It's time for winter salads, and this is my new favorite salad ever. It turns out that my summer crop of chard is now my fall crop of chard... and it may even become my winter crop. This is exciting. I love the idea of having garden-fresh greens all year. And these chard are so beautiful - and so low maintenance. You really should plant some chard. In any case, this simple salad is packed to the brim with nutrients and is perhaps the best salad I've ever had. It's hearty, filling, and sturdy - you can make it an hour before you need it and it's not wilted. Not to mention, it's beautiful. Really - this would be a good one to take to a potluck event.
- 1 bunch chard, chopped
- 1 small red cabbage, chopped
- 1 ripe plum, peeled and chopped
- 1/3 cup best extra virgin olive oil
- 1 tablespoon white vinegar
- pinch of salt
- freshly ground black pepper
- 1 avocado, diced
- 1/2 cup roasted pumpkin seeds*
- Rinse and prepare your chard and cabbage. Set aside.
- Make your dressing: in a food processor, combine plum, olive oil, vinegar, salt, and pepper
- Toss chard and cabbage with dressing in a large bowl. Arrange greens on a serving platter. Top with avocado and pumpkin seeds.
- Serve immediately or cover and chill for up to an hour.
* To roast pumpkin seeds, rinse them well and pat them 'dry'. Toss them with a splash of butter, salt, and any other seasoning you want - cumin is a great choice. Arrange them on a baking sheet and bake for 45 minutes or until slightly crunchy on 300F. Check frequently - burnt seeds taste terrible.