Warm Rainbow Chard & Apple Salad

Pair with our Meyer Lemon & Herb Panko Wild Alaskan Salmon Kit for a bright, wholesome, delicious meal!


2 tsp olive oil, divided

1/2 onion, cut in half and sliced into 1/2 inch wide strips

1 clove garlic, minced

1 granny smith apple, peeled, cored, and cut into thin slices

3 cups rainbow chard including stems cut into strips

1 tbsp lemon juice

3 tbsp candied walnuts

1/4 cup dried cranberries


1. Heat 1 tsp of olive oil in a large nonstick skillet. Add the onion. Cook over medium heat until softened, 4-5 minutes.

2. Add the garlic and apple. Cook until apple has softened and garlic is fragrant, another 4-5 minutes. 

3. Add the remaining olive oil, chard, and lemon juice. Cook, stirring occasionally, until chard is wilted.

4. Remove from heat and add walnuts and cranberries. Stir to distribute. Serve warm.