25+ February Side Salad Recipes to Brighten Up Your Meals

As the cold winter days of February continue, finding the right side dishes to complement your meals can be a challenge. You want something fresh and vibrant, but also hearty enough to balance the richer, comfort food-filled winter menus.

Side salads are the perfect solution, offering a variety of textures and flavors that can brighten up any plate.

From hearty roasted vegetables to crisp greens with zesty dressings, these 25+ February side salad recipes provide everything you need to add color, crunch, and a burst of freshness to your winter dining.

Whether you’re hosting a cozy dinner, planning a family meal, or simply looking for a quick and easy side, these salads are versatile, nutritious, and full of seasonal ingredients that will help you stay on track with healthy eating during the winter months.

So, let’s dive into these inspiring February side salad recipes that will leave you craving more!

25+ February Side Salad Recipes to Brighten Up Your Meals

Side salads are the perfect way to add variety and nutrition to your meals in February.

Whether you prefer the robust flavors of roasted vegetables, the sweetness of citrus, or the crisp freshness of greens, these 25+ side salad recipes will ensure you have a colorful and balanced plate each time.

Incorporating seasonal ingredients like beets, kale, citrus fruits, and root vegetables makes these salads not only flavorful but also aligned with the winter harvest.

So next time you’re planning a meal, remember that a vibrant side salad is the perfect way to elevate your dish and add a healthy touch to your winter menu.

Winter Citrus and Kale Salad

This refreshing Winter Citrus and Kale Salad is a vibrant and healthy side dish, perfect for the cold February months. The combination of tender kale, juicy citrus, and crunchy almonds makes this salad not only visually appealing but also packed with vitamins and nutrients. It’s a great way to brighten up any meal, especially when citrus is in season.

Ingredients:

• 4 cups of kale, de-stemmed and chopped
• 1 large orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/2 cup of sliced almonds, toasted
• 1/4 cup of red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, add the kale and drizzle with olive oil, gently massaging it to soften the leaves.
2. Add the citrus segments (orange and grapefruit) to the bowl.
3. In a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss to combine.
5. Top with the toasted almonds and sliced red onion.
6. Serve immediately as a light side dish or refrigerate for up to an hour before serving.

This Winter Citrus and Kale Salad is the perfect way to balance the richness of heavier winter meals with something fresh and light. The citrus adds a zesty sweetness that complements the earthy flavor of the kale, while the toasted almonds bring a satisfying crunch. The dressing ties everything together with a subtle balance of tanginess and sweetness, making it a versatile side that can pair with both meat and vegetarian dishes.

Roasted Beet and Goat Cheese Salad

The Roasted Beet and Goat Cheese Salad combines the earthy, sweet flavors of roasted beets with creamy goat cheese and a tangy vinaigrette. This February salad is ideal for those looking for a filling yet light side dish, perfect for pairing with roasted meats or as part of a buffet spread. The colors of the beets and cheese add a pop of vibrancy to any plate.

Ingredients:

• 3 medium beets, peeled and cubed
• 4 oz goat cheese, crumbled
• 1/2 cup arugula
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the cubed beets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast the beets in the oven for 25-30 minutes, or until tender and slightly caramelized. Allow them to cool slightly.
3. While the beets roast, prepare the dressing by whisking together the apple cider vinegar, Dijon mustard, olive oil, salt, and pepper.
4. In a salad bowl, toss the roasted beets with arugula and walnuts.
5. Drizzle the dressing over the salad and toss gently.
6. Top with crumbled goat cheese and serve immediately.

This Roasted Beet and Goat Cheese Salad is the perfect blend of rich, earthy beets and the creamy, tangy notes of goat cheese. The walnuts add a delicious crunch, while the apple cider vinaigrette pulls the whole dish together with its sharp acidity. It’s a nourishing and elegant side salad, ideal for special occasions or as a satisfying accompaniment to any hearty winter meal.

