Salads are the unsung heroes of family gatherings, combining versatility, vibrancy, and ease of preparation.

When you’re asked to “bring a plate”, a well-made salad can steal the show. I love it when this happens.

They’re not just side dishes – they’re a celebration of fresh, wholesome ingredients that can be tailored to any occasion, from a backyard barbecue to a New Year’s Eve dinner.

What makes salads so great? For starters, they’re endlessly adaptable. Whether you’re working with seasonal vegetables, grains, protein, or even fruit, there’s a salad for every taste and dietary preference.

Salads also provide much-needed balance to the heavier, indulgent dishes that dominate festive tables – a delicious way to sneak in a dose of health and freshness and a welcome addition for those looking to keep things light and nutritious.

Packed with fibre, vitamins, and vibrant flavours, they help keep your energy levels up and your digestion on track. By bringing a standout salad to the table, you’re not just sharing food. You’re offering a nourishing, feel-good option that everyone will appreciate.

Soba noodle salad with chicken, edamame and Vietnamese mint

This refreshing cold noodle salad is perfect for warmer weather. Light, flavourful, and incredibly easy to prepare, it’s great for entertaining or for a quick, healthy meal.

INGREDIENTS

• 270g soba noodles
• 2 cups red cabbage, very finely sliced
• 2 cups green cabbage, very finely sliced
• 2 Lebanese cucumbers, sliced into half-moons
• 1 cup frozen edamame beans, thawed
• 1 cup cooked chicken, chopped (or substitute canned tuna or cooked salmon)
• 3 spring onions, finely sliced
• ½ cup Vietnamese mint, leaves picked
• ½ cup coriander, leaves picked
• ¼ cup fried shallots

Chilli-maple dressing

• ¼ cup fish sauce
• 1 lime, juice squeezed
• 1 red chilli, thinly sliced (or 1 tsp chilli paste)
• 1 tsp pure maple syrup
• 1 tsp rice wine vinegar
• 1 tsp sesame oil

METHOD

1. Cook the soba noodles in a large pot of boiling water for 3 minutes. Try not to let them cook for longer as they become soggy. Drain them and rinse them in cold water to stop them from cooking.
2. For the chilli-maple dressing, combine the ingredients in a small bowl or lidded jar and set aside.
3. Using a large bowl, combine the soba noodles, red cabbage, green cabbage, cucumber, edamame beans, cooked chicken, spring onion, Vietnamese mint, and coriander leaves and toss gently. Just before serving, pour the dressing over the salad and give it another gentle toss to coat. Sprinkle with the fried shallots and serve.

Serves 4-6

Mediterranean pasta salad with golden halloumi

This is the ultimate dish to bring to a gathering – who doesn’t love a pasta salad? Caramelised nuggets of golden halloumi take it to the next level, making it a standout choice for entertaining or as a crowd-pleasing side.

INGREDIENTS

• 1 small sweet potato, peeled and diced into small cubes
• 3 tbsp extra virgin olive oil

• 250g dry short pasta (I used large spirals)
• 1 large Lebanese cucumber, chopped
• 1 cup cherry tomatoes, cut into quarters
• ¼ cup kalamata olives, roughly chopped
• 4 spring onions, finely chopped
• 2 tbsp pine nuts, toasted
• 200g halloumi cheese, cut into 1.5cm dice
• 1 tbsp pure maple syrup
• juice of ½ lemon
• sea salt and cracked black pepper

Herb dressing

• ¼ cup extra virgin olive oil
• ¼ cup apple cider vinegar
• ½ cup basil leaves, finely chopped
• ¼ cup dill, finely chopped (optional)

METHOD

1. Preheat the oven to 180C fan-forced (200C conventional). Prepare a baking tray by lining it with baking paper. Place the sweet potato cubes in a bowl, drizzle with 1 tablespoon of olive oil and season well with salt and pepper. Mix them with your hands to coat, place them on the prepared tray and roast for about 25 minutes. Remove from the oven and set aside to cool.
2. Place a large pot of water on to a boil. Once boiling, season well with sea salt, add the pasta and cook for about 8–10 minutes or until al dente. Remove, rinse in cold water and set aside.
3. For the herb dressing, combine the ingredients in a small bowl or lidded jar. Mix well and season to taste.
4. Add cooked pasta, sweet potato, cucumber, cherry tomatoes, olives, spring onion and pine nuts to a large bowl. Drizzle over half the dressing and toss the salad together.
5. Place a medium frying pan over medium-high heat and heat the remaining 2 tablespoons of olive oil. Add the diced halloumi and pan-fry until caramelised and golden all over, about 3–4 minutes. In the final minute of cooking, add the maple syrup and toss through. Season with pepper and drizzle over the lemon juice.
6. Add the halloumi pieces to the salad and toss through. Drizzle more of the dressing over just before serving.

Serves 6

Roasted pumpkin, lentil, dried cranberry and feta salad

Perfect for the entertaining season, this wholesome dish is as easy to make as it is delicious. It’s the ideal crowd-pleaser to prepare when you’re asked to “just bring a salad”.

INGREDIENTS

• ¼ Jap pumpkin, cut into 1.5cm dice
• 2 tbsp extra virgin olive oil
• 1 cup freekeh, rinsed and drained
• 1 cup French-style lentils, rinsed and drained
• 1 cup spinach, roughly chopped
• ⅔ cup dried cranberries, roughly chopped
• ½ red onion, finely diced
• ½ bunch parsley, chopped
• 1 cup mint leaves, chopped
• 1 cup slivered almonds, toasted
• 100g feta cheese, crumbled

Maple vinaigrette

• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp pure maple syrup or honey
• sea salt and black pepper

METHOD

1. Preheat oven to 180C fan-forced (200C conventional). Place the pumpkin in a large baking tray, drizzle with olive oil and season well with salt and pepper. Mix well. Roast for about 30 minutes until cooked through and golden at the edges. Remove from the oven and set aside to cool.
2. Fill 2 medium saucepans with water and bring both to the boil. Add the freekeh to one pot and cook for about 25 minutes or according to packet instructions. Add the lentils to the other pot and cook for 12–15 minutes, until just tender. Don’t overcook them, as they will become soggy. Once cooked, drain, rinse in cold water and set aside.
3. For the maple vinaigrette, place all ingredients in a small bowl or lidded jar, mix well and season to taste.
4. Add the pumpkin, freekeh, lentils, spinach, cranberries, red onion, parsley and mint to a large bowl. Just before serving, add the almonds and half the dressing and toss, then crumble over the feta. Drizzle over more dressing if you wish.

Serves 6

Tip: Hold off adding the dressing and the nuts until ready to serve so the spinach and almonds remain crisp.