50+ Easy and Flavorful February Grain Salad Recipes for Every Meal

As February rolls in, it brings the perfect opportunity to indulge in wholesome, nutritious meals that warm us from the inside out.

Grain salads are a fantastic option during this chilly month, offering a blend of hearty grains, fresh vegetables, and vibrant flavors.

Whether you’re preparing a light lunch, a side dish for dinner, or a meal prep staple for the week, these 50+ February grain salad recipes provide a wide variety of options to suit every taste.

Packed with fiber, protein, and essential nutrients, these salads are perfect for boosting your energy levels and keeping you feeling satisfied.

From warm quinoa bowls to fresh couscous and farro salads, there’s something for everyone in this collection of delicious grain-based recipes.

Get ready to explore a colorful array of grain salads that are not only filling but also versatile and easy to prepare.

Let’s dive into some hearty, healthy recipes that will keep you nourished and satisfied this February!

50+ Easy and Flavorful February Grain Salad Recipes for Every Meal

February is a month filled with opportunities to explore new recipes, especially when it comes to wholesome grain salads.

These 50+ February grain salad recipes offer a wide variety of ingredients and flavors, from roasted vegetables to hearty grains, tangy dressings, and fresh greens.

Whether you’re looking for a quick lunch or a vibrant side dish, these recipes are sure to satisfy your taste buds while providing the essential nutrients your body needs to stay energized throughout the month.

So, grab your favorite grains, toss in some colorful veggies, and enjoy these delicious and nutritious salads all February long. They’re the perfect way to nourish your body and warm your heart!

Roasted Butternut Squash and Farro Grain Salad

This hearty and nutritious grain salad features roasted butternut squash and chewy farro, topped with toasted nuts, cranberries, and a tangy balsamic vinaigrette. It’s perfect for a cozy February meal, bringing warmth with a seasonal vegetable and the heartiness of whole grains. This salad works wonderfully as a side or a light main course and is ideal for meal prep.

• Ingredients:
  • 1 medium butternut squash, peeled and cubed
  • 1 cup farro
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts (or pecans)
  • 1/4 cup feta cheese, crumbled (optional)
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp balsamic vinegar
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, until tender and slightly caramelized.
  2. In a medium pot, cook farro according to package instructions, usually simmering for 20–25 minutes until tender. Drain any excess water and fluff with a fork.
  3. Toast walnuts in a dry pan over medium heat for 3–5 minutes, stirring frequently, until fragrant and golden.
  4. In a small bowl, whisk together the remaining olive oil, honey, and balsamic vinegar. Season with salt and pepper.
  5. In a large mixing bowl, combine the roasted squash, cooked farro, cranberries, toasted walnuts, and crumbled feta cheese. Drizzle with the vinaigrette and toss to coat evenly.
  6. Garnish with fresh parsley before serving.

This roasted butternut squash and farro grain salad is the epitome of a warm, filling February dish. The nutty farro pairs wonderfully with the sweet and slightly smoky roasted squash, while the cranberries add a burst of tartness. The crunchy walnuts and creamy feta elevate the textures, making this salad a satisfying, balanced meal. It’s easy to prepare, packed with fiber, and will leave you feeling energized and content throughout the day.

Spicy Black Bean and Quinoa Grain Salad

A vibrant and protein-packed salad that combines quinoa and black beans with a spicy lime dressing, perfect for warming up a chilly February day. This grain salad incorporates fresh vegetables like bell peppers and corn, making it a colorful and nutritious dish that’s full of flavor and fiber. It’s ideal for meal prepping and will keep you full for hours.

• Ingredients:
  • 1 cup quinoa, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 avocado, diced (for garnish)
• Instructions:
  1. In a medium pot, cook quinoa according to package instructions, typically simmering for 15 minutes until the grains are tender and the water has been absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
  2. While the quinoa cooks, heat olive oil in a pan over medium heat. Add the diced bell pepper and red onion, sautéing for 4–5 minutes until soft.
  3. In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, corn, and fresh cilantro.
  4. In a small bowl, whisk together the lime juice, cumin, chili powder, smoked paprika, salt, and pepper. Pour over the salad and toss to coat evenly.
  5. Gently fold in the diced avocado just before serving to keep it fresh.

