35+ Healthy February Salad Recipes to Warm Your Winter

As winter begins to fade and the first signs of spring emerge, February presents the perfect opportunity to embrace fresh, vibrant flavors in your meals.

Whether you’re looking for a hearty salad to warm up your evening or a light, crisp dish to welcome the changing season, February salads can offer a wonderful variety of tastes and textures.

From the rich earthiness of roasted vegetables to the refreshing crispness of seasonal fruits, these salads are designed to nourish your body and delight your taste buds.

In this article, we’ve compiled a list of 35+ delicious and seasonal February salad recipes that will help you embrace the flavors of the month while supporting your health and wellness.

These recipes feature fresh ingredients, bold dressings, and unique combinations that will bring variety and excitement to your salad repertoire.

Whether you’re planning a cozy dinner, a lunch at work, or a special gathering, these salads are sure to impress!

35+ Healthy February Salad Recipes to Warm Your Winter

February is a month filled with opportunities to experiment with seasonal ingredients and flavors, and salads are a fantastic way to do so.

With vibrant ingredients like winter greens, root vegetables, citrus, and hearty grains, you can create balanced, flavorful dishes that provide comfort during colder days while still feeling fresh and bright.

We hope these 35+ February salad recipes inspire you to explore new flavors and enjoy wholesome, nourishing meals throughout the month.

Whether you prefer a warm, comforting salad or a light, crisp one, there’s a recipe for every taste and occasion.

So, grab your freshest ingredients and get ready to enjoy the many delicious ways you can incorporate salads into your February meal plan!

February Citrus and Pomegranate Salad

This fresh and vibrant salad combines the sweet and tangy flavors of citrus fruits with the pop of pomegranate seeds, creating a delightful balance of textures and tastes. Perfect for a February meal, this salad celebrates winter’s bounty while offering a refreshing contrast to the colder days.

Ingredients:

• 2 large oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/2 cup pomegranate seeds
• 1/4 cup thinly sliced red onion
• 1/2 cup arugula
• 1/4 cup roasted walnuts, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the orange and grapefruit segments.
2. Gently fold in the pomegranate seeds, red onion, and arugula.
3. In a small bowl, whisk together the olive oil, honey, lemon juice, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to coat the ingredients.
5. Sprinkle the roasted walnuts on top for added crunch and flavor.
6. Serve immediately, or refrigerate for up to an hour before serving for extra chill.

This February citrus and pomegranate salad is a perfect blend of sweetness, acidity, and crunch, offering a burst of vitamin C that helps brighten up a winter day. The combination of citrus fruits not only brings a fresh, tangy flavor but also adds a beautiful splash of color, making this salad as visually appealing as it is delicious. It’s a perfect dish to bring to a winter gathering or as a side for a hearty dinner.

Warm Roasted Root Vegetable Salad

This warm roasted root vegetable salad features hearty winter vegetables like carrots, parsnips, and sweet potatoes, making it a comforting and nutrient-packed meal. Topped with a simple lemon-tahini dressing, it’s perfect for a cozy winter dinner while also providing a delicious way to incorporate seasonal produce.

Ingredients:

• 2 medium carrots, peeled and sliced into rounds
• 2 medium parsnips, peeled and sliced into rounds
• 1 medium sweet potato, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup baby spinach or kale
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• 1 garlic clove, minced
• Water to thin dressing

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrots, parsnips, and sweet potato with olive oil, salt, and pepper. Arrange them in a single layer on the baking sheet.
3. Roast the vegetables for 25-30 minutes, turning halfway through, until golden and tender.
4. While the vegetables roast, prepare the dressing by whisking together tahini, lemon juice, olive oil, honey, garlic, and water to reach your desired consistency.
5. Once the vegetables are roasted, allow them to cool slightly before tossing with the spinach or kale and crumbled feta, if using.
6. Drizzle the tahini dressing over the salad and serve warm.

This warm roasted root vegetable salad is not only a comforting winter dish, but it’s also packed with vitamins and minerals, making it a nutritious and satisfying choice for lunch or dinner. The roasted vegetables add a natural sweetness and depth of flavor, which pairs wonderfully with the creamy and zesty tahini dressing. Whether served as a main or side dish, this salad is perfect for February meals when you crave something hearty yet healthy.

