How long does it take to make Swiss Chard Microgreen Salad with Citrus Vinaigrette?
This recipe takes approximately 15 min total.
15 min
· Serves 2
· Updated March 30, 2026
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Swiss Chard microgreens are best added fresh as a finishing ingredient. Bright and refreshing, this salad combines the earthy flavor of Swiss chard microgreens with a zesty citrus vinaigrette, making it a perfect side dish for any meal.
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, sliced
1/4 red onion, thinly sliced
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon orange juice
Salt and pepper to taste
In a large bowl, combine Swiss chard microgreens, cherry tomatoes, cucumber, red onion, and feta cheese.
In a small bowl, whisk together olive oil, lemon juice, orange juice, salt, and pepper to create the vinaigrette.
Drizzle the vinaigrette over the salad and toss gently to combine.
Serve immediately, or chill for 10 minutes to enhance flavors.
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