This spicy black bean and quinoa grain salad is a fiesta of flavors that will brighten up any February meal. The earthy quinoa and black beans provide a filling base, while the crunchy veggies and creamy avocado add richness and texture. The zesty lime dressing with a touch of cumin and chili powder brings it all together in a flavorful and satisfying way. This salad is great for anyone looking for a high-protein, high-fiber dish that’s both easy to make and incredibly delicious.

Winter Citrus and Millet Grain Salad

For a refreshing and bright salad that contrasts the cold February days, this winter citrus and millet grain salad brings together the sweet and tangy flavors of oranges and grapefruits, complemented by the mild and nutty millet. With a crunchy texture from almonds and a light vinaigrette, this salad is the perfect balance of sweet, savory, and citrusy goodness.

• Ingredients:
  • 1 cup millet
  • 2 oranges, peeled and segmented
  • 1 grapefruit, peeled and segmented
  • 1/4 cup slivered almonds, toasted
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp ground ginger
  • Salt and pepper to taste
  • Fresh mint leaves, chopped (for garnish)
• Instructions:
  1. In a medium pot, cook millet according to package instructions, typically simmering for 15–20 minutes until tender. Once done, fluff with a fork and allow it to cool slightly.
  2. While the millet is cooking, prepare the citrus by cutting off the ends of the oranges and grapefruit, removing the peel and pith, and segmenting the fruit into bite-sized pieces.
  3. Toast the slivered almonds in a dry pan over medium heat for 3–5 minutes until fragrant and golden brown.
  4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, ground ginger, salt, and pepper.
  5. In a large bowl, combine the cooked millet, citrus segments, and toasted almonds. Drizzle the dressing over the top and toss to combine.
  6. Garnish with fresh chopped mint before serving.

This winter citrus and millet grain salad is the perfect antidote to the colder February weather, offering a burst of fresh and bright flavors. The slightly nutty millet pairs beautifully with the juicy citrus fruits, while the almonds add a nice crunch. The ginger-laced vinaigrette ties the whole dish together, giving it a tangy and slightly sweet finish. This salad is light yet filling, making it an ideal choice for a refreshing meal or as a side dish to any winter spread.

Maple-Roasted Carrot and Barley Grain Salad

This maple-roasted carrot and barley grain salad is the perfect combination of earthy grains and roasted vegetables, sweetened with a touch of maple syrup. The nutty barley pairs wonderfully with tender, caramelized carrots, while the addition of goat cheese and pumpkin seeds creates a delightful mix of flavors and textures. It’s a hearty, yet light, dish that will keep you nourished and satisfied throughout the day.

• Ingredients:
  • 1 cup pearl barley
  • 4 large carrots, peeled and sliced into rounds
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • Salt and pepper to taste
  • 1/4 cup crumbled goat cheese (optional)
  • 1/4 cup pumpkin seeds, toasted
  • 1 tbsp fresh thyme, chopped
  • 2 tbsp apple cider vinegar
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the sliced carrots with 1 tablespoon olive oil, maple syrup, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and caramelized.
  2. Meanwhile, cook the barley according to package instructions, usually simmering for 30–40 minutes until tender. Drain any excess water and fluff with a fork.
  3. In a small pan, toast the pumpkin seeds over medium heat for 3–4 minutes until golden brown and fragrant.
  4. In a large bowl, combine the cooked barley, roasted carrots, goat cheese, and toasted pumpkin seeds.
  5. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, and chopped thyme. Pour the dressing over the salad and toss gently to combine.

The maple-roasted carrot and barley grain salad is a warm and flavorful dish that brings a touch of sweetness to your February meals. The roasted carrots, enhanced with maple syrup, add a rich sweetness that complements the earthy barley perfectly. The toasted pumpkin seeds provide a satisfying crunch, and the goat cheese adds a creamy tanginess that brings the whole dish together. This salad is both nourishing and delicious, making it an excellent choice for lunch, dinner, or even as a meal prep option.

Lemon and Chickpea Couscous Grain Salad

This light and zesty lemon and chickpea couscous grain salad is the ultimate in simplicity and flavor. Featuring fluffy couscous, protein-packed chickpeas, and fresh herbs, it’s the ideal salad for those looking for a quick and healthy meal. The bright citrusy dressing and the crunch of cucumbers and radishes make it refreshing and satisfying, perfect for any February lunch or dinner.

