Roasted fall salad with pomegranate, sweet potatoes, butternut squash and chestnuts

by Kam


Today I have a great recipe for this delicious and colourful salad for you. It contains roasted sweet potatoes and butternut squash, pomegranate seeds, apple, baby spinach and chestnuts and tastes just like fall. Chestnuts are one of my absolut favourite ingredients to use during the fall and winter season and I love cooking or baking with them. I especially love munching them as a roasted and healthy snack. They’re the only reason I like to go to any christmas market in Germany so I can enjoy them hot and roasted. They contain lots of fibre, vitamins and minerals and are simply amazing during the colder season. So naturally whenever I can get my hands on chestnuts I will buy them and include them in as many dishes I can.


Roasted fall salad with pomegranate, sweet potatoes, butternut squash and chestnuts

Servings 4 -6


  • 2 g large sweet potatoes peeled and cubed, 800-900
  • 400 grams butternut squash peeled and cubed
  • 100 grams baby spinach
  • 200 grams boiled chestnuts
  • 1 pomegranate
  • 1 apple quartered and cut in fine slices
  • 3 tbsp chopped walnuts or pecan nuts
  • 2 tbsp olive oil
  • Salt and black pepper

For the dressing

  • 3 tbsp olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp apple cider vinegar
  • 2 tsp Dijon mustard
  • 1 tsp maple syrup
  • Salt and black pepper


  1. Preheat oven to 200°C/375°F.
  2. Mix sweet potatoes, butternut squash, olive oil, salt and black pepper. Roast on a baking tray on the middle rack for about 15 minutes.
  3. Cut the pomegranate and remove all seeds. Add to a salad bowl along with all other ingredients.
  4. For the dressing whisk all ingredients together and pour over the salad. Mix and serve.



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