Rainbow Chard and Roasted Vegetable Salad
A colourful mix of roasted Yukon Gold potatoes, sweet peppers, juicy tomatoes, and tender rainbow chard come together in this simple, nourishing salad!
Serves 4.
Ingredients
- 1 bunch rainbow chard, stems and leaves separated and chopped
- 3 cups Yukon Gold potatoes, diced
- 2 red bell peppers, sliced
- 1 pint grape tomatoes
- 2 tbsp olive oil
- 1 clove garlic, minced
- Juice of ½ lemon (or 1 tbsp apple cider vinegar)
- Salt and pepper, to taste
- Optional: crumbled feta or toasted pumpkin seeds
Directions
- Preheat oven to 425F.
- Toss the potatoes and peppers with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
- Add the grape tomatoes and roast for another 10 minutes.
- Meanwhile, sauté the chard stems in the remaining olive oil for 3–4 minutes. Add the garlic, then stir in the chard leaves until just wilted.
- Toss the roasted vegetables with the sautéed chard, finish with lemon juice, and season to taste. Top with feta or pumpkin seeds if desired.
