50+ Healthy Winter Vegetarian Salad Recipes for Cold Days

Winter is the perfect time to enjoy hearty, wholesome meals, and what better way to celebrate the season than with fresh, flavorful vegetarian salads?

While salads are often associated with summer, winter offers an array of vibrant and nutrient-packed ingredients that can create delicious and satisfying meals.

From roasted root vegetables to crisp greens, grains, and legumes, winter salads can be both comforting and healthy, offering a perfect balance of flavor, texture, and warmth.

In this post, we’ve gathered 50+ winter vegetarian salad recipes that are not only easy to prepare but also packed with seasonal produce to keep you nourished during the colder months.

Whether you’re looking for a light lunch, a side dish for your holiday gatherings, or a nutritious meal to fuel your day, this collection of winter salads will have something to suit your taste.

Expect creative combinations of roasted vegetables, leafy greens, grains like quinoa and farro, and vibrant dressings made with citrus, tahini, or balsamic vinegar.

These salads are designed to make the most of winter’s bounty while bringing warmth and color to your table.

Let’s dive into these flavorful winter creations!

50+ Healthy Winter Vegetarian Salad Recipes for Cold Days

Winter vegetarian salads are a fantastic way to incorporate seasonal produce into your meals, offering both flavor and nutrition in every bite.

From hearty ingredients like roasted sweet potatoes and lentils to refreshing additions like citrus fruits and pomegranate seeds, these 50+ recipes are designed to inspire your winter cooking.

Not only are these salads nourishing, but they’re also visually stunning, perfect for bringing a pop of color to your winter table.

Whether you’re preparing a cozy meal for yourself or hosting a festive gathering, these winter salads will add warmth and creativity to your seasonal menu.

As winter brings shorter days and cooler weather, it’s important to enjoy meals that are both filling and packed with nutrients.

These recipes will help you stay energized and healthy, with each salad featuring bold flavors and satisfying textures.

So, take advantage of winter’s fresh ingredients and try out these recipes to keep your meals exciting and vibrant throughout the season.

Roasted Root Vegetable and Quinoa Winter Salad

This hearty winter salad combines the earthy flavors of roasted root vegetables with the nutty taste of quinoa, making it both satisfying and nutritious. Perfect for a cozy lunch or as a side dish for dinner, this salad bursts with seasonal produce, like sweet potatoes, carrots, and beets, and is enhanced with a tangy lemon-tahini dressing. It’s packed with vitamins, fiber, and protein, making it an ideal choice for those cold winter days when you need something warm yet fresh.

Ingredients:

• 1 cup quinoa, rinsed
• 1 medium sweet potato, peeled and cubed
• 2 large carrots, peeled and sliced
• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped

For the dressing:

• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon maple syrup
• 2 tablespoons water (to thin)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place sweet potatoes, carrots, and beets on a baking sheet, drizzle with olive oil, sprinkle with cumin, salt, and pepper. Toss to coat evenly.
2. Roast the vegetables for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
3. While the vegetables roast, cook the quinoa. In a medium saucepan, bring 2 cups of water to a boil, add quinoa, cover, and simmer for 15 minutes, until water is absorbed. Fluff with a fork and let cool slightly.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper to make the dressing.
5. In a large bowl, combine roasted vegetables, quinoa, and parsley. Drizzle with the tahini dressing and toss to coat.

This roasted root vegetable salad is a perfect marriage of warmth and freshness, making it a comforting yet vibrant meal. The quinoa adds texture and protein, while the dressing brings in a delightful creaminess. Serve it warm or at room temperature for a filling, plant-based winter dish.

Kale, Pomegranate, and Orange Salad

Bright, colorful, and refreshing, this winter salad is a great way to enjoy seasonal produce while staying light and healthy. The bitterness of kale is balanced by the sweetness of pomegranate seeds and oranges, while a tangy balsamic vinaigrette ties all the flavors together. It’s packed with antioxidants, vitamin C, and fiber, making it a fantastic salad for boosting your immune system during colder months.

