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Light, healthy, and perfect for fall, this Roasted Chestnut and Arugula Salad is a must-try! Featuring roasted chestnuts, fresh arugula, and sweet pomegranate seeds, this salad is balanced with a tangy balsamic dressing with added fiber. Whether you're looking for a quick lunch, a side dish, or a holiday-inspired recipe, this salad is perfect for any occasion.
1 cup roasted chestnuts, roughly chopped 4 cups fresh arugula 1/4 cup pomegranate seeds (or dried cranberries for sweetness) 1/4 cup shaved Parmesan cheese 1 tbls Just Better Fiber 1 tbsp balsamic vinegar 1 tsp Dijon mustard 1 tsp honey 4 tbsp extra-virgin olive oil Salt and freshly cracked black pepper to taste
Instructions: Cut the chestnuts crosswise on the flat side. Place on a baking sheet cut side up. Roast in the oven at 425 degrees for about 20-25 minutes until the shells have opened and the interior is golden brown. Remove, allow to cool slightly and peel. Cut the chestnuts in quarters. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, fiber, and honey. Add salt and pepper to taste. In a large bowl, toss the arugula with the dressing then add roasted chestnuts, and pomegranate seeds. Garnish with the shaved parmesan and serve.
1 cup roasted chestnuts, roughly chopped 4 cups fresh arugula 1/4 cup pomegranate seeds (or dried cranberries for sweetness) 1/4 cup shaved Parmesan cheese 1 tbls Just Better Fiber 1 tbsp balsamic vinegar 1 tsp Dijon mustard 1 tsp honey 4 tbsp extra-virgin olive oil Salt and freshly cracked black pepper to taste
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Roasted Chestnuts, Arugula, Pomegranate Seeds, Shaved Parmesan Cheese, Just Better Fiber, Balsamic Vinegar
