More Great Salad Ideas

Transform your dinner plate.

Try these delicious salad combinations and make your meal pop with colour, flavour, texture, and crunch.

Salads bring balance and beauty, freshness and vitality. They complement your main dish, make your plate more inviting, and add harmony to every bite.

Salads are endlessly versatile—mix raw and roasted vegetables, toss in grains, beans, or fruit, and finish with nuts, seeds, and a drizzle of dressing.

Seasonal produce keeps things vibrant and exciting, while creative pairings of sweet, savoury, crisp, and creamy make every salad unique. Whether simple and quick or layered with bold flavours, salads add nourishment and joy to the table.

STARTING FROM THE TOP

• PUMPKIN, SPINACH, WALNUT AND FETA SALAD

  
  

  Make this salad in any quantity, adjusting the ingredients to suit the number of people you’re serving.

  Choose a pumpkin variety suitable for roasting. Cut into bite-sized pieces (skin on or off), drizzle with a little oil, sprinkle with salt, and toss to coat. Roast in a preheated oven at 220 °C for about 15 minutes, or until fork-tender.

  While the pumpkin cooks, add the walnuts to the tray and roast briefly, keeping a close eye on them as they toast quickly.

  Once the pumpkin has cooled slightly, place it in a mixing bowl with fresh baby spinach leaves. Toss gently with a light dressing of lemon juice, olive oil, and a pinch of salt. Add cubed plant-based feta and the roasted walnuts, toss again to combine, and serve immediately.

• BUTTER BEANS, SHREDDED BEET LEAVES AND PICKLED ONION

  
  

  Top and tail the butter beans (adjust the quantity to suit the number of people you’re serving), then cut into uniform lengths. Add to a pot of boiling salted water and cook for about 3 minutes, just until tender-crisp. Drain and cool.

  In a mixing bowl, combine the beans with shredded beet leaves, finely diced beet stems and pickled onion. Prepare a light dressing, drizzle over the salad, and toss gently to coat before serving.

  
  

  

• LEBANESE GARDEN SALAD

  
  

This colourful salad is full of freshness and flavour. Use a mix of small tomatoes (different colours look especially nice), chop cucumber into bite-sized chunks and dice capsicum in the colour of your choice. Add finely chopped purple onion, fresh mint, and flat-leaf parsley.

For the dressing, whisk together lemon juice, olive oil, salt, and a sprinkle of sumac or za’atar. Drizzle over the salad just before serving and toss gently to combine.

• PURPLE BLISS POTATO SALAD

  
  

  This salad combines the earthy sweetness of purple potatoes with the crisp bite of celery and the briny tang of capers. Light, fresh, and colourful.

  Dice purple potatoes and cook in lightly salted water until fork tender. Drain and allow to cool.

  Add finely diced celery and a spoonful of capers.

  Make a simple dressing with olive oil, lemon juice, and a pinch of salt.

  Toss potatoes with the dressing until well coated.

  Cover and refrigerate for at least 30 minutes before serving to allow the flavours to meld.

  
  

• CUCUMBER, RADISH & DILL SALAD

  
  

  Fresh and colourful, this salad brings together the cool crunch of cucumber with the peppery bite of radish. Fragrant dill adds a burst of freshness, while a light dressing ties it all together.

  Slice cucumber and radish into thin rounds.

  Add plenty of fresh dill.

  Make a light dressing with lemon juice, olive oil, apple cider vinegar, and a pinch of salt.

  Toss everything together until well coated.

  Chill briefly before serving for best flavour.

  
  

  

  
  

• GLAZED BABY CARROTS WITH PISTACHIOS

  Sweet, buttery, and slightly nutty, this colourful salad makes a perfect side dish for any meal. The glaze brings out the natural sweetness of the carrots, while pistachios add crunch and parsley a touch of freshness.

  
  

  Ingredients

  500 g baby carrots (I used heirloom variety purple dragon)

  2 tbsp plant butter

  1 tbsp maple syrup

  ½ tsp mustard powder (optional)

  Pinch of salt

  2 tbsp chopped pistachios

  1 tbsp finely chopped parsley

  Method

  Preheat oven to 200°C.

  In a small saucepan, melt butter and stir in maple syrup, salt, and mustard powder if using.

  Place baby carrots in a baking dish and pour the glaze over them, tossing to coat.

  Roast for 15–20 minutes, or until fork tender.

  Allow to cool slightly, then sprinkle with chopped pistachios and parsley before serving.

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