Try this Fig and Roasted Chestnut Salad! It’s filled with juicy figs, earthy chestnuts and tender baby spinach, all dressed with a refreshing mint, lemon and honey vinaigrette. Topped with creamy ricotta, this salad is a beautiful medley of seasonal flavours.
For about two month every year, something magical happens; fig season overlaps with chestnut season.
What’s so special about that, you ask?
*Shoves this salad in your face*
Ripe, tender figs with their earthy honey flavour meet rich, buttery chestnuts, roasted to nutty perfection. Add some tender baby spinach, creamy ricotta, drizzle over a brightly aggressive lemon-mint vinaigrette and you’ll be daydreaming about this salad until you can make it again the following year!
In this Post
Why you’ll Love this Fig and Roasted Chestnut Salad Recipe
There are so many reasons to fall in love with this seasonal salad:
- Unique flavour combination. The sweet figs and rich chestnuts come together in a tasty and satisfying salad.
- Seasonal ingredients. This salad takes advantage of seasonal produce, making the most of figs and chestnuts when they’re at their peak.
- Versatile. This Fig and Roasted Chestnut Salad is incredibly versatile, whether served as a light lunch, a side dish or a stunning starter.
- Festive. This salad brings vibrant colour and festiveness to your winter table.
Cook with me
Fig and Roasted Chestnut Salad Recipe Ingredients
To create this earthy yet bright Fig and Roasted Chestnut Salad, you’ll need the following ingredients:
- Chestnuts. Roasted chestnuts are rich and indulgent, nutty and smooth with a slightly chewy texture that complements the sweetness and softness of the figs. If you can’t get your hands on chestnuts, you can substitute walnuts, but they must be toasted to bring in that extreme nutty flavour.
- Baby Spinach. For this salad, I prefer tender baby spinach leaves, their slight sweetness complementing the figs. But you can swap the baby spinach out for peppery rocket or even watercress if you prefer.
- Fresh Figs. Naturally sweet, figs add a burst of flavour and a soft, luscious texture that contrasts beautifully with the other ingredients. I haven’t tried this – yet – but at a pinch, you could try to substitute rehydrated dried figs.
- Ricotta. Creamy ricotta adds a lovely finishing touch, rounding out the salad. Make sure to get ricotta from the deli, which is less watery than ricotta from a tub.
- The dressing. For this vibrant but simple salad dressing you’ll need aromatic mint (can substitute with basil), fruity extra virgin olive oil, zesty lemon juice and sweet honey.
Find the exact quantities in the recipe card below.
How to Make this Fig and Roasted Chestnut Salad
You can serve this salad as a starter or side salad, or serve it alongside toasted Turkish bread smothered in ricotta, lemon oil and fresh mint for a surprisingly filling main meal.
Here’s the quick rundown on how to make the recipe:
- Roast the chestnuts. Score and roast the chestnuts. Once split and cooked through, wrap them in a clean, dry towel and let them steam until cool enough to handle before peeling them.
- Make the salad dressing. In a small bowl, whisk together the finely chiffonade mint, extra virgin olive oil, lemon juice and honey until well mixed and emulsified.
- Assemble the salad. In a large serving bowl, layer the baby spinach, figs, roasted chestnuts and ricotta. Drizzle over the mint and lemon dressing and serve.
How to Serve this Fig and Roasted Chestnut Salad
This Fig and Roasted Chestnut Salad is a versatile dish that can be enjoyed in various ways:
- As a light main. Toast up some Turkish bread, smother it with ricotta, lemon oil and fresh mint, and serve it alongside this salad for a light main.
- As a side dish. This salad makes a wonderful side dish to accompany baked salmon, roasted chicken, portobello mushrooms or sweet potatoes.
- As a starter. Hosting a dinner? Present your guests with this colourful and festive salad as a perfect starter.
- Paired with a cheese board and wine. Skip the ricotta and serve this salad alongside a cheeseboard and a light, fruity red wine as a grazing plate reminiscent of Italy!
Love a satisfying salad? Try these recipes too:
Have you made this Fig and Roasted Chestnut Salad yet? Be sure to leave a comment and let me know. Or take a pic and tag me over on Instagram, I love seeing what you guys are making from the blog!
Fig and Roasted Chestnut Recipe
Fig and Roasted Chestnut Salad
Ingredients
For the Dressing
- 2 tablespoon mint, chiffonade
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon honey
- Salt to taste
For the Salad
- 6 chestnuts
- 60 g baby spinach, washed and dried
- 4 figs
- 50 g ricotta
Instructions
- If you’re roasting your own chestnuts, preheat the oven to 200°C. Carefully make slices along both sides and across the top of the rounded side using scissors or a small pairing knife. Making multiple cuts will allow a larger surface area to split open, making them easier to peel. Make sure to cut through both the shell and the skin below, but try not to cut the nut itself (though it’s not the end of the world if you do).6 chestnuts
- Arrange the nuts on a baking tray in a single layer, cut side up, making sure to leave some space around each nut. Roast the chestnuts for 30-35 minutes. You’ll know they’re ready when the shell and skin has pulled away, exposing the nut beneath, and they’re golden brown, tender and fragrant.
- Remove the chestnuts from the oven, and tip them out into a tea towel-lined bowl. Wrap the ends of the towel around the chestnuts and set them aside for 10-15 minutes to steam and cool.
- When the chestnuts are cool enough to handle but still quite hot, peel them one at a time, removing both the shell and the fibrous skin beneath. Roughly break up the nuts into smaller pieces and set aside.
- To make the dressing, place the mint, extra virgin olive oil, lemon juice and honey into a small bowl and whisk until well mixed and emulsified.2 tablespoon mint, 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon honey, Salt to taste
- When you’re ready to serve the salad, add the baby spinach to a serving bowl and drizzle over a few teaspoons of dressing. Tear the figs into quarters and add them on top of the baby spinach. Scatter over the roasted chestnuts and ricotta, and drizzle over more dressing to your liking. Serve and enjoy.60 g baby spinach, 4 figs, 50 g ricotta
