Salads

Apricot & Chestnut Autumn Salad

 

It has been pouring down the last few days. Thunder storms have caused several electrical black outs and it has almost felt like winter is on our door step. That is, the Ibizencan winter – not to be confused with the Swedish one that we are used to. To be honest, I can’t wait to next Sunday when we go back to winter time and get some more light in the morning. I’ve found it quite challenging to get myself out of bed the last few days…

As I’ve written in previous blog posts we almost always choose a salad for lunch and that’s the case also in the cooler months though we tend to do them a bit different and add some warm ingredients to them.

Apricot & Chestnut Autumn Salad (4)

Today we’re sharing a beautiful and nourishing recipe for an autumn salad that we tried for the first time a couple of weeks ago. It combines luscious greens with fennel, apple, dried apricot and roasted chestnuts.

To remove the shell of the roasted chestnut do require some time but you will be rewarded with the full earthy flavor of this delicious nut. We absolutely adore chestnuts and we eat them at least a couple of times a week while they are in season. We love their flavor in soups, salads and snacks!

Apricot & Chestnut Autumn Salad (6)Apricot & Chestnut Autumn Salad

In case you don’t have chestnuts available (or you simply don’t have the time to roast them) you can happily replace them with walnuts in this recipe.

Try this recipe out and let us know how you like it. Oh, and take a picture of your creation and tag it #foodieawareness on Instagram.

This salad is perfect for this time of the year, no doubt. We hope you’ll love it as much as we do!

Apricot & Chestnut Autumn Salad (5)

Apricot & Chestnut Autumn Salad

Serving 4

INGREDIENTS
Mixed green salad of your choice
25 roasted chestnuts, peeled
5 dried apricots
1/2 fennel
1 apple
1/3 cup / 50 g almonds peeled and sliced
A bunch of dill and chives, chopped
Extra Virgin Olive oil, to taste
Juice of 1/2 lemon
Salt and pepper, to taste

METHOD
Toast almonds with little olive oil and salt until light golden.

Dice dried apricots, thinly slice fennel and apple. Slice roasted chestnuts and almonds.

Mix all ingredients together in a big bowl. Season with olive oil, lemon juice, salt and pepper before serving.

Buon Appetito!

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