Easy Swiss Chard Salad

This easy Swiss chard salad is hearty, fresh, and full of texture. I love how the leafy greens pair with the crunchy panko-almond topping, the sweet currants, and the salty Parmesan. The lemon and caper dressing ties everything together with a bright, tangy finish, making it a salad that feels both rustic and elegant.

Why You’ll Love This Recipe

I enjoy this salad because it’s simple to make yet layered with flavors and textures. The crispy panko topping gives a satisfying crunch, the dried fruit adds sweetness, and the Parmesan brings richness. Swiss chard is such a nutrient-packed green, and I like that it holds up well to bold flavors. This dish works beautifully as a starter, a side, or even a light lunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Crispy Panko Topping
▢2 tablespoons extra virgin olive oil
▢⅔ cup panko breadcrumbs (gluten-free if needed)
▢2 cloves minced garlic
▢⅓ cup chopped almonds (raw, unsalted, see note 1)

Salad
▢1 bunch Swiss Chard (12 oz / 340 g)
▢¼ cup extra virgin olive oil
▢2 tablespoons fresh lemon juice
▢2 teaspoons chopped capers (drained from brine, see note 2)
▢⅛ teaspoon fine sea salt
▢⅛ teaspoon freshly ground black pepper
▢½ cup dried currants (or dried cranberries or raisins)
▢½ cup grated Parmesan cheese (see note 3)

Directions

1. I start by making the crispy topping. In a skillet, I heat the olive oil over medium heat. I add the panko breadcrumbs, garlic, and almonds, cooking until golden and fragrant, about 3 to 5 minutes. I set it aside to cool.
2. I wash and dry the Swiss chard, then remove the stems and slice the leaves into thin ribbons.
3. In a large bowl, I whisk together the olive oil, lemon juice, capers, salt, and pepper.
4. I toss the Swiss chard with the dressing until evenly coated.
5. I fold in the dried currants and Parmesan cheese.
6. Just before serving, I sprinkle the crispy panko-almond mixture on top for crunch.

Servings and Timing

This recipe makes about 4 servings. It takes me around 10 minutes to prepare the salad and another 5 minutes to make the topping, so the whole dish is ready in about 15 minutes.

Variations

Sometimes I swap the Swiss chard for kale or spinach. If I want a vegan version, I leave out the Parmesan or use a dairy-free alternative. I also like switching up the dried fruit cranberries or golden raisins are delicious. For extra protein, I’ve added chickpeas or grilled chicken, and when I want even more crunch, I sprinkle on sunflower seeds or pumpkin seeds.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the topping crispy, I store it separately and sprinkle it on just before serving. Since this salad is best enjoyed fresh, I don’t reheat it.

FAQs

Can I use rainbow chard instead of green Swiss chard?

Yes, I love using rainbow chard for extra color and flavor.

Do I need to massage the Swiss chard like kale?

I don’t usually, since Swiss chard is more tender, but slicing it thinly helps keep it easy to eat.

Can I make the topping ahead of time?

Yes, I prepare it a day in advance and store it in an airtight container until ready to use.

Can I skip the nuts in the topping?

Yes, I sometimes replace the almonds with seeds like pumpkin or sunflower seeds for a nut-free version.

Is this salad gluten-free?

Yes, I just use gluten-free panko breadcrumbs to keep it gluten-free.

Can I use another cheese instead of Parmesan?

Yes, I like Pecorino Romano or even crumbled feta as alternatives.

What can I use instead of currants?

I often swap them for dried cranberries, raisins, or chopped dried apricots.

Can I make it vegan?

Yes, I simply leave out the Parmesan or use a plant-based cheese.

How do I keep the topping crispy?

I store it separately from the salad and add it right before serving.

Can I serve this salad warm?

Yes, I sometimes lightly sauté the Swiss chard before tossing it with the dressing for a warm variation.

Conclusion

This easy Swiss chard salad is one of my favorite ways to enjoy hearty greens with lots of texture and flavor. The crunchy panko topping, tangy lemon-caper dressing, sweet currants, and salty Parmesan all come together beautifully. I love how quick it is to prepare and how versatile it can be, making it a perfect addition to both everyday meals and special occasions.

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