• Ingredients:
  • 1 cup couscous
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1/2 cup radishes, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp lemon zest
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese (optional)
• Instructions:
  1. In a medium bowl, prepare couscous by pouring hot water over it according to package instructions (usually 1 cup couscous to 1 cup boiling water). Cover and let it steam for about 5 minutes, then fluff with a fork.
  2. In a large bowl, combine the chickpeas, cucumber, radishes, and parsley.
  3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, cumin, salt, and pepper.
  4. Add the couscous to the large bowl with the vegetables and chickpeas, and pour the dressing over the top. Toss everything to combine.
  5. Optionally, top with crumbled feta cheese and serve chilled or at room temperature.

This lemon and chickpea couscous grain salad is light, fresh, and packed with vibrant flavors. The combination of the citrusy dressing with the tender couscous and crunchy vegetables makes this salad a perfect dish for February, when you’re craving something bright and healthy. The chickpeas add protein and heartiness, while the feta provides a creamy touch. Whether you serve it as a side or as a main dish, this salad is sure to become a favorite for its ease and deliciousness.

Roasted Beet, Kale, and Freekeh Grain Salad

This roasted beet, kale, and freekeh grain salad is a nutrient-dense powerhouse packed with fiber, antioxidants, and protein. The earthy roasted beets pair perfectly with the slightly nutty freekeh, while the kale provides a fresh, leafy crunch. A simple lemon vinaigrette ties the dish together, making this a well-rounded and hearty salad that is perfect for chilly February days.

• Ingredients:
  • 1 cup freekeh
  • 2 medium beets, peeled and diced
  • 2 cups kale, chopped
  • 1/4 cup walnuts, toasted
  • 1/4 cup goat cheese or feta cheese, crumbled (optional)
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the diced beets with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30–35 minutes until tender, stirring halfway through.
  2. While the beets roast, cook freekeh according to package instructions, usually simmering for 20–25 minutes until tender. Drain any excess water and fluff with a fork.
  3. Toast the walnuts in a dry pan over medium heat for 3–5 minutes, stirring occasionally until golden and fragrant.
  4. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and pepper.
  5. In a large bowl, combine the cooked freekeh, roasted beets, chopped kale, and toasted walnuts. Drizzle with the lemon vinaigrette and toss to combine.
  6. Optionally, sprinkle with crumbled goat cheese or feta and garnish with fresh parsley before serving.

This roasted beet, kale, and freekeh grain salad is a vibrant, hearty dish that is perfect for February. The sweet, earthy flavor of roasted beets combined with the nutty freekeh and the freshness of kale creates a well-balanced, satisfying salad. The walnuts provide a delightful crunch, while the lemon vinaigrette ties everything together with a zesty finish. Whether served on its own or as a side, this salad is an excellent way to incorporate more fiber and nutrients into your diet during the colder months.

Citrus and Quinoa Grain Salad with Pomegranate Seeds

This citrus and quinoa grain salad is an explosion of refreshing flavors, combining sweet, tangy citrus with the nutty texture of quinoa. Pomegranate seeds add a pop of color and a burst of juiciness, while fresh mint brings a touch of herbal brightness. The combination of ingredients makes this salad a perfect side or light main dish, packed with antioxidants and perfect for a healthy February meal.

• Ingredients:
  • 1 cup quinoa
  • 2 oranges, peeled and segmented
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh mint, chopped
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice
  • Salt and pepper to taste
• Instructions:
  1. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine quinoa with 2 cups water and bring to a boil. Lower the heat, cover, and simmer for 15–20 minutes until quinoa is cooked and the water is absorbed. Fluff with a fork and set aside to cool.
  2. In a small bowl, whisk together olive oil, honey, lemon juice, salt, and pepper.
  3. In a large bowl, combine the cooled quinoa, orange segments, pomegranate seeds, and fresh mint.
  4. Drizzle the dressing over the salad and toss gently to combine.

