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Rainbow Chard Salad with Apple and Radishes

Course Salad
Servings 4



  • 1 small bunch of rainbow chard
  • 1 apple
  • 5-10 radishes
  • Handful of dry apricots
  • 3-6 oz of blue cheese


  • 4 tbs of cider vinegar
  • 1 tbs of lemon infused olive oil use zest of lemon if you don’t have this oil
  • 2 tbs of olive oil
  • Salt and pepper


  1. Start by striping the chard off the large center stems. This can be done either with a knife or just dragging your fingers up either side of the stem pulling the green leaf off. Once you have the long strips rinse them well and dry either with paper towels or a salad spinner. Then slice into thin bite sized ribbons. Set aside.
  2. The dressing is very simple, just mix the ingredients together, and give it a taste. If you would like it sweeter a little honey or agave would be a nice addition. Mix the dressing in a bowl that will accommodate your sliced apple and radish. I used a mandolin for the radish so I got pretty paper thin slices, watch your fingers. The apple I left the skin on removed the core and sliced thin wedges with my knife. As you work put the sliced apple and radish into the dressing to keep it from browning.
  3. Chop the apricot into small bits and crumble the blue cheese. I used a firm and not too strong blue cheese that the guy from Whole Foods recommended, but I am guessing your favorite blue, goat or gorgonzola will work. Ok time to assemble!
  4. Start your assembly by tossing the chard with a few tablespoons of the dressing, just enough to coat it lightly. I used my hands and did the tossing right in the serving bowl. Then add the apple and radish mixing them through the whole salad. Last top the salad with apricot and cheese. Enjoy!!