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Swiss Chard Orange Salad with Cumin Vinaigrette (Vegan, Gluten-Free)

Sharon Palmer

This recipe for Swiss Chard Orange Salad with Cumin Vinaigrette is a celebration of seasonal plant foods in my home state of California. If you’ve been following me, you know that I’m in plant-based heaven with my organic vegetable garden in Los Angeles. I am living proof that you can live in the confines of a city and grow your own food. One of the easiest things you can plant is Swiss chard—just one plant or a few seeds produces a constant stream of chard for months. It is such a joy to go fetch nourishing fresh greens any day of the week.

In my region, Swiss chard likes to grow in the cooler months, from fall through spring. But in other cooler growing regions, you can plant Swiss chard during the summer. My favorite variety is rainbow chard, which has colorful spines of fuchsia, orange-red, and sunny yellow running through their curly, rich green leaves. When I use chard for salads, I harvest the young tender leaves, and save the larger tougher leaves for cooking.

To top if off, it’s orange season in my garden, too. I have ten different citrus trees in my garden, which thrive in the Southern California weather. So this salad is truly a celebration of my winter garden. I paired these two fabulous flavors in this seasonal, plant-based (vegan), local salad, with a dose of pumpkin seeds and cumin in the vinaigrette, too. Even if you don’t have a garden, you can favor seasonal plants by purchasing these ingredients at your neighborhood supermarket or farmers market. It’s just a simple, delicious way to enjoy seasonal plants, and it’s just jam-packed with powerful nutrition too. Voila, my Swiss Chard Orange Salad with Cumin Vinaigrette.

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Swiss Chard Orange Salad with Cumin Vinaigrette (Vegan, Gluten-Free)

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(3 votes, average: 4.33 out of 5)

  • Author: The Plant-Powered Dietitian
  • Yield: 6 servings 1x



  • 1 bunch tender Swiss chard
  • 2 medium oranges, peeled and chopped
  • ¼ cup pumpkin seeds

Cumin Vinaigrette:


  1. Wash chard leaves, and dry. Chop them fairly fine and place in a large salad bowl. Add oranges and pumpkin seeds.
  2. To make vinaigrette: Whisk together oil, juice, cumin, and salt and pepper (optional )in a small dish.
  3. Toss dressing into salad, combining well.
  4. Chill for 30 minutes to 1 hour to allow dressing to tenderize leaves. Toss again to distribute ingredients and serve.


  • Serving Size: 1 serving
  • Calories: 84
  • Sodium: 26 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 1 g

Keywords: salad, cumin, orange salad

For more plant-based salad recipes, check out some of my favorites:

Arugula Salad with Radishes and Avocado and Truffle Lemon Vinaigrette
Spicy Cauliflower Cilantro Salad
Mandarin, Quinoa and Kale Bowl
Kachumber Salad

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