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National Trust Salads
Not yet published
Expected 15 Sep 26Give your salads star power with these delicious recipes.
Forget sad side servings of limp leaves – these vibrant, modern and delicious salads will be the main attraction on any plate.
All of the recipes in this fresh and inspiring book are fuss-free, beautifully presented and packed with nutrition. There are classic salads with a contemporary twist; Mediterranean and Middle Eastern-style mezze plates of vegetables, beans and pulses; light sides and starters; nourishing pasta, grain and potato dishes; as well as colourful slaws and zingy dressings to make your salads truly sing.
Whether you want to liven up a Caesar Salad, rustle up a starter of Roasted Fig, Parma Ham and Dolcelatte or pass round sharing plates of Lemon and Chilli Butter Beans with Mozzarella and Pesto, The National Trust Book of Salads has some of the most exciting, satisfying and versatile dishes you will ever make.
Forget sad side servings of limp leaves – these vibrant, modern and delicious salads will be the main attraction on any plate.
All of the recipes in this fresh and inspiring book are fuss-free, beautifully presented and packed with nutrition. There are classic salads with a contemporary twist; Mediterranean and Middle Eastern-style mezze plates of vegetables, beans and pulses; light sides and starters; nourishing pasta, grain and potato dishes; as well as colourful slaws and zingy dressings to make your salads truly sing.
Whether you want to liven up a Caesar Salad, rustle up a starter of Roasted Fig, Parma Ham and Dolcelatte or pass round sharing plates of Lemon and Chilli Butter Beans with Mozzarella and Pesto, The National Trust Book of Salads has some of the most exciting, satisfying and versatile dishes you will ever make.
160 pages, Hardcover
Expected publication September 15, 2026
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Displaying 1 - 3 of 3 reviews
May 9, 2026
An excellent salad recipe book. I wasn’t sure about having drawings instead of photos but I actually found it much easier and made for a calm read. The recipes cover all types of salads, starting with advice on how to create a salad, pasta based, potato based salads, grain based salads and ending with dressings with lots of recipes in between. Each recipe has advice for how you can swap out or add different ingredients, this makes it especially handy for vegetarians or even for people who want to add meat to their salads.
I’ve tried a few and it’s good to see some of my favourite ingredients included, burrata is one I’ve really started to enjoy but didn’t have any recipes before this book that included it.
If you love salads but struggle with inspiration this is an excellent book and whilst I’ve added some new things to my shopping list I’ve been able to create lots just from what I already have. I think it would be a beautiful book to have physically. Whilst I think it would translate to any country it was good to read a Uk based book because sometimes a cookery book written in America does not understand the challenges of making a salad in the UK!
Thank you to NetGalley for providing this book for my consideration, this is all my own rambling, honest and personal opinion.
I’ve tried a few and it’s good to see some of my favourite ingredients included, burrata is one I’ve really started to enjoy but didn’t have any recipes before this book that included it.
If you love salads but struggle with inspiration this is an excellent book and whilst I’ve added some new things to my shopping list I’ve been able to create lots just from what I already have. I think it would be a beautiful book to have physically. Whilst I think it would translate to any country it was good to read a Uk based book because sometimes a cookery book written in America does not understand the challenges of making a salad in the UK!
Thank you to NetGalley for providing this book for my consideration, this is all my own rambling, honest and personal opinion.
Review of advance copy received from NetGalley
“Irresistible Salads” by Sophie Knox Richmond is a great reminder that salads don’t have to be an apologetic pile of leaves shoved next to something better—they can actually be the meal.
The introduction has a lovely bit about National Trust gardens, sustainability and seasonal eating. There is also a “hey, remember how salads actually work?” refresher—think building blocks, textures, flavours and permission to mess about a bit. That mindset carries through the whole book, which I really appreciated.
The recipes are genuinely solid. Some are smart updates on old favourites, others are combinations I wouldn’t necessarily have thought of but sound like they will work. I’ve been dipping in and out of it over the last couple of weeks and it’s definitely nudged me into experimenting more instead of defaulting to the same three salads on repeat. It feels practical rather than trying to be wildly revolutionary.
What I really love are the little tips after every recipe. Ingredient swaps, explanations of why something’s there, ideas for adapting things for different diets. It’s very “use what you’ve got, here’s how to make it still work,” which is exactly what I want from a salad book.
Section and layout-wise, it’s clear and easy to use. The illustrations are pretty and definitely add charm, but I will admit: I missed having photos. I didn’t think I would, but I did. I can imagine flavours and textures just fine, but sometimes I wanted to see what the final thing might actually looks like on a plate, especially with less obvious combinations. A few real-life food photos would’ve tipped it from “really good” to “near perfect” for me.
