Roasted Chestnut and Cinnamon-Spiced Winter Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A warm, festive salad combining roasted chestnuts, sweet apples, and a cinnamon-spiced vinaigrette, perfect for a cozy winter meal. This Mediterranean Christmas recipe (vegetarian, gluten free), ready in about 35 minutes, pairs fresh chestnuts, mixed baby greens, and Granny Smith apple for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Using a sharp knife, score an X on the flat side of 12 oz fresh chestnuts. Spread on a baking sheet and roast for 20 minutes until shells peel back and nuts are tender. Let cool, then peel.
  2. Step 2: In a large bowl, combine 5 cups mixed baby greens, 1 medium cored and sliced Granny Smith apple, 1/4 cup dried cranberries, and 1/3 cup toasted chopped walnuts.
  3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp ground cinnamon, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and fragrant.
  4. Step 4: Add the peeled warm chestnuts to the salad bowl. Drizzle with the cinnamon-spiced vinaigrette and toss gently to coat all ingredients evenly. Serve immediately for a fresh winter salad.

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