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Swiss Chard, Nectarine and Toasted Pecan Salad

Swiss Chard, pecans, dried fruit for a delicious southern salad with Italian notes.
Prep Time10 mins
Course: Salad and Salad Dressing
Cuisine: American
Keyword: nectarines, pecans, swiss chard
Servings: 4


  • 1 bunch Rainbow Chard other swiss chard is fine too
  • 1 bunch Butter Lettuce one head, rinsed, patted dry
  • 1/4 cup pecans1 chopped coarsely and toasted
  • 1 cup Nectarine slices can use peaches or even apples
  • 1 tablespoon Dried fruit chopped (optional)


  • 1 tablespoon dijon mustard
  • 2 tablespoons mixture of white balsamic champange or apple cider vinegar (any combo)
  • Big squeeze of lemon
  • 1/4 cup extra virgin olive oil
  • 1/4 cup avocado oil (or more olive oil
  • sea salt
  • fresh ground pepper


  • Rinse swiss chard and trim stems. Dry leaves and place in salad bowl.
  • Toss with dressing and add in dried fruit and toasted pecans. Season with salt and pepper.


  • Whisk vinegar into mustard. Add lemon juice.
  • Slowly add in the both oils. Season with salt and pepper. You will not use all the dressing most likely. You will need to do your own tasting. The dressing will be pungent, with lots of acid. The sweetness of the peaches, and the salt will help to counteract. But, if you find it too pungent, add more canola or olive oil. This is much more of an inspiration than an exact recipe.