Nutmeg Free Cilantro-Lime Swiss Chard and Apple Salad
Bright, zippy, and packed with texture, this leafy salad brings together tender Swiss chard ribbons, crisp apple slices, and a cilantro-lime dressing that hits every note — tangy, herby, and just a little sweet. The whole thing comes together with a handful of pantry staples and a quick toast of pumpkin seeds in a dry skillet, which adds a satisfying crunch and a nutty depth without any actual nuts involved. A dressing built on fresh lime juice, raw honey, and ground cumin keeps the flavors bold and clean, and the optional jalapeño is there if you want a gentle kick. Many spice blends and bottled dressings sneak in warming spices that don't belong in a dish like this, so making the dressing from scratch means you stay in full control of every ingredient. The apple — especially a tart Granny Smith or a juicy Honeycrisp — plays beautifully against the slightly bitter chard, creating that sweet-savory balance that keeps you going back for another forkful. Toss everything together right before serving so the chard stays vibrant and the seeds keep their crunch. It's the kind of salad that feels effortless but looks genuinely impressive on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!