25+ Healthy January Dinner Salad Recipes to Brighten Your Winter

As the new year begins, there’s no better time to refresh your dinner routine with healthy, vibrant meals that are both satisfying and nutritious.

January is the perfect month to embrace fresh, seasonal ingredients, and what better way to do so than with a hearty and colorful salad?

Packed with nutrients, antioxidants, and flavors that will invigorate your palate, a well-composed salad can serve as a delightful main dish or a refreshing side for any winter meal.

Whether you’re craving something light to balance out the festive indulgence of the holidays or seeking a warm salad to keep cozy, we’ve compiled a list of over 25 January dinner salad recipes that will nourish your body and delight your taste buds.

From roasted vegetable and grain-based salads to vibrant citrus mixes, each recipe promises to be a healthy yet indulgent option perfect for this season.

25+ Healthy January Dinner Salad Recipes to Brighten Your Winter

Eating well in January doesn’t have to be bland or boring—these 25+ January dinner salad recipes prove that salads can be both nourishing and exciting!

Packed with seasonal ingredients like roasted root vegetables, citrus fruits, and hearty greens, these salads provide the perfect balance of flavors and textures to brighten up your winter meals.

Whether you’re looking for a light lunch, a hearty dinner, or a side to complement your main course, these recipes are versatile, easy to make, and bursting with freshness.

Take the opportunity to experiment with different flavors and combinations this month, and let these salads become a staple in your healthy winter routine!

Roasted Winter Root Vegetable Salad

This hearty and warming winter salad features roasted root vegetables, such as sweet potatoes, carrots, and parsnips, paired with crispy greens and a tangy vinaigrette. The sweetness of the roasted veggies balances perfectly with the richness of the dressing, making it a perfect comforting dish for cold January nights.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 large parsnip, peeled and sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, and kale)
• 1/4 cup pomegranate seeds
• 1/4 cup chopped pecans
• 1/2 red onion, thinly sliced

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potatoes, carrots, and parsnips with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
2. While the vegetables roast, prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
3. Once the vegetables are roasted, allow them to cool slightly. In a large salad bowl, combine the mixed greens, roasted vegetables, pomegranate seeds, chopped pecans, and red onion.
4. Drizzle the dressing over the salad and toss gently to combine.

This roasted root vegetable salad is not only visually stunning with its vibrant colors, but it also packs a satisfying balance of textures. The creamy sweetness of the roasted root vegetables, the crunchy pecans, and the pop of pomegranate seeds create a delightful contrast to the bitter greens. The tangy honey-Dijon dressing enhances the flavors and ties everything together. It’s a perfect dish for a cold winter evening, offering warmth and nourishment in every bite.

Crispy Chickpea and Avocado Winter Salad

This light yet satisfying salad is filled with crispy chickpeas, creamy avocado, and refreshing winter vegetables. The combination of flavors is elevated with a citrusy dressing, making it a bright and vibrant dish ideal for a January dinner.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 cups mixed greens (baby spinach, arugula, and romaine)
• 1 avocado, sliced
• 1/2 cucumber, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup sunflower seeds

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on a baking sheet and bake for 20-25 minutes, stirring halfway through, until crispy.
2. While the chickpeas bake, prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
3. In a large bowl, combine the mixed greens, sliced avocado, cucumber, feta cheese, and sunflower seeds.
4. Once the chickpeas are done, allow them to cool slightly before adding them to the salad.
5. Drizzle the dressing over the salad and toss to combine.

The crispy chickpeas provide a satisfying crunch, while the creamy avocado adds a rich, buttery texture that pairs beautifully with the crisp cucumber and hearty greens. The citrusy dressing brings a fresh, zesty contrast that enhances the flavors of the salad, making it a perfect light yet filling option for a chilly January evening. This salad is ideal for anyone looking for a balanced, nutrient-dense meal that’s both satisfying and refreshing.

Warm Quinoa and Roasted Beet Salad

This warm quinoa salad combines earthy roasted beets, fluffy quinoa, and tangy goat cheese in a savory-sweet dish that’s as filling as it is nourishing. The warmth of the quinoa and beets, combined with the creamy goat cheese, creates a comforting yet fresh salad ideal for winter dinners.

