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Chard Salad with Carrots, Beets and Sunflower Seeds

Print Recipe
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
 

  • In a large mixing bowl, add chard, carrots, beet, and red onion, and toss to combine. Set aside.
  • 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.
  • Let vegetables marinate at room temperature for at least 45 minutes to 1 hour to soften the chard and beets.
  • Sprinkle with sunflower seeds and serve.

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