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Rainbow Chard Salad
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  • CourseMain Dish, Salad, Side dish
  • CuisineVegetarian
4-6 people
4-6 people
  • 6 stalks rainbow chard, chopepd
  • 1 small shallot, diced
  • 1 large apple, thinly julienned
  • 1/4 cup sunflower seeds, slivered almonds, or pepitas
  • 1/4 cup dried cranberries or raisins
  • 1/2 cup feta, crumbled
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 1 small lemon, juiced
  • 1 tsp. salt
  • 1 tsp black pepper, freshly ground
Servings: people
  1. Add all dressings ingredients to a small container with lid. Place lid on top and shake to emulsify ingredients.
  2. Wash and pat dry rainbow chard; trim ends. Slice stalks thinly. If they're thick, slice lengthwise, then chop. Add stems to a large bowl.
  3. Slice rainbow chard leaves lengthwise into several pieces, then slice again into small slices or ribbons. Add leaves to bowl with stalks, along with diced shallot.
  4. Add apple, raisins or cranberries, seeds or almonds, and feta to the bowl. Drizzle with dressing and toss to combine.
Recipe Notes

Recipe adapted from

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