Fall Apple and Swiss Chard Salad
My Fall Apple and Swiss Chard Salad is simple to make and loaded with goodness in every fork-full. It's a fall staple made with one of the season's best offerings...delicious apples.
Ingredients
For the vinaigrette
- ¼ cup Olive oil
- 2 tablespoons Lemon juice
- 2 tablespoons apple cider vinegar raw "with the Mother"
- 1 tablespoon maple syrup or raw honey
- 1 clove garlic minced or grated on a microplane
- salt and pepper to taste
For the salad
- 1 pound Swiss chard or dinosaur kale
- 1 large apple cut into matchsticks
- 2 carrots cut into matchsticks
- ⅓ cup raw slivered almonds toasting is optional
- ⅓ cup shredded sharp white cheddar cheese
- ¼ cup thinly sliced red onion
Instructions
- Rinse and run Swiss leaves under water and then dry well. If using kale, remove kale leaves from the stems. Bunch the Swiss chard leaves together and thinly slice, creating ribbons.
- Transfer chard to a large bowl along with apples, carrots, almonds, cheddar cheese and red onion.
- In a mixing bowl or in a glass jar with a tight-fitting lid, whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, grated or minced garlic, and season with salt and pepper to taste.
- Mix together and taste and adjust as needed. Pour over salad. Toss well to evenly coat all of the ingredients.
- Best served on the same day.