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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.

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