Autumn Recipes: Swiss Chard and Spaghetti Squash Salad

An Autumn Recipe from an Amalgam of Autumnal Ingredients

Our Miniature Forest of Swiss Chard

Our Miniature Forest of Swiss Chard

Even though autumn is, without question, my favorite season, seeing a green world ignite and leave behind charred trunks and stems is certainly bittersweet. And, as a gardener, witnessing the microcosm of nature that you’ve nurtured from seed to fruit wither back into hibernation can be truly moving. However, one patch of radiant swiss chard still stands tall in our small garden, sheltered beneath the drying dill and perched over the remnants of lighter greens.

If you’ve stopped by the dig before, you know that I try to orient my recipes and eating around what’s in season; so, in keeping with this trend, I thought I’d try a recipe that I found quite some time ago which pulls ingredients straight out of autumn’s larder: chard, squash, and cranberries!

Swiss Chard and Spaghetti Squash Salad with Dijon Mustard Vinaigrette


Enjoy a salad bursting with fresh, autumn ingredients!

Enjoy a salad bursting with fresh, autumn ingredients!

  • 1 Spaghetti Squash (roughly 3 pounds)
  • 6 large leaves of swiss chard
  • 1/3 cup dried cranberries
  • 2 teaspoons dijon mustard
  • 2 teaspoons wine vinegar (white or red)
  • 1/4 cup + 1 teaspoon olive oil
  • Salt and pepper to taste


  1. Preheat oven to 375 F / 190 C
  2. Pierce the spaghetti squash several times with a sharp knife and place on a baking sheet. Bake your squash in the preheated oven for 30 minutes, then turn the squash over and continue baking for 30 more minutes.
  3. When you have cooked the squash for 1 hour, let it cool for ten minutes before handling.
  4. Cut the squash in half and remove the seeds. Using a fork, scrape away the flesh of the squash and place the noodle-like strands in a medium sized bowl (see pictures below). Let cool completely.
  5. To prepare the swiss chard, wash your leaves and cut the leaves away from the stems, then roughly cut (or tear) the leaves.
  6. Pour the 1/2 teaspoon of oil in a large skillet and warm on medium-high heat.
  7. Add the chard to the skillet and cook for 2-3 minutes, or until the chard has reduced and darkened (see pictures below).
  8. To make the dressing, place the dijon mustard in a small bowl and slowly whisk in the olive oil.
  9. When the oil and mustard are combined, stir in the wine vinegar, along with salt and pepper to your liking.
  10. To finish this autumn recipe, just stir the chard, cranberries, and dressing into the cooled squash and enjoy!

This slideshow requires JavaScript.

As always, thanks for stopping by the dig for this saturday’s excavation into autumn ingredients! Be sure to join us again on Tuesday for a seasonal twist on a famous French tradition!

Keep digging!

Categories: Autumn Recipes, Cooking, Odds and Ends | Tags: , , , , , , , , , , , | 2 Comments

Post navigation

2 thoughts on “Autumn Recipes: Swiss Chard and Spaghetti Squash Salad

  1. Nice post. I too have had a forest of Swiss Chard, mine do not have the red ribs Like the combination of flavors.

    • Thank you so much!
      One of the many wonderful things about chard is the incredible variation in their colors. We just had red and yellow this year, but there’s a true rainbow of chard to discover!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Create a free website or blog at

The Shadows Prove The Sunshine

"It does not do to dwell on dreams and forget to live, remember that."

Designed To Experience

Meditations on Living Healthy

maren ellingboe

recipe developer, stylist, content creator

The Joy of Caking

A place to hang your apron and catch a glimpse of country life

Simple Provisions

Food does not need to be fancy to be celebrated

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

ice cream magazine

................... for lovers of ice cream. Your free on line magazine for sweet frozen treats. Recipes, inspiration, artisanal ideas for your delectation.

Bunny Kitchen

Exploring the possibilities of cruelty free food

Sophie Bowns

“Without leaps of imagination or dreaming, we lose the excitement of possibilities. Dreaming, after all is a form of planning.” ― Gloria Steinem

Food with a View

Vegan & vegetarian food and photography from urban nature and a small Berlin studio

Local cooking and eating in New York's Hudson Valley.

Homemade in Hong Kong

ridiculously robust and rustic

For Kingdom Come

A Religious Blog by a Child of God

The Creative Panic

art and other things.

Buckwheat for your health

Learn more about this superfood - Buckwheat!

brown paper belle

food + entertaining + garden + travel

%d bloggers like this: