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 Christmas recipe (vegetarian), ready in about 35 minutes, pairs raw chestnuts, fresh rosemary, and 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 "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.

Ingredients

• 12 ounces raw chestnuts
• 1 tbsp fresh rosemary, chopped
• 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.