Warm Chestnut and Apple Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
39%
Warm Chestnut and Apple Salad
45 min.
8
446kcal

Suggestions


Warm Chestnut and Apple Salad is a delightful combination of autumn flavors that is not only delicious but also versatile enough to suit various dietary preferences. Imagine a vibrant medley of fresh arugula and curly endive, beautifully tossed together to create a bed of greens that provide a wonderful crispness, balanced with the satisfying warmth of roasted chestnuts. This salad is perfect as a side dish, antipasto, or even as a light snack, making it a stellar addition to any meal.

The addition of thinly sliced shallots and sautéed apples adds a hint of sweetness and a touch of earthiness, while the luscious walnut oil and olive oil dressing ties everything together seamlessly. With a preparation time of just 45 minutes, you can whip up this dish for your guests or family, and it serves a generous eight portions—ideal for gatherings or a cozy dinner at home.

Best of all, this recipe is vegetarian, vegan, gluten-free, and dairy-free, which means it can cater to a variety of dietary needs without sacrificing flavor. Whether you’re a cooking enthusiast or a first-time chef, you'll appreciate how simple yet gourmet this dish feels. Bring the warmth of the season to your dining table with this elegant, healthful salad that’s bound to impress!

Ingredients

  • cups arugula packed ()
  • 1.5 cups honey steamed coarsely chopped (from two 7.25-ounce jars)
  • cups coarsely torn curly endive packed ()
  • tablespoons olive oil extra-virgin divided
  • tablespoons red wine vinegar 
  • 0.8 cup shallots thinly sliced
  • 20.5 tablespoons walnut oil 

Equipment

  • bowl
  • frying pan
  • kitchen towels

Directions

  1. Toss arugula and endive in large bowl. (Can be prepared 6 hours ahead. Cover with damp kitchen towel; chill.)
  2. Heat 1 1/2 tablespoons olive oil in large skillet over medium-high heat.
  3. Add apples and shallots; sauté 5 minutes.
  4. Add chestnuts; sauté 1 minute. Stir in vinegar, scraping up any browned bits.
  5. Remove from heat; stir in walnut oil and remaining 1 1/2 tablespoons olive oil. Season with salt and pepper.
  6. Pour chestnut mixture over arugula mixture; toss. Divide salad among 8 plates.

Nutrition Facts

Calories446kcal
Protein1.77%
Fat82.49%
Carbs15.74%

Properties

Glycemic Index
14.5
Glycemic Load
7.4
Inflammation Score
-9
Nutrition Score
14.06869570587%

Flavonoids

Apigenin
0.29mg
Luteolin
0.79mg
Isorhamnetin
0.64mg
Kaempferol
6.15mg
Quercetin
3.62mg

Nutrients percent of daily need

Calories:445.51kcal
22.28%
Fat:41.69g
64.14%
Saturated Fat:4.1g
25.6%
Carbohydrates:17.89g
5.96%
Net Carbohydrates:15.44g
5.62%
Sugar:2.32g
2.57%
Cholesterol:0mg
0%
Sodium:24.68mg
1.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.02g
4.04%
Vitamin K:136.67µg
130.16%
Vitamin A:2507.68IU
50.15%
Vitamin C:23.83mg
28.89%
Folate:78.89µg
19.72%
Manganese:0.37mg
18.32%
Copper:0.25mg
12.71%
Vitamin E:1.82mg
12.14%
Potassium:418.95mg
11.97%
Vitamin B6:0.22mg
11.06%
Fiber:2.45g
9.8%
Magnesium:31.23mg
7.81%
Calcium:75.19mg
7.52%
Vitamin B5:0.69mg
6.92%
Iron:1.13mg
6.27%
Vitamin B1:0.08mg
5.4%
Phosphorus:49.37mg
4.94%
Vitamin B2:0.06mg
3.48%
Zinc:0.45mg
3%
Vitamin B3:0.57mg
2.87%
Source:Epicurious