How long does it take to make Vibrant Swiss Chard Microgreen Salad?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated March 6, 2026
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Swiss Chard microgreens are best added fresh as a finishing ingredient. This refreshing salad showcases Swiss Chard microgreens' vibrant colors and earthy flavor, complemented by a zesty lemon vinaigrette. Inspired by the fresh approaches seen at Vintana Wine + Dine.
This recipe takes approximately 15 min total.
Swiss Chard microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
2 cups Swiss Chard microgreens
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
In a large bowl, combine the Swiss Chard microgreens, cherry tomatoes, cucumber, and red onion.
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to combine.
Sprinkle the crumbled feta cheese on top for added flavor.
Serve immediately for a refreshing light meal or side.
Swiss chard microgreens are distinguished by their vivid stem colors — red, yellow, and white — which come from betalain pigments, the same compound class found in amaranth and beets. They are used as a visual garnish, salad component, and smoothie green.
• Swiss chard and Swiss chard microgreens contain betalain pigments, the same class of compounds studied in amaranth, beets, and other brightly colored plants.
moderate evidence• Swiss chard is a recognized dietary source of vitamin K, magnesium, and beta-carotene (a Vitamin A precursor).
moderate evidence• Pigment intensity and nutrient content in Swiss chard microgreens vary by stem color variety and growing conditions.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017