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Salad with cooked chestnuts, pumpkin and goat cheese

Fall-winter salad with cooked chestnuts, pumpkin and goat cheese

Salad with cooked chestnuts is a fall-winter dish in which tastes and textures are delicately balanced. The sweetness of the dressing, the pumpkin and pomegranate seeds, the salty cheese, the tart chestnuts and the crunchy pumpkin seeds and sesame, complemented with fresh arugula leaves, prove to be quite a nice combination for the palate.


  • 300 g of cooked and peeled chestnuts
  • 400 g roasted pumpkin per oven
  • 1 cup fresh arugula
  • Seeds from a half of pomegranate
  • 150 g goat cheese
  • 2 tablespoons roasted black sesame
  • 4 tbsp. roasted pumpkin seeds

For the dressing:

  • 4 tbsp. Olive oil
  • 1 tbsp. honey
  • 1-2 tbsp pomegranate sauce
  • a pinch of chili if desired


Boil and peel the chestnuts. Cut the roasted pumpkin into cubes. Wash and drain the arugula well. Roast the sesame seeds and the pumpkin seeds in a dry pan separately. Crush the cheese with a fork and shape the balls by hand. Roll in roasted sesame seeds and roasted pumpkin seeds. Peel the pomegranate seeds. Arrange the salad carefully in dark plates for enjoyment and for the eyes. Prepare the dressing and taste it just before serving.

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