This citrus and quinoa grain salad is the epitome of fresh, vibrant flavors, making it a perfect addition to your February menu. The quinoa serves as a neutral base to highlight the brightness of the citrus and the sweetness of the pomegranate, while the fresh mint provides a cooling effect. It’s not only visually stunning with its bright colors but also loaded with nutrients, making it a great choice for a healthy and energizing meal.

Roasted Sweet Potato and Farro Grain Salad

This roasted sweet potato and farro grain salad is a warm, hearty dish that combines the natural sweetness of roasted sweet potatoes with the chewy texture of farro. Tossed with a tangy balsamic vinaigrette, the salad features a satisfying combination of flavors and textures, making it an excellent choice for a cozy, nourishing meal. Perfect for February, this dish is both comforting and nutritious.

• Ingredients:
  • 1 cup farro
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1/2 cup dried cranberries
  • 1/4 cup roasted pecans, chopped
  • 2 cups spinach, chopped
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
  2. Meanwhile, cook the farro according to package instructions, about 20–25 minutes, until tender but chewy. Drain and set aside.
  3. In a small bowl, whisk together balsamic vinegar, maple syrup, the remaining olive oil, salt, and pepper.
  4. In a large bowl, combine the cooked farro, roasted sweet potatoes, dried cranberries, chopped pecans, and spinach.
  5. Drizzle the balsamic dressing over the salad and toss everything together.

This roasted sweet potato and farro grain salad is the ideal dish for a cozy, fulfilling February meal. The caramelized sweetness of the roasted sweet potatoes pairs beautifully with the chewy farro, while the dried cranberries and pecans add both texture and a touch of sweetness. The tangy balsamic dressing ties everything together, creating a warm, flavorful salad that’s packed with nutrients and perfect for a winter meal.

Warm Brown Rice and Apple Salad with Walnuts

This warm brown rice and apple salad is a delicious balance of savory and sweet, with nutty brown rice, crisp apples, and crunchy walnuts. A drizzle of apple cider vinaigrette adds a tangy touch, making this salad a perfect side dish or light meal. It’s a perfect choice for February, with a wonderful combination of flavors that are comforting yet refreshing.

• Ingredients:
  • 1 cup brown rice
  • 2 apples, cored and diced
  • 1/4 cup walnuts, toasted and chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and pepper to taste
• Instructions:
  1. Cook the brown rice according to package instructions, about 40 minutes, until tender. Set aside to cool slightly.
  2. While the rice is cooking, toast the walnuts in a dry pan over medium heat for 3–4 minutes, stirring occasionally, until fragrant and golden. Chop them coarsely.
  3. In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
  4. In a large bowl, combine the warm brown rice, diced apples, chopped walnuts, and fresh parsley.
  5. Drizzle the apple cider vinaigrette over the salad and toss gently to combine.

The warm brown rice and apple salad is the perfect blend of comfort and freshness. The nutty brown rice provides a hearty base, while the crisp apples add a sweet, refreshing crunch. The toasted walnuts provide an additional layer of texture and flavor, and the apple cider vinaigrette adds the ideal tang to balance the sweetness. It’s a great option for a February meal, offering a satisfying, nutritious, and flavorful dish that will keep you feeling full and energized.

Lemon and Barley Salad with Cucumber and Feta

This lemon and barley salad combines the hearty texture of barley with the cool crunch of cucumber and the tang of feta cheese. The bright lemon dressing adds a refreshing zing that perfectly complements the richness of the barley and the saltiness of the feta. This salad is not only delicious but also highly nutritious, with fiber from the barley and plenty of antioxidants from the vegetables, making it a great choice for a healthy February meal.

• Ingredients:
  • 1 cup barley
  • 1 cucumber, diced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Zest of 1 lemon
  • 1 tsp honey
  • Salt and pepper to taste
• Instructions:
  1. Cook the barley according to package instructions, about 30 minutes, until tender. Drain and let it cool to room temperature.
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, salt, and pepper to make the dressing.
  3. In a large bowl, combine the cooked barley, diced cucumber, crumbled feta, and fresh parsley.
  4. Drizzle the lemon dressing over the salad and toss gently to combine.

