Baked Chestnut Salad

A salad recipe that will impress your vegan friends: Baked Chestnut Salad

How about making a nice chestnut salad while its winter? And this salad is perfect for your vegan friends, too. Chestnut is one of the first foods that come to mind on cold winter days; It can be consumed as roasted, boiled and sweet or adds flavour to pilafs and meals. This salad is a delectable mix of sweet and savory flavors. The chestnuts are roasted to perfection and add a lovely depth of flavor to the dish, while the cranberries and pears provide a lovely sweetness. The salad is finished with a simple dressing of olive oil and orange juice, which allows the flavors of the ingredients to shine through. This is a perfect salad for a fall or winter evening, and is sure to please any guests.

Step by step

1. Cut tofu into big dice chunks, take tofu pieces on a paper towel, place another paper

towel on top and add weight to the top for excess water.

2. Preheat oven to 200°C.

3. Make an x-shape on the chestnuts on both sides.

4. Take tofu pieces in a bowl, add olive oil, salt, pepper and paprika, and toss it well.

5. In a baking tray with a baking sheet, place tofu pieces on one side, chestnuts on the

middle and pecans on the other side. Everything should be one layer. Took pecans

after 10 minutes; keep others start to bake. Bake for a total 25 minutes. By the way,

we hope you know that the door should not be opened while your oven is operating.

If you want to see how your cooking is going, Beko oven with Halogen Illumination

helps you see all your oven’s cavity, so you can keep an eye on your culinary

creations with the door firmly shut.

6. Wash and dry iceberg. Break into big pieces with your hand and take them aside.

7. Mix dressing Ingredients in a bowl, and set aside.

8. Peel the shells of chestnuts. Cut in half.

9. Separate the iceberg pieces into two serving plates. Place tofu, walnut and chestnut

pieces on top. Drizzle dressing and serve it. Enjoy!