Chestnut Salad with Pomegranate Dressing is a winter salad that combines fresh ruby pomegranate arils with savory roasted chestnuts. Make your own pomegranate dressing and drizzle it on this festive green salad scattered with citrus slices, chestnuts, pomegranate arils, parsnips, and gorgonzola.
1/2cuppomegranates arils(used for the juice, OR use 3 tablespoons of store bought juice as noted in ingredients list)
3tablespoonspomegranate juice(see note above)
For the salad:
Assorted salad greens(baby greens, baby kale, and baby arugula)
2clementines or tangerinesor 1 naval orange, peeled and sliced in thin round slices
1cuproasted chestnut nut meats
1parsnippeeled and slivered with a peeler
Place the pomegranate arils in a blender and blend on high speed. Pour the seeds through a fine sieve over a cup, collecting the juice by pressing the seeds with the back of a spoon. Alternatively, you can use store bought pomegranate juice as noted in the recipe.
Rinse the blender of any remaining arils. Pour the pomegranate juice back into the blender bowl, along with the sugar, sherry vinegar, Dijon mustard, salt, and olive oil. Blend on high speed until the dressing becomes creamy, and the olive oil has emulsified the dressing.
Assemble the salad by placing the salad greens on four salad plates. Scatter with the citrus slices, chestnuts, arils, parsnips, and gorgonzola. Drizzle each salad with the dressing. Serve immediately.
To Make Ahead: The dressing can be prepared two days in advance, and stored in an airtight container in the refrigerator. Whisk before using.