Best Vegan Warm Swiss Chard Lentil Salad
Best Vegan Warm Swiss Chard Lentil Salad with caramelized onions, mustard vinaigrette and topped with roasted almonds is our favorite fall side dish.
- 1 tbsp Olive oil
- 1 Onion
peeled and chopped
- 2 cloves Garlic peeled and minced
- 3 cups Swiss chard
- 15 oz Brown lentils –
15 ounces can (pre-cooked drained and rinsed)
- 3 tbsp Olive oil
- 1 tbsp Red wine vinegar
- 1 tsp Dijon Mustard
- Salt and pepper
- 1 tsp herbs de Provence
- red pepper flakes
- 1/4 cup Almonds toasted and chopped roughly (garnish optional)
In a large frying pan or wok, add olive oil and onions and fry until golden brown. Add garlic and swiss chard (stems) and stir fry for 2-3 minutes until fork tender. Add the lentils and leafy part of the swiss chard and stir fry until the leaves are wilted and the lentils are warmed through.
Mix olive oil, red wine vinegar, Dijon mustard, herbs de Provence and salt and pepper with a whisk and drizzle over the stir fried swiss chard and lentils. We added a little dash of red pepper flakes but that is optional and up to you. Toss well.
Serve while warm or at room temperature and garnish with toasted chopped almonds. Enjoy!
We know you are busy getting sorted so we have some built in time savers so you can get this recipe on your table in just about 15 - 20 minutes. We used canned brown lentils. Huge time saver! With a 4 ingredient, super easy salad dressing this recipe could not be any easier.
Swiss chard is gorgeous in this recipe. However, you can easily substitute with fresh spinach or kale if desired. This weekend is one of the last weekends that the Farmer's market will be open near us. We are missing all of this deliciously fresh produce already.
Serving: 1g | Calories: 196kcal | Carbohydrates: 6g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Sodium: 74mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1651IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 1mg