Herbed Green Salad with Chestnuts and Pomegranate

This vibrant Herbed Green Salad, known locally as 'Insalata Verde con Castagne e Melograno', is a refreshing dish that celebrates the bounty of fresh greens and seasonal fruits. Rooted in Mediterranean culinary traditions, this salad combines tender spinach, crisp lettuce, and a variety of herbs with the rich, nutty flavor of chestnuts and the tart sweetness of pomegranate seeds. The addition of sour apples introduces a delightful crunch, while a zesty dressing made from orange juice, lemon juice, honey, and mustard ties the ingredients together beautifully. Not only is this dish a feast for the senses, but it also embodies the importance of seasonal ingredients in Mediterranean diets, making it a perfect centerpiece for gatherings or a light meal. Serve this salad as a testament to fresh, healthy eating, and enjoy the burst of flavors and textures in every bite.

Time to complete

Prep

20min

Cook

0 minutes

Wait

0 minutes

Total

20min

Ingredients (Makes 6 portions)

Greens and Herbs

  • 400 g tender spinach leaves, coarsely chopped
  • leaves of 1 lettuce, cut into pieces
  • leaves of 1 green salad, cut into medium pieces by hand
  • leaves and tender stems of 1/2 bunch of parsley
  • leaves of 1/2 bunch of fresh mint
  • leaves and tender stems of 1 bunch of kale

Fruits and Nuts

  • 3 sour apples, peeled and cut into small cubes
  • 10 boiled and peeled chestnuts, coarsely chopped
  • seeds of 1 pomegranate

Dressing

  • 1/2 cup (120 ml) orange juice
  • 2 tablespoons (30 ml) lemon juice
  • 1 tablespoon (15 g) thyme honey
  • 1 cup (240 ml) olive oil
  • 1 tsp. fresh ginger, finely chopped, or 1/2 tsp. ginger powder
  • 1 tablespoon spicy mustard

Seasoning

  • salt and pepper to taste
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 9
  • Protein: 2
  • Carbohydrates: 10
  • Fiber: 3
Directions

Prepare the Greens

  • 1. Finely chop the tender stems of the parsley and kale, keeping the leaves whole.

Make the Dressing

  • 2. In a food processor, blend the orange juice, lemon juice, honey, olive oil, ginger, and mustard until a thick sauce forms.

Combine the Ingredients

  • 3. In a large bowl, combine the spinach, lettuce, kale leaves, herbs, salt, and freshly ground pepper.

Toss the Salad

  • 4. Add half of the dressing to the greens and mix gently, allowing the spinach to wilt slightly.

Finish and Serve

  • 5. Add the sour apple, remaining greens, and the rest of the dressing. Toss carefully and transfer to serving platters.

Garnish

  • 6. Sprinkle the chopped chestnuts and pomegranate seeds on top, drizzle with any remaining dressing, and serve immediately.
Cookix's Secrets

Flavor Enhancements

  • Incorporate feta cheese for a tangy twist.

Nut Alternatives

  • Replace chestnuts with walnuts for a different texture.

Preparation Tips

  • Ensure all greens are washed thoroughly and dried to avoid a watery salad.

Protein Additions

  • Add grilled chicken or tofu for a heartier meal.

Seasonal Adjustments

  • Use seasonal fruits like pears or figs instead of apples.

Serving Tips

  • Serve immediately after tossing to maintain the freshness of the ingredients.

Storage Tips

  • If preparing in advance, store the dressing separately to keep the greens crisp.