Red Cabbage & Quinoa Salad BY @MELISSA.HEMSLEY

Who said salads are for summer? In the festive season of excess, this nutrient packed dish has a certain wow factor about it. A bright, crunchy salad can lighten up the Christmas table. Made mostly from leftovers, it also serves as a quick fix to impress unexpected guests.


“This mood supporting salad is a mix of everything I love; crunch, sweetness, heartiness and lots of freshness from the herbs.

Use any roasted veg you have and I used olives here as I had some leftover from entertaining, but use whatever else you think might work or throw in whatever you fancy! If you’re looking for a good Quinoa source, I love Hodmedods Quinoa which is grown in Essex!”


200g Quinoa (I used tricolore for lots of colour)

300g Red Cabbage, Finely Sliced

4 tbsp Apple Cider Vinegar

4 tbsp Olive Oil

1 tsp Dried Oregano/Thyme/Za’atar

2 Big Handfuls Of Roasted Veg (Carrots/Sweet Potato/Squash)

1 Pomegranate

3 Large Handfuls Of Fresh Herbs (Parsley/Mint/Coriander/Dill) Or A Mix, Roughly Chopped

Small Handful Feta Cheese, Crumbled (You could also use Goats Cheese, Pecorino, Parmesan or Fried Halloumi)

Handful Of Olives


  1. Cook your quinoa according to the packet. I cooked mine in veg stock for more flavour but feel free to just use water.
  2. Whilst cooking, slice the cabbage, add to a bowl and mix in the apple cider vinegar with a pinch of salt, giving it a good stir. Then leave to sit and turn bright pink until the quinoa is cooked.
  3. Once the quinoa is cooked, assemble it in a big bowl with the cabbage, olive oil, roasted veg and dried and fresh herbs.
  4. Remove the pomegranate seeds from the pomegranate (my preferred method is spanking) and add to the salad, along with the olives. Drizzle with extra virgin olive oil, a crumbling of feta and a sprinkling of salt and pepper to season.

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