4 Incredibly Colourful Salad Recipes to Feast Your Eyes Upon


They say you eat with your eyes, and what’s more appetizing than a spectrum of bold and vibrant colours and on your plate? We’ve got four game-changing salad recipes that look great and are packed with nutrition…

When people think of salads, what comes to mind is a plate of mixed lettuce (or at least that’s what most ‘salad’ sides are at many restaurants!). A bit… boring, don’t you think?

It’s time for you to toss the limp leaves (pun unintended!) and create something special that’s as good for your eyes as it is for your body!

Perfect for picnics, family dinners or everyday lunches (your colleagues will get jealous!), these four salad recipes are unlike any you’ve seen before…

Almond, Berry & Chicken Salad

Almond-Berry-Chicken-Spinach-Salad 4 Incredibly Colourful Salad Recipes to Feast Your Eyes Upon - Zanui Blog
This show-stopping dish is originally from chelseasmessyapron.com.


For the dressing

1/4 cup olive oil

1 tbsp balsamic vinegar

1/2 tsp Dijon mustard

1/2 tsp honey

Lemon, pepper and salt, to taste

For the salad

1 large chicken breast

4 cups baby spinach

1/2 cup fresh blueberries

1/2 fresh strawberries

1/2 cup mandarines or oranges

2-3 tbsp feta cheese

2-3 tbsp slivered almonds


  1. Prepare the fruits and spinach by washing and completely drying.
  2. Sprinkle both sides of the chicken breast with salt and pepper. Lightly coat a large skillet with 2-3 teaspoons olive oil.
  3. Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is completely cooked. Cooking time is about 8-12 minutes. Chop or slice the chicken and set aside.
  4. Combine all of the dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, and honey) in an airtight jar. Add some salt to taste. Shake until well combined.Toss the dressing with the spinach in a large bowl. Add in the fruit and feta cheese and toss again. If desired squeeze some fresh lemon over the salad.
  5. Toast the almonds in a small skillet over medium heat for about 1-2 minutes stirring constantly. Add the almonds to the salad.
  6. Top with the chicken and enjoy!

Maple-Balsamic Roasted Brussels Sprout Salad

maple brussels sprouts salad - 4 Incredibly Colourful Salad Recipes to Feast Your Eyes Upon - Zanui Blog
This gorgeous plate of sweet and tangy flavours will change all those negative opinions on Brussels sprouts! Recipe from loveandlemons.com.


3/4 uncooked farro

1/2 kg Brussels sprouts

1 small red onion, sliced into wedges

Extra-virgin olive oil

1 1/2 tbsp balsamic vinegar

1 tsp maple syrup

2 tbsp fresh lemon juice

1/2 tsp Dijon mustard

1/3 cup toasted pecans

1/3 cup dried cranberries

Handful of microgreens, optional

Sea salt and ground pepper


  1. Preheat the oven to 200°C and line a large baking sheet with parchment paper.
  2. Bring a medium pot of water to a boil. Rinse the farro and add it to the boiling water. Reduce the heat and simmer, covered, for 25-30 minutes, or until tender but still chewy. Drain and spread on a plate to cool and dry.
  3. Spread the Brussels sprouts and red onion wedges onto the baking sheet and drizzle with olive oil, the balsamic vinegar, maple syrup, and generous pinches of salt and pepper. Toss to coat and roast until tender and browned around the edges, 30-40 minutes.
  4. Meanwhile, in a large bowl, combine 2 teaspoons of olive oil, the lemon juice, Dijon mustard, and pinches of salt and pepper. Add the farro and toss. Add the Brussels sprouts, along with the pecans and cranberries. Toss and season to taste with more salt, pepper and lemon juice.
  5. Serve with microgreens for garnish.

Roasted Beetroot and Dill Salad

Roasted-Beet-Salad-Feta-Dill- 4 Incredibly Colourful Salad Recipes to Feast Your Eyes Upon - Zanui Blog
Stunning purples to warm up any dinner table! Recipe from thelifejolie.com.


6-7 medium/large beets, cleaned well with stems and bottoms cut off (Tip: wear gloves when preparing beets to avoid purple-stained fingers!)

Olive oil

1 lemon

1/3 red onion, thinly sliced

Fresh dill, chopped

Crumbled feta cheese

Salt and pepper, to taste


  1. Preheat your oven to 200°C and lay out a piece of foil for each beet you have.
  2. Place each beet into its piece of foil. Drizzle a small amount of oil into it and wrap each beet tightly so that the steam stays in the packet.
  3. Roast for 1 hour, checking regularly (they should be fork tender). If need be, bake for longer.
  4. When the beets are done, refrigerate until they’re cooled completely.
  5. Once they’ve cooled, peel off the skins (they should peel off really easily with your fingers or a knife, if you’d prefer) and cut them into bite-size wedges.
  6. Drizzle with a little oil and the juice of one lemon and top with red onion slices and dill, salt, pepper and feta cheese to taste.
  7. Mix well and serve!

Orange and Pomegranate Salad

orange-pomegranate-salad 4 Incredibly Colourful Salad Recipes to Feast Your Eyes Upon - Zanui Blog
Festive-looking salad recipe originally from brooklynsupper.com. 


For the dressing

1/4 cup olive oil

1 tbsp orange zest

2 tbsp orange juice

2 tbsp white wine vinegar

2 tsp Dijon mustard

2 tbsp buttermilk

1 tsp shallot, minced

1/2 tsp rosemary, minced

1/4 tsp sea salt

For the salad

1 large bunch of spinach

3 oranges

1 large pomegranate

1/2 shallot, sliced paper thin

1 tbsp fresh rosemary (plus sprigs for garnish)

Sea salt and ground pepper to taste


  1. To make the dressing, one at a time, whisk zest, juice, vinegar, mustard, and buttermilk into olive oil. Add shallots, rosemary, and sea salt. Set aside while you prepare the salad ingredients.
  2. Cut the flesh of the oranges into 1 cm thick slices.
  3. In a bowl, pour most of the dressing over the spinach. Turn with fingers to coat.
  4. Spread spinach on a large platter and tuck oranges throughout. Scatter with pomegranate arils and shallots. Finish with a final drizzle of dressing, a garnish of rosemary leaves, and a pinch of sea salt and pepper to taste.

Natalie Milad is a content and blog writer who studied journalism at the University of Technology, Sydney. Since her graduation in 2016, she has landed a gig at Zanui. Her days not writing are usually filled with DIY projects, floury benchtops and tending to her bunny. Natalie loves animated short films, animals and Christmas. She has experience in script writing, news reading and interviewing. Among her favourites was interning for The Bridal Bazaar.