Spread the pumpkin cubes on a baking sheet and roast for about 30 minutes until tender.
  4. Meanwhile, score the chestnuts and roast them in the oven for about 20 minutes until the shells peel away easily.
  5. In a small bowl, whisk together maple syrup, balsamic vinegar, and a pinch of salt to make the dressing.
  6. In a large bowl, combine roasted pumpkin, peeled chestnuts, mixed greens, and pomegranate seeds.
  7. Drizzle the maple balsamic dressing over the salad and toss gently to combine.
  8. Serve warm or at room temperature.
Nutrition Per Serving 424 g Per 100g
Energy 518 kcal 122 kcal
Protein 6 g 1.4 g
Fibre 8.4 g 2.0 g
Salt 0.1 g 0.0 g
Sugar 34.2 g 8.1 g
Carbohydrates 87.6 g 20.7 g
Fat 17 g 4.0 g
  • 200
    g
     pumpkin
  • 100
    g
     chestnut
  • 50
    g
     mixed greens
  • 15
    ml
     maple syrup
  • 10
    ml
     balsamic vinegar
  • 15
    ml
     olive oil
  • 30
    g
     pomegranate seed
1
Servings
0

Preheat the oven to 200°C.

Peel and cube the pumpkin, then toss with olive oil, salt, and pepper.

Spread the pumpkin cubes on a baking sheet and roast for about 30 minutes until tender.

Meanwhile, score the chestnuts and roast them in the oven for about 20 minutes until the shells peel away easily.

In a small bowl, whisk together maple syrup, balsamic vinegar, and a pinch of salt to make the dressing.

In a large bowl, combine roasted pumpkin, peeled chestnuts, mixed greens, and pomegranate seeds.

Drizzle the maple balsamic dressing over the salad and toss gently to combine.

Serve warm or at room temperature.

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