Warm Brussels Sprout and Bacon Salad

This Warm Brussels Sprout and Bacon Salad is a hearty and satisfying side dish, perfect for February’s chilly weather. The savory combination of crispy bacon, caramelized Brussels sprouts, and a touch of mustard dressing offers a rich and flavorful experience that can easily become the star of your meal. It’s a warm salad that brings comfort, but with a balance of freshness and crunch.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 6 slices of bacon, chopped
• 1/2 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate.
2. In the same skillet, add the halved Brussels sprouts and cook in the bacon fat for 6-8 minutes, stirring occasionally, until they are golden brown and tender.
3. While the sprouts cook, whisk together the Dijon mustard, red wine vinegar, honey, olive oil, salt, and pepper in a small bowl to make the dressing.
4. Add the sliced red onion to the skillet with the Brussels sprouts and cook for an additional 2-3 minutes.
5. Transfer the Brussels sprouts and onions to a large bowl, add the bacon, and pour the dressing over the top.
6. Toss gently to combine and serve immediately.

This Warm Brussels Sprout and Bacon Salad is the ultimate comfort food with a nutritious twist. The smoky bacon and rich Brussels sprouts create a hearty and satisfying dish that’s perfect for winter months. The tangy mustard dressing adds depth and balances the richness, while the slight crunch of the Brussels sprouts makes each bite a delight. Whether served as a side dish to roast meats or enjoyed on its own, this salad is sure to please.

Roasted Sweet Potato and Black Bean Salad

This Roasted Sweet Potato and Black Bean Salad is a hearty, nutritious side that is perfect for February. The combination of roasted sweet potatoes, black beans, and a zesty lime dressing creates a vibrant, satisfying dish that balances sweetness, smokiness, and a hint of spice. It’s ideal for those looking for a filling but healthy option that can complement a variety of main courses.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1/2 red onion, finely chopped
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 1/4 cup crumbled feta (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper.
2. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
3. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, and red bell pepper.
4. Drizzle with lime juice and toss gently to coat.
5. Top with fresh cilantro and crumbled feta (if using) just before serving.

This Roasted Sweet Potato and Black Bean Salad is both comforting and full of flavor. The roasted sweet potatoes add a sweet, caramelized flavor that pairs wonderfully with the earthiness of the black beans and the tang of lime. The addition of smoky paprika and cumin gives the salad a depth of flavor that makes it feel more like a main dish. Perfect as a side for any meal, this salad also works as a light vegetarian lunch.

Pomegranate and Arugula Salad with Parmesan

The Pomegranate and Arugula Salad with Parmesan is a refreshing yet sophisticated side dish that is perfect for the cooler February months. The peppery arugula pairs beautifully with the sweet and tangy burst of pomegranate seeds, while the salty Parmesan adds richness and depth. Light yet flavorful, this salad can accompany a wide range of meals, from grilled meats to roasted vegetables.

Ingredients:

• 4 cups arugula
• 1/2 cup pomegranate seeds
• 1/4 cup shaved Parmesan cheese
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss the arugula, pomegranate seeds, and toasted walnuts together.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to coat the greens and seeds evenly.
4. Sprinkle with shaved Parmesan just before serving.

This Pomegranate and Arugula Salad with Parmesan is the epitome of a winter salad that is both light and packed with flavor. The sweetness of the pomegranate seeds contrasts with the peppery arugula, while the crunchy walnuts bring texture and the Parmesan provides a savory finish. With a quick and simple dressing, this salad is an elegant addition to any meal, making it ideal for everything from casual dinners to festive occasions.

Apple and Cabbage Slaw with Honey Mustard Dressing

This Apple and Cabbage Slaw with Honey Mustard Dressing is a crunchy, tangy side dish that’s perfect for February. The crispness of green cabbage, paired with the sweetness of fresh apples and the creamy honey mustard dressing, makes for a well-balanced salad that’s both satisfying and fresh. It’s a great choice for pairing with heavier winter meals, providing a refreshing contrast.

Ingredients:

• 2 cups green cabbage, finely shredded
• 1 red apple, julienned
• 1/2 cup carrots, grated
• 1/4 cup chopped fresh parsley
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, apple juliennes, grated carrots, and parsley.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat evenly.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

This Apple and Cabbage Slaw with Honey Mustard Dressing is a crunchy, flavorful side that balances sweetness and tang. The crisp cabbage and apples provide texture and freshness, while the creamy dressing ties everything together with its rich yet slightly tangy flavor. It’s an excellent choice for pairing with grilled or roasted meats, or even as a refreshing side to complement sandwiches or burgers. With its bright and vibrant flavors, it’s sure to be a hit on any table.