Ingredients:

• 1 bunch kale, stems removed and leaves chopped
• 1 orange, peeled and segmented
• 1/2 cup pomegranate seeds
• 1/4 cup toasted walnuts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. In a large bowl, massage the chopped kale with a drizzle of olive oil and a pinch of salt for about 2 minutes, until the leaves become tender.
2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
3. Add the orange segments, pomegranate seeds, and toasted walnuts to the massaged kale.
4. Drizzle with the dressing and toss everything to combine.

This vibrant salad is a winter favorite, balancing hearty greens with bright, juicy fruit. The crunch from the walnuts adds texture, while the balsamic vinaigrette adds a zesty flavor. It’s not only delicious but also a beautiful addition to any winter meal with its bold, festive colors.

Roasted Brussels Sprouts and Apple Salad with Maple Mustard Dressing

This salad offers the perfect combination of sweet, savory, and tangy, featuring roasted Brussels sprouts and crispy apples, all tossed with a sweet maple mustard dressing. It’s a wonderful winter salad, rich in textures and seasonal ingredients. The roasted sprouts offer a warm and comforting base, while the apples and dressing provide a refreshing contrast, making it an ideal choice for a winter gathering.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1 apple, thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup pecans, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until golden and crispy.
2. In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
3. In a large bowl, combine the roasted Brussels sprouts, apple slices, dried cranberries, and toasted pecans.
4. Drizzle the salad with the maple mustard dressing and toss to combine.

This salad is a perfect balance of flavors and textures, making it a hearty addition to any winter meal. The roasted Brussels sprouts offer a nutty, caramelized flavor, while the apples add a crisp sweetness, enhanced by the bright and tangy dressing. It’s a delightful way to incorporate more vegetables into your winter diet while enjoying a variety of seasonal ingredients.

Warm Lentil, Sweet Potato, and Spinach Salad

This warm winter salad combines protein-rich lentils, roasted sweet potatoes, and fresh spinach for a hearty yet healthy meal. The earthy lentils are balanced by the natural sweetness of the roasted potatoes, while a mustard vinaigrette ties everything together with its zesty flavor. Packed with fiber, vitamins, and plant-based protein, this salad is perfect for a cozy winter lunch or dinner.

Ingredients:

• 1 cup green or brown lentils
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 2 cups fresh spinach
• 1 small red onion, thinly sliced
• Salt and pepper, to taste

For the dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes until tender and caramelized.
2. Meanwhile, rinse the lentils and cook them in a pot of boiling water for 20-25 minutes, or until tender. Drain and set aside.
3. In a small bowl, whisk together Dijon mustard, red wine vinegar, olive oil, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine the roasted sweet potatoes, cooked lentils, spinach, and red onion. Drizzle with the dressing and toss gently to combine.

This warm lentil salad is a comforting winter dish, full of flavor and nutrients. The combination of sweet potatoes and spinach adds a nice contrast of textures, while the lentils provide a satisfying heartiness. The mustard vinaigrette gives the dish a tangy, flavorful kick, making this salad a filling and nutritious option for the colder months.

Farro Salad with Roasted Butternut Squash and Arugula

This winter salad features nutty farro, roasted butternut squash, and peppery arugula for a satisfying and nutritious dish. Farro’s chewy texture pairs beautifully with the sweetness of the roasted squash and the fresh bite of arugula. A light lemon vinaigrette brightens up the flavors, making it a refreshing yet hearty meal perfect for chilly days.

Ingredients:

• 1 cup farro
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 2 cups arugula
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pumpkin seeds
• Salt and pepper, to taste

For the dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 25-30 minutes until tender and golden.
2. While the squash roasts, cook the farro according to package instructions, then drain and let it cool slightly.
3. In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked farro, roasted butternut squash, arugula, feta cheese, and toasted pumpkin seeds. Drizzle with the lemon vinaigrette and toss to combine.

