Rainbow Chard & Goat’s Cheese Salad with Candied Walnuts and a Raspberry Vinaigrette

A salad that pops with colour and flavour, this is a fantastically refreshing salad.

Prep time: 15 minutes
Cooking time: 5 minutes
Serves: 2

Recipe is great with...

Photo of related product - Raspberry Jam - Traditional Recipe

Traditional Recipe

Raspberry Jam

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  • For the salad;⁠
  • Pinch Sea salt ⁠
  • 454 g tender young rainbow chard stems cut into 2-inch (5-cm) lengths and leaves left whole ⁠
  • 30 g walnut halves toasted ⁠ ⁠
  • 85g Goat’s cheese (crumbled) ⁠
  • 2 tbsp honey
  • For the dressing;⁠ ⁠
  • 1 tbsp Traditional Raspberry Jam
  • 60ml white wine vinegar
  • Pinch Black pepper ⁠


  1. Method;⁠
    Cut the leaves off chard and keep aside.
  2. Boil the stems for 5 mins in salted water.
  3. Remove and cool under cold water.
  4. Place the leaves in water and boil for 3 mins, remove and set aside to cool.
  5. Add honey and walnuts to small sauce pan on a medium heat, toast and coat the nuts (about 5 mins). ⁠
  6. For⁠ dressing; Put everything together in an empty Folláin jar, close lid and shake
  7. Toss everything together and serve straight away.
  8. ⁠This salad is great on its own, but also works well with charred pear or apple slices, hot off the BBQ.⁠