Four Delicious Salads From Sarah Pound’s New Cookbook

Sarah Pound’s new cookbook Wholesome Made Easy showcases four salads that combine hearty bases, crunchy toppings, and bold dressings. Each recipe offers a balanced mix of textures and flavors, making them perfect for quick weeknight dinners or entertaining.

By Felo News Desk · Published Tue, 22 Sep 2026 04:18:20 GMT

Sarah Pound’s latest cookbook, Wholesome Made Easy, turns the humble salad into a full‑blown meal. By pairing robust bases—grains, roasted vegetables, or noodles—with crisp toppings and powerful dressings, Pound shows how a salad can be both satisfying and versatile. Below are four standout recipes that illustrate her philosophy: a raw asparagus and hazelnut mix, a chargrilled zucchini and broccoli bowl, a Mediterranean pasta salad, and a roasted carrot dish with almond harissa crunch.

1. Raw Asparagus, Hazelnut, Celery & Parmesan Salad

This bright, crunchy salad relies on a handful of fresh ingredients. Thinly sliced asparagus and celery provide a crisp bite, while toasted hazelnuts add nutty depth. A simple lemon‑shallot vinaigrette ties the components together without overpowering the delicate flavors.

4 bunches of asparagus (≈600 g) – trimmed and sliced diagonally
4 celery stalks – finely sliced
140 g hazelnuts – toasted and roughly chopped
50 g grated Parmesan, 25 g shaved Parmesan
1 French shallot – diced
3 Tbsp extra‑virgin olive oil, juice of 1 lemon, pinch of chili flakes, 1–2 tsp honey or maple syrup, salt and pepper to taste

Combine asparagus and celery in a bowl, whisk the dressing, and pour half over the vegetables. Toss, add hazelnuts and grated Parmesan, then finish with shaved Parmesan and a generous grind of pepper. Serve immediately or refrigerate up to two days.

2. Chargrilled Zucchini & Broccoli Salad with Corn and Rocket

Grilled zucchini and broccoli bring smoky flavor, while corn kernels add sweetness and rocket offers peppery freshness. A creamy basil dressing and a crunchy topping of pine nuts, pumpkin seeds, and Parmesan create layers of texture.

750 g zucchini – sliced 1 cm thick
300 g broccoli florets
2 corn cobs – husked and kernels removed
2 Tbsp apple cider vinegar, 2 Tbsp olive oil, salt, pepper
1 Tbsp salted capers, 1 garlic clove, 1 Tbsp lemon juice, 125 g Greek yogurt, pinch of salt
2 Tbsp pine nuts, 2 Tbsp pumpkin seeds, 2 Tbsp grated Parmesan
Rocket, basil, mint leaves for garnish

Chargrill the zucchini and broccoli until slightly charred, then toss with vinegar. Grill corn until lightly charred, add kernels, and combine with the vegetables. Blend the dressing ingredients until smooth, then drizzle over the salad. Finish with the toasted topping and fresh herbs. Serve warm for the best flavor.

3. Mediterranean Pasta Salad with Dual Dressings

This pasta salad is a crowd‑pleaser, offering a mix of juicy tomatoes, salty olives, crunchy peppers, and creamy cheeses. Pound provides two dressing options—classic vinaigrette and creamy Italian—allowing readers to choose their preferred flavor profile.

300 g short pasta (spirals, fusilli, or shells)
200 g cherry tomatoes, 60 g olives, 1 small cucumber, 1 red & 1 green capsicum, 1 small red onion
100 g salami (optional), 125 g mozzarella or bocconcini, 50 g Parmesan
1 tsp dried Italian herbs, salt, pepper
Vinaigrette: 80 ml oil, 3 Tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp sugar
Creamy dressing: 125 g Greek yogurt, 2 Tbsp mayo, 1 Tbsp vinegar or lemon, ½ tsp Italian herbs, 1–2 tsp olive oil, salt, pepper

Cook pasta al dente, cool, then combine with all vegetables, olives, salami, and cheeses. Whisk the chosen dressing, pour over the salad, and toss gently. Chill for at least 30 minutes before serving.

4. Roasted Carrot Salad with Almond Harissa Crunch

Carrots, often overlooked, shine in this roasted dish. Sweet, caramelised carrots pair with a spicy almond harissa topping and a creamy dill base, creating a balanced sweet‑savory profile.

1 kg small carrots, halved lengthwise
2 Tbsp olive oil, 1 Tbsp honey, 1 Tbsp fennel seeds, 1 Tbsp dukkah or zaatar, salt, pepper
155 g almonds, 1 Tbsp butter, 1 Tbsp harissa paste
250 g Greek yogurt, zest & juice of 1 lemon, 2 Tbsp dill, salt
Spring onions, mint leaves, 100 g goat cheese or feta

Roast carrots at 200 °C until tender. Toast almonds with butter, add harissa, and cool. Blend yogurt, lemon, dill, and salt for the creamy base. Arrange carrots on a plate, drizzle with the dill sauce, sprinkle almond crunch, spring onion, mint, and crumble cheese on top. Finish with a drizzle of olive oil.

These four recipes exemplify Pound’s mantra: treat salads as meals, not side dishes. By layering textures, balancing flavors, and using bold dressings, each bowl becomes a complete dining experience.

Key facts

Use hearty bases like grains or roasted veggies to turn salads into meals
Add crunchy elements—nuts, seeds, fried shallots—for texture
Dress salads gradually to avoid drowning the ingredients
Swap ingredients based on what’s in the fridge for flexibility
Pair fresh, creamy, crunchy, and acidic components for balanced flavor

Why it matters

Salads are often dismissed as light starters, but with the right ingredients and techniques they can serve as hearty, nutritious main courses. Pound’s recipes empower home cooks to create satisfying meals quickly.