Balsamic Chestnut Arugula Salad
This festive winter salad is ideal for parties, Holiday dinners or a quick weekday meal. The warm chestnuts and tangy and chewy craisins pair deliciously with arugula and balsamic.
You can make this your own by adding figs, goat cheese, blueberries etc.
I much prefer to use freshly roasted chestnuts as the flavor and texture is far superior than packed ones. I often freeze chestnuts after roasting so I can use in salads or for a quick snack.
Check out our roasted chestnut recipe here!
(adsbygoogle = window.adsbygoogle || []).push({});An arugula salad topped with warm chestnuts, craisins, parmigiano reggiano and dressed with a balsamic vinaigrette.
- 4 cup Arugula
- 6 Chestnuts (Chopped)
- 1/4 cup Craisins
- 1/4 cup Parmigiano Reggiano (shaved)
- 2.5 tbsp Extra Virgin Olive Oil
- 1 tbsp Red wine vinegar
- 1 tsp Balsamic vinegar
- 1 pinch Salt
- 1 pinch Oregano
- Chop chestnuts
If using fresh roasted chestnuts allow them to cool then remove the shell.
Chop into small pieces but not finely diced. You still want the chestnut to offer texture to the salad.
- Prepare the vinaigrette
In a glass jar or plastic container add the oil, vinegar, oregano and salt. Shake vigorously to emulsify.
This is a cheater emulsification and will not last. If the oil starts to separate simply shake again before serving. It will last in the fridge for a couple days if there are leftovers - Dress the salad
Toss the arugula, chestnuts, craisins, Parmigiano Reggiano and vinaigrette to combine.