Rainbow Chard and Beet Salad with Tahini-Maple Dressing
Mixed greens with shredded rainbow chard, carrot and sliced beets, dressed in a lemon-tahini-maple vinaigrette and topped with toasted pumpkin seeds. This salads ready in about 20 minutes pairs Mixed salad greens, Shredded rainbow chard, Shredded carrots into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups Mixed salad greens
- 1 cup Shredded rainbow chard
- 1/2 cup Shredded carrots
- 1/4 cup Sliced beets
- 1/2 cup Cherry tomatoes
- 2 tbsp Fresh lemon juice
- 1 tbsp Tahini
- 1 tsp Maple syrup
- 1 tbsp Extra virgin olive oil
- 2 tbsp Toasted pumpkin seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 4 cups mixed salad greens, 1 cup shredded rainbow chard, 1/2 cup shredded carrots, 1/4 cup sliced beets, and 1/2 cup cherry tomatoes. Toss gently until evenly distributed.
- Step 2: Whisk together 2 tbsp fresh lemon juice, 1 tbsp tahini, 1 tsp maple syrup, and 1 tbsp extra virgin olive oil until smooth and emulsified, adding a splash of water if too thick.
- Step 3: Pour dressing over salad and toss until all greens are lightly coated and glistening, ensuring vibrant colors remain distinct. Sprinkle 2 tbsp toasted pumpkin seeds over the top before serving.
Frequently asked questions
How long does Rainbow Chard and Beet Salad with Tahini-Maple Dressing take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rainbow Chard and Beet Salad with Tahini-Maple Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.
Can I substitute ingredients in Rainbow Chard and Beet Salad with Tahini-Maple Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rainbow Chard and Beet Salad with Tahini-Maple Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What should I serve with Rainbow Chard and Beet Salad with Tahini-Maple Dressing?
Serve it with a simple grain (rice, quinoa, or crusty bread), a quick green salad, and a steamed or roasted vegetable. Tap "Plan a meal with the AI" above for dish-specific pairings based on what you have on hand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