This farro salad is a perfect balance of flavors and textures, with the nutty farro complementing the sweet roasted squash and the peppery arugula adding a bit of freshness. The lemon dressing brightens everything up, making it an excellent choice for a hearty yet light winter meal.

Red Cabbage, Apple, and Walnut Salad with Cranberry Vinaigrette

This vibrant winter salad brings together the crunchy texture of red cabbage, the sweetness of apples, and the richness of walnuts, all tossed in a tangy cranberry vinaigrette. It’s a colorful and refreshing dish that showcases the best of winter produce while providing a satisfying crunch and a balance of sweet and tart flavors.

Ingredients:

• 2 cups shredded red cabbage
• 1 apple, thinly sliced
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons cranberry sauce (or fresh cranberries, blended)
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, apple slices, toasted walnuts, and dried cranberries.
2. In a small bowl, whisk together cranberry sauce, apple cider vinegar, olive oil, maple syrup, salt, and pepper to make the dressing.
3. Drizzle the cranberry vinaigrette over the salad and toss everything to combine.

This red cabbage and apple salad is a refreshing winter dish that adds color and crunch to your meals. The combination of crisp apples and crunchy walnuts provides a delightful texture, while the cranberry vinaigrette adds a sweet and tangy note that ties the salad together. It’s perfect as a side dish for a cozy winter dinner or a light lunch on its own.

Warm Barley Salad with Roasted Vegetables and Feta

This cozy warm barley salad is packed with roasted winter vegetables, like carrots, parsnips, and red onions, tossed with chewy barley and finished off with creamy feta. The nutty barley provides a satisfying base, while the roasted veggies bring out the sweetness of winter produce. The feta adds a salty tang, and the light lemony dressing brings everything together for a balanced, hearty winter dish.

Ingredients:

• 1 cup pearl barley
• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1/4 cup crumbled feta cheese
• Salt and pepper, to taste

For the dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots, parsnips, and red onion with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until caramelized and tender.
2. While the vegetables roast, cook the barley in a pot of boiling water for 25-30 minutes until tender. Drain and let cool slightly.
3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked barley, roasted vegetables, and crumbled feta. Drizzle with the lemon dressing and toss to combine.

This warm barley salad is a deliciously filling winter meal. The roasted vegetables offer a comforting sweetness, while the barley adds chewiness and depth. The feta adds a salty, creamy contrast, and the lemon dressing keeps it fresh. It’s a wholesome dish that’s perfect for staying cozy on cold days.

Winter Citrus and Avocado Salad with Pistachios

Bright and refreshing, this winter citrus salad features juicy oranges and grapefruits, creamy avocado, and crunchy pistachios. The combination of vibrant citrus fruits with buttery avocado is light yet satisfying, perfect for a winter meal when you’re craving something fresh. A simple olive oil and honey dressing enhances the natural sweetness and tang of the fruits, while the pistachios add a delightful crunch.

Ingredients:

• 2 oranges, peeled and sliced
• 1 grapefruit, peeled and sliced
• 1 avocado, sliced
• 1/4 cup pistachios, chopped
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Arrange the orange and grapefruit slices on a large plate.
2. Add the avocado slices on top of the citrus.
3. Sprinkle the chopped pistachios over the salad.
4. In a small bowl, whisk together olive oil, honey, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and serve immediately.

This winter citrus and avocado salad is a refreshing break from heavier winter meals. The juicy citrus fruits brighten up the palate, while the creamy avocado adds richness, and the pistachios provide a satisfying crunch. It’s a light yet indulgent salad that’s perfect for a midday meal or as a side dish for a winter feast.