Ingredients:

• 1 cup quinoa, rinsed
• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups arugula or spinach
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 1 tablespoon fresh parsley, chopped

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 30-35 minutes, or until tender, flipping halfway through.
2. While the beets roast, cook the quinoa according to package instructions. Fluff with a fork and set aside.
3. In a small bowl, whisk together the dressing ingredients: olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
4. In a large salad bowl, combine the warm quinoa, roasted beets, arugula, goat cheese, walnuts, and parsley.
5. Drizzle the dressing over the salad and toss gently.

The roasted beets give the salad a natural sweetness that pairs perfectly with the tangy balsamic dressing. The quinoa adds a hearty, protein-packed base, while the goat cheese and toasted walnuts offer richness and crunch. This warm salad is an excellent way to enjoy winter vegetables in a cozy, satisfying dish that’s both hearty and fresh. Perfect for a healthy and delicious dinner on a cold January evening.

Apple and Pecan Winter Salad

This crisp and flavorful salad combines the sweetness of fresh apples, the richness of toasted pecans, and the earthiness of spinach. The bright vinaigrette brings all the ingredients together, making it a refreshing yet comforting salad perfect for a January dinner.

Ingredients:

• 2 large apples, thinly sliced
• 1/2 cup pecans, toasted
• 4 cups fresh spinach
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled blue cheese
• 1 tablespoon chia seeds (optional)

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Directions:

1. Toast the pecans in a dry pan over medium heat for about 5-7 minutes, stirring frequently, until fragrant and lightly browned. Set aside.
2. In a small bowl, whisk together the dressing ingredients: olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
3. In a large salad bowl, combine the spinach, apple slices, red onion, toasted pecans, and crumbled blue cheese.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Sprinkle chia seeds over the salad if desired, and serve immediately.

The crunch of the apples and toasted pecans adds texture to the salad, while the creamy blue cheese provides richness. The tangy-sweet dressing ties everything together, making this salad a delightful combination of flavors. It’s a light yet satisfying dish that’s perfect for a cozy January evening, balancing freshness with a touch of warmth from the toasted nuts.

Citrus and Fennel Winter Salad

This vibrant salad offers a burst of citrusy goodness, combined with the subtle anise flavor of fennel and crisp greens. The honey-mustard dressing adds a slight sweetness to balance the sharpness of the citrus, making this salad a refreshing and healthy winter meal.

Ingredients:

• 2 medium oranges, peeled and sliced
• 1 grapefruit, peeled and sliced
• 1 small fennel bulb, thinly sliced
• 4 cups mixed greens (arugula, watercress, and spinach)
• 1/4 cup pomegranate seeds
• 1/4 cup sliced almonds, toasted

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

Directions:

1. Peel and slice the oranges and grapefruit, removing any seeds. Thinly slice the fennel bulb and set aside.
2. Toast the sliced almonds in a dry pan over medium heat for 5-6 minutes until golden and fragrant.
3. In a small bowl, whisk together the dressing ingredients: olive oil, Dijon mustard, honey, white wine vinegar, salt, and pepper.
4. In a large salad bowl, combine the mixed greens, citrus slices, fennel, pomegranate seeds, and toasted almonds.
5. Drizzle the dressing over the salad and toss gently to combine.

This citrus and fennel salad is a refreshing explosion of flavors, with the tanginess of the citrus fruits and the mild licorice flavor of fennel. The pomegranate seeds add a burst of sweetness, and the toasted almonds contribute a satisfying crunch. The honey-mustard dressing pulls the ingredients together with a touch of sweetness and sharpness. Perfect for a light and invigorating January dinner, this salad is both nutritious and energizing.

