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Swap Your Cold Greens For One Of These Warm Salads

Have a break from the usual salad and tuck into a hearty yet still healthy warm one..

Image Via Sainsbury Magazine

Some days, eating tomatoes, cucumbers and lettuce with tuna or cold chicken just doesn’t cut it. But it’s important to keep getting your 5-a-day and that’s why a bit of spicing up is in order. For those who are looking for something that brings warmth and contentment to the table and want to serve a nutrient-rich option instead of comfort food, a good alternative to a vegetable soup is a warm salad.

Whether it’s the warm roasted veggies, cooked grains, baked goat’s cheese or hot smoked salmon, here are two recipes that prove salads can be hearty, satisfying and anything but boring. They will surely change the way your family or friends chow down on salad.

1 of 2
Baked Goat’s Cheese, Mushroom And Wild Rocket Salad

[Serves 4]

  • 800g medium brown mushrooms
  • Olive oil for drizzling
  • Sea salt and black pepper
  • 100g goat's cheese, crumbled
  • Fresh thyme
  • 200g wild rocket
  • 50g walnuts, toasted roughly chopped
  • 6 slices sourdough bread toasted, to serve


  • 2 garlic cloves, finely crushed
  • 2 tsp red vinegar
  • 1/2 cup olive oil
  1. Preheat the oven to 200°C. Place the mushrooms on a baking tray, drizzle with olive oil and season, top with cheese and fresh thyme and bake for seven-ten minutes.
  2. For the dressing: In a small jug, whisk together the vinegar and garlic, slowly add olive oil and whisk to combine. Season.
  3. To serve: Place the rocket leaves on a plate, top with the mushrooms, sprinkle over walnuts and drizzle with dressing. Serve with the toasted sourdough bread dough. 
2 of 2
Radicchio, Warm Quinoa, Hot Smoked Salmon And Vine Tomato Salad

[Serves 4]

  • 200g hot smoked salmon, peppered
  • 1/2 cup quinoa
  • 3 cups chicken or vegetable stock
  • 600g vine tomatoes
  • Olive oil for drizzling
  • 1 tbsp brown sugar
  • Sea salt and black pepper
  • 50g hazelnuts, toasted
  • 2 heads radicchio, leaves separated
  • Mint for serving


  • 1 garlic clove, minced
  • 3 anchovies, finely chopped
  • 1/4 cup buttermilk
  • ¼ cup mayonnaise
  • Juice of 1 lemon
  • 10g parsley


  1. Place salmon on a surface; gently shred. Place the quinoa in a medium- sized pot, add stock, bring to the boil and simmer for approx. 20 minutes, or until all the liquid is absorbed.
  2. Preheat the oven to 180°C. Place tomatoes on a baking tray, drizzle with oil, scatter over sugar, season well, roast for five minutes, remove, set aside.
  3. For dressing: Place all ingredients in a blender, blitz for one minute. Season.
  4. To serve: Place quinoa on a platter, stir through salmon and chopped hazel- nuts. Serve with radicchio, tomatoes and mint and drizzle over dressing.

Images and recipe words: REX Features

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