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Wilted Swiss Chard Salad with Roasted Potatoes and Cipollini Onions

Wilted Swiss Chard Salad with Roasted Potatoes and Cipollini Onions

Course Salad, Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2



  • 2 medium potatoes peeled and cubed
  • 1 pint mushrooms halved
  • 10-12 Cipollini Onions peeled and large ones cut in half
  • 10 sprigs fresh thyme
  • Small bunch Swiss chard
  • Olive oil
  • Salt and pepper


  • Juice of half a lemon
  • Zest on one lemon
  • 2 tsp olive oil
  • 1 large clove garlic micro-planed
  • Salt and pepper


  1. Preheat oven to 425 degrees. On a large sheet pan, sprayed with non-stick spray, arrange the onions, mushrooms and potatoes in a single layer. Drizzle the vegetables with olive oil, and toss with a teaspoon of thyme leaves, salt and pepper. Cook for 15 -20 minutes until potatoes are tender.
  2. While the veggies are cooking make the dressing for the Swiss chard by whisking together all the ingredients and set aside.
  3. Remove the stems from the Swiss chard, cut the leaves into thin ribbons. Just before the vegetables are done roasting toss the chard in the dressing. Then mix the dressed chard into the hot veggies on the hot sheet pan, allowing the heat to wilt the chard just slightly. Taste and adjust the salt and pepper. Finish the salad with more fresh thyme and ground black pepper.

Recipe Notes

Leftovers are great as the filling of an omelet!