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This Swiss Chard Salad tosses hearty Swiss chard, plump raisins, and lentils in a brilliant lemony dressing. Served with a sprinkle of toasted chili-lemon breadcrumbs for crunch, it’s an over-the-top facet dish you’ll love! Vegan, Gluten-Free Choice.
As a member of the “no boring salads” membership, I’ve been holding this Vegan Swiss Chard Salad on repeat for months. A mix of hearty Swiss chard, canned lentils, and raisins is tossed in a brilliant and zesty lemon French dressing, then topped with spicy lemon breadcrumbs. It’s an anything-but-ordinary facet dish with implausible flavors and textures that at all times maintain me going again for extra!
Desk of Contents
What’s Swiss Chard?
It’s time to push the kale and spinach apart as a result of Swiss chard is the underrated leafy inexperienced you is perhaps lacking out on. Swiss chard has massive, lovely inexperienced leaves which can be simply as hearty as kale, that means they keep tender and durable even after being drenched in salad dressing. The thick stems are available in quite a lot of colours—purple, yellow, mild inexperienced, and striped being the commonest—and are simply as edible because the leaves.
Better of all, chard’s gentle, earthy flavors are straightforward to like and pair properly with numerous vibrant elements. I really like sauteeing Swiss chard in somewhat oil & balsamic, however oftentimes I’ve too a lot of it from my backyard – that’s why I created this Swiss Chard Salad Recipe!
To make this attractive summer time salad, chopped chard leaves and stems are mixed with raisins and canned lentils, drenched in a brilliant and tangy lemon dressing, and topped with a sprinkle of spicy lemon breadcrumbs. Each chew has all of it… Complicated layers of taste that each one work in concord, plant protein to maintain you full, and great textures to excite your style buds. I’m craving a bowl proper now!
What You Want for Swiss Chard Salad
This Swiss chard recipe requires a mixture of pantry staples and recent elements, leading to a lightweight facet dish that’s bursting with taste. These are the important thing gadgets you’ll want:
- Panko Breadcrumbs: infusing crispy toasted breadcrumbs with taste boosters and sprinkling them over a meal is one in all my favourite methods to take each chew from good to nice. Much like the breadcrumb topper on this Triple Garlic Pasta, panko breadcrumbs are toasted in oil, then mixed with floor chili powder and lemon zest earlier than being sprinkled over the salad. The added crunch and zippy flavors are to not be missed!
- Lemon Dressing: this easy lemon French dressing is made with olive oil, lemon juice, balsamic vinegar, Dijon mustard, agave, half of a shallot, and salt.
- Swiss Chard: with giant, darkish inexperienced leaves and colourful stalks, Swiss chard is a showstopping leafy inexperienced. Their beautiful earthy taste pairs completely with the lemon dressing, candy raisins, and spicy-zesty breadcrumbs. If kale or spinach is your traditional go-to leafy inexperienced in salads, you’re going to like Swiss chard!
- Raisins: earthy Swiss chard and candy raisins are a match made in heaven. I used golden raisins, however California raisins (currants) work simply as properly.
- Lentils: canned inexperienced or brown lentils are an non-obligatory supply of plant protein on this salad.
Find out how to Make a Swiss Chard Salad
- Soak the raisins in scorching water till they’re plump.
- In the meantime, toast the breadcrumbs, chili, and salt in a skillet till the breadcrumbs are golden. Switch to a plate and stir within the lemon zest.
- Add the salad dressing elements to a jar with a lid and shake till the dressing is emulsified.
- Add the chopped Swiss chard leaves, stems, lentils, and drained raisins to a big bowl. Pour a few of the dressing over high and toss to coat.
- Divide the salad between serving plates and high with an additional drizzle of dressing and a beneficiant sprinkle of breadcrumbs. Serve straight away and luxuriate in.
Caitlin’s Cooking Suggestions
- Soaking the raisins makes them comfortable: I personally love the comfortable and plump texture of the soaked raisins. If you happen to’d want to maintain them chewy, skip the soak firstly.
- Find out how to put together and clear Swiss chard: Wipe the leaves with a moist kitchen towel, dry them properly, and trim the ends of the stalks. Run a knife alongside each side of the thicker a part of the stem to separate the leaves. Slice the stalk into skinny items, then roll up the leaves and roughly chop them into bite-sized items.
- Marinate the salad for additional taste. Not like kale, Swiss chard is of course tender and doesn’t should be massaged earlier than being eaten uncooked. When you have 10 to fifteen minutes to spare, marinate the greens, lentils, and raisins in a few of the dressing earlier than serving. This provides the flavors within the dressing time to deepen and soak into the greens.
