Salads
Simple Roasted Chestnut and Arugula Salad
Light, healthy, and perfect for fall, this Roasted Chestnut and Arugula Salad is a must-try! Featuring roasted chestnuts, fresh arugula, and sweet pomegranate seeds, this salad is balanced with a tangy balsamic dressing with added fiber. Whether you're looking for a quick lunch, a side dish, or a ho
Ingredients
- 1 cup roasted chestnuts, roughly chopped
- 4 cups fresh arugula
- 1/4 cup pomegranate seeds (or dried cranberries for sweetness)
- 1/4 cup shaved Parmesan cheese
- 1 tbls Just Better Fiber
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 4 tbsp extra-virgin olive oil
- Salt and freshly cracked black pepper to taste
Directions
- 1
Cut the chestnuts crosswise on the flat side. Place on a baking sheet cut side up. Roast in the oven at 425 degrees for about 20-25 minutes until the shells have opened and the interior is golden brown. Remove, allow to cool slightly and peel.
- 2
Cut the chestnuts in quarters. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, fiber, and honey.
- 3
Add salt and pepper to taste. In a large bowl, toss the arugula with the dressing then add roasted chestnuts, and pomegranate seeds.
- 4
Garnish with the shaved parmesan and serve.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
