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Celebrate the Holidays with 4 Nourishing Salads

Looking for some quick, easy and nourishing recipes this Christmas? The SeaQuo team shares 4 of our favourite holiday salad recipes that bring extra goodness to the table. Whether hosting a big family dinner or enjoying a quiet meal with friends, we hope these recipes add a little extra joy to your celebrations.

Sara’s Pick: Pumpkin, Red Onion, and Spinach Salad

This grilled salad is an excellent side for your holiday spread, combining the sweetness of pumpkin with tangy feta and fresh spinach. Perfect for adding a pop of colour and flavour!

Serves 12

Ingredients:

  • 1 butternut pumpkin (about 1.5kg), quartered lengthways, peeled, seeded, and thinly sliced
  • ¼ cup (60ml) extra virgin olive oil
  • 3 red onions, cut into wedges
  • 300g baby spinach leaves
  • 200g feta, crumbled

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper, to taste

Instructions:

  1. Preheat a barbecue or grill on medium heat. Brush the pumpkin slices with a little olive oil and season with salt and pepper. Cook on the barbecue for about 1 minute per side until tender. Transfer to a plate.
  2. Add the red onion wedges to the barbecue and cook, turning, for 2 minutes until softened. Remove from heat.

Note: If you don't have access to a BBQ, roast the pumpkin slices and onion in a preheated oven at 200°C for 15-20 minutes, flipping halfway through.

  1. In a large bowl, combine the spinach, feta, pumpkin and onion.
  2. In a small jar, combine all the dressing ingredients, shake well, and drizzle over the salad. Toss gently and serve!

Olivia’s Moroccan-Inspired Couscous Salad

This vibrant salad brings all the aromatic flavours of Morocco to your table. With its mix of sweet, spicy and tangy elements, it’s the perfect side dish for grilled meats or fish.

Ingredients:

  • 2 cups couscous
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon Moroccan spice mix (or your own blend of cumin, paprika, garlic powder, salt, turmeric, and ground coriander)
  • 2 spring onions, finely chopped
  • A small handful of fresh mint, finely chopped
  • A small handful of fresh coriander, finely chopped
  • 4 baby cucumbers, finely chopped
  • Half a punnet of baby tomatoes quartered
  • 1 avocado, chopped
  • Caramelised balsamic vinegar for drizzling

Instructions:

  1. Cook the couscous according to the package instructions, adding a little oil to the water to ensure the couscous is fluffy.
  2. Once cooked, stir in the Moroccan spice mix and sweet chili sauce.
  3. Fold in the spring onions, fresh mint, fresh coriander, cucumbers, and tomatoes.
  4. Transfer the couscous mixture to a serving bowl, then top with avocado. For a finishing touch, drizzle with caramelised balsamic vinegar and garnish with a little extra coriander and spring onions.

Sales Sweet Potato Salad

Earthy sweet potatoes balanced by crisp celery and a tangy honey-mustard dressing.

Ingredients:

  • 2 large orange sweet potatoes, peeled and cut into 1-2 cm cubes
  • 1 cup diced celery
  • 1 cup diced red capsicum (bell pepper)
  • Salt and ground pepper to taste
  • ¼ cup chopped fresh parsley
  • 2 spring onions, thinly sliced

For the dressing:

  • 1 ½ tablespoons white wine or cider vinegar
  • 1 ½ tablespoons Dijon mustard
  • 1 tablespoon honey
  • ¼ cup vegetable oil

Instructions:

  1. Steam the sweet potatoes until tender (be careful not to overcook them). Let them cool.
  2. While the potatoes are cooling, whisk together the dressing ingredients in a small jar until emulsified.
  3. Combine the cooled sweet potatoes, celery, and red capsicum in a large serving bowl. Gently toss with the dressing.
  4. Add the spring onions, and parsley, and season with salt and pepper to taste. Toss gently and serve chilled or at room temperature.

Rachel’s Rice Salad with Toasted Pecans and Cranberries

This seasonal rice salad is packed with textures and flavours, and is always a favourite.

Ingredients:

  • 1 cup wild rice (or a mix of wild or red rice), rinsed
  • ¼ teaspoon freshly ground black pepper
  • 1 cup pecans or almonds, toasted and coarsely chopped
  • ½ cup dried cranberries
  • ½ cup chopped fresh Italian parsley
  • 1 red apple peeled, cored, and diced
  • ¼ cup roasted and salted pepitas (hulled pumpkin seeds)
  • 2 shallots, thinly sliced (light and dark green parts)

For the dressing:

  • 1 ¼ teaspoons salt, divided
  • ½ teaspoon orange zest
  • ¼ cup freshly squeezed orange juice (from 1 orange)
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard

Instructions:

  1. Combine the wild rice, ¾ teaspoon salt, and 4 cups of water in a medium pot. Bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and most grains have split open (about 50-60 minutes). Drain any excess water and let the rice cool.
  2. In a large bowl, whisk together the orange zest, orange juice, olive oil, apple cider vinegar, honey, Dijon mustard, black pepper, and remaining ½ teaspoon salt.
  3. Add the cooled rice, toasted pecans, dried cranberries, parsley, diced celery, apples, pepitas, and shallots to the bowl. Toss gently to combine and adjust seasoning as needed.
  4. Serve chilled or at room temperature. This salad can be made a day ahead for even more depth of flavour.

 

These fresh, festive salads are sure to bring a burst of colour and flavour to your Christmas celebrations. Wishing you a holiday season filled with warmth, health and happiness!

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