A raw salad of rainbow Swiss chard with roasted almonds, crumbled Roquefort, and blueberries. Dressed with a simple balsamic vinaigrette. Four ingredients, striking colours.
Four large leaves of rainbow Swiss chard, torn into pieces, with roasted almonds, crumbled Roquefort, and a handful of blueberries. That is the entire ingredient list. The colours on the plate are something else: red, yellow, and orange chard stems against white cheese crumbles, dark blue berries, and golden almonds. A simple balsamic vinaigrette over everything.
The Roquefort is strong. If you have never had it, it is a French blue cheese with a sharp, salty bite that stands up to the earthy chard and sweet blueberries. A small amount, two tablespoons crumbled, is enough. Sharp, sweet, and a little unexpected. Solid.
Tips for Making Swiss Chard Salad
Tear the leaves, not the stems
The stems are edible and colourful. Tear the leaves into smaller pieces but leave the stems in longer strips. The stems add crunch that the soft leaves do not have.
Wash and dry the chard well. Wet leaves dilute the vinaigrette and make the salad watery.
Use roasted almonds, not raw
Roasted almonds have more flavour and crunch. If you are roasting your own, chop them roughly and toast in a dry pan until golden.
Raw almonds are bland in a salad and do not contrast the soft cheese and berries the way roasted ones do.
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Rainbow Swiss Chard Salad with Almonds, Roquefort and Blueberries
Total Time: 5 minutes
Yield: Serves 2
Diet: Omnivore, Gluten-Free
Description
Rainbow Swiss chard tossed raw with roasted almonds, crumbled Roquefort, and blueberries in a simple balsamic vinaigrette.
Instructions
- Clean the rainbow swiss chard leaves and pat them dry. Tear them into smaller pieces and place them in a bowl.
- Add the almonds, Roquefort cheese crumbles, and blueberries. Toss.
- Drizzle with a simple balsamic vinaigrette.
Notes
- To enhance the chard’s flavor, massage the leaves gently with a little olive oil before adding other ingredients.
- If Roquefort is too strong, try substituting goat cheese or feta for a milder flavor.
- For best flavor, use fresh, high-quality balsamic vinaigrette. Alternatively, make your own!
- Prep Time: 5 minutes
- Cook Time: 5 mins
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 150
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
What if I do not like Roquefort?
It is a strong cheese. Goat cheese crumbled over the top is milder. Feta works too. The salad needs a salty, tangy cheese to balance the sweetness of the blueberries.
Can I cook the Swiss chard?
This is a raw salad. Cooking the chard changes the texture and wilts the colourful stems. If you prefer cooked greens, saute briefly in olive oil and let it cool before assembling.
What dressing should I use?
A simple balsamic vinaigrette: three parts olive oil, one part balsamic vinegar, salt, and pepper. Whisk or shake in a jar. Do not use a heavy, creamy dressing. It overwhelms the delicate greens.