Kale and Butternut Squash Salad with Tahini Dressing

This nourishing salad features hearty kale, roasted butternut squash, and a rich tahini dressing that perfectly complements the sweetness of the squash. Topped with crunchy pumpkin seeds and dried cranberries, this salad is as satisfying as it is beautiful.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1 tablespoon fresh parsley, chopped

For the dressing:

• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water (or more for desired consistency)
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
2. While the squash roasts, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, water, salt, and pepper. Adjust the water for a smooth, pourable consistency.
3. Massage the kale with a little olive oil and salt to soften the leaves.
4. Once the squash is roasted, let it cool slightly, and then combine it with the kale, dried cranberries, pumpkin seeds, and fresh parsley in a large salad bowl.
5. Drizzle the tahini dressing over the salad and toss gently to combine.

The rich, creamy tahini dressing perfectly complements the roasted butternut squash, giving this salad a creamy yet earthy feel. The kale adds a hearty texture, while the dried cranberries and pumpkin seeds provide a sweet contrast and crunch. This salad is a warming, satisfying dish that’s perfect for January, offering comfort and nourishment while still being light and healthy.

Shaved Brussels Sprouts and Pear Salad

This refreshing winter salad combines the slightly bitter taste of shaved Brussels sprouts with the sweetness of ripe pears and the crunch of walnuts. A simple mustard vinaigrette enhances the flavor profile, making this dish a perfect light yet satisfying choice for a January dinner.

Ingredients:

• 1 pound Brussels sprouts, trimmed and thinly sliced
• 2 pears, cored and thinly sliced
• 1/4 cup walnuts, chopped and toasted
• 1/4 cup crumbled goat cheese
• 1 tablespoon fresh thyme leaves

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

1. Toast the walnuts in a dry pan over medium heat for 5-7 minutes, stirring frequently until fragrant. Set aside to cool.
2. In a small bowl, whisk together the dressing ingredients: olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper.
3. In a large bowl, toss the shaved Brussels sprouts with the sliced pears, toasted walnuts, crumbled goat cheese, and thyme leaves.
4. Drizzle the dressing over the salad and toss gently to combine.

This salad beautifully balances the crisp, slightly bitter Brussels sprouts with the sweetness of fresh pears. The walnuts add a toasty crunch, and the goat cheese brings a creamy tang to the mix. The mustard-based dressing ties the salad together with a zesty, slightly sweet note. It’s a refreshing yet hearty salad, perfect for a light January dinner that feels both fresh and indulgent.

Winter Beet and Orange Salad

This vibrant salad pairs the earthy flavor of roasted beets with the citrusy brightness of oranges. Combined with creamy ricotta and toasted seeds, this dish is full of texture and flavor, making it a perfect complement to a winter evening meal.

Ingredients:

• 3 medium beets, peeled and roasted
• 2 oranges, peeled and segmented
• 1/4 cup ricotta cheese
• 2 tablespoons sunflower seeds, toasted
• 2 tablespoons fresh mint leaves, chopped

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast them for 45-60 minutes until tender. Once cool, peel and slice the beets.
2. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
3. On a large platter, arrange the roasted beet slices and orange segments. Spoon small dollops of ricotta cheese around the salad, and sprinkle with toasted sunflower seeds and fresh mint.
4. Drizzle the dressing over the salad just before serving.

The roasted beets’ natural sweetness and earthy flavor perfectly complement the bright, tangy oranges. The ricotta adds a smooth, creamy texture, while the toasted sunflower seeds provide a crunchy contrast. The red wine vinegar-based dressing rounds off the salad with a sharp, tangy finish. This salad is visually stunning and bursting with fresh, seasonal flavors, making it a wonderful choice for a January dinner.

Warm Spinach and Mushroom Salad with Balsamic Glaze

This warm salad features sautéed mushrooms and spinach, topped with a rich balsamic glaze. The earthy mushrooms and tender spinach are balanced by the sweetness of the glaze, creating a comforting, savory dish perfect for a cold January evening.

Ingredients:

• 4 cups fresh spinach
• 1 pound mushrooms (cremini or button), sliced
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 1/4 cup Parmesan cheese, shaved

Directions:

1. Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 7-10 minutes until tender and browned. Season with salt and pepper.
2. While the mushrooms cook, whisk together the balsamic vinegar, honey, soy sauce, and a pinch of salt in a small bowl.
3. Once the mushrooms are cooked, add the spinach to the skillet and sauté for 2-3 minutes until wilted.
4. Drizzle the balsamic glaze over the mushroom and spinach mixture and toss gently to coat.
5. Transfer to a serving dish, and shave Parmesan cheese over the top before serving.

