Avocado and Pear Salad

The irresistible aroma of roasted chestnuts will draw your friends in from the cold. Chestnuts are high in protein, low in fat and easier to digest than other nuts.

12 fresh chestnuts in the shell
2 Granny Smith apples, thinly sliced
2 pears, thinly sliced
1 ripe avocado, thinly sliced
2 cups (500 ml) arugula

Apple Cider-Ginger Dressing
1/4 cup (60 ml) apple cider
1/4 cup (60 ml) walnut oil
1 tsp (5 ml) ginger, minced
1/2 tsp (2 ml) nutritional yeast
1 tsp (5 ml) fresh peppermint, chopped (optional)

Preheat oven to 375°F (190°C).

With the tip of a knife cut a small cross on each chestnut shell. Place in a baking dish and bake in the oven for 15 to 20 minutes. The chestnut is done when the cut skin curls up. (Or roast in a skillet on top of the stove.) Break the skin and scoop out the chestnut flesh using a spoon.

In the meantime, whisk together dressing ingredients. Toss with chestnut, apple, pear and avocado. Place arugula in salad bowl, arrange fruit over top and serve.

Source: alive #218, December 2000