Chestnut Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and genuinely refreshing, this leafy salad brings together tender Swiss chard ribbons and crisp apple slices in a way that feels both light and satisfying. The cilantro-lime dressing is the real star — whisked together with olive oil, fresh lime juice, honey, and a touch of cumin, it has that perfect balance of tangy, herby, and just slightly sweet. A handful of toasted pumpkin seeds adds a nutty crunch that makes every bite more interesting, and the quick skillet toasting step takes only a few minutes but makes a noticeable difference in flavor. If you like a little heat, the optional minced jalapeño works beautifully without overwhelming the other flavors. The whole thing comes together in one bowl with no cooking beyond those toasted seeds, making it an ideal choice when you want something vibrant on the table fast. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and other tree nuts — the pumpkin seeds deliver all the texture and richness you could want without any of the worry. Serve it immediately after tossing so the chard stays lively and the apple slices keep their satisfying snap.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch swiss chard (about 10 oz), stems removed, leaves thinly sliced into ribbons
- 1 large crisp apple (such as honeycrisp or granny smith), cored and thinly sliced
- ⅓ cup raw pumpkin seeds (pepitas)
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- ½ cup fresh cilantro leaves, finely chopped
- 1 tsp raw honey
- ½ tsp ground cumin
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 1 small jalapeño, seeded and finely minced (optional)
Instructions
- 1
Heat a small dry skillet over medium heat. Add the pumpkin seeds and toast, stirring frequently, until they begin to pop and turn golden, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and set aside.
- 2
In a small bowl, whisk together the olive oil, lime juice, cilantro, honey, cumin, salt, pepper, and jalapeño, if using, until the dressing is well combined and slightly emulsified.
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