Warm Red Chard Salad with Citrus, Grains and Seeds
Red chard is a tender and beautiful leafy green perfect for this beautiful and nutritious salad. The juicy citrus and chewy grains give it a delightful texture. The warm vinaigrette, infused with fresh ginger and maple syrup, gently wilt the greens, bringing out their jade-like hues.
- 1/2 cup emmer farro or other whole grain, such as barley or kamut Add to list
- 10 to 12 leaves red chard Add to list
- 2 red grapefruit or 3 Cara Cara oranges, peeled and segmented Add to list
- 1/2 cup toasted pumpkin seeds Add to list
- Dried apricots, cranberries or cherries (optional) Add to list
- 1/4 cup extra virgin olive oil Add to list
- 1/4 cup red or white wine vinegar Add to list
- 2 tablespoons maple syrup Add to list
- 1 teaspoon sesame oil Add to list
- 1 teaspoon each minced ginger and garlic Add to list
- Salt and pepper, to taste Add to list
Cook the emmer in boiling, salted water for about 40 minutes or until al dente. Drain and let cool.
Strip or cut the stems from the chard. Cut the leaves into bite-size pieces and slice the stems. Toss the sliced stems, cooked emmer, grapefruit or oranges and pumpkin seeds gently with the chard leaves. You can also fold in dried apricots, cranberries or cherries for a spark of tart flavor.
Combine the remaining 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, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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