Roasted Chestnut and Rosemary Winter Salad

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A warm, hearty winter salad combining the nutty flavor of roasted chestnuts with fresh rosemary and mixed greens, perfect for chilly evenings. This Mediterranean-inspired Christmas recipe (vegetarian), ready in about 35 minutes, pairs raw chestnuts, fresh rosemary, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 12 ounces raw chestnuts
• 1 tbsp, chopped fresh rosemary
• 4 cups mixed salad greens
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup crumbled goat cheese

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Instructions

1. Step 1: Preheat the oven to 400°F. Score the flat side of 12 ounces of raw chestnuts with a sharp knife. Spread them on a baking sheet and roast for 20 minutes until the shells peel back and the nuts are tender and fragrant.
2. Step 2: While chestnuts roast, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl until emulsified.
3. Step 3: Peel the roasted chestnuts carefully and chop roughly. Toss 4 cups mixed salad greens with the dressing and 1 tbsp chopped fresh rosemary in a large bowl.
4. Step 4: Add the chopped chestnuts and 1/2 cup crumbled goat cheese to the salad. Gently toss once more and serve immediately while chestnuts are still warm.