Fig and Roasted Chestnut Salad

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.

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Course: Appetizer, Festive, Salad, Side Dish, Vegetarian

Cuisine: Western

Diet: baby spinach, Chestnuts, figs, lemon, mint, ricotta

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Eff | Food Daydreaming

Equipment

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

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