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This Swiss Chard Salad tosses hearty Swiss chard, plump raisins, and lentils in a bright lemony dressing. Served with a sprinkle of toasted chili-lemon breadcrumbs for crunch, it’s an over-the-top side dish you’ll love! Vegan, Gluten-Free Option.
As a member of the “no boring salads” club, I’ve been keeping this Vegan Swiss Chard Salad on repeat for months. A combination of hearty Swiss chard, canned lentils, and raisins is tossed in a bright and zesty lemon vinaigrette, then topped with spicy lemon breadcrumbs. It’s an anything-but-ordinary side dish with fantastic flavors and textures that always keep me going back for more!
Table of Contents
What is Swiss Chard?
It’s time to push the kale and spinach aside because Swiss chard is the underrated leafy green you might be missing out on. Swiss chard has big, beautiful green leaves that are just as hearty as kale, meaning they stay tender and sturdy even after being drenched in salad dressing. The thick stems come in a variety of colors—red, yellow, light green, and striped being the most common—and are just as edible as the leaves.
Best of all, chard’s mild, earthy flavors are easy to love and pair well with countless vibrant ingredients. I love sauteeing Swiss chard in a little oil & balsamic, but oftentimes I have too much of it from my garden – that’s why I created this Swiss Chard Salad Recipe!
To make this gorgeous summer salad, chopped chard leaves and stems are combined with raisins and canned lentils, drenched in a bright and tangy lemon dressing, and topped with a sprinkle of spicy lemon breadcrumbs. Every bite has it all… Complex layers of flavor that all work in harmony, plant protein to keep you full, and wonderful textures to excite your taste buds. I’m craving a bowl right now!
What You Need for Swiss Chard Salad
This Swiss chard recipe calls for a mix of pantry staples and fresh ingredients, resulting in a light side dish that’s bursting with flavor. These are the key items you’ll need:
- Panko Breadcrumbs: infusing crispy toasted breadcrumbs with flavor boosters and sprinkling them over a meal is one of my favorite ways to take every bite from good to great. Similar to the breadcrumb topper in this Triple Garlic Pasta, panko breadcrumbs are toasted in oil, then combined with ground chili powder and lemon zest before being sprinkled over the salad. The added crunch and zippy flavors are not to be missed!
- Lemon Dressing: this simple lemon vinaigrette is made with olive oil, lemon juice, balsamic vinegar, Dijon mustard, agave, half of a shallot, and salt.
- Swiss Chard: with large, dark green leaves and colorful stalks, Swiss chard is a showstopping leafy green. Their lovely earthy flavor pairs perfectly with the lemon dressing, sweet raisins, and spicy-zesty breadcrumbs. If kale or spinach is your usual go-to leafy green in salads, you’re going to love Swiss chard!
- Raisins: earthy Swiss chard and sweet raisins are a match made in heaven. I used golden raisins, but California raisins (currants) work just as well.
- Lentils: canned green or brown lentils are an optional source of plant protein in this salad.
How to Make a Swiss Chard Salad
- Soak the raisins in hot water until they’re plump.
- Meanwhile, toast the breadcrumbs, chili, and salt in a skillet until the breadcrumbs are golden. Transfer to a plate and stir in the lemon zest.
- Add the salad dressing ingredients to a jar with a lid and shake until the dressing is emulsified.
- Add the chopped Swiss chard leaves, stems, lentils, and drained raisins to a large bowl. Pour some of the dressing over top and toss to coat.
- Divide the salad between serving plates and top with an extra drizzle of dressing and a generous sprinkle of breadcrumbs. Serve right away and enjoy.
Caitlin’s Cooking Tips
- Soaking the raisins makes them soft: I personally love the soft and plump texture of the soaked raisins. If you’d prefer to keep them chewy, skip the soak at the start.
- How to prepare and clean Swiss chard: Wipe the leaves with a damp kitchen towel, dry them well, and trim the ends of the stalks. Run a knife along both sides of the thicker part of the stem to separate the leaves. Slice the stalk into thin pieces, then roll up the leaves and roughly chop them into bite-sized pieces.
- Marinate the salad for extra flavor. Unlike kale, Swiss chard is naturally tender and doesn’t need to be massaged before being eaten raw. If you have 10 to 15 minutes to spare, marinate the greens, lentils, and raisins in some of the dressing before serving. This gives the flavors in the dressing time to deepen and soak into the greens.
