Swiss Chard Orange Salad with Cumin Vinaigrette

This recipe for Swiss Chard Orange Salad with Cumin Vinaigrette is a celebration of seasonal plant foods. Though you can generally find the main ingredients in this recipe—Swiss chard and oranges—year round, they are pretty sturdy plants that grow particularly well in the cooler months, especially in my home state of California. This super easy recipe pairs the pungent green taste of chard with the sweet bright flavors of citrus, and the nutty crunch of pumpkin seeds, all with a flavorful cumin olive oil vinaigrette. With only 6 ingredients, you can get this healthy, nutrition-packed recipe on the table in 10 minutes! This salad is gluten-free and vegan too.

This simple, easy recipe showcases how you can enjoy fresh produce year round, in simple, yet delicious ways! In fact, I regularly have citrus and Swiss chard growing in my own veggie garden. If you’re looking to try home gardening, start with chard, as it’s one of the easiest most satisfying veggies to grow. Check out my free home gardening toolkit to get started. In my region, Swiss chard likes to grow in the cooler months, from fall through spring. But in other cooler growing regions, you can plant Swiss chard during the summer. My favorite variety is rainbow chard, which has colorful spines of fuchsia, orange-red, and sunny yellow running through their curly, rich green leaves. When I use chard for raw salads, I harvest the young tender leaves, and save the larger tougher leaves for cooking.

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