In a perfect world, I would blog nearly every day. It’s been months since I’ve been to this page, and multiple recipes and meals are photographed and ready to share. Life happens. But with the seasonal change, my inner cook emerges in a big way. Moving from summer to autumn is my favorite time of year to be in the kitchen. This year the Wall Street Journal provided a couple of recipes for Thanksgiving that are new favorites. I’m starting with the Swiss chard because greens are a favorite food and one that Americans eat far too little of. What I like most about this recipe is the use of every flavor – bitter, sweet, salty, spicy, and sour – all in one dish. If Swiss chard is unavailable, kale or collards can easily substitute. Also, roasted walnuts, pepitas, or pine nuts would be an excellent addition to this salad, best served warm.

Roasted Swiss Chard Salad

Ingredients:

  • 2 cups fresh cranberries
  • 2 cups stemmed seedless red grapes
  • 1.5 tablespoon olive oil
  • 1/2t fresh ground sea salt
  • 1/2t red chili flakes
  • 1 T minced garlic
  • 1 t fresh rosemary
  • 2 large bunches Swiss chard, washed, dried, destemmed

Preheat oven to 450 degrees. Toss together the cranberries, grapes, olive oil, salt and chili flakes. Spread the mixture in a shallow, foil lined roasting pan. Scatter the garlic and rosemary over the top. Place in oven and roast until fruit has softened and begins to break down, about 10 minutes. Remove from oven, stir in the chard and roast for an additional 2-5 minutes, until the chard is wilted. Transfer to large bowl, toss with salt/pepper to taste. If adding roasted nuts, toss them in as well. Serve warm or at room temperature.

A Light Autumn Meal