Swiss Chard, Grapefruit, Gorgonzola, & Candied Walnut Salad

 

A hearty and bright salad that was inspired by the gluten-free set in my life. After volunteering to make a picnic lunch for my friends while on a wine tour through Long Island, I realized my gluten-free recipe arsenal needed some work. This salad seemed like a great way to utilize the splendid grapefruit and to introduce some of the shy eaters in crew to swiss chard. This salad hits every note: the texture of swiss chard, the bitter sweetness of grapefruit, the funky tang of the gorgonzola and the addicting citrus-infused candied walnuts. I enjoy serving this over a lightly-seasoned bed of quinoa for that extra protein punch. As a warning: You'll be lucky if the candied walnuts make it to the plate because they are terribly and wonderfully addicting.

What you will need

1 bunch Swiss chard

1 grapefruit, zested, segmented, juice reserved

2.5 ounces Gorgonzola (Roquefort or blue cheese are suitable replacements)

4.5 ounces raw walnuts, roughly chopped

zest of one grapefruit (above)

1 tablespoon granulated sugar

1 tsp teaspoons salt

pepper, to taste

salt, to taste

2 tablespoons reserved juice of 1 grapefruit (above)

6 tablespoons olive oil

salt, to taste

pepper, to taste

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