Free Healthy Recipe - Easy roasted chestnut, pumpkin and ricotta salad

Gluten free, Low sugar, Wheat Free

This delicious autumn recipe was developed by Stefano Manfredi for Chestnuts Australia.

300 grams fresh chestnuts, peeled
½ cup Sage leaves
1 tbs sesame seeds, roasted
150 grams fresh ricotta
1 pinch sea salt

Score chestnuts and place in boiling water for 5 minutes till tender. Peel to remove both skin and fine inner pellicle as soon as they're cool enough to handle. They'll peel better warm.

Peel and deseed pumpkin and cut into 2cm cubes.
Place in a baking dish with peeled chestnuts and sage, toss with olive oil, salt and pepper.
Place in a preheated 180C oven for 30 minutes. Remove from oven and let cool.
Slice each chestnut into 5-6 slices.
Plate by stacking cubes of pumpkin in a pile on each plate, spoon ricotta around and scatter the sliced chestnuts on top.
Use the sage leaves as garnish and any pan juices over the top as dressing. Finish by sprinkling sesame seeds over.

Makes 6 servings

Scale recipe to serves

Prep Time:
Cooking Time:
Ready in:

Suitable for:
Recipe tools:
PrintPrint version
EmailEmail recipe
More recipesMore recipes
BackPrevious page
Nutritional Information - Per Serve
Kj 1134 kj
Calories 271 kcal
Fat 14 g
Saturated Fat 3 g
Total Carbohydrate 26 g
Total Protein 6 g
Fibre 8 g

Facebook Twitter RSS