Red Salad

Using the best of what nature can provide, this combination of red vegetables and fruit makes an interesting salad. If any of the ingredients are out of season replace with something else.

Serves 4–6


  • 1 red oak leaf lettuce or radicchio, washed and dried
  • 1 small head red cabbage, finely shredded
  • 1 large red apple, cored and sliced, leaving the skin on juice of 1 lemon
  • seeds (arils) of 1 pomegranate or 1 punnet cherries
  • 1 punnet raspberries, washed handful dried cranberries
  • handful pecan nuts, roughly chopped (optional)
  • Dressing
    • 85 ml (1⁄3  cup) cranberry juice
    • 30 ml (2 Tbsp) white wine vinegar
    • 5 ml (1 tsp) Dijon mustard
    • 30 ml (2 Tbsp) runny honey
    • 85 ml (1⁄3  cup) olive oil
    • 1 large red onion, finely sliced
    • salt and freshly ground black pepper


  1. Start off by making the dressing. Combine all the ingredients in a screwtop jar and shake well.
  2. Set aside.
  3. On a serving platter, combine the lettuce and cabbage. Toss the apple slices in lemon juice to prevent discolouration. Remove and add to the salad with the pomegranate seeds, raspberries and cranberries. Toss to mix.
  4. Just before serving, pour over the dressing and mix through. Sprinkle the nuts over the top if using and serve immediately.