Swiss chard is a gorgeous "winter" green.
Loaded with folates, flavenoids, and betalains, swiss chard is second only to spinach in an analysis of nutrient-richness of the world's healthiest veggies.
Plus it tastes good.
Almost any type of squash will do.
Cut the leaf away from the colored stem.
And the roughly chop the chard.
Slice the squash in half,
then cut into one-inch thick pieces.
Place squash on a baking sheet and drizzle with olive oil.
Sprinkle with salt and pepper,
and roast at 400 degrees for 20-25 minutes.
Mix together orange zest and chopped parsley.
Mix with the roasted squash.
Toss squash with the chopped greens.
I also tossed with some of this dressing.
Roasted Squash and Swiss Chard Salad
1 bunch Swiss Chard, rinsed, cut away from stem, and roughly chopped
1 pound squash (Delicata, butternut, even zucchini will do), seeded, sliced, and roasted
2-3 teaspoons of olive oil
2 tablespoons chopped fresh parsley
Zest of half an orange
1/4 cup shaved Parmesan
1 tablespoon shaved radish (optional)
1/4 cup toasted pecans, chopped (optional)
3 tablespoons fresh-squeezed lemon juice
Preheat oven to 400.
If the squash you are using has a thick skin (like butternut), peel the skin, hollow out the seeds, and chop into one-inch slices.
If you are using a squash such as zucchini, simply slice it in half lengthwise, and then chop it into one-inch thick slices.
Place the squash on a baking sheet lined with parchment paper, drizzle with olive oil, season with salt and pepper, and bake for 25 minutes, until very tender.
Remove squash from oven and toss with the chopped parsley and orange zest.
In a mixing bowl, toss the parsley-coated squash with the raw chopped chard, cheese, radish (if using), pecans, and lemon juice.
(At this point you can drizzle on a little additional dressing if you'd like...)