February Kale and Apple Salad with Cranberries

This hearty salad combines the earthy flavor of kale with the crisp sweetness of apples and the tartness of dried cranberries. Tossed in a homemade balsamic vinaigrette, this salad is perfect for adding some refreshing crunch and color to your February menu while providing a satisfying balance of flavors.

Ingredients:

• 4 cups kale, chopped and ribs removed
• 1 large apple, thinly sliced (preferably a tart variety like Granny Smith)
• 1/4 cup dried cranberries
• 1/4 cup roasted almonds, chopped
• 1/4 cup crumbled goat cheese (optional)
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage the kale with a pinch of salt for about 2-3 minutes to soften the leaves and bring out their flavor.
2. Add the sliced apples, cranberries, roasted almonds, and goat cheese (if using) to the bowl.
3. In a separate small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
4. Pour the dressing over the salad and toss everything to combine.
5. Serve immediately for the freshest taste.

This February kale and apple salad offers a delightful mix of textures, from the crunchy almonds to the tender kale and juicy apple slices. The tart cranberries add a burst of color and flavor, making it a perfect salad for winter. The balsamic vinaigrette brings everything together with a sweet-tangy finish, making this salad a flavorful side dish or light main course. Whether you’re looking for a healthy lunch or a complement to a larger dinner, this salad brings a refreshing twist to your February meals.

Roasted Beet and Goat Cheese Salad

This vibrant salad is a celebration of earthy roasted beets paired with the creamy tang of goat cheese, making it a perfect dish for February. The addition of crunchy walnuts and fresh greens balances the richness of the beets, while a light vinaigrette ties the flavors together beautifully. It’s a hearty yet refreshing option for a winter meal.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or watercress)
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beet wedges on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast the beets for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and let them cool slightly.
3. While the beets are roasting, prepare the dressing by whisking together balsamic vinegar, Dijon mustard, honey, and olive oil. Season with salt and pepper to taste.
4. Once the beets have cooled, arrange the mixed greens on a large platter or individual plates.
5. Top with the roasted beets, crumbled goat cheese, and toasted walnuts.
6. Drizzle the dressing over the salad and serve immediately.

This roasted beet and goat cheese salad is not only visually stunning with its rich, red beets and bright greens, but it also offers a satisfying balance of earthy, creamy, and nutty flavors. The warm roasted beets paired with the tangy goat cheese and crunchy walnuts create an incredibly textured and flavorful dish. The balsamic dressing adds just the right amount of sweetness, making this salad a perfect addition to any February meal.

Spicy Winter Squash and Arugula Salad

This hearty yet vibrant salad features the rich sweetness of roasted winter squash paired with peppery arugula and a touch of heat from red pepper flakes. A creamy yogurt dressing with garlic and lemon balances the spices and brings it all together, making this a perfect winter salad to brighten up any meal.

Ingredients:

• 2 cups winter squash (butternut or acorn), peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1/4 cup pomegranate seeds
• 1/4 cup roasted pumpkin seeds
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper, then spread it out in a single layer on a baking sheet.
2. Roast the squash for 25-30 minutes, flipping halfway through, until golden and tender.
3. While the squash is roasting, prepare the dressing by whisking together Greek yogurt, olive oil, lemon juice, minced garlic, red pepper flakes, salt, and pepper.
4. Once the squash is done, let it cool slightly before combining it with the arugula in a large salad bowl.
5. Add the pomegranate seeds, roasted pumpkin seeds, and feta cheese (if using) to the salad.
6. Drizzle the yogurt dressing over the salad and toss gently to coat.

This spicy winter squash and arugula salad is a delightful combination of savory, spicy, and sweet elements that work together beautifully. The roasted squash brings a comforting sweetness that pairs wonderfully with the peppery bite of arugula, while the yogurt dressing adds creaminess and a mild tang. The pomegranate seeds and pumpkin seeds offer bursts of color and crunch, making this salad not only delicious but visually appealing. It’s a perfect dish to warm up a chilly February day and can easily be served as a main or side dish.

Kale and Roasted Carrot Salad with Lemon-Tahini Dressing

This kale and roasted carrot salad is a nutritious and satisfying dish that highlights the earthy flavors of roasted carrots combined with the hearty, slightly bitter taste of kale. The creamy lemon-tahini dressing adds a tangy, nutty contrast to the sweet carrots, making it a perfect salad to brighten up the month of February.

