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.