Roasted Carrot and Quinoa Salad with Lemon Tahini Dressing

The Roasted Carrot and Quinoa Salad with Lemon Tahini Dressing is a wholesome and nourishing side dish that combines earthy roasted carrots with fluffy quinoa and a zesty, creamy dressing. Perfect for February, this salad is a vibrant and nutritious addition to any meal. The lemon tahini dressing gives it a rich, tangy flavor that pairs beautifully with the sweetness of the carrots and the nutty quinoa.

Ingredients:

• 4 large carrots, peeled and cut into sticks
• 1 cup cooked quinoa
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

For the Lemon Tahini Dressing:

• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1-2 tablespoons warm water to thin the dressing
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, cumin, salt, and pepper, and spread them out on a baking sheet.
2. Roast the carrots for 20-25 minutes, or until tender and lightly caramelized.
3. While the carrots roast, cook the quinoa according to package instructions.
4. For the dressing, whisk together tahini, lemon juice, olive oil, honey, salt, and pepper in a small bowl. Gradually add warm water until the dressing reaches your desired consistency.
5. In a large bowl, combine the roasted carrots, cooked quinoa, and chopped parsley.
6. Drizzle the lemon tahini dressing over the salad and toss to combine. Serve warm or at room temperature.

This Roasted Carrot and Quinoa Salad with Lemon Tahini Dressing is a fantastic way to enjoy seasonal vegetables while boosting your meal with plant-based protein and fiber. The quinoa adds a hearty base, while the roasted carrots provide a natural sweetness that pairs perfectly with the tangy tahini dressing. This salad is as versatile as it is delicious, serving as a side dish or even a light meal on its own. It’s sure to satisfy and nourish, making it a perfect addition to your winter table.

Shaved Brussels Sprout and Apple Salad with Walnuts

The Shaved Brussels Sprout and Apple Salad with Walnuts is a crisp, refreshing side salad that combines the slight bitterness of Brussels sprouts with the sweetness of fresh apples and the crunch of walnuts. This salad brings together a wonderful balance of flavors, making it a perfect complement to your February meals. The apple cider vinegar dressing adds a touch of tanginess that rounds out the dish beautifully.

Ingredients:

• 3 cups Brussels sprouts, thinly sliced (shaved)
• 1 large apple, thinly sliced or julienned
• 1/2 cup walnuts, toasted
• 1/4 cup Parmesan cheese, shaved
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, add the shaved Brussels sprouts, apple slices, and toasted walnuts.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Top with shaved Parmesan cheese just before serving.

This Shaved Brussels Sprout and Apple Salad with Walnuts is the perfect balance of savory, sweet, and crunchy textures. The Brussels sprouts bring a bit of bitterness that pairs beautifully with the sweetness of the apple and the richness of the toasted walnuts. The tangy apple cider vinegar dressing adds a zesty finish, and the Parmesan provides a savory, umami boost. This salad is not only delicious but also incredibly nutritious, making it an excellent side dish for any winter meal.

Creamy Avocado and Chickpea Salad

The Creamy Avocado and Chickpea Salad is a rich and satisfying side that combines creamy avocado with the protein-packed goodness of chickpeas. Tossed in a tangy lemon dressing, this salad is full of texture and flavor. It’s an easy and quick option to add to any meal, offering healthy fats, fiber, and a refreshing taste that is perfect for a February side dish.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. In a large bowl, combine the chickpeas, diced avocado, red onion, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. Pour the dressing over the chickpea mixture and toss gently to combine, ensuring the avocado doesn’t mash.
4. Garnish with fresh cilantro and serve immediately.

The Creamy Avocado and Chickpea Salad is a deliciously rich side dish that offers a combination of creamy avocado and hearty chickpeas for a satisfying texture. The tangy lemon dressing enhances the fresh flavors, while the red onion and cilantro add a touch of crunch and brightness. This salad is perfect for those seeking a healthier, plant-based option that still feels indulgent. It’s quick to make and pairs well with a wide range of dishes, making it a versatile side for any February gathering.

