I love this salad because it incorporates the seasonal leafy green, swiss chard, and baby spinach (my favorite). Dark leafy greens are good sources of folate, as well as legumes, some fruits and fortified grains. It is a simple dinner that satisfies on nights when you don’t feel like spending hours in the kitchen.
6 stems of red swiss chard
2 cups baby spinach
1/2 oz goat cheese
1/4 cup of chopped pecans
8 red pearl onions, chopped
1 tsp of olive oil
6 baby red potatoes quartered
1 1/2 tsp of olive oil
1/2 avocado, sliced
10 grape tomatoes, halved
First, in a small pot roast quartered red potatoes with olive oil over medium high heat for about 10 minutes or until tender. Cover with lid and shake pot occasionally.
Meanwhile, wash swiss chard and remove bottom stems. Layer leaves on top of each other, roll and slice into 1/2 inch slices.
Over medium low heat, sauté onions and pecans for about 5 minutes in 1tsp of olive oil. Reduce heat to low. Toss in chopped swiss chard and baby spinach. Stir and cover with lid, allowing chard and spinach to wilt.
In a large bowl, toss in tomatoes, avocado slices and crumbled goat cheese. Add potatoes and chard and spinach mixture. Toss until evenly mixed and cheese is melted.
Serve alone or with grilled chicken.