This lemon and barley salad is an ideal light yet satisfying dish for February. The hearty barley provides a chewy, nutty base that pairs wonderfully with the crisp cucumber and creamy feta. The bright, zesty lemon dressing lifts the flavors and ties everything together, creating a salad that’s refreshing yet filling. It’s a simple yet nutritious choice for a February meal, perfect for a mid-winter detox or a healthy side dish.

Spiced Lentil and Bulgur Wheat Salad with Roasted Carrots

This spiced lentil and bulgur wheat salad is an aromatic and hearty dish that combines earthy lentils with nutty bulgur wheat. The roasted carrots add a sweet depth of flavor, while the warm spices—cumin, coriander, and cinnamon—bring warmth and comfort. This dish is packed with protein, fiber, and antioxidants, making it an excellent option for a wholesome February meal that is as nourishing as it is delicious.

• Ingredients:
  • 1/2 cup lentils, rinsed
  • 1/2 cup bulgur wheat
  • 3 medium carrots, peeled and cut into sticks
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cinnamon
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lemon juice
  • Salt and pepper to taste
• Instructions:
  1. Cook the lentils in a pot of water for 20–25 minutes, or until tender. Drain and set aside to cool.
  2. In a separate bowl, cook the bulgur wheat according to package instructions (about 10–15 minutes). Fluff with a fork and let it cool.
  3. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, cumin, coriander, cinnamon, salt, and pepper. Spread the carrots on a baking sheet and roast for 20–25 minutes, until golden and tender.
  4. In a large bowl, combine the cooked lentils, bulgur wheat, roasted carrots, and chopped cilantro.
  5. Drizzle with lemon juice, toss to combine, and season with additional salt and pepper as needed.

The spiced lentil and bulgur wheat salad with roasted carrots is a perfect February dish for those seeking warmth and comfort in their meals. The earthy lentils and nutty bulgur wheat provide a substantial base, while the roasted carrots add a sweet, caramelized flavor. The spices add a depth of warmth that is ideal for the cooler months. This salad is not only a filling meal but also a rich source of plant-based protein, making it a great option for anyone looking for a wholesome, nutritious dish.

Roasted Beet and Farro Salad with Goat Cheese and Walnuts

This roasted beet and farro salad with goat cheese and walnuts is a colorful and satisfying dish that blends earthy roasted beets with chewy farro, tangy goat cheese, and crunchy walnuts. The combination of flavors and textures makes this salad a perfect addition to your February meals. Rich in fiber, antioxidants, and healthy fats, this salad offers a great balance of nutrients while being a delight to your taste buds.

• Ingredients:
  • 2 medium beets, peeled and cut into cubes
  • 1 cup farro
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup walnuts, toasted and chopped
  • 1/4 cup fresh arugula, chopped
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper to taste
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the beet cubes with 1 tablespoon olive oil, salt, and pepper. Spread them on a baking sheet and roast for 30–35 minutes, turning halfway through, until tender and caramelized.
  2. While the beets are roasting, cook the farro according to package instructions, about 20–25 minutes, until tender. Drain and set aside to cool.
  3. In a small bowl, whisk together balsamic vinegar, honey, the remaining olive oil, salt, and pepper to make the dressing.
  4. In a large bowl, combine the roasted beets, cooked farro, goat cheese, toasted walnuts, and chopped arugula.
  5. Drizzle the balsamic dressing over the salad and toss gently to combine.

The roasted beet and farro salad with goat cheese and walnuts is an exquisite dish that captures the essence of February with its earthy flavors and hearty textures. Roasted beets add a touch of sweetness that perfectly balances the nutty farro and tangy goat cheese. The toasted walnuts provide an extra crunch, and the arugula adds a peppery note to the mix. This salad is not only visually stunning with its deep purple beets but also packed with nutrients, making it a perfect choice for a vibrant and satisfying winter meal.

Spicy Rice and Black Bean Salad with Avocado

This spicy rice and black bean salad is a vibrant, protein-packed dish that is both hearty and refreshing. The rice and black beans provide a filling base, while the spicy dressing adds a bold kick. Avocado slices add creaminess and a cooling contrast to the heat, making this salad perfect for a hearty yet refreshing February meal. With a combination of fiber, healthy fats, and plant-based protein, it’s an ideal choice for a nutritious lunch or dinner.

