Autumn Chestnut and Sweet Potato Salad with Basil Oil

This salad is an ode to the flavors of the mountains and the earth. The warmth of roasted sweet potato and the floury, sweet texture of chestnuts are brightened by a basil oil that adds an unexpected and delicious herbal note. To enhance the natural sweetness of the roasts and balance the dish without adding sodium, we will use Bonsalt 0%.

Technical Sheet

• Estimated Time: 40 minutes (including roasting)

• Difficulty: ⭐⭐

• Servings: 2 people

Ingredients

• 1 medium sweet potato

• 10-12 fresh chestnuts (or already cooked/roasted plain)

• 100g lamb's lettuce or arugula

• 40g crumbled goat cheese (optional)

• For the basil oil: 5 tablespoons extra virgin olive oil and a generous handful of fresh basil.

• Seasoning: Bonsalt 0% and black pepper.

Step-by-Step Professional Preparation

1. Roasting the ingredients: Peel the sweet potato and cut it into cubes. Make a cut in the chestnut shells. Place both on a baking tray with a drizzle of oil and a pinch of Bonsalt 0%. Bake at 200°C for 20-25 minutes or until the sweet potato is tender and golden.

2. Preparing the chestnuts: Once warm, peel the chestnuts, removing the outer and inner skin. You can leave them whole or roughly chop them.

3. Making the basil oil: Blanch the basil leaves in boiling water for 5 seconds and immediately transfer them to ice water (this will keep the vibrant green color). Blend them with the olive oil and a pinch of Bonsalt 0%. Strain if you want a finer texture.

4. Salad base: In a large serving dish, arrange the lamb's lettuce or arugula as the base.

5. Assembly: Add the roasted sweet potato cubes and warm chestnuts over the greens. The gentle heat from the roasted ingredients will help release the aromas of the base.

6. Final touch: Scatter the crumbled goat cheese and drizzle generously with the basil oil. Finish with a touch of freshly ground black pepper.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

> Note: The sodium value shown refers only to the seasoning used (Bonsalt), not including the intrinsic sodium in the cheese or vegetables.

This Autumn Chestnut and Sweet Potato Salad is the perfect side dish or a comforting, nutrient-packed main. Try making it and enjoy a unique combination of textures with just the right touch of seasoning!