Apple-Walnut Rainbow Chard Salad

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Apple-Walnut Rainbow Chard Salad

I swear, if you hop backwards 11 times facing the sunset every Sunday, you won’t be sick all week!, a friend told me. Hmm…I guess I can see how that would work, I replied with a smile on my face. (Not so much, really, but who am I to judge?)

Anyway, I have my own ideas too…I try not to skip workouts (because they clean out my lungs) and I religiously take a Vitamin C pill every day.

Apple-Walnut Rainbow Chard Salad 3

I’ve heard at least 100 different remedies for either preventing or curing sickness, some sillier than others, but most likely very few (if any) of which are effective (of course other than the placebo effect). But something that most of us can probably agree on is the importance of eating fresh fruits and vegetables; in particular, eating the rainbow.

Raise your hand if you remember the last time you had Swiss chard. No worries, me neither, at least until I made this salad!

Apple-Walnut Rainbow Chard Salad is really easy to make and comes together quickly. Despite using just a few simple ingredients, it packs a serious punch of flavor, not to mention nutrition. Take that, cold and flu season. :)

Apple-Walnut Rainbow Chard Salad 4

Apple-Walnut Rainbow Chard Salad

Prep Time: 15 minutes

Yield: 6 side salad-sized servings or 3 main course-sized servings

Apple-Walnut Rainbow Chard Salad

Ingredients

    Dressing:
  • 1/2 tablespoon honey
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Salad:
  • 4 cups (180 g) shredded Swiss chard
  • 2 medium apples, washed, cored, and thinly sliced
  • 1 large stalk celery, thinly sliced
  • 1/2 small onion, thinly sliced (or 4 scallions, thinly sliced)
  • 1/2 cup (60 g) toasted walnuts, coarsely chopped

Instructions

  1. Whisk together all ingredients for the dressing in a large bowl.
  2. Toss in all salad ingredients except the walnuts.
  3. Transfer the salad to a serving bowl, sprinkle the walnuts on top, and serve.

Notes

Vegan Option: Use maple syrup instead of honey in the dressing.

http://www.anediblemosaic.com/?p=16032



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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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