This chard salad is refreshing and naturally vegan and gluten-free. Raw chard, tomatoes, red onion and pine nuts marinating in a delicious lemon dressing make this a wonderful summer salad to showcase the beauty of chard. It's quick and easy to make in under 15 minutes!
Table of Contents
We've got an abundance of chard at the moment! This chard salad had become a new favourite way to use it, and we hope you enjoy it as much as we do.
Just like many raw kale salads, lemony dressings are a natural partner to chard salads, as they help to balance the slight bitterness and earthy flavor or dark leafy greens.
If you aren't growing any chard at home, then look out for it among the leafy greens at your local farmers market or CSA.
Ingredient tips
Here's what you'll want to use to make this salad:
Chard: Young Swiss chard leaves are the best choice for making a salad, as they are more tender and mild. Red chard and rainbow chard (which is actually a mix of different types of chard) are also great options for more colour! For this recipe, we don't use the Swiss chard stems, but you can set them aside for sauteing or adding to a soup.
Tomatoes: Cherry tomatoes are naturally sweet and make a perfect addition to this salad. If you have some heirloom or other delicious tomatoes to hand, feel free to chop them up and use them instead.
Step by step pictures
Here's a visual guide on how to make this easy Swiss chard salad. For the full, adjustable and printable recipe, see the recipe card at the end of the post.
Step 1: Wash the Swiss chard thoroughly and remove the stems (they can be kept for another use). Stack the leaves and then roll them into a cigar shape and slice into ribbons around ¼ inch thick.
Step 2: Add the chopped chard, cherry tomatoes, sliced red onions, and pine nuts to a salad bowl.
Step 3: In a small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, garlic, maple syrup or agave nectar, salt, and pepper.
Step 4: Drizzle the dressing over the salad ingredients and toss gently to combine, ensuring all the leaves are coated. You can enjoy it immediately or set the salad aside for 15 minutes to tenderize.
Substitutions and variations
- Boost the protein content by adding chickpeas, grilled tofu, or quinoa to the salad.
- Substitute the pine nuts with toasted pumpkin seeds or sunflower seeds for a more budget-friendly option.
- Add some Kalamata olives and crumbled vegan feta cheese for a Mediterranean-inspired twist.
- Croutons or toasted breadcrumbs with garlic are also a brilliant addition!
Serving
This Swiss chard salad makes a fantastic light lunch or a refreshing side dish to accompany your favorite main course. We've enjoyed it paired with our Baked Tofu and as a side salad to our Red Pepper Pasta.
Storage
If you have any leftovers, store the salad in an airtight container in the refrigerator for up to 2 days. However, it's best enjoyed fresh.
FAQs
Absolutely! Feel free to use spinach or massaged kale as a substitute for Swiss chard in this recipe, or use a combination of leafy greens for variety.
Yes, you can prepare the dressing ahead of time and store it in the refrigerator. It's also easily doubled to use for other salads. Stir or shake the dressing before pouring over the salad.
Of course. If you prefer a sweeter dressing, add a bit more maple syrup to taste. On the other hand, reduce the sweetener if you prefer a more tangy flavor.
More vegan recipes
I hope you loved this easy Swiss chard salad recipe! Try these other dishes with dark leafy greens.
📖 Recipe
Chard Salad
Ingredients
- 1 bunch (160 g / 6 oz) young Swiss chard
- ¼ cup (35 g) toasted pine nuts or sunflower seeds
- 1 cup (150 g) cherry tomatoes halved
- 1 small red onion or shallot sliced
- 2 tablespoons (30 ml) extra-virgin olive oil
- 3 tablespoons (45 ml) lemon juice
- ½ teaspoon lemon zest finely grated
- 1 clove garlic minced
- 1 tablespoon maple syrup or agave nectar
- 1 pinch salt and pepper or to taste
Instructions
- Wash the Swiss chard thoroughly and remove the stems (they can be kept for another use). Stack the leaves and then roll them into a cigar shape and slice into ribbons around ¼ inch thick.1 bunch (160 g / 6 oz) young Swiss chard
- Toast the pine nuts (or sunflower seeds) in a frying pan or saucepan on medium-high heat. Once the pan is hot, watch closely as the pine nuts can burn quickly. Toast for one or two minutes until browned to taste.¼ cup (35 g) toasted pine nuts
- Add the chopped chard, halved cherry tomatoes, sliced red onions, and toasted pine nuts or seeds to a salad bowl.1 cup (150 g) cherry tomatoes, 1 small red onion or shallot
- Make the dressing: In a cup or small bowl, whisk together the extra-virgin olive oil, lemon juice, lemon zest, garlic, maple syrup or agave nectar, salt, and pepper.2 tablespoons (30 ml) extra-virgin olive oil, 3 tablespoons (45 ml) lemon juice, ½ teaspoon lemon zest, 1 clove garlic, 1 tablespoon maple syrup, 1 pinch salt and pepper
- Drizzle the dressing over the salad ingredients and toss gently to combine, ensuring all the leaves are coated.
Notes
Nutrition
This information is calculated per serving and is an estimate only.
Leave a Comment & Rating