Oh boy, are you going to love this Kale and Chard Salad with Granny Smith Apple and Toasted Pumpkin Seeds.  Especially if you have a handful of pumpkin seeds leftover from carving your Halloween masterpiece.

I picked the kale and rainbow Swiss chard from our yard – there are still a few leaves that are brave enough to withstand the chilly Northwest fall.

For the salad, saute strips of kale in grape seed oil for just a few minutes, until the kale begins to wilt.  Then add stalks of Swiss chard and saute for another minute.  Season lightly with salt.

To the sauteed kale and Swiss chard stalks, add sliced leaves of rainbow Swiss chard along with thinly sliced Granny smith apple and toasted pumpkin seeds.

There’s very little need for dressing, but if you wish, go ahead and drizzle a bit of grape seed oil and lemon juice.

Eat immediately.  It’s also fantastic with grilled chicken thighs.

What’s your favorite salad at the moment?

For some fun pumpkin carving ideas, check out my previous patterns: https://snackinginthekitchen.com/2011/11/01/happy-halloween-wine-and-grape-carved-and-drilled-pumpkin/   and https://snackinginthekitchen.com/2012/10/24/halloween-pumpkin-carving-the-story-of-two-pumpkins/