Warm Chard Salad with Grapefruit and Pumpkin Seeds | PCC Natural Markets

Warm Chard Salad with Grapefruit and Pumpkin Seeds

Serves: 4

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Red chard is a tender leafy green perfect for this nutritious salad. The juicy citrus and chewy grains give it a delightful texture. The warm vinaigrette, infused with fresh ginger and maple syrup, gently wilts the greens.


For the salad

For the dressing


To make the salad

Cook emmer in boiling, salted water for about 40 minutes or until al dente. Drain and let cool.

Remove stems from chard. Cut leaves into bite-size pieces and slice stems. Toss sliced stems, cooked emmer, grapefruit or oranges and pumpkin seeds gently with chard leaves.

To make the dressing

Combine all ingredients in a small saucepan and heat until barely simmering. Do not boil. Toss enough of the warm vinaigrette into the salad to coat and make it glossy.

Recipe by Lynne Vea, PCC Chef

More about: chard, citrus, emmer farro, pumpkin seeds, whole grains


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