Ingredients:

• 4 medium carrots, peeled and sliced into thin rounds
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups kale, chopped and ribs removed
• 1/4 cup sunflower seeds, toasted
• 1/4 cup crumbled goat cheese (optional)
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1 garlic clove, minced
• Salt and pepper to taste
• Water to thin the dressing

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced carrots with olive oil, salt, and pepper, and spread them out on a baking sheet.
2. Roast the carrots for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
3. While the carrots are roasting, massage the kale with a pinch of salt for about 2-3 minutes until it softens.
4. Prepare the dressing by whisking together tahini, lemon juice, olive oil, maple syrup, minced garlic, and water to thin it out. Season with salt and pepper to taste.
5. Once the carrots are done, let them cool slightly before combining them with the massaged kale in a large bowl.
6. Add the sunflower seeds and crumbled goat cheese (if using), then drizzle with the lemon-tahini dressing and toss to combine.

This kale and roasted carrot salad is a wholesome, nutrient-dense option that combines the richness of roasted carrots with the fresh, slightly bitter taste of kale. The creamy lemon-tahini dressing elevates the dish with its tangy, nutty flavor, while the sunflower seeds add a delightful crunch. This salad is perfect for February, offering both warmth from the roasted carrots and the freshness of leafy greens, making it a well-rounded and satisfying meal or side dish.

February Pear and Walnut Salad with Blue Cheese

This elegant salad pairs sweet, juicy pears with the rich, tangy flavor of blue cheese and the crunch of toasted walnuts. The earthy greens and a light honey-balsamic vinaigrette bring it all together, making this a sophisticated salad for your February menu. The perfect balance of sweet, savory, and creamy, this salad is sure to impress.

Ingredients:

• 2 ripe pears, sliced
• 1/4 cup toasted walnuts
• 1/4 cup crumbled blue cheese
• 4 cups mixed greens (arugula, spinach, or watercress)
• 1/4 red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp Dijon mustard
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, sliced pears, and red onion.
2. Sprinkle the toasted walnuts and crumbled blue cheese over the salad.
3. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately for the freshest flavor.

This pear and walnut salad with blue cheese is a wonderful mix of textures and flavors. The sweetness of the pears complements the sharp, creamy blue cheese, while the toasted walnuts add a satisfying crunch. The honey-balsamic dressing ties the ingredients together with a balanced sweet and tangy note, making it a delightful salad for any occasion. Whether as a side dish or a light main, this salad will elevate your February meals with its sophistication and balance.

Roasted Brussels Sprouts and Bacon Salad

Brussels sprouts and bacon are a match made in heaven, and this salad combines them in a way that’s both hearty and flavorful. Roasting the Brussels sprouts brings out their natural sweetness, while crispy bacon adds a savory crunch. A simple mustard vinaigrette ties everything together, making this a cozy yet nutritious salad perfect for the colder February days.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 4 slices bacon, cooked and crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup sliced almonds, toasted
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 cup olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper.
2. Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until golden brown and tender, stirring halfway through.
3. While the Brussels sprouts roast, prepare the dressing by whisking together Dijon mustard, apple cider vinegar, honey, olive oil, salt, and pepper.
4. Once the Brussels sprouts are done, allow them to cool slightly before tossing them with the red onion, crumbled bacon, and toasted almonds.
5. Drizzle with the mustard vinaigrette and toss to combine.
6. Serve immediately as a hearty side or light main dish.

This roasted Brussels sprouts and bacon salad brings together a perfect combination of smoky, savory, and sweet flavors. The crispy bacon and caramelized Brussels sprouts create a mouthwatering contrast, while the toasted almonds add a crunchy texture. The tangy mustard dressing rounds out the dish with a zesty finish. Whether you’re looking for a warming side dish or a light lunch, this salad is the perfect way to enjoy winter produce in February.

February Citrus, Avocado, and Cucumber Salad

This refreshing citrus, avocado, and cucumber salad combines the smoothness of ripe avocado with the crispness of cucumber and the tangy brightness of citrus fruits. The light lime dressing enhances the flavors, making it a perfect salad to lift your spirits during the chilly February months.

