Warm Rainbow Chard Salad with Strawberries & Mom’s Bacon Dressing

Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 3-4

Why This Recipe Exists (And Why I Love It)

Some recipes stick with you—partly because they’re delicious, partly because they’re home. This bacon dressing? It’s both. It’s been on the Carlson family table for decades, always made by my mom, and always gone by the end of the meal. As a kid, I didn’t fully appreciate the genius of pouring warm, tangy, bacon-rich dressing over fresh greens. As an adult? I get it! And my brother? Well he practically drinks the stuff.

Traditionally, my mom used spinach, but I decided to give this classic a colorful twist with rainbow chard straight from the Palate Patch garden. Its hearty stems and earthy leaves stand up beautifully to the warm dressing, while strawberries add a juicy brightness and goat cheese rounds it all out with creamy tang. The chard softens just slightly from the heat, making it the perfect vehicle for soaking up that smoky-sweet dressing.

Simple. Nostalgic. Unexpectedly satisfying. Thanks, Mom.

Why You’ll Love This Recipe

• The warm bacon dressing makes it extra cozy
• A great way to use hearty greens like chard, kale, or collards
• Great for backyard dinners and cookouts
• Just 3 main salad ingredients!

Ingredients

From the Palate Patch Garden

Rainbow Chard

For the Main Dish:

• 5 C chopped rainbow chard (stems and leaves)
• 1 C strawberries (halved or quartered)
• ½ C crumbled goat cheese

Mom's Bacon Dressing (Makes ~1 cup)

• 6-8 slices of bacon chopped (I used hickory smoked)
• ½ C sugar
• 3 tbsp apple cider vinegar
• Dash of salt
• Dash of pepper

Instructions

Step 1: Prep the Salad

1. Wash and dry the rainbow chard and strawberries.
2. Chop the chard into bite-size pieces (yes, include the stems!) and place in a medium bowl.
3. Halve or quarter the strawberries, depending on size, and add them to the bowl.

Step 2: Make the Dressing

1. Chop bacon into roughly 1" pieces, then cut those in half again.
2. In a skillet over medium heat, fry bacon until crispy.
3. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Don’t drain the grease—you’ll need it for the dressing.
4. Turn the heat to low and add sugar and vinegar directly to the hot bacon grease.
5. Stir continuously until sugar dissolves and the mixture thickens slightly, about 5 minutes.

Step 3: Toss & Serve

1. Pour the warm dressing over the chard and strawberries.
2. Add the cooked bacon and goat cheese.
3. Toss everything together gently and serve immediately.

Notes & Tips

• Don’t skip the stems! Rainbow chard stems are colorful, crunchy, and packed with nutrients.
• Try unrefined sweeteners. While I haven’t yet, the thought of ½ C of sugar in my salad dressing does make me cringe a bit these days (you can tell this recipe has been passed down for decades). Try doing half sugar, half maple syrup or honey.
• No goat cheese? Feta or blue cheese crumbles work great too.
• Not good for leftovers. This salad is meant to be devoured in one sitting. The dressing doesn’t keep well due to the bacon grease. If I know the whole salad won’t get eaten, I usually only dress the portions that will be eaten and save the rest for another time.

Serving Suggestions

• Perfect on its own, or as a side for grilled meats.
• Add crusty sourdough or cornbread for a more filling plate
• Pairs beautifully with a chilled rosé or sparkling water with lemon

Storage & Reheating

• This salad is best eaten right away while the dressing is warm. 
• If you have leftovers, store undressed chard, strawberries, and goat cheese separately from the dressing and bacon. 
• Reheat the dressing gently on the stove before tossing with greens.
  

FAQs

Can I use a different green besides chard?
Yes! Lacinato kale, collard greens, or even spinach (as my mom does) all work well here.

Is the sugar necessary in the dressing?
Yes—it balances the vinegar and enhances the smoky-salty bacon flavor. You can experiment with honey or maple syrup for a slightly different twist.

Your Turn!

Tried this colorful take on Mom’s salad? I’d love to hear what you think. Tag @PalatePatchCSA on Instagram with your rainbow chard creations or share how you adapted the recipe to make it yours!