Winter Kale and Citrus Salad with Almonds

This Winter Kale and Citrus Salad with Almonds is a refreshing and vibrant side dish that features the hearty texture of kale paired with the bright, juicy flavors of citrus. The addition of toasted almonds adds a nutty crunch, while a simple olive oil and honey dressing enhances the natural sweetness of the fruit. This salad is both nourishing and satisfying, making it a perfect side for cozy winter meals.

Ingredients:

• 4 cups kale, finely chopped and ribs removed
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup slivered almonds, toasted
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage the kale with a pinch of salt for about 2-3 minutes until it softens.
2. Add the orange and grapefruit segments, red onion, and toasted almonds to the kale.
3. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.

This Winter Kale and Citrus Salad with Almonds is an excellent way to enjoy the bright flavors of citrus during the colder months. The kale provides a robust base, while the citrus segments add a juicy burst of sweetness and tang. The toasted almonds contribute a satisfying crunch that balances the softness of the kale and fruit. This salad is perfect as a side dish to light or rich entrees, providing a refreshing contrast to heartier winter meals. It’s both nutritious and visually stunning, making it a great addition to any February table.

Roasted Beet and Goat Cheese Salad with Walnuts

The Roasted Beet and Goat Cheese Salad with Walnuts is a classic winter salad that’s rich in color and flavor. The earthy sweetness of the roasted beets pairs beautifully with the creamy goat cheese, while the toasted walnuts add a nutty crunch. Drizzled with a balsamic vinaigrette, this salad is a wonderful balance of sweet, savory, and tangy flavors, making it a perfect side dish for any winter gathering.

Ingredients:

• 3 medium beets, peeled and cubed
• 1/4 cup walnuts, toasted
• 1/2 cup goat cheese, crumbled
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper, and spread them on a baking sheet in a single layer.
2. Roast the beets for 25-30 minutes, or until tender and caramelized. Let them cool slightly.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and a pinch of salt and pepper.
4. In a large bowl, combine the roasted beets, crumbled goat cheese, and toasted walnuts.
5. Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh parsley.

This Roasted Beet and Goat Cheese Salad with Walnuts is a delicious and visually striking dish that combines earthy flavors with creamy goat cheese and a satisfying crunch from the walnuts. The tangy balsamic vinaigrette ties all the elements together, making this salad a standout side dish for any winter meal. Whether served alongside roasted meats or as a light main, this salad is a beautiful and flavorful addition to your February dining.

Spicy Cabbage and Carrot Slaw with Ginger-Lime Dressing

The Spicy Cabbage and Carrot Slaw with Ginger-Lime Dressing is a vibrant, zesty side dish that combines the crunch of cabbage and carrots with the heat of fresh chili peppers. The spicy, tangy ginger-lime dressing adds a burst of flavor that elevates this simple slaw into something special. It’s a refreshing side dish that’s perfect for balancing heavier winter meals or as a crunchy topping for tacos or sandwiches.

Ingredients:

• 2 cups green cabbage, shredded
• 1 cup carrots, shredded
• 1 small red chili pepper, finely chopped (optional)
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon sesame seeds (optional)

For the Ginger-Lime Dressing:

• 2 tablespoons fresh lime juice
• 1 tablespoon grated fresh ginger
• 1 tablespoon honey
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, shredded carrots, chopped chili pepper, and cilantro.
2. For the dressing, whisk together the lime juice, grated ginger, honey, rice vinegar, soy sauce, sesame oil, salt, and pepper until smooth.
3. Pour the dressing over the slaw and toss well to combine.
4. Garnish with sesame seeds (if using) before serving.

This Spicy Cabbage and Carrot Slaw with Ginger-Lime Dressing is an exciting, flavorful side dish that brings a lot of zest and crunch to the table. The cabbage and carrots provide a fresh base, while the ginger-lime dressing gives it an invigorating, tangy kick with just the right amount of heat. This slaw is perfect as a side dish to add balance to heavier meals or as a topping for sandwiches, wraps, and tacos. It’s quick, simple, and full of bold flavors—ideal for any winter gathering.