Ingredients:

• 2 avocados, peeled, pitted, and sliced
• 1 large cucumber, sliced
• 1 orange, peeled and segmented
• 1/2 grapefruit, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 1 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, gently toss the sliced avocado, cucumber, citrus segments, red onion, and chopped cilantro.
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately as a refreshing side or light main dish.

This citrus, avocado, and cucumber salad is a light yet satisfying dish that brings a burst of freshness to any meal. The creamy avocado contrasts beautifully with the crisp cucumber, while the citrus fruits add a refreshing tang. The cilantro and lime dressing gives the salad a zesty finish that ties all the flavors together. This salad is perfect for February when you need something fresh and bright to complement the season’s hearty dishes. It’s a great option for a light lunch or as a side dish to a larger meal.

Roasted Sweet Potato and Kale Salad with Tahini Dressing

This roasted sweet potato and kale salad is a warm, hearty dish perfect for chilly February days. The sweetness of the roasted sweet potatoes pairs beautifully with the earthy kale, while the creamy tahini dressing adds a rich, nutty finish. The crunch of toasted pumpkin seeds provides the perfect contrast, making this a balanced and flavorful salad.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups kale, chopped and ribs removed
• 1/4 cup toasted pumpkin seeds
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 garlic clove, minced
• 2 tbsp warm water
• 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, and spread them out on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, or until golden and tender, flipping halfway through.
3. While the sweet potatoes are roasting, massage the kale with a pinch of salt for 2-3 minutes until softened.
4. Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, warm water, salt, and pepper until smooth and creamy.
5. Once the sweet potatoes are done, allow them to cool slightly before combining them with the massaged kale in a large bowl.
6. Sprinkle toasted pumpkin seeds over the top, drizzle with tahini dressing, and toss gently to combine.
7. Serve immediately for a warm, comforting meal.

This roasted sweet potato and kale salad is the perfect combination of warmth, sweetness, and richness. The creamy tahini dressing adds a luscious, nutty flavor that perfectly complements the roasted sweet potatoes and tender kale. The toasted pumpkin seeds add a satisfying crunch, making every bite enjoyable. This salad is perfect for February, offering a nourishing, hearty option to balance out the winter months with vibrant flavors and textures.

Apple, Fennel, and Walnut Salad with Honey-Dijon Dressing

This refreshing salad combines the crispness of apples and fennel with the richness of walnuts, creating a perfect balance of textures and flavors. The slight anise flavor of fennel is complemented by the sweetness of honey in the dressing, making this salad a great choice for a light and vibrant addition to any February meal.

Ingredients:

• 2 apples, thinly sliced (Granny Smith or Honeycrisp)
• 1/2 fennel bulb, thinly sliced
• 1/4 cup toasted walnuts
• 4 cups mixed greens (arugula, spinach, or frisée)
• 1/4 cup crumbled goat cheese (optional)
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, sliced apples, and fennel.
2. Add the toasted walnuts and crumbled goat cheese (if using).
3. In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately for a fresh and flavorful side dish.

This apple, fennel, and walnut salad with honey-Dijon dressing is a perfect example of a light yet flavorful dish. The crisp apples and fennel add a refreshing bite, while the walnuts provide crunch and depth. The honey-Dijon dressing ties everything together with its balance of sweetness and tang. It’s an ideal salad for February, bringing brightness to your table while still feeling hearty and satisfying.

Shaved Brussels Sprouts and Apple Salad with Lemon Vinaigrette

This shaved Brussels sprouts and apple salad is a wonderfully light and fresh option that’s packed with flavor. The sweetness of the apples pairs beautifully with the slight bitterness of the Brussels sprouts, while the lemon vinaigrette adds a zesty kick. This salad is a great choice for a quick and nutritious addition to your February meals.

Ingredients:

• 4 cups Brussels sprouts, shaved (or thinly sliced)
• 2 apples, thinly sliced (Granny Smith or Fuji)
• 1/4 cup toasted almonds, slivered
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shaved Brussels sprouts, sliced apples, toasted almonds, and dried cranberries.
2. Add the crumbled feta cheese (if using).
3. In a small bowl, whisk together lemon juice, Dijon mustard, olive oil, honey, salt, and pepper to make the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Serve immediately for a fresh, crunchy salad.

