Easy Chard Salad

This is my go-to salad when I’ve run out of fresh field greens and have their longer-lasting, heartier cousin: Swiss chard left in the fridge. I usually buy salad supplies in a variety of shelf lives, from mixed greens/lettuces/spinach, chard, kale, and then cabbage. I use the more delicate and time sensitive greens first before resorting to cabbage. I actually love cabbage so I should mix it in sooner than I usually do, but when the lettuce is feeling needy, I always reach for that first.

This salad has a range of possibilities based on what you have around. Add sunflower seeds if you like, or other nuts, or if you’re feeling the need to add sour cream to everything like I am lately, that adds in well too!

Recipe:

Swiss chard, washed and chopped including stems
2 sweet potatoes, cubed, steamed or baked
1 bell pepper, raw, any color
3 Tablespoons olive oil
1 avocado, cubed
1 Tablespoon apple cider vinegar  
Dash of salt
Dash of pepper
Dried fennel, freshly ground 
Grain of choice (Israeli couscous, wild rice, brown rice, kamut, wheat berries, or orzo all work well) 
Dried cranberries

Sourdough, salad and hummus…three staples you can find here on the blog!