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Leftover Roasted Veg & Chestnut Salad Recipe

Make use of all your delicious leftovers this weekend, with our hearty versatile winter salad.

In place of chestnuts, you could use hazelnuts, toasted pine nuts or walnuts.  For those not doing Veganuary; a crumbling of goats cheese or shredded turkey or chicken wouldn’t go amiss either!

Serves 4-5


  • Salad leaves

  • 250g pre-cooked quinoa (we used Merchant Gourmet Red & White)

  • Left over roasted vegetables (we used carrots and parsnips)

  • Handful cooked chestnuts, crumbled (we used Merchant gourmet whole roasted chestnuts)

  • 1 bag Spare Snacks apple crisps

  • Optional extra toppings – crumbled blue or goats cheese or shredded roast turkey or chicken

The Dressing

  • 6 tbsp extra virgin olive oil

  • 3 tbsp cider vinegar

  • Juice of one clementine (can use lemon)

  • 1 generous tsp grain mustard

  • Seasoning


  • Assemble all the ingredients, layered on a large sharing platter.

  • Add all the dressing ingredients to a lidded jam jar. Shake and drizzle half over the salad or serve at the table alongside. Any remaining can be kept in the fridge for another dish.