This crunchy chard salad is a great way to use Swiss chard and is packed with flavor from apples, walnuts and blue cheese in a simple cider vinaigrette.
Swiss chard is one of the few vegetables I tend to swap when it makes an appearance in my CSA. I don’t dislike it, but it has never been a favorite. Typically I saute it with garlic and olive oil. And occasionally it finds its way into yummy baked eggs. But last week, our CSA director asked me to make something with raw chard. When I saw the question in a text from her, my immediate reaction was, “Raw chard? Is that even a thing?” So I tore off a leaf and tasted it. Not bad. I could work with this.
And so a salad was born. The chard has some chew so chop it into bite-sized pieces. Add in some good blue cheese, chunks of fresh-picked apples, and a handful of toasted walnuts and we’re in business. I will swap my chard no more! (Nor will I cook it.) This is hearty enough for a lunch and it can also be made ahead – just toss the apples with some apple juice or lemon juice to keep them from browning.
- 1 tsp. honey
- 2 Tbsp. apple cider vinegar
- 3 Tbsp. Extra Virgin olive oil
- Salt and pepper
- 1 medium bunch Swiss chard, tough stems removed
- 1 celery stalk, thinly sliced
- 1 scallion, thinly sliced
- 1 apple, cut into small cubes
- ½ cup walnuts, toasted and coarsely chopped
- ½ cup blue cheese, crumbled
- Whisk together the honey, vinegar and oil. Season to taste with salt and pepper. Set aside.
- Chop the chard into bite-sized pieces and place in a large bowl. Top with the celery, scallion, apples, walnuts and blue cheese. Pour dressing over and toss well to coat.
- NOTE: if making ahead, dress the salad just before serving.
Oh yes! This salad looks so delicious!
This salad is delicious! I wanted something a little different after harvesting a ton of chard from my garden. I ran across this recipe and now I’ve got a new dish to add to the rotation.