Swiss Chard Salad

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.

Course Entree, Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20

Cook Time 5

Servings

Calories 280kcal

Author Caitlin Shoemaker

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)

US Customary - Metric

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.

Notes

Gluten-Free: use gluten-free breadcrumbs to make this recipe gluten-free

Nutrition