As the days grow shorter and the first signs of autumn appear, the table becomes a place for seasonal flavors and simple pleasures. Sweet, ripe figs, tender baby spinach and golden roasted chestnuts come together in a salad that celebrates the beauty of fresh ingredients.
The natural sweetness of figs pairs beautifully with the earthy, nutty flavor of roasted chestnuts, while creamy feta adds a delicate salty contrast. Finished with a light olive oil dressing, fresh parsley and a hint of lemon zest, every bite brings together freshness, texture and warmth.
This Spinach, Fig & Chestnut Salad is a lovely way to enjoy the flavors of the season. Perfect as a light lunch, a colorful starter or a side dish for an autumn gathering, it proves that a few thoughtfully chosen ingredients can create something truly special.
INGREDIENTS
Serves 2–3
-
100 g baby spinach, washed and dried
-
6–8 roasted and peeled chestnuts, halved or roughly chopped
-
3–4 fresh figs, quartered
-
50 g feta cheese, crumbled
-
2 tbsp extra virgin olive oil
-
2 tbsp fresh parsley, finely chopped
-
1 tsp lemon zest
-
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
-
Prepare the ingredients: Wash and thoroughly dry the baby spinach. Cut the fresh figs into quarters and halve or roughly chop the roasted chestnuts, depending on their size.
-
Prepare the dressing: In a small bowl, combine the olive oil, finely chopped parsley, lemon zest, a pinch of salt, and freshly ground black pepper. Stir gently until combined.
-
Build the salad: Place the baby spinach in a large serving bowl. Add the fig quarters and roasted chestnuts, distributing them evenly throughout the greens.
-
Add the feta: Scatter the crumbled feta cheese over the salad, allowing its creamy, salty flavor to complement the sweetness of the figs and the earthy chestnuts.
-
Dress and serve: Drizzle the olive oil dressing over the salad just before serving. Toss gently to coat the leaves without crushing the figs, and enjoy immediately while the ingredients are fresh.