This shaved Brussels sprouts and apple salad with lemon vinaigrette is a bright, flavorful dish that’s perfect for February. The Brussels sprouts offer a satisfying crunch and a slightly bitter bite, which is beautifully balanced by the sweet apples and tangy lemon vinaigrette. The toasted almonds and dried cranberries add texture and a hint of sweetness, making this salad both refreshing and hearty. It’s a fantastic choice when you want a light, nutritious dish with big flavor.

Warm Beet and Goat Cheese Salad with Orange Vinaigrette

This warm beet and goat cheese salad is a colorful, flavorful dish that’s perfect for February. Roasted beets bring earthy sweetness to the salad, while creamy goat cheese adds richness and tang. The bright, citrusy orange vinaigrette elevates the flavors, making this salad a beautiful and satisfying choice for colder months.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula or mixed greens
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1 tbsp orange zest
• 2 tbsp orange juice
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 2 tbsp olive oil (for dressing)
• 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, and spread them out on a baking sheet.
2. Roast the beets for 30-40 minutes, or until tender, flipping halfway through.
3. While the beets are roasting, prepare the orange vinaigrette by whisking together orange zest, orange juice, Dijon mustard, honey, olive oil, salt, and pepper in a small bowl.
4. Once the beets are done, allow them to cool slightly before tossing them with the arugula or mixed greens.
5. Drizzle the orange vinaigrette over the salad, then sprinkle with crumbled goat cheese and toasted walnuts.
6. Serve warm for a comforting and vibrant salad.

This warm beet and goat cheese salad with orange vinaigrette is a beautiful balance of flavors and textures. The earthiness of the beets is complemented by the creamy tang of goat cheese and the crunchy walnuts. The citrusy orange vinaigrette ties the salad together with a refreshing burst of brightness. It’s an elegant and satisfying dish that brings warmth and vibrancy to your February table.

Roasted Carrot and Pomegranate Salad with Tahini-Lemon Dressing

This roasted carrot and pomegranate salad is bursting with color and flavor, making it an ideal choice for February. The sweetness of roasted carrots contrasts beautifully with the tartness of pomegranate seeds, while the creamy tahini-lemon dressing adds a nutty richness. This salad is not only delicious but also packed with nutrients.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp olive oil (for dressing)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the carrot sticks with olive oil, salt, and pepper, and spread them out on a baking sheet.
2. Roast the carrots for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
3. While the carrots roast, whisk together tahini, lemon juice, maple syrup, olive oil, salt, and pepper in a small bowl to create the dressing.
4. Once the carrots are roasted, allow them to cool slightly before placing them in a serving bowl.
5. Top with pomegranate seeds, chopped parsley, and crumbled feta (if using).
6. Drizzle with the tahini-lemon dressing and toss gently to combine.
7. Serve immediately for a flavorful and nutrient-packed salad.

This roasted carrot and pomegranate salad with tahini-lemon dressing is a beautiful dish that combines sweet, savory, and tangy flavors in every bite. The roasted carrots provide a natural sweetness that’s balanced by the tartness of the pomegranate seeds and the creamy dressing. The addition of parsley and feta adds freshness and richness, making this salad both delicious and visually stunning. It’s a great option for February, offering a nutritious and satisfying dish that’s full of flavor.

Smoked Salmon and Avocado Salad with Cucumber and Dill

This smoked salmon and avocado salad is a light yet indulgent dish, perfect for February. The richness of smoked salmon and creamy avocado is balanced by the freshness of cucumber and the bright flavor of dill. Tossed with a simple lemon-dijon vinaigrette, this salad is as delicious as it is easy to prepare.

Ingredients:

• 4 oz smoked salmon, torn into pieces
• 1 avocado, sliced
• 1 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 4 cups mixed greens (arugula, spinach, or watercress)
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, smoked salmon, avocado slices, cucumber, red onion, and fresh dill.
2. In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for a light and flavorful meal.

This smoked salmon and avocado salad is a refreshing, yet luxurious dish that brings together rich and fresh flavors. The creamy avocado and smoked salmon are complemented by the crisp cucumber and fresh dill, creating a delightful mix of textures. The lemon-dijon dressing adds a zesty kick, bringing everything together beautifully. This salad is perfect for February, offering a light yet indulgent option that’s easy to prepare but packed with flavor.

Note: More recipes are coming soon!