Butternut Squash Chestnut Salad

Chanie Nayman Chanie Nayman
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This recipe was inspired by a salad idea I got from my friend Simone. I love the texture of the
chestnuts as an addition to this salad, and it feels like a welcome change. Enjoy!

50m 6-8
Easy Vegetarian Pescatarian Gluten Free Passover Parve

Contains: Tree nuts, Egg

Directions

Prepare the Butternut Squash Chestnut Salad

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  2. Place butternut squash on a baking sheet. Toss with olive oil, salt, and pepper and roast for 15–20 minutes, or until golden. Toss once halfway through.

  3. Heat oil in a pan. Add the shallot and sauté for several minutes until golden. Remove shallot from the pan.

  4. Add the chestnuts to the pan and drizzle with honey. Sauté for several minutes, until caramelized and toasted.

Prepare the Vinaigrette

  1. Combine all ingredients in a small bowl.

  2. Layer the romaine and arugula mix, cucumbers, avocado, and scallions, if

    desired, in a bowl. Add butternut squash, shallot, and chestnuts.

To Serve

  1. Drizzle vinaigrette over the salad.

Credits

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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