Warm Spinach, Chickpea, and Butternut Squash Salad

This hearty and nourishing warm spinach salad features roasted butternut squash, crispy chickpeas, and fresh baby spinach, all tossed with a zesty cumin and lemon dressing. The roasted chickpeas add a crunchy texture to the salad, while the butternut squash brings a sweet warmth that pairs perfectly with the earthy spinach. The result is a flavorful and wholesome winter dish that’s both filling and nutrient-dense.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 4 cups baby spinach
• Salt and pepper, to taste

For the dressing:

• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash and chickpeas with olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until the squash is tender and the chickpeas are crispy.
2. While the squash and chickpeas roast, prepare the dressing by whisking together lemon juice, olive oil, maple syrup, cumin, salt, and pepper.
3. In a large bowl, combine the fresh spinach with the roasted squash and chickpeas.
4. Drizzle the salad with the lemon-cumin dressing and toss to combine.

This warm spinach salad is a nourishing meal that highlights the best of winter produce. The roasted butternut squash adds a cozy sweetness, while the crispy chickpeas provide a satisfying crunch. The lemon-cumin dressing ties everything together with its bright, tangy flavor. It’s a perfect salad for when you need a comforting yet healthy meal during the colder months.

Roasted Beet and Quinoa Salad with Goat Cheese

This roasted beet and quinoa salad is a colorful, nutrient-packed dish perfect for winter. The sweetness of the roasted beets pairs wonderfully with the nutty quinoa, while creamy goat cheese adds a tangy richness. A light balsamic vinaigrette enhances the earthy flavors, making this salad a satisfying and hearty option for lunch or dinner.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 cup quinoa
• 2 cups mixed greens (arugula or spinach)
• 1/4 cup goat cheese, crumbled
• 2 tablespoons chopped walnuts
• Salt and pepper, to taste

For the dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30-35 minutes, or until tender.
2. Meanwhile, rinse the quinoa and cook according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine the roasted beets, cooked quinoa, mixed greens, goat cheese, and walnuts. Drizzle with the balsamic dressing and toss to combine.

This beet and quinoa salad is as beautiful as it is delicious. The roasted beets add a natural sweetness, while the quinoa provides a hearty base. The goat cheese and walnuts lend creaminess and crunch, making this salad a perfect balance of flavors and textures for a winter meal.

Kale and Roasted Carrot Salad with Tahini Dressing

This kale and roasted carrot salad is a flavorful and nutritious winter dish, featuring earthy roasted carrots, hearty kale, and a creamy tahini dressing. The slightly bitter kale is massaged to soften its texture, and the sweetness of the roasted carrots contrasts beautifully with the nutty richness of the tahini. It’s a wholesome, plant-based meal that’s both filling and packed with vitamins.

Ingredients:

• 4 large carrots, peeled and sliced lengthwise
• 1 bunch kale, stems removed and chopped
• 2 tablespoons olive oil
• 1/4 cup pumpkin seeds
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• Water (to thin, if necessary)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. While the carrots are roasting, massage the chopped kale with a little olive oil and a pinch of salt for about 2-3 minutes until softened.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, salt, and pepper. Add a bit of water to thin the dressing if needed.
4. In a large bowl, combine the massaged kale, roasted carrots, and pumpkin seeds. Drizzle with the tahini dressing and toss to coat.

This kale and roasted carrot salad is a hearty and satisfying dish that showcases the best of winter vegetables. The tahini dressing adds a creamy, nutty flavor that pairs perfectly with the roasted carrots and kale. It’s a great option for a filling lunch or a healthy side dish during the colder months.

Warm Roasted Cauliflower and Chickpea Salad with Lemon-Tahini Dressing

This warm roasted cauliflower and chickpea salad is a flavorful and nourishing dish perfect for winter. The crispy roasted cauliflower and chickpeas are seasoned with warming spices, while a creamy lemon-tahini dressing adds a zesty, tangy element. It’s a hearty, plant-based salad that’s perfect for a cozy meal on a chilly day.

Ingredients:

• 1 head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Water (to thin, if necessary)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, turmeric, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until the cauliflower is golden and the chickpeas are crispy.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water as needed to achieve a creamy consistency.
3. In a large bowl, combine the roasted cauliflower and chickpeas. Drizzle with the lemon-tahini dressing and toss to coat.

