Preheat your oven to 400°F (200°C). Spread the peeled, chestnuts and the chopped vegetables on a baking sheet, then drizzle with a tablespoon of olive oil and sprinkle with salt and pepper. Toss gently to coat everything evenly.
Place the baking sheet in the oven and roast for about 25-30 minutes, until the vegetables are tender and slightly caramelized, filling your kitchen with warm, toasty aromas.
While the vegetables roast, heat a small skillet over medium heat and toast the chestnuts until golden and fragrant, about 5 minutes. This enhances their earthy sweetness and adds crunch.
Once the roasted vegetables and chestnuts are ready, transfer them to a large mixing bowl and let them cool slightly to prevent wilting the pomegranate seeds.
Add the pomegranate seeds to the bowl, then drizzle everything with the remaining tablespoon of olive oil. Gently fold the ingredients together, allowing the bright seeds to distribute evenly among the warm roasted veggies and nuts.
Serve the salad immediately, garnished with an extra sprinkle of salt or pepper if desired, showing a vibrant mix of textures and colors that celebrate the harvest season.
