There was a time when “salad” meant limp lettuce, pale tomato wedges and a bottle of dressing doing all the heavy lifting. Thankfully, those days are gone.
Modern salads are generous, flavour-packed and sturdy enough to sit proudly at the centre of the table – or alongside a roast, barbecue or grilled fish. The trick? Texture, protein and punchy dressing.
Here are three salads that work just as beautifully as a side dish as they do a complete meal.
Roast Pumpkin, Chickpea & Feta Salad with Lemon Tahini
This is the sort of salad that feels comforting enough for cooler evenings but bright enough for summer entertaining. It’s filling, earthy and just indulgent enough thanks to the feta.
Ingredients
800g pumpkin, cubed
1 can chickpeas, drained and rinsed
1 red onion, sliced
100g feta, crumbled
2 handfuls rocket or baby spinach
2 tbsp olive oil
1 tsp ground cumin
Salt and pepper
Lemon Tahini Dressing
2 tbsp tahini
Juice of 1 lemon
1 small garlic clove, crushed
Warm water to loosen
Salt to taste
Method
Toss pumpkin and red onion with olive oil, cumin, salt and pepper. Roast at 200°C for 25–30 minutes until golden.
Add chickpeas to the tray for the final 10 minutes to warm through.
Whisk dressing ingredients, adding water until silky.
Layer greens on a platter, top with roasted vegetables, crumble over feta and drizzle generously with dressing.
To serve as a meal: Add grilled chicken, lamb strips or quinoa.
To serve as a side: Pair with roast chicken, barbecued sausages or grilled fish.
Classic Chicken, Avocado & Crunchy Slaw Salad
This is the dependable crowd-pleaser. Creamy avocado, juicy chicken and a proper crunch from cabbage and carrot make it satisfying without feeling heavy.
Ingredients
2 cooked chicken breasts, sliced (poached or roast)
1 ripe avocado, sliced
2 cups shredded cabbage (red, green or mix)
1 carrot, grated
½ red capsicum, sliced
2 spring onions, sliced
Handful fresh herbs (parsley or coriander)
Honey Mustard Dressing
1 tbsp Dijon mustard
1 tbsp honey
2 tbsp olive oil
1 tbsp apple cider vinegar
Salt and pepper
Method
Combine cabbage, carrot, capsicum and herbs in a large bowl.
Whisk dressing ingredients until emulsified.
Toss slaw lightly with dressing.
Top with chicken and avocado just before serving.
To serve as a meal: Add a handful of toasted almonds or boiled eggs for extra protein.
To serve as a side: Serve alongside grilled steak, salmon or a barbecue spread.
Mediterranean Lentil, Tomato & Herb Salad
This one keeps beautifully and actually improves after a few hours in the fridge. It’s also budget-friendly and packed with fibre and plant protein.
Ingredients
1½ cups cooked brown or green lentils
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ red onion, finely sliced
½ cup fresh parsley, chopped
¼ cup mint, chopped
80g crumbled feta (optional)
Dressing
3 tbsp olive oil
Juice of 1 lemon
1 tsp red wine vinegar
Salt and cracked pepper
Method
Combine lentils, vegetables and herbs in a bowl.
Whisk dressing and pour over salad.
Toss well and refrigerate 30 minutes before serving.
Sprinkle with feta if using.
To serve as a meal: Top with grilled halloumi or tinned tuna.
To serve as a side: Pairs beautifully with lamb, roast vegetables or grilled chicken.