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Swiss Chard Rolls

Swiss Chard Rolls with Goat Cheese, Squash, and Quinoa

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Recipe Details


As soon as we think we know our favorite leafy green inside and out, these Swiss chard rolls show up and turn everything on its head—in the best way, of course. Large chard leaves are blanched, then wrapped around a filling of quinoa, goat cheese, shallot, and dried cranberries. Topped with hand-crafted marinara sauce from our friends at Nello’s, these rolls get baked until they’re warm and fragrant. Here, we love how all the flavors meld for a dish that’s pretty unforgettable.


  • < 600 Calories
  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • quinoa
    2/3 cup
  • garlic
    1 clove
  • cubed butternut squash
    1 cup
    cubed butternut squash
  • Thyme Fresh
    4 sprigs
    Thyme Fresh
  • Swiss chard
    8 ounces
    Swiss chard
  • dried cranberries
    1 tablespoon
    dried cranberries
  • crumbled goat cheese
    3 ounces
    crumbled goat cheese
  • jar marinara sauce
    jar marinara sauce

What You’ll Need

  • 12" large pot
  • 8" medium pot with lid
  • 10" medium pan
  • 5 x 7 medium baking dish (optional)

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    Preheat oven to 400[degrees]F. Bring a large pot of water to a boil over high heat. Meanwhile, place quinoa, 1¼ cups water, and a pinch salt in a separate medium pot over high heat. Bring to a boil, then reduce heat to medium and simmer until water is evaporated and quinoa is tender, about 10 minutes. Remove pot from heat, cover, and set aside.
  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, peel shallot and mince. Mince garlic. Quarter squash cubes. Strip thyme leaves, discarding stems. Rinse Swiss chard and trim and discard thick bottom stems, keeping leaves intact.
  3. Cook Filling

    Cook Filling

    Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add shallot, garlic, squash, and thyme and sauté, stirring occasionally, until squash is tender, 8-10 minutes. Remove pan from heat. Stir in cranberries. Transfer to pot with quinoa. Add goat cheese and stir to combine. Taste and add salt and pepper as needed.
  4. Blanch Swiss Chard

    Blanch Swiss Chard

    While filling cooks, add Swiss chard leaves to pot of boiling water and blanch, working in batches if necessary, until just softened, about 10 seconds. Transfer to a paper towel-lined plate to drain.
  5. Assemble Swiss Chard Rolls

    Assemble Swiss Chard Rolls

    Pour 1 cup marinara sauce into tin, reshaping if bent. Lay Swiss chard leaves vertically on a clean dry surface and spoon about ¼ cup filling onto ½ of each. Fold in sides, then roll upward tightly and add seam-side down to tin. Alternatively, place sauce and rolls in a medium baking dish. Top with remaining marinara sauce, transfer to oven, and bake until warmed through, about 10 minutes.
  6. Plate Swiss Chard Rolls

    Plate Swiss Chard Rolls

    Enjoy Swiss chard rolls while they're warm.

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