Serving Suggestions
Like many of the salad recipes on my blog, this easy Swiss chard salad is a fantastic side dish to serve with all kinds of vegan main dishes. I’d recommend pairing it with other seasonal summer dishes since chard peaks during the warmer months. Indulge in a bowl along with this Roasted Zucchini Sandwich for a hearty lunch; bring it to the barbecue to serve with corn on the cob, baked beans, and these Sweet Potato Black Bean Burgers; or pair it with this Roasted Cherry Tomato Pasta for a simple yet flavor-packed weeknight dinner.
If you’re looking for more never-boring vegan summer salads, you’ll also love this Chopped Italian Salad, this Spicy Peach and Chickpea Salad, and this Strawberry Avocado Crunch Salad!
How to Store Leftover Chard Salad
The leftover assembled salad (without the breadcrumbs) will keep for up to 3 days. Pack it into individual containers and store it in the fridge.
The leftover breadcrumbs and any extra salad dressing can be stored separately from the salad. Transfer them to airtight containers, then store the dressing in the fridge and the breadcrumbs on the kitchen counter to keep them crisp.
Freezing isn’t recommended.
Substitutions and Variations
- Gluten-Free Option: Swap the panko breadcrumbs for gluten-free breadcrumbs.
- Lentil Substitute: The lentils are optional in this salad. Either leave 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 another dried fruit for a similar sweet pop of flavor. Dried cranberries, cherries, and chopped dates are all good options.
Recipe FAQs
Raw chard is mild, earthy, and slightly bitter (but not as bitter as kale). I like pairing it with fresh lemon and sweet fruits to help complement its natural flavors. When cooked, the leaves become tender and slightly sweet.
Stir the chopped leaves into a pot of sweet potato soup, sauté the leaves and stems in oil for a quick side dish, pickle the leftover stalks for a briny and crunchy salad topping, stir the chopped leaves into a batch of spring vegetable pasta, or stir-fry the leaves for this Summer Vegetable White Bean Stir-Fry.
Obviously, this salad would be different if you used a Swiss chard alternative, but chopped kale leaves will work just as well here.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Swiss Chard Salad
Ingredients
For the Breadcrumbs:
- 2 teaspoons olive oil
- ¼ cup panko breadcrumbs
- 1/2 teaspoon ground chili or sub chili flakes
- 1 teaspoon lemon zest about 1/2 lemon
- 1/4 teaspoon kosher salt
For the Dressing:
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon agave or maple syrup
- 1/2 small shallot finely diced
- 1/2 teaspoon kosher salt
For the Salad:
- 1 bunch Swiss chard washed and dried (about 6-7 large leaves)
- 1/3 cup golden raisins
- 15 ounce can lentils rinsed, drained, and patted dry (optional; about 1 1/4 cups cooked lentils)
Instructions
- Soak the Raisins: Place the raisins in a small bowl and cover with hot water; set aside while you prepare the rest of the salad. (Note: this plumps the raisins up; if you prefer them to be chewy, skip this step!)
- Toast the Breadcrumbs: Warm the olive oil in a medium saucepan over medium heat. Add the breadcrumbs, ground chili, and salt, then mix quickly in the pan to evenly coat the breadcrumbs in oil. Toast for 5 to 7 minutes, stirring frequently, until the breadcrumbs are golden. Transfer to a plate and stir in the lemon zest; set aside to let cool.
- Make the Dressing: Add the oil, lemon juice, vinegar, mustard, agave, shallot, and salt to a small jar. Seal well and shake until emulsified; set aside.
- 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 pieces.
- Combine: Add the Swiss chard leaves, stems, and lentils (if using) to a large bowl. Drain the raisins and add them to the salad as well. Pour 2/3 of the dressing over the salad and toss well.
- Serve & Store: Divide the salad between serving plates and top with an extra drizzle of dressing and generous sprinkle of breadcrumbs. Serve immediately; store the salad and breadcrumb leftovers in separate airtight containers in the refrigerator for up to 3 days.
Recipe Notes
- Gluten-Free: use gluten-free breadcrumbs to make this recipe gluten-free
