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Swiss Chard, Beet and Kohlrabi Salad with Caramelized Pecans and Raspberry Vinaigrette |
When I was growing up, Swiss chard and kohlrabi were completely unfamiliar to me. My aunt served this salad recently, and I was so impressed I begged for the recipe. Colourful, tasty, and full of different textures, it's also fantastically healthy. This salad makes an impressive party side, or even a main course for up to four people.  Swiss Chard, Beet and Kohlrabi Salad with Caramelized Pecans and Raspberry Vinaigrette Salad: 1 bunch Swiss chard - choose a red-stemmed chard or combine red and yellow. Use chard that is less than 10 inches tall so that the stems are relatively fine. Aim for 3 cups chopped chard. 1 fresh kohlrabi - about the size of a tennis ball 1/4 cup red onion 2 baby beets – aim for 1/2 cup total 1/4 cup dried cherries 1/4 cup dried pumpkin seeds 1/4 cup crumbled feta cheese 1/2 cup halved pecans 1 tbsp pure maple syrup (or brown sugar) 1 tbsp butter Heat butter and maple syrup in a frying pan until the butter sizzles and add the pecan halves. Stir continuously for about 3 minutes, then place the pecans on a cookie sheet to cool. Pull the chard apart into individual stems/leaves and finely slice across the leaves. Peel and dice the kohlrabi to about 1 cm pieces. Peel and dice the beets to about the same size. Finely sliver the red onion. Mix all of this with the dried cherries, pumpkin seeds, and feta in a large bowl. Add the cooled pecans to the top of each portion. Vinaigrette: 1/2 cup vegetable oil 2 tbsp honey 1 scant tbsp Dijon mustard 3 tbsp red wine vinegar (or good balsamic vinegar) 1 tsp fresh lime juice salt and pepper to taste 1/2 cup fresh raspberries (frozen, thawed berries work too) Combine the dressing ingredients in a food processor, and work to a liquid state. Drizzle this over the prepared salad and toss, or over each portion, and serve. |
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