Five Grains & Swiss Chard Salad with Grapefruit Vinaigrette

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In the new year, we all start to think a little bit about lightening up the diet following what feels like a marathon of roasts, creamy anything, and of course, dessert. The classic light meal is a salad, but with the chill that is in the air this time of year, that just doesn’t always cut it. So let’s talk about the greatness of grain salad. Grain salads are a lot like regular salads, only they’re loaded with filling, heart-healthy whole grains like barley, farro, or wheat berries — plus all the greens and produce you love in traditional salads. We think you will love this recipe.

Ingredients
Salad
1 Tbsp Central Market Extra Virgin Olive Oil
½ cup diced chard stems
1 garlic clove, minced
1 cup coarsely chopped and blanched or steamed chard leaves (about ½ lb. uncooked)
Salt and freshly ground black pepper, to taste
2 cups cooked Central Market Quick Cook Five Grains
1 oz chopped walnuts (about 3 Tbsps)
2 Tbsps chopped parsley

Grapefruit Vinaigrette
1 Pink Grapefruit
1 tsp mild honey
Pinch of salt
1 Tbsp plus 1 tsp sherry or cider vinegar
2 Tbsps grapeseed or sunflower oil
1 Tbsp Central Market Extra Virgin Olive Oil

Instructions
For the vinaigrette:
1. Squeeze 1/3 cup grapefruit juice from half of the grapefruit and place the juice in a small saucepan. Add the honey and bring to a boil over medium-high heat. Reduce to ¼ cup and remove from the heat. Whisk in the salt, vinegar, and oils.
2. Cut away the peel and pith of the remaining grapefruit half. Cut the sections away from the membranes and chop fine. Stir the chopped grapefruit sections into the vinaigrette.

For the salad:
1. Heat the olive oil over medium heat in a medium skillet and add the chard stems. Cook, stirring often, until the stems are crisp-tender, 3-4 minutes. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant.


2. Stir in the chopped blanched or steamed Swiss chard leaves, add salt and pepper to taste, and stir the mixture until the chard is coated with oil, 30 seconds to a minute. Remove from the heat and transfer to a large bowl.
3. Add the cooked Five Grains, walnuts, and parsley to the bowl. When ready to serve, toss with the dressing.

Note: To steam chard leaves, separate from the ribs, wash thoroughly, and place in a steaming basket over 1-2 inches of boiling water. Cover and steam for 2-3 minutes, until wilted. Rinse briefly in cold water and squeeze out the excess water. Chop coarsely.