Eat The Rainbow Winter Salad

Eat The Rainbow Winter Salad

For the salad

• rainbow chard stems and greens, chopped
• 1/4 cup pomegranate seeds
• 1/4 cup pineapple, diced
• 1/4 cup carrot, chopped
• handful of strawberries, halved

For the dressing

• 1 lemon
• 1 orange
• olive oil
• salt + pepper

Preparation

1. Wash and prepare fruit and vegetables.

2. In a big bowl, line the base of the dish with a bed of chard greens. Top the salad with pomegranate seeds, diced pineapple, chopped carrots, rainbow chard stems and strawberries.

3. In a separate bowl or mason jar, add the juice of 1 lemon, 1 orange, olive oil, salt and ground pepper. Mix well and season as desired. Serve chilled and enjoy!

Photo courtesy of the author