Usually confined to the turkey-laden Christmas table – or Thanksgiving table, if you’re from the US – a jar of cranberry sauce is one of the most versatile ingredients you can have in the fridge. Here, we’ve blended it into a sharp-sweet dressing to give a hearty seasonal salad a festive lift. If you like, double the recipe and pile it high on a platter to add to a buffet table.
Recipe by Nell Gordon-Hall
Offering a welcome break from heartier food, this crispy cod salad uses fat-free yogurt in place of mayonnaise for a less rich, yet still creamy, caesar-style dressing
Make the most of seasonal pears and kale with this comforting chicken dinner. Chicken legs are cooked in cider until tender, then paired with a crunchy salad
Recipe by Spencer Lengsfield
This hearty autumn salad combines a base of kale with sweet, juicy plums, salty halloumi and grilled kofta. Swap the lamb for beef mince if you prefer
‘This salad is simple, but a firm favourite at Brasserie Blanc. As a Frenchman, I naturally regard roquefort as the king of blue cheeses, but there are many wonderful British blues as well, such as stilton or cashel blue. Any of those would make a delicious substitute in this dish.’
Recipe by Raymond Blanc
Sweet and sticky glazed pork pairs beautifully with juicy citrus and crisp lettuce in this vibrant salad. Perfect for an easy supper, it’s also packed with ingredients to top up your fluid levels
This high-fibre salad makes a lovely lunch or light dinner, packed with omega 3-rich mackerel, earthy beetroot and juicy blackberries. If you’re short on time, swap the dried lentils for 400-500g pre-cooked lentils
Traditionally, tabbouleh is a parsley-based salad with just a little bulgur wheat. We’ve flipped the ratio to make it a more substantial meal, adding high-protein, budget-friendly tinned tuna for an easy supper that’s light on both effort and cost
Recipe by Abigail Spooner
This special summer salad comes together with less effort than you’d think, thanks to a handful of clever shortcuts. Soaking the courgette ribbons in icy water keeps them crisp and fresh, while earthy puy lentils turn this into a satisfying side
Recipe by Emily Gussin
