Wilted Swiss Chard Salad


Swiss chard gets a bad wrap. I think it’s pretty close to spinach as far as texture goes. Also this lovely green comes in a rainbow variety that even kids find appealing.image

I have for you today a crunchy, sweet, and savory swiss chard salad. What makes it crunchy you say, well it’s the sunflower seeds. What makes it sweet you say, well it’s the dried cranberries. So what makes it savory? I looked up savory to be sure I was using it the right way and savory means pleasing to the sense of taste especially by reason of effective seasoning.  


Serves 2-4


  • 1 small onion, chopped
  • 1 cup chopped mushrooms
  • 1/3 cup dried cranberries
  • 1/3 cup sunflower seeds
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 4 cups rinsed and chopped swiss chard
  • salt and pepper to taste


  1. Heat pan over medium heat for 2 minutes and spray with canola oil
  2. Place onions in pan and saute about 3 minutes
  3. Add mushrooms, spray pan again and cook another 3-5 minutes, stirring occasionally 
  4. Throw in cranberries and sunflower seeds and heat 1-2 minutes
  5. Add olive oil and apple cider vinegar, turn off heat and add swiss chard
  6. Mix thoroughly and let sit in pan for 1-2 minutes
  7. Sprinkle with salt and pepper to taste
  8. Serve with hummus and flax crackers

Recipe inspired by Selectism



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