Spiced Roasted Chestnut and Pear Salad with Maple Vinaigrette

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A festive autumn salad combining warm roasted chestnuts and sweet pears tossed in a maple vinaigrette for a seasonal treat. This Mediterranean Christmas recipe (vegetarian), ready in about 35 minutes, pairs chestnuts, ripe pears, and mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 oz chestnuts
• 2 medium ripe pears
• 5 cups mixed salad greens
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Score and roast 12 oz chestnuts on a baking sheet for 20 minutes until shells peel easily and nuts are tender and fragrant. Let cool, then peel off shells and chop roughly.
2. Step 2: Core and thinly slice 2 medium ripe pears. Combine with 5 cups mixed salad greens in a large bowl.
3. Step 3: Whisk together 2 tbsp maple syrup, 1 tbsp apple cider vinegar, 3 tbsp olive oil, 1 tsp Dijon mustard, 1/4 tsp ground cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and slightly thickened.
4. Step 4: Toss the salad greens, pears, and chopped chestnuts with the maple vinaigrette until evenly coated and serve immediately.