The warm sautéed mushrooms and spinach bring a cozy, earthy flavor, while the balsamic glaze adds a sweet, tangy richness. The Parmesan cheese ties everything together with its salty, creamy bite. This salad is both comforting and light, perfect for a quick, healthy dinner during chilly January nights. It’s an easy dish that feels elegant and indulgent without being heavy.

Winter Citrus and Fennel Salad

This bright and zesty salad is a perfect combination of sweet, juicy citrus fruits and the crisp, aniseed flavor of fennel. With a light honey-lemon dressing and a sprinkle of crunchy pistachios, this salad is refreshing and packed with nutrients, making it a perfect January dinner side.

Ingredients:

• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 fennel bulb, thinly sliced
• 1/4 cup pistachios, chopped
• 2 cups arugula or baby spinach

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions:

1. Peel and segment the oranges and grapefruit. Thinly slice the fennel and set aside.
2. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and pepper to create the dressing.
3. In a large salad bowl, combine the citrus segments, sliced fennel, arugula or spinach, and pistachios.
4. Drizzle the dressing over the salad and toss gently to combine.

This citrus and fennel salad is refreshing and full of bright flavors, with the sweetness of the oranges and grapefruit balancing the crisp, slightly licorice flavor of the fennel. The pistachios add a delightful crunch, while the honey-lemon dressing brings everything together with a touch of sweetness and tang. It’s a great light salad for a January dinner, offering a refreshing contrast to heavier winter meals.

Roasted Carrot and Red Lentil Salad

This roasted carrot and red lentil salad is both filling and nutritious. The natural sweetness of the roasted carrots pairs beautifully with the earthiness of red lentils, creating a warm, comforting salad that’s perfect for January dinners. Topped with fresh cilantro and a tangy lemon dressing, it’s the ideal balance of flavors.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 cup red lentils, rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon tahini

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized.
2. While the carrots roast, cook the red lentils in a medium pot of water for 15-20 minutes, or until soft. Drain and set aside.
3. In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, apple cider vinegar, salt, and pepper.
4. Once the carrots are roasted, combine them with the cooked lentils and chopped cilantro in a large bowl.
5. Drizzle the dressing over the salad, toss gently, and top with a dollop of tahini.

The roasted carrots provide a natural sweetness that pairs perfectly with the earthy red lentils. The fresh cilantro adds a burst of flavor, while the lemon dressing provides a tangy contrast. The tahini adds creaminess, making this a well-balanced, hearty salad that’s perfect for a satisfying January meal. It’s a great way to enjoy vegetables in a warm, filling salad that can stand alone or accompany a main dish.

Warm Sweet Potato and Kale Salad

This warm salad features roasted sweet potatoes, sautéed kale, and a flavorful maple-Dijon dressing. The natural sweetness of the roasted sweet potatoes, combined with the richness of the kale and the tangy dressing, makes for a comforting, nutrient-dense salad perfect for January dinners.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups kale, stems removed and chopped
• 1 tablespoon olive oil (for sautéing kale)
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup feta cheese, crumbled (optional)

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until golden and tender.
2. While the sweet potatoes roast, heat the olive oil in a large skillet over medium heat. Add the kale and sauté for 3-4 minutes, until wilted. Season with a pinch of salt and pepper.
3. In a small bowl, whisk together the dressing ingredients: olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper.
4. Once the sweet potatoes are roasted, combine them with the sautéed kale in a large salad bowl.
5. Drizzle the dressing over the salad, toss to combine, and top with toasted pumpkin seeds and crumbled feta cheese if desired.

The roasted sweet potatoes bring a touch of sweetness and warmth to the salad, while the sautéed kale offers a hearty, slightly bitter contrast. The maple-Dijon dressing ties everything together with a rich, tangy flavor, and the pumpkin seeds add a nice crunch. This warm salad is a perfect side dish or light main course for a cozy January dinner, offering comfort and nourishment in every bite.

