Cinnamon Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zesty, and packed with texture, this leafy salad brings together tender Swiss chard ribbons, crisp apple slices, and golden toasted pepitas in a way that feels genuinely exciting. The dressing is where the magic happens — fresh lime juice, cilantro, a touch of raw honey, and a whisper of cumin create a bold, herbaceous vinaigrette that ties every element together beautifully. Toasting the pumpkin seeds in a dry skillet takes just a couple of minutes and adds a nutty crunch that makes the whole bowl feel more substantial. The optional jalapeño gives you a gentle kick if you want it, but the salad holds its own without it. For anyone navigating a sensitivity to warming spices like cinnamon, this recipe is a genuinely satisfying find — every ingredient is clean and straightforward, with no hidden spice blends to second-guess. It comes together in minutes and is best served right away while the chard is still vibrant and the seeds stay crisp.
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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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