Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Kale and Chard Salad with Maple Vinaigrette

Published by on February 2013


For the salad:

lacinato kale, thinly sliced
Swiss chard, thinly sliced
crumbled blue cheese
chopped walnuts
dried cranberries
thinly sliced or chopped apple (I used Pink Lady - so crisp and perfectly sweet)

For the Maple Vinaigrette:

2 teaspoons pure maple syrup
1/8 teaspoon sweet paprika
1/4 cup apple cider vinegar
1/4 cup grapeseed oil (or any light flavored oil)
good pinch coarse salt and freshly ground pepper


  1. Prepare your vinaigrette by placing all its ingredients in a small jar or container. Shake well until thoroughly combined. Store in fridge for up to 3 days.
  2. Combine your greens in a bowl. Pour a couple of tablespoons over your greens and toss to combine. Massage gently with your hands, or let sit for a few minutes to tenderize the greens.
  3. Add your blue cheese crumbles, walnuts, cranberries and apple to salad, gently toss and drizzle additional vinaigrette if desired.