This beautiful springtime salad makes a great side dish for grilled fish and chicken. Lightly sauté—almost steam— the chard to keep it on the crunchy side instead of braising it completely. This will keep the colour light and bright.
Warm Rainbow Chard and Berry Salad
Ingredients
- 1 large lemon
- 1 tsp (5 mL) honey or palm sugar
- 3 Tbsp (45 mL) extra-virgin olive oil
- 2 bunches rainbow chard (about 1 lb/450 g), washed
- 1 Tbsp (15 mL) butter
- 1 Tbsp (15 mL) extra-virgin olive oil
- 4 garlic cloves, minced
- 1 shallot, minced
- 1 Tbsp (15 mL) red wine vinegar
- Pinches of sea salt (optional)
- 1 1/2 cups (350 mL) small strawberries, whole or cut in half, or raspberries
- 398 mL (14 oz) can cannellini beans or butter beans, drained and rinsed
- 1/2 cup (125 mL) pepitas (optional)
Nutrition
Per serving:
- calories195
- protein6g
- fat11g
- saturated fat3g
- trans fat0g
- carbohydrates19g
- sugars3g
- fibre7g
- sodium317mg
Directions
01
For dressing, finely grate 1 1/2 tsp (7 mL) peel from lemon and squeeze out 1/4 cup (60 mL) juice into bowl. Whisk in honey, then olive oil. Set aside.
02
Strip leaves from chard stems. Coarsely chop leaves and cut stems on the angle.
03
Heat butter and olive oil in large, wide skillet set over medium heat. Add garlic and shallot. Sauteu0301 until soft, about 5 minutes.
04
Add chard ribs; cover and cook for 1 to 2 minutes. Working in batches, add chard leaves and stir just until wilted. Stir in vinegar and season with salt, if using. Remove from heat and gently fold in berries and beans. Drizzle with vinaigrette and sprinkle with pepitas, if using.
READ THIS NEXT
SEE MORE »
Roasted Cauliflower with Vinaigrette and Crispy Prosciutto
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
Broth and Wine-Braised Cannellini Beans
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
Baked Prawns
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.