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close up salad whith swiss chad, cantaloupe, dried cranberries and pistachios

Chard and Cantaloupe Salad

Author: Janet Harlow
Course: Salads
Cuisine: American
Servings: 4 servings
This fresh, summer chard and cantaloupe salad has a creamy basil dressing.
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Prep Time 20 mins
Total Time 20 mins


Creamy Basil Dressing

  • 2 fistfuls of basil leaves
  • 2 cloves of garlic
  • 2 Tbsp lemon juice
  • 5 Tbsp plain not greek yogurt, non-dairy unsweetened alternatives are fine,
  • 2 tbsps extra virgin olive oil
  • 1 Tbsp water
  • 1 tsp agave or other sweetener
  • 1/4 tsp kosher salt

Chard and Cantaloupe Salad

  • 6 large leaves of red chard rinsed
  • 2 cups cantaloupe in 1/2″ cubes
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pistachios


Make the Creamy Basil Dressing

  • Place the basil and garlic in the food processor or blender and process until finely minced.
  • Add the remaining ingredients and process for 30 seconds. Use a rubber spatula to scrape down the lid and sides of the bowl and process for another 30 seconds.
  • Taste . . . maybe more salt? More sweet? You decide. Add a little at a time, stir and taste. If it’s too thick stir in another teaspoon or two of water.

Make the Salad

  • Cut out the stems from the chard. Cut the leaves in half lengthwise. Stack them up and cut into 1/2 ribbons.
  • Place in a large salad bowl and toss with about 1/4 cup of the basil dressing. Set aside for 15 minutes to “marinate.” Chard leaves can be a little tough, so this will tenderize them up a bit.
  • Top with cantaloupe and drizzle some more dressing on the melon. Top with the cranberries and pistachios.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.