Prepare the cranberry granola.

Toast pine nuts, almonds, and oats on a cookie sheet in a 375°F oven until golden brown.

Cool the toasted nuts and oats, then coarsely chop.

Cut dried cranberries into small pieces.

In a mixing bowl, combine cranberries, parsley, thyme leaves, lemon zest, lemon juice, garlic, cayenne pepper, and 2 tablespoons olive oil.

Season the granola mixture with salt and pepper to taste.

Add the toasted nuts and oats to the cranberry mixture.

Spread the granola mixture on a cookie sheet and bake in a 250°F oven for 30 minutes.

Meanwhile, prepare the casserole.

In a saute pan, heat 2 teaspoons olive oil and 1 tablespoon butter until the butter is golden brown.

Add the frozen chestnuts and roast for 5 minutes.

Add 2 cups vegetable stock, and salt and black pepper to taste.

Cook the chestnuts for 10 minutes over medium heat until tender and most of the liquid has been absorbed.

Peel and core the apples, then cut each into four pieces.

In a saute pan, heat the remaining butter and saute the apples until lightly caramelized.

Cut the green leaves from the Swiss chard, wash, and reserve.

Peel the white skin off of the Swiss chard stems and keep the stems in water with lemon juice.

Cut the Swiss chard stems in strips and saute the stems and leaves with most of the remaining olive oil.

Cover the Swiss chard with the remaining 2 cups vegetable stock and cook until tender, about 15 minutes.

Peel the pearl onions, season with salt and pepper to taste, and place in a saute pan.

Add water until the onions are just covered.

Cook the onions until they are tender and all of the liquid has been absorbed.

In a pot, combine the chestnuts, apples, Swiss chard, pearl onions, and any remaining cooking liquids.

Heat the casserole and check the seasonings.

Finish the casserole with a drizzle of olive oil.

Serve the casserole in a bowl topped with the cranberry granola.