Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Cranberry Glaze
© Lillys-Table.com Photo of Chestnut & Clementine Salad
 

Tags: Gluten-Free Low-Glycemic nuts vegetarian Vegan Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Chestnut & Clementine Salad

from Cranberry Glazed Lentil Nut Loaf with Celery Root Mash & Chestnut & Clementine Salad, the Week of November 15, 2015.
View the next recipe for this meal.

What a lovely way to showcase both chestnuts and those sweet little cuties on a bed of spinach greens. Creamy yogurt dressing brings everything together. If you don’t have dates, use dried apricots or cranberries instead. Walnuts substitute nicely for the chestnuts if they are not available.

Ingredients

  • ¼ cup plain yogurt, or vegan mayo for a dairy-free option
  • 1 teaspoon dijon mustard
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons olive oil, extra virgin
  • 2 dates, or 4 dried apricots, or dried cranberries
  • 3 cups baby spinach, or other salad greens
  • 6 chestnuts, more or less, roasted, fresh* or from a jar
  • 2 clementines, peeled and segmented

Serving Size: 2 People

Share

 

Preparation Instructions

Whisk together the yogurt, mustard, and vinegar. Slowly drizzle in the olive oil while whisking.

Remove the seed of the dates and roughly chop. Alternatively, chop the apricots or simply use cranberries.

Toss the greens in the salad dressing.

Break or cut the chestnuts* into bite size pieces. Peel and segment the clementines- remove any seeds. Arrange the nuts and clementines on the dressed greens.

*Roast clementines: Preheat the oven to 400. Score each one on the flat side with an “X” mark. Place in the oven in on a metal baking sheet for 10 minutes, toss lightly and continue to bake checking every 5-10 minutes until the chestnuts burst slightly. Cool. Peel and enjoy.