All in all, this isn’t a book that shouts about changing your life—but it will make your lunches and dinners more interesting, and it’s the kind of thing you’ll keep pulling off the shelf. If you like cooking but don’t want a salad to feel like a compromise, I’d absolutely recommend it.
Thank you to Collins Reference – National Trust Books, NetGalley and Sophie Knox Richmond
for an advance reading copy of this book.
The introduction has a lovely bit about National Trust gardens, sustainability and seasonal eating. There is also a “hey, remember how salads actually work?” refresher—think building blocks, textures, flavours and permission to mess about a bit. That mindset carries through the whole book, which I really appreciated.
The recipes are genuinely solid. Some are smart updates on old favourites, others are combinations I wouldn’t necessarily have thought of but sound like they will work. I’ve been dipping in and out of it over the last couple of weeks and it’s definitely nudged me into experimenting more instead of defaulting to the same three salads on repeat. It feels practical rather than trying to be wildly revolutionary.
What I really love are the little tips after every recipe. Ingredient swaps, explanations of why something’s there, ideas for adapting things for different diets. It’s very “use what you’ve got, here’s how to make it still work,” which is exactly what I want from a salad book.
Section and layout-wise, it’s clear and easy to use. The illustrations are pretty and definitely add charm, but I will admit: I missed having photos. I didn’t think I would, but I did. I can imagine flavours and textures just fine, but sometimes I wanted to see what the final thing might actually looks like on a plate, especially with less obvious combinations. A few real-life food photos would’ve tipped it from “really good” to “near perfect” for me.
All in all, this isn’t a book that shouts about changing your life—but it will make your lunches and dinners more interesting, and it’s the kind of thing you’ll keep pulling off the shelf. If you like cooking but don’t want a salad to feel like a compromise, I’d absolutely recommend it.
Thank you to Collins Reference – National Trust Books, NetGalley and Sophie Knox Richmond
for an advance reading copy of this book.
Review of advance copy received from Netgalley
I really like the National Trust recipe books, so I was very pleased to receive a free advance review copy of Irresistible Salads by Sophie Knox Richmond.
This is much more than just a collection of salad recipes. The opening chapters focus on reducing food waste, sustainability, and how to reduce our kitchen footprint by making more conscious food choices. There is a strong emphasis on British-grown seasonal produce, and the book shows a link to the National Trust’s online guide to seasonal foods. I particularly liked the encouragement to eat more plant-based meals and the thoughtful approach to everyday cooking.
There is also an interesting section about the kitchen gardens at National Trust properties. Several houses are mentioned, describing how produce grown on site is used in their cafés and restaurants. It adds a lovely sense of place and connection to the food.
Before the recipes begin, the author explores the building blocks of a good salad; the base, the plants, protein, herbs and spices, dressings, and texture. Key ingredients such as olive oil, balsamic vinegar, mayonnaise, pesto, beans, pulses, cheese, nuts, and seeds are discussed, along with useful tips on preparing ingredients like salad leaves and nuts.
The recipes themselves are wonderfully varied. There are salads from around the world, including main meal salads, lighter salads and starters, sharing and mezze dishes, salsas, pasta salads, grain salads, potato salads, slaws, and dressings. Each recipe is clearly laid out, and there are helpful notes with tips for making dishes vegetarian or vegan, along with sensible swaps and make-ahead suggestions.
The book also includes a detailed index and lovely artwork throughout. I will definitely be working my way through this book as there are so many delicious salads to try.
This is much more than just a collection of salad recipes. The opening chapters focus on reducing food waste, sustainability, and how to reduce our kitchen footprint by making more conscious food choices. There is a strong emphasis on British-grown seasonal produce, and the book shows a link to the National Trust’s online guide to seasonal foods. I particularly liked the encouragement to eat more plant-based meals and the thoughtful approach to everyday cooking.
There is also an interesting section about the kitchen gardens at National Trust properties. Several houses are mentioned, describing how produce grown on site is used in their cafés and restaurants. It adds a lovely sense of place and connection to the food.
Before the recipes begin, the author explores the building blocks of a good salad; the base, the plants, protein, herbs and spices, dressings, and texture. Key ingredients such as olive oil, balsamic vinegar, mayonnaise, pesto, beans, pulses, cheese, nuts, and seeds are discussed, along with useful tips on preparing ingredients like salad leaves and nuts.
The recipes themselves are wonderfully varied. There are salads from around the world, including main meal salads, lighter salads and starters, sharing and mezze dishes, salsas, pasta salads, grain salads, potato salads, slaws, and dressings. Each recipe is clearly laid out, and there are helpful notes with tips for making dishes vegetarian or vegan, along with sensible swaps and make-ahead suggestions.
The book also includes a detailed index and lovely artwork throughout. I will definitely be working my way through this book as there are so many delicious salads to try.
Displaying 1 - 3 of 3 reviews