Cabbage and Apple Slaw with Mustard Dressing

This crisp and tangy slaw is a perfect balance of sweetness from apples and sharpness from cabbage, enhanced by a tangy mustard dressing. The addition of sunflower seeds gives it a satisfying crunch, making it a great addition to a January dinner, offering a fresh yet hearty contrast to heavier winter meals.

Ingredients:

• 4 cups shredded cabbage (green or purple)
• 1 large apple, julienned
• 1/4 cup sunflower seeds, toasted
• 1/4 cup shredded carrots
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Directions:

1. In a small pan, toast the sunflower seeds over medium heat for 4-5 minutes until golden brown, then set aside.
2. In a large bowl, combine the shredded cabbage, julienned apple, shredded carrots, and toasted sunflower seeds.
3. In a separate bowl, whisk together the dressing ingredients: olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper.
4. Pour the dressing over the cabbage mixture and toss to combine. Garnish with chopped parsley before serving.

This slaw strikes the perfect balance between sweet and tangy, with the cabbage providing crunch and the apple adding natural sweetness. The mustard dressing provides a zesty kick that pairs wonderfully with the fresh vegetables. The toasted sunflower seeds add a nutty crunch, making this salad a perfect light and refreshing dish for a January meal.

Roasted Cauliflower and Chickpea Salad

This hearty salad features roasted cauliflower and crispy chickpeas, combined with fresh greens and a flavorful tahini dressing. The natural caramelization of the cauliflower and chickpeas provides deep, rich flavor, making it a warming and satisfying salad that’s perfect for colder January nights.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups mixed greens (spinach, arugula, or kale)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon maple syrup

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, smoked paprika, salt, and pepper. Spread them out in a single layer on a baking sheet.
2. Roast in the oven for 25-30 minutes, or until the cauliflower is golden and the chickpeas are crispy.
3. While the vegetables roast, prepare the dressing by whisking together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add a bit of water if needed to reach a creamy consistency.
4. Once the cauliflower and chickpeas are done, let them cool slightly and then toss them with the mixed greens.
5. Drizzle the tahini dressing over the salad and toss gently to combine.

The roasted cauliflower and chickpeas are the stars of this salad, providing a satisfying texture and deep, savory flavor. The creamy tahini dressing adds richness, while the maple syrup adds a subtle sweetness. This warm, hearty salad is perfect for a winter dinner, offering a comforting and nutritious option that is both filling and light.

Winter Spinach and Pomegranate Salad with Walnut Dressing

This colorful and nutrient-packed salad features fresh spinach, vibrant pomegranate seeds, and toasted walnuts, all tossed with a creamy walnut dressing. The sweetness of the pomegranate and the crunch of the walnuts make this a perfect winter salad that is both refreshing and indulgent.

Ingredients:

• 4 cups fresh spinach
• 1/2 cup pomegranate seeds
• 1/4 cup toasted walnuts, chopped
• 1/4 cup crumbled feta cheese (optional)

For the walnut dressing:

• 1/4 cup walnut oil (or olive oil)
• 2 tablespoons Dijon mustard
• 1 tablespoon balsamic vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Directions:

1. In a small pan, toast the walnuts over medium heat for 4-5 minutes until golden and fragrant, then set aside.
2. In a large bowl, combine the spinach, pomegranate seeds, and toasted walnuts.
3. In a small bowl, whisk together the dressing ingredients: walnut oil, Dijon mustard, balsamic vinegar, maple syrup, salt, and pepper.
4. Drizzle the walnut dressing over the salad and toss gently to combine. Top with crumbled feta cheese, if desired.

This salad is a wonderful blend of fresh and rich flavors, with the tangy sweetness of pomegranate seeds paired with the earthy taste of spinach. The toasted walnuts add a crunchy texture, and the walnut dressing adds a luxurious, nutty richness. It’s a perfect salad for a light but flavorful January dinner, combining both freshness and warmth.

Note: More recipes​ are coming soon!