There’s something comforting about a salad that isn’t just tossed together but thoughtfully crafted. Whether it’s a hearty blend of roasted pumpkin and greens, a refreshing mixture of raw vegetables, or a crunchy, savoury pork and fennel mix, these salads are more than side dishes.

Here are three distinct salad recipes that can easily stand alone as a meal or complement any spread.

Pumpkin and Kale Salad

This salad is a true ode to autumn’s harvest, but its warmth and earthiness make it just as inviting during the cooler spring nights. With the deep green of kale massaged to tender perfection and pumpkin roasted until golden and caramelised, every bite feels like a comforting hug. The pop of pomegranate, creamy avocado, and the surprise of beetroot hummus elevate this from humble to gourmet. It’s the kind of dish you’d imagine sharing around a wooden table.

Ingredients

For the Salad

• Two cups kale, chopped

• One cup of pumpkin, diced

• ½ cup cherry tomatoes, halved

• ¼ cup red onion, thinly sliced

• ¼ cup pomegranate seeds

• One avocado, halved and pitted

• One tbsp fresh parsley, chopped

• One tbsp fresh coriander, chopped

For Roasting the Pumpkin

• One tbsp olive oil

• ½ tsp paprika

• ½ tsp ground cumin

• Salt and black pepper, to taste

For the Dressing

• Two tbsp olive oil

• One tbsp lemon juice

• One tsp honey or maple syrup

• Salt and pepper, to taste

For the Topping

• Two tbsp beetroot hummus

• ½ tsp dukkha or chilli flakes (optional, for garnish)

Instructions

Roast the Pumpkin

• Preheat the oven to 200°C (400°F)

• Toss the diced pumpkin with olive oil, paprika, cumin, salt, and black pepper.

• Spread evenly on a baking tray and roast for 20 to 25 minutes or until golden and tender. Set aside to cool.

Prepare the Kale

• Place the chopped kale in a large bowl

• Drizzle with a little olive oil and gently massage for one to two minutes to soften.

• Assemble the Salad

• Add the roasted pumpkin, cherry tomatoes, red onion, pomegranate seeds, parsley, and coriander to the kale.

• Drizzle with the dressing and toss everything together.

Prepare the Avocado

• Take the halved avocado and sprinkle with a pinch of salt and chili flakes (optional).

• Spoon beetroot hummus into the centre of the avocado where the pit was.

Serve

• Plate the salad and place the avocado halves on top.

• Sprinkle with extra pomegranate seeds and dukkah or chili flakes for garnish. Enjoy immediately!

Mix Salad 

The mix salad is that timeless go-to–a vibrant, refreshing ensemble of garden-fresh produce that doesn’t need bells and whistles to impress. It’s the kind of salad that evokes memories of summer lunches under the sun or quick meals shared during busy weekdays. Light, crisp, and endlessly adaptable, this is the canvas for your favourite dressing—and a favourite in every household for a reason.

Ingredients

• Four cups mesclun mix leaves

• One cup cherry tomatoes, halved

• One cucumber, sliced

• One small onion, thinly sliced

• One medium carrot, julienned or shredded

• Salad dressing (your choice, such as balsamic vinaigrette, ranch, or olive oil and vinegar)

Instructions

Prepare the vegetables

• Wash the mesclun mix thoroughly and pat dry with a paper towel or salad spinner.

• Slice the cherry tomatoes in half.

• Peel the cucumber (optional) and slice it into thin rounds.

• Peel and thinly slice the onion.

• Peel the carrot and either julienne it into thin strips or grate it.

Assemble the salad

• In a large salad bowl, combine the mesclun mix, cherry tomatoes, cucumber, onion, and carrot.

Add dressing

• Drizzle your preferred salad dressing over the top of the salad. Start with a small amount and toss gently. Add more dressing if needed.

Serve

• Toss the salad gently before serving, ensuring everything is coated with the dressing.

Pork and Fennel Salad

This one’s for those who like their salads with a bit of edge. The crunch of crispy pork, the sweet sharpness of fennel, and the nutty sesame dressing combine in a dish that balances indulgence with freshness. Inspired by Asian street food markets and perfect for hearty appetites, this kind of salad turns heads at the table. Serve it at gatherings or enjoy it as a satisfying meal on its own—it doesn’t hold back.

Ingredients:

• One cup of crispy pork (either store-bought or homemade)

• One fennel bulb, thinly sliced

• A handful of snow pea tendrils (or snow peas if tendrils are unavailable)

• One tbsp sesame seeds (black or white)

• 1/4 cup fried shallots

• Two tbsp sesame oil dressing (or homemade sesame oil dressing)

• A pinch of salt (to taste)

Instructions:

Prepare the crispy pork

• If you’re using homemade crispy pork, cook it until it’s golden and crispy. If using store-bought, simply chop it into bite-sized pieces.

Prepare the vegetables

• Thinly slice the fennel bulb, removing the tough outer layers.

• Wash the snow pea tendrils thoroughly and trim the ends. Alternatively, if you're using snow peas, slice them into thin strips.

Toast the sesame seeds:

• In a small dry pan, toast the sesame seeds over low heat until golden and fragrant. This should take about one to two minutes. Stir occasionally to avoid burning.

Assemble the salad

• In a large salad bowl, combine the crispy pork, sliced fennel, snow pea tendrils (or snow peas), and fried shallots.

Dress the salad

• Drizzle the sesame oil dressing over the salad, starting with a small amount and tossing gently to coat. Add salt to taste.

Garnish and serve

• Sprinkle the toasted sesame seeds over the top of the salad for a crunchy finish.

• Toss everything together just before serving.