Serving Ideas
Like most of the salad recipes on my weblog, this straightforward Swiss chard salad is a implausible facet dish to serve with all types of vegan major dishes. I’d suggest pairing it with different seasonal summer time dishes since chard peaks in the course of the hotter months. Bask in a bowl together with this Roasted Zucchini Sandwich for a hearty lunch; deliver it to the barbecue to serve with corn on the cob, baked beans, and these Candy Potato Black Bean Burgers; or pair it with this Roasted Cherry Tomato Pasta for a easy but flavor-packed weeknight dinner.
If you happen to’re searching for extra never-boring vegan summer time salads, you’ll additionally love this Chopped Italian Salad, this Spicy Peach and Chickpea Salad, and this Strawberry Avocado Crunch Salad!
Find out how to Retailer Leftover Chard Salad
The leftover assembled salad (with out the breadcrumbs) will maintain for as much as 3 days. Pack it into particular person containers and retailer it within the fridge.
The leftover breadcrumbs and any additional salad dressing could be saved individually from the salad. Switch them to hermetic containers, then retailer the dressing within the fridge and the breadcrumbs on the kitchen counter to maintain them crisp.
Freezing isn’t beneficial.
Substitutions and Variations
- Gluten-Free Choice: Swap the panko breadcrumbs for gluten-free breadcrumbs.
- Lentil Substitute: The lentils are non-obligatory on this salad. Both depart them out of the recipe or substitute them for canned white beans (like chickpeas or cannellini beans), canned kidney beans, or 1/2 cup of cooked and cooled quinoa.
- Raisin Substitute: Use one other dried fruit for the same candy pop of taste. Dried cranberries, cherries, and chopped dates are all good choices.
Recipe FAQs
Uncooked chard is gentle, earthy, and barely bitter (however not as bitter as kale). I like pairing it with recent lemon and candy fruits to assist complement its pure flavors. When cooked, the leaves change into tender and barely candy.
Clearly, this salad can be completely different in case you used a Swiss chard different, however chopped kale leaves will work simply as properly right here.
Get pleasure from! If you happen to make this recipe and resolve to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I might additionally find it irresistible in case you may depart a remark under with a recipe ranking! Thanks for the help 😊
For the Breadcrumbs:
- 2 teaspoons olive oil
- ¼ cup panko breadcrumbs
- 1/2 teaspoon floor chili or sub chili flakes
- 1 teaspoon lemon zest about 1/2 lemon
- 1/4 teaspoon kosher salt
For the Salad:
- 1 bunch Swiss chard washed and dried (about 6-7 giant leaves)
- 1/3 cup golden raisins
- 15 ounce can lentils rinsed, drained, and patted dry (non-obligatory; about 1 1/4 cups cooked lentils)
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Soak the Raisins: Place the raisins in a small bowl and canopy with scorching water; put aside whilst you put together the remainder of the salad. (Notice: this plumps the raisins up; in case you want them to be chewy, skip this step!)
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Toast the Breadcrumbs: Heat the olive oil in a medium saucepan over medium warmth. Add the breadcrumbs, floor chili, and salt, then combine rapidly within the pan to evenly coat the breadcrumbs in oil. Toast for five to 7 minutes, stirring regularly, till the breadcrumbs are golden. Switch to a plate and stir within the lemon zest; put aside to let cool.
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Make the Dressing: Add the oil, lemon juice, vinegar, mustard, agave, shallot, and salt to a small jar. Seal properly and shake till emulsified; put aside.
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Salad Prep: Use a knife to separate the thicker portion of the Swiss chard stems from their tender leaves. Trim the ends off of the stalks, then slice thinly. Roll the leaves up and roughly chop them into bite-sized items.
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Mix: Add the Swiss chard leaves, stems, and lentils (if utilizing) to a big bowl. Drain the raisins and add them to the salad as properly. Pour 2/3 of the dressing over the salad and toss properly.
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Serve & Retailer: Divide the salad between serving plates and high with an additional drizzle of dressing and beneficiant sprinkle of breadcrumbs. Serve instantly; retailer the salad and breadcrumb leftovers in separate hermetic containers within the fridge for as much as 3 days.
- Gluten-Free: use gluten-free breadcrumbs to make this recipe gluten-free
Energy: 280kcalCarbohydrates: 26gProtein: 7gFats: 18gSaturated Fats: 2.5gSodium: 300mgPotassium: 500mgIron: 3mg
