Rainbow Chard Salad with Hazelnut Anchovy Vinaigrette

Difficulty: Easy | Makes: 2-4 Servings

With its colorful combination of ingredients, this light salad has a distinctive depth of flavor that takes it to new levels of deliciousness!



  • 9 stalks of rainbow chard
  • 1 cup thinly sliced granny smith apple, stored in lemon juice and cold water
  • 1/4 cup toasted crushed hazelnuts
  • 1 cup Roland® Organic Tri-Color Quinoa, cooked to package instructions
  • Shaved Pecorino Romano cheese, to garnish

For the Hazelnut Anchovy Vinaigrette


For the Crispy Quinoa

  1. Preheat the oven to 365 degrees F. Mix cooked quinoa with 2 tablespoons of olive oil and salt to taste
  2. Spread the quinoa evenly over a lined baking sheet and bake for 25-30 minutes. Toss every 10 minutes and remove once crispy
  3. Set aside to cool

For the Rainbow Chard Salad

  1. Thoroughly wash and dry the rainbow chard stalks, then separate the leaves from the stalks
  2. Blanch the stalking in boiling water for 1-2 minutes, then cool in an ice bath. Slice the stalks into diagonal pieces and the leaves into thin strips
  3. Combine the stalks, half of the leaves, apples, and dressing. Transfer to a serving platter or bowl and top with hazelnuts, shaved pecorino, and crispy quinoa
  4. Pair the salad along side our recipe for Truffle and Harissa Spiced Eggs Benedict

For the Hazelnut Anchovy Dressing

  1. In a bowl, combine the shallot, hazelnut oil, anchovy paste, sherry vinegar, salt, and pepper. Whisk well to combine, slowly emulsifying the oil

*Alternatively add all dressing ingredients to a mason jar and vigorously shake to combine*

In This Recipe

Hazelnut Oil

#70624 | 8.45 FL.OZ.

Anchovy Paste

#18310 | 2 OZ.