vegan salad

Pomegranate and Pistachio Giant Cous Cous Salad

Vegan pomegranate and pistachio giant cous cous salad recipe

I don't always like fruit in savoury dishes, but the sweetness, tanginess, and added crunch of pomegranate seeds in middle-eastern style salads is a match made in heaven. This salad can be knocked up in minutes - the only cooking is quickly preparing the cous cous and blanching the green beans. Other than that, it's simply washing and chopping the vegetables. It's a great dish on it's own - full of different textures, colours, and flavours - or makes a perfect side dish to go with marinated tofu or some warm falafels. For a light, simple dish, it packs a load of protein, iron, fibre, and a whole range of vitamins, minerals, and antioxidants. 

Vegan Pomegranate and Pistachio Cous Cous Salad

Ingredients (serves 4):

  • 300g wholegrain giant cous cous

  • 250g cherry tomatoes, quartered

  • 200g green beans, trimmed and halved

  • 1 can chickpeas, drained and rinsed

  • 1/2 cucumber, deseeded and diced

  • 4 spring onions, finely chopped

  • 8 radishes, finely sliced

  • Handful fresh parsley, chopped

  • Handful fresh basil, chopped

  • Seeds from 1 pomegranate

  • 100g shelled pistachios

For the dressing

  • 60ml olive oil

  • 30ml white wine vinegar

  • 1 clove garlic, crushed

  • 1/2 tsp wholegrain mustard

  • Salt and pepper to taste


Prepare the cous cous as per packet instructions. Drop the green beans in boiling water for 4-5 minutes, then rinse the cous cous and green beans under cold water to chill. In a large bowl, combine with the remaining ingredients (reserving some pomegranate seeds and pistachios to sprinkle over the top) and mix thoroughly. To make the dressing, tip all ingredients into a clean empty jam jar, screw lid on, and shake until oil has emulsified and become cloudy. Mix dressing in with the salad, then serve and top with remaining pomegranate seeds and pistachios. 

Nutrition per serving:

  • Protein: 17.7g (Women: 35.4% / Men: 32.2%)

  • Iron: 5.6mg (Women: 37.8% / Men: 49.6%)

  • Calories: 630 (Women: 31.5% / Men: 25.2%)

  • Sugars: 11.4g (Women: 12.7% / Men: 9.5%)

  • Total Fats: 23.3g (Women: 33.3% / Men: 24.5%)

  • Saturated Fats: 3.2g (Women: 16.0% / Men: 10.7%)

  • Salt: 0.9g (Women: 15.0% / Men: 15.0%)

  • Fibre: 17.3g (Women: 57.7% / Men: 57.7%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Roast Broccoli and Quinoa Salad with Asian Dressing

Vegan roast broccoli and quinoa salad with Asian dressing recipe

Roasting broccoli brings out these incredible complex flavours that are far more intense and tasty than if it were simply boiled. Match that with the sweetness and crunchiness of roasted sweet potato and the delicious sweet and salty flavours of this Asian-inspired dressing, and you have a winner of a salad. Adding quinoa helps to absorb all these wonderful flavours and turns this salad into a protein powerhouse! 

Vegan Roast Broccoli & Quinoa Salad with Asian Dressing

Ingredients (makes 1 large salad or 2 sides / starters):

  • 200g tenderstem broccoli

  • 1/2 cup cooked quinoa

  • 1 medium sweet potato

  • 1 Tbsp rapeseed or olive oil

For the Asian dressing (makes 6 servings):

  • 3 Tbsp rice wine vinegar

  • 1 Tbsp sugar

  • 3 Tbsp soy sauce (reduced salt if possible)

  • 1 Tbsp grated fresh ginger

  • 1/2 tsp fresh minced garlic

  • 2 Tbsp sesame oil

  • 4 Tbsp rapeseed oil

  • 3 spring onions (scallions)


Wash the broccoli in water, drain and dry thoroughly with kitchen paper (any dampness will prevent it crisping up in the oven). Then toss with 1/2 Tbsp rapeseed oil and place on a baking tray. Peel and chop the sweet potato in to small pieces, toss with the remaining rapeseed oil, and chuck into a separate baking tray. Roast both trays of veg at 200C for 15-20 minutes, until tender and starting to crisp up at the edges (the sweet potatoes may take 5 mins longer to brown and crisp up).

Meanwhile, cook your quinoa as per packet instructions (dried quinoa triples in volume when cooked). To make the dressing, simply measure all the ingredients into a clean empty jam jar, screw on the lid, and shake vigorously to mix well. 

When the veg are nicely roasted and cool enough to handle, mix with the quinoa, and toss through one 6th of the dressing. Enjoy it all still warm or chill in the fridge for later! 

Nutrition (per 1 large salad plus 1 serving dressing):

  • Protein: 13.6g (Women: 27.2% / Men: 24.7%)

  • Iron: 4.3mg (Women: 29.1% / Men: 49.4%)

  • Calories: 493 (Women: 24.7% / Men: 19.7%)

  • Sugar: 16.1g (Women: 17.9% / Men: 13.4%)

  • Total fats: 16.7g (Women: 24.0% / Men: 17.6%)

  • Saturated fat: 1.5g (Women: 7.5% / Men: 5.0%)

  • Salt: 0.7g (Women: 11.7% / Men: 11.7%)

  • Fibre: 14.1g (Women: 47.0% / Men: 47.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.