High Fructose Corn Syrup Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and packed with texture, this leafy salad is the kind of dish that makes you rethink what a salad can be. Tender Swiss chard ribbons pair beautifully with crisp apple slices, and every bite gets a satisfying crunch from freshly toasted pumpkin seeds. The dressing is where the magic really happens — fresh lime juice, chopped cilantro, raw honey, and a touch of cumin come together into something vibrant and deeply flavorful without a drop of processed sweetener in sight. That raw honey is the only sweetener here, which means you can feel confident about exactly what's going into the bowl. Store-bought dressings and bottled condiments are some of the sneakiest sources of hidden corn syrup, so making your own from scratch like this is genuinely the smartest move. A minced jalapeño is optional but highly encouraged if you want a little heat to balance the brightness of the lime. Toss everything together right before serving so the chard stays lively and the pumpkin seeds 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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