This roasted cauliflower and chickpea salad is a filling, warm dish that’s perfect for the winter months. The cauliflower is crisp on the outside and tender on the inside, while the chickpeas add a satisfying crunch. The lemon-tahini dressing ties everything together with its bright and tangy flavors, making this a delicious and wholesome salad.

Roasted Sweet Potato and Arugula Salad with Maple Dijon Dressing

This roasted sweet potato and arugula salad is a perfect balance of hearty and fresh, ideal for winter. The natural sweetness of the roasted sweet potatoes pairs wonderfully with the peppery arugula, while a tangy maple Dijon dressing adds a touch of warmth. Topped with crunchy pecans and dried cranberries, this salad is both nutritious and comforting.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups fresh arugula
• 1/4 cup pecans, toasted
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
2. While the sweet potatoes are roasting, toast the pecans in a dry pan over medium heat for 2-3 minutes, stirring occasionally, until fragrant.
3. In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper to make the dressing.
4. In a large bowl, combine the arugula, roasted sweet potatoes, toasted pecans, and dried cranberries. Drizzle with the dressing and toss gently to coat.

This roasted sweet potato and arugula salad is a comforting winter dish with a beautiful contrast of flavors and textures. The sweet potatoes are soft and sweet, while the arugula brings a fresh, peppery bite. The maple Dijon dressing adds warmth and richness, making this salad a perfect light yet satisfying winter meal.

Brussels Sprouts and Pomegranate Salad with Lemon-Honey Dressing

This Brussels sprouts and pomegranate salad is a vibrant and crunchy winter salad that celebrates seasonal ingredients. Shaved Brussels sprouts provide a crisp base, while the pomegranate seeds add a burst of tart sweetness. Tossed with a bright lemon-honey dressing and topped with crunchy almonds, this salad is light yet substantial, perfect for a refreshing winter dish.

Ingredients:

• 3 cups shaved Brussels sprouts
• 1/2 cup pomegranate seeds
• 1/4 cup sliced almonds, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the dressing:

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

Instructions:

1. In a small bowl, whisk together lemon juice, honey, olive oil, Dijon mustard, salt, and pepper to make the dressing.
2. In a large bowl, combine the shaved Brussels sprouts and pomegranate seeds.
3. Pour the lemon-honey dressing over the salad and toss to combine.
4. Sprinkle the toasted almonds on top before serving.

This Brussels sprouts and pomegranate salad is a refreshing and nutrient-packed dish that’s perfect for winter. The shaved Brussels sprouts add crunch, while the pomegranate seeds offer a pop of color and flavor. The lemon-honey dressing ties it all together, creating a light and zesty salad that works as a side dish or a light lunch.

Lentil, Spinach, and Roasted Carrot Salad with Tahini Dressing

This lentil, spinach, and roasted carrot salad is a hearty, plant-based winter salad packed with nutrients. The earthy lentils and sweet roasted carrots complement the fresh spinach, while the creamy tahini dressing adds richness and depth. It’s a filling and satisfying salad that works well as a main course or a side for any winter meal.

Ingredients:

• 1 cup green or brown lentils
• 3 large carrots, peeled and sliced
• 4 cups fresh spinach
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Water (to thin, if necessary)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced carrots with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until tender and caramelized.
2. Meanwhile, cook the lentils in a pot of boiling water for 20-25 minutes until tender. Drain and let cool slightly.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water as needed to reach your desired consistency.
4. In a large bowl, combine the lentils, roasted carrots, and fresh spinach. Drizzle with the tahini dressing and toss to coat.

This lentil, spinach, and roasted carrot salad is a hearty and nutritious dish perfect for cold winter days. The lentils provide protein and fiber, while the roasted carrots add a sweet depth of flavor. The spinach offers a fresh, vibrant contrast, and the tahini dressing ties everything together with its rich, creamy texture. It’s a warm, satisfying meal that’s perfect for winter.

Note: More recipes are coming soon!