I had the opportunity to visit Up Top Acres rooftop farm located at Pike & Rose in North Bethesda, Maryland. The visit really opened my eyes to all the work that goes into farming as well as the importance of supporting local farms. The rooftop farm is beautiful and on any given day you will find a rainbow of vegetable colors, all grown organically! The farm produces over 20,000 pounds of produce a year to its members.

During my visit, I harvested some of my favorite veggies. The farm grows a wide variety of crops, including chard, lettuce, zucchini, eggplant, peppers, tomatoes, okra, herbs and edible flowers. This was my first time picking carrots and it was so much fun. It didn’t take me long to figure out what I would be pulling together for lunch.

If you are anything like me and love all things colorful on your plate, then try your hand at this Rainbow Chard Seasonal Salad. It’s no limits to what you can add to this dish, the more colors the better. 

For this salad, I did a mix of kale and rainbow chard for the most colorful and nutrient-packed dish!  I’ve seen rainbow chard before as its beauty catches my eye every time in the produce section, but I never knew what to do with it.  

I’ve been on a mission to try unknown fruits and vegetables and learn more about the benefits. Rainbow chard is said to regulate blood sugar, have cancer preventing properties, fight inflammation, boosts an immune system and improve digestion. Let’s also not forget, it’s just super pretty to eat! 

Rainbow Chard Seasonal Salad:

  • Rainbow Chard
  • Kale
  • Cucumbers 
  • Red onions 
  • Tomatoes
  • Kalamata Olives  
  • Broccoli 
  • Feta
  • Sweet Peppers ( lunch box peppers) 
  • Shishito Peppers 
  • Carrots
  • Salt 
  • Pepper 

I dressed my salad with olive oil and lemon.

How To Make Rainbow Chard Seasonal Salad

Step 1

Wash all your fresh veggies.  Slice up swiss chard in thin strips, cucumber, red onion, Tomato, broccoli, peppers, carrots and kalamata olives.

Step 2

Add your base salad to your bowl (I used the swiss chard leaves and chopped kale) but you can use romaine, spinach, mixed greens, or arugula. Top with the sliced veggies and feta.

Step 3

Add seasons and herbs, if you wish, then your salad dressing.

Toss and have fun with it!

Meet Samantha E!

Samantha E is a creative Washingtonian consultant with a keen eye for details. After growing up in Arkansas she ventured to North Carolina where she earned her bachelor’s in business administration from Bennett College for Women. Samantha then moved to the district to pursue her professional career in business development, she started the Samantha E brand and blog as a creative outlet along the way. She has an extensive background in visual imagery and brand story consulting with a passion for helping others show up in the most visionary way. Samantha E’s value lies in the ability to collaborate with clients to create a breathtaking story for people and brands. She has worked in retail and the personal styling world for major brands like Banana Republic, Gap and Trunk Club. When she is not creating content over on Samantha E  you’ll find her on IG at S.E.COLE, eating her way through different cities, exploring the outdoors and cooking yummy meals at home.