Vegetable salads show just how versatile vegetables can be. From fresh raw salads with carrot, cabbage, chicory or black radish to salads with roasted vegetables, beetroot, tomato or fennel: with a good dressing, some herbs and a few simple seasonings, vegetables can become a complete dish.
In short: vegetable salads are salads in which vegetables take centre stage. They can be served raw, cooked, roasted, lukewarm or cold, and work well as a starter, lunch, side dish or part of a summer table.
Carrot and orange salad
This fresh carrot and orange salad is light, aromatic and simple in composition. Coarsely grated carrot is mixed with orange segments, a gentle citrus dressing, a little honey, cinnamon and fresh mint.
This lukewarm salad combines roasted vegetables with salty feta, crunchy seeds and a fresh dressing with pumpkin seed oil. Delicious as a light meal or side dish.
A festive starter that is light, healthy and full of flavour. Thinly sliced beetroot forms the base, with creamy feta, fresh Brussels sprout leaves and crunchy pecans.
