Chopped Chard Salad with Apricot Vinaigrette

Chopped Chard Salad with Apricot Vinaigrette

This composed salad is a delicious mix of earthy, fruity and tangy flavors. The recipe comes from Cooking Light magazine.

©Times Inc. Lifestyle Group

Serves 6


¼ cup thinly sliced shallots

2 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

1 ½ tablespoons apricot preserves

1 teaspoon whole-grain Dijon mustard

6 cups chopped Swiss chard

1 (15.5 ounce) can chickpeas (garbanzo beans), rinsed and drained

2 tablespoons walnuts, toasted

1 tablespoon chopped green onions

1 teaspoon freshly ground black pepper

2 tablespoons goat cheese, crumbled


    Combine first 5 ingredients in a large bowl, stirring with a whisk. Let stand 10 minutes. Set aside half of shallot mixture. Add chard to bowl; toss to coat. Place chard mixture on a serving platter. Return reserved half of shallot mixture to bowl. Add chickpeas; toss to coat.  Top chard mixture with chickpea mixture. Sprinkle evenly with walnuts and remaining ingredients.