This unusual salad ties together earthy greens, sweet-tart cranberries, smoky cheese and crunchy croutons with a spicy-sweet dressing. Baby chard and beet greens have bright-colored ribs and veins, which give this salad a beautiful look.

Ellen Ecker Ogden
Source: EatingWell Magazine, March/April 2009




Instructions Checklist
  • To prepare vinaigrette: Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.

  • Place raisins in a blender and add the hot juice. Let stand for 5 minutes to plump the raisins. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt and pepper and blend until combined. Pour in 1/4 cup oil and blend until smooth, about 1 minute.

  • To prepare croutons: Preheat oven to 375 degrees F.

  • Toss bread and 1 tablespoon oil in a medium bowl until well combined. Spread in a single layer on a large baking sheet. Bake, stirring once, until golden and crisp, 12 to 15 minutes.

  • To prepare salad: Season a wooden salad bowl by rubbing with garlic and pinch of salt. Chop the garlic and add to the bowl along with greens. Pour 1/4 cup of the vinaigrette over the greens. (Cover and refrigerate the remaining 1/2 cup vinaigrette for up to 3 days.) Sprinkle the salad with cranberries, cheese and the croutons; toss and serve.


Make Ahead Tip: Cover and refrigerate the vinaigrette (Steps 1 & 2) for up to 3 days.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

184.2 calories; protein 4.4g 9% DV; carbohydrates 18.9g 6% DV; exchange other carbs 1.5; dietary fiber 2.3g 9% DV; sugars 7.8g; fat 10.6g 16% DV; saturated fat 2.2g 11% DV; cholesterol 5.3mg 2% DV; vitamin a iu 2655.1IU 53% DV; vitamin c 4.1mg 7% DV; folate 11.8mcg 3% DV; calcium 87.9mg 9% DV; iron 0.9mg 5% DV; magnesium 25.5mg 9% DV; potassium 177.9mg 5% DV; sodium 241.9mg 10% DV; thiamin 0.1mg 11% DV.