Ruby Chard Salad with Walnuts and Cranberries | © 2018 | | © 2018 |

This salad is a healthful, easy, and fast way to prepare different types of chard. Keep it vegan or add crumbled Feta, blue or goat cheese, which pair really well with earthy sweetness of bright, vibrant ruby or rhubarb chard.

Salad Dressing

  • 1 bunch Young tender ruby chard, washed, drained and chopped
  • 5 Scallions, chopped
  • 1/4 head Heart-shaped purple cabbage, sliced
  • 50 g Dried cranberries
  • 50 g Walnuts, toasted

  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup
  • 1/2 tsp Sea salt
  • 1/2 tsp Black pepper, ground

  1. Wash and dry the ruby chard thoroughly. Remove the stems. Cut leaves into 1 inch pieces. Slice stems in half then into 1/2 inch pieces. Thinly slice the heart-shaped red cabbage.
  2. Place the olive oil, balsamic vinegar, maple syrup, salt, and pepper in a glass jar. Shake until well combined.
  3. In a large bowl, combine the chard, scallions, and cabbage. Pour dressing over the salad and toss until evenly coated. Toss in the cranberries and toasted walnuts. Serve immediately. | © 2018 | | © 2018 |


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