• Ingredients:
  • 1 cup brown rice
  • 1 cup cooked black beans (or 1 can, drained and rinsed)
  • 1 avocado, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 red bell pepper, chopped
  • 1/4 cup cilantro, chopped
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper (optional for extra heat)
  • Salt and pepper to taste
• Instructions:
  1. Cook the brown rice according to package instructions. Let it cool to room temperature.
  2. In a small bowl, whisk together olive oil, lime juice, chili powder, cayenne pepper (if using), salt, and pepper.
  3. In a large mixing bowl, combine the cooled rice, black beans, diced avocado, red onion, red bell pepper, and cilantro.
  4. Drizzle the spicy dressing over the salad and toss gently to combine.

This spicy rice and black bean salad with avocado is an ideal dish for February, offering a wonderful balance of spicy heat, creamy avocado, and hearty grains. The rice and beans create a satisfying base, while the avocado adds richness and a creamy texture. The chili powder and cayenne bring just the right amount of kick, making this salad perfect for anyone craving a bit of heat in their meal. Whether served as a main or side dish, it’s a flavorful, nutritious option for a satisfying meal.

Roasted Brussels Sprouts and Millet Salad with Cranberries

This roasted Brussels sprouts and millet salad combines the earthy, slightly bitter flavor of Brussels sprouts with the soft, nutty texture of millet. Roasting the Brussels sprouts brings out their natural sweetness, and the addition of dried cranberries adds a touch of tartness. The dish is completed with a light honey-mustard dressing that ties everything together. This warm salad is a great winter dish, offering a nutritious balance of fiber, antioxidants, and protein.

• Ingredients:
  • 1 cup millet
  • 1 lb Brussels sprouts, trimmed and halved
  • 1/2 cup dried cranberries
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 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. Spread them on a baking sheet and roast for 20–25 minutes, turning halfway, until golden and crispy on the edges.
  2. Meanwhile, cook the millet according to package instructions, about 20 minutes, until tender. Drain and set aside.
  3. In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, salt, and pepper.
  4. In a large bowl, combine the cooked millet, roasted Brussels sprouts, and dried cranberries.
  5. Drizzle the honey-mustard dressing over the salad and toss gently to combine.

This roasted Brussels sprouts and millet salad with cranberries is a hearty and satisfying dish, perfect for February. The roasted Brussels sprouts bring a sweetness that complements the tartness of the cranberries, while the millet adds a nutty, filling texture. The honey-mustard dressing adds a tangy sweetness, making the flavors in this salad both comforting and bright. It’s a nutritious, fiber-rich dish that works beautifully as a main or a side, providing both warmth and balance in a meal.

Kale and Couscous Salad with Lemon Tahini Dressing

This kale and couscous salad with lemon tahini dressing is a nutrient-packed dish with the perfect combination of textures and flavors. The kale provides a hearty green base, while the couscous adds a light, fluffy element. The lemon tahini dressing adds a creamy, tangy finish that brings the salad together. This is a bright and fresh meal that can be served year-round but is especially perfect for February when you’re craving something light yet satisfying.

• Ingredients:
  • 1 cup couscous
  • 4 cups kale, chopped and stems removed
  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 garlic clove, minced
  • Salt and pepper to taste
• Instructions:
  1. Cook the couscous according to package instructions, about 5 minutes. Fluff with a fork and let it cool to room temperature.
  2. In a small bowl, whisk together tahini, lemon juice, olive oil, honey, minced garlic, salt, and pepper to make the dressing.
  3. In a large bowl, massage the kale with a little bit of olive oil and salt until it softens, about 2 minutes.
  4. Add the cooled couscous to the kale and toss together.
  5. Drizzle the lemon tahini dressing over the salad and toss to combine.

This kale and couscous salad with lemon tahini dressing is a refreshing yet filling option that balances the earthiness of kale with the light, fluffy couscous. The lemon tahini dressing brings a creamy, tangy element that ties the flavors together beautifully. Whether enjoyed as a light lunch or a side dish, this salad is a great way to get your greens while also indulging in the satisfying texture of couscous. It’s a wonderful dish to brighten up any February day, full of healthy fats, fiber, and antioxidants.

Note: More recipes are coming soon!