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 developed and reviewed.

A warm, festive salad combining roasted chestnuts, sweet apples, and a cinnamon-spiced vinaigrette, perfect for a cozy winter meal. This Mediterranean-inspired Christmas recipe (vegetarian, gluten free), ready in about 35 minutes, pairs fresh chestnuts, mixed baby greens, 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 "Plan a meal with the AI" 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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