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Autumn chestnut salad

Autumn chestnut salad

A star rating of 4.7 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Ready-cooked chestnuts add an interesting bite to this seasonal salad

Nutrition: per serving
low insalt1.45g


  • 3 slices crusty bread , cut into small cubes
  • 3-4 tbsp olive oil
  • 70g pack lamb's lettuce
  • 175g cooked chestnut , broken into bite-sized pieces
  • 200g cooked beetroot (not in vinegar), peeled and diced
  • 4-6 slices serrano ham , halved
  • 1 eating apple

For the dressing

  • 1 small red onion , thinly sliced
  • 2 tbsp red wine vinegar
  • 2 tsp Dijon mustard
  • 4 tbsp walnut oil


  • STEP 1

    Heat oven to 200C/fan 180C/gas 6. Toss the bread with the olive oil in a small roasting tin. Season with salt and pepper, spread out over a single layer, then bake for 12-15 mins until the bread is browned and crisp. Tip onto a plate lined with kitchen paper, then leave to cool.

  • STEP 2

    For the dressing, mix the onion with the vinegar in a small bowl, then leave for 10 mins. Combine the mustard and oil, season with salt and pepper, then whisk until slightly thickened. Stir into the onions, then set aside.

  • STEP 3

    Tip the lettuce into a large bowl. Add the chestnuts to the bowl with the beetroot. Heat a non-stick pan, add the ham, then fry quickly on each side until crisp. Just before serving, thinly slice the apple, then add to the bowl with the croutons. Add the dressing, then toss everything together until glistening. Pile onto 4 or 6 plates and set 2 pieces of ham on top of each.

Goes well with

Recipe from Good Food magazine, November 2008

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A star rating of 4.7 out of 5.3 ratings

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