35+ Delicious February Squash Salad Recipes to Savor This Winter

Squash is one of the most versatile vegetables, and in February, it’s an ingredient that can be incorporated into countless warming and flavorful salads.

Whether you prefer the sweetness of butternut, the earthy richness of acorn, or the subtle, nutty taste of delicata, squash offers a variety of textures and flavors that pair beautifully with other seasonal ingredients.

These 35+ February Squash Salad Recipes provide you with an exciting collection of salads perfect for chilly winter days, from hearty roasted squash salads to light and refreshing raw preparations.

Each of these recipes combines squash with fresh greens, nuts, fruits, and savory dressings to create well-balanced dishes that are nutritious and comforting.

Perfect for lunch, dinner, or even a side dish, these squash salads will keep you satisfied and nourished throughout the winter months.

So, if you’re looking to explore the diverse flavors of squash in your salads, look no further—this collection has something for everyone!

35+ Delicious February Squash Salad Recipes to Savor This Winter

February squash salads are the perfect way to embrace seasonal ingredients and create vibrant, hearty dishes that will keep you energized and satisfied.

Whether you enjoy the warmth of roasted squash paired with spicy greens or a lighter, more refreshing salad with raw squash and tangy dressings, there’s no shortage of creative options.

These 35+ recipes offer a variety of textures, flavors, and nutrition, ensuring you get the most out of winter squash while keeping your meals interesting and exciting.

From classic favorites to innovative new ideas, these squash salads are a great way to elevate your winter menu.

Roasted Butternut Squash & Pomegranate Salad

This Roasted Butternut Squash & Pomegranate Salad is a delightful balance of sweet, savory, and tart flavors that will make any February meal feel special. The rich, caramelized butternut squash pairs beautifully with the bright pop of pomegranate seeds, creamy goat cheese, and a tangy honey-mustard dressing. This salad is perfect for winter gatherings or as a wholesome side dish for family dinners.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp cinnamon
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, and kale)
• ½ cup pomegranate seeds
• ¼ cup crumbled goat cheese
• 2 tbsp roasted pumpkin seeds

For the Dressing:

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

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, cinnamon, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
3. While the squash is roasting, prepare the dressing by whisking together olive oil, honey, Dijon mustard, apple cider vinegar, salt, and pepper in a small bowl.
4. Assemble the salad by layering mixed greens on a large serving plate. Add the roasted squash, pomegranate seeds, goat cheese, and roasted pumpkin seeds.
5. Drizzle the dressing over the salad just before serving.

The combination of roasted butternut squash and fresh pomegranate seeds creates a stunning contrast in flavor and texture. This salad’s vibrant colors and delicious taste make it a crowd-pleaser, whether served as a main course or an elegant side dish.

Maple-Glazed Acorn Squash & Quinoa Salad

The Maple-Glazed Acorn Squash & Quinoa Salad brings a cozy touch to chilly February days with its warm flavors and hearty ingredients. Acorn squash, roasted with a light maple glaze, takes center stage in this nutrient-packed dish. Paired with fluffy quinoa, toasted walnuts, and dried cranberries, this salad is a satisfying way to enjoy winter produce.

Ingredients:

• 1 small acorn squash, halved, seeded, and sliced into crescents
• 2 tbsp maple syrup
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• 4 cups baby spinach
• ¼ cup dried cranberries
• ¼ cup toasted walnuts

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• ½ tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss acorn squash slices with olive oil, maple syrup, salt, and pepper. Arrange them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
3. In a large bowl, combine cooked quinoa, baby spinach, dried cranberries, and toasted walnuts.
4. Whisk together olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
5. Arrange roasted squash slices on top of the quinoa mixture and drizzle with the dressing.

This salad is a wholesome celebration of February’s best flavors. The maple-glazed acorn squash adds a comforting sweetness, while the quinoa and walnuts bring a satisfying crunch. Perfect for meal prep or a dinner party, this salad is as versatile as it is delicious.

Spaghetti Squash & Arugula Salad with Lemon-Tahini Dressing

A unique twist on winter salads, the Spaghetti Squash & Arugula Salad with Lemon-Tahini Dressing features roasted spaghetti squash as a light yet hearty base. Combined with peppery arugula, tangy feta, and a creamy lemon-tahini dressing, this dish offers a refreshing and vibrant flavor perfect for February lunches or dinners.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper to taste
• 3 cups arugula
• ½ cup cherry tomatoes, halved
• ¼ cup crumbled feta cheese

For the Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp honey
• 1 garlic clove, minced
• Water, as needed to thin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the spaghetti squash halves with olive oil, sprinkle with salt and pepper, and place them cut-side down on a baking sheet. Roast for 35-40 minutes or until the flesh is tender.
3. Use a fork to scrape the squash flesh into strands and let it cool slightly.
4. In a large bowl, combine arugula, cherry tomatoes, and crumbled feta. Add the cooled spaghetti squash strands.
5. Prepare the dressing by whisking together tahini, lemon juice, olive oil, honey, minced garlic, salt, and pepper. Thin with water if needