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Chard Salad with Carrots, Beets and Sunflower Seeds

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings

Ingredients

  • 6 cups swiss chard, raw (about 2 bunches), chopped and rinsed
  • 1 cup carrots, peeled and spiralized or grated
  • 1 beet (approx. 1/2 cup), peeled and spiralized or grated
  • 1/4 cup red onion, chopped
  • 1/3 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1/4 tsp honey, or sorghum syrup
  • 1/4 tsp salt
  • 1/4 cup sunflower seeds

Instructions

  1. In a large mixing bowl, add chard, carrots, beet, and red onion, and toss to combine. Set aside.

  2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, and salt until emulsified. Pour dressing over the vegetables, and toss together until combined.

  3. Let vegetables marinate at room temperature for at least 45 minutes to 1 hour to soften the chard and beets.

  4. Sprinkle with sunflower seeds and serve.

Recipe Notes

Nutrient Analysis:
Serving size: 1 1/4 cup Calories: 130 calories, Fat: 10 grams, Saturated fat: 1 gram,Carbohydrates: 5 grams, Sugar: 3 grams, Sodium: 100 milligrams, Fiber: 2 grams,Protein: 1.5 grams, Cholesterol: 0 milligrams