Roasted Sweet Potato and Black Bean Salad with Avocado Dressing

The Roasted Sweet Potato and Black Bean Salad with Avocado Dressing is a comforting and hearty side dish that combines sweet roasted sweet potatoes with protein-packed black beans. Tossed with a creamy avocado dressing, this salad is rich in flavors and textures, with a hint of spice from the addition of chili powder. It’s a nutritious and satisfying dish that makes for a great addition to any February meal, offering a nice balance of savory, creamy, and slightly sweet flavors.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup cilantro, chopped

For the Avocado Dressing:

• 1 ripe avocado
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• Salt and pepper to taste
• Water to thin the dressing (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, chili powder, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, or until tender and slightly caramelized.
3. For the dressing, blend the avocado, lime juice, olive oil, honey, salt, and pepper in a blender until smooth. Add water to thin the dressing if needed.
4. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, and cilantro.
5. Drizzle the avocado dressing over the salad and toss to combine.

This Roasted Sweet Potato and Black Bean Salad with Avocado Dressing is a deliciously satisfying dish that works as a hearty side or light meal. The sweetness of the roasted sweet potatoes pairs beautifully with the earthy black beans and the creamy avocado dressing. The subtle heat from the chili powder adds depth of flavor, making each bite a delightful experience. This salad is nutrient-dense, offering healthy fats, fiber, and protein, and it’s perfect for a cozy February dinner or as a lunch on its own.

Pomegranate, Feta, and Arugula Salad with Balsamic Glaze

The Pomegranate, Feta, and Arugula Salad with Balsamic Glaze is a festive and flavorful salad that brings together the tartness of pomegranate seeds, the creaminess of feta cheese, and the peppery bite of arugula. Topped with a balsamic glaze, this salad offers a wonderful combination of sweet, tangy, and savory flavors, making it a perfect side for your February meals. It’s an elegant dish that’s as visually stunning as it is delicious.

Ingredients:

• 4 cups arugula
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• 2 tablespoons balsamic glaze (store-bought or homemade)

For the Balsamic Glaze (if homemade):

• 1/2 cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. For the homemade balsamic glaze, bring the balsamic vinegar and honey to a simmer in a small saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until it has thickened to a syrupy consistency. Let it cool.
2. In a large bowl, combine the arugula, pomegranate seeds, crumbled feta, and toasted pine nuts.
3. Drizzle the balsamic glaze over the salad and toss gently to combine.

This Pomegranate, Feta, and Arugula Salad with Balsamic Glaze is a bright and beautiful side dish that perfectly balances sweet, savory, and tangy flavors. The pomegranate seeds provide a burst of freshness, while the creamy feta cheese and peppery arugula create a satisfying texture contrast. The balsamic glaze ties everything together with its sweet and tangy finish, making this salad an elegant and refreshing addition to any winter meal. It’s a great way to bring some lightness and color to your February dining table.

Mediterranean Couscous Salad with Cucumber, Tomato, and Olives

The Mediterranean Couscous Salad with Cucumber, Tomato, and Olives is a light and flavorful side dish that brings the tastes of the Mediterranean to your table. With its fresh vegetables, briny olives, and fluffy couscous, this salad is bright and satisfying. The lemon and olive oil dressing adds a refreshing tang, making it a perfect complement to a wide range of main dishes.

Ingredients:

• 1 cup couscous
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the couscous according to the package instructions, then fluff with a fork and let it cool.
2. In a large bowl, combine the cooked couscous, cucumber, tomatoes, olives, red onion, and crumbled feta.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss to combine. Serve chilled or at room temperature.

This Mediterranean Couscous Salad with Cucumber, Tomato, and Olives is a refreshing and flavorful side dish that brings a burst of Mediterranean sunshine to your February meals. The couscous serves as a light and fluffy base, while the fresh vegetables and olives add a savory, briny contrast. The lemon dressing enhances the salad with its zesty kick, and the crumbled feta adds richness. This salad is perfect for a light lunch, or as a side to grilled meats, fish, or roasted vegetables, making it a versatile and tasty option for any occasion.

Note: More recipes are coming soon!