Warm Chard Salad with Grapefruit and Pumpkin Seeds
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
- 1/2 cup emmer farro Add to list
- 10 to 12 leaves red chard Add to list
- 2 red grapefruit, peeled and segmented Add to list
- 1/2 cup toasted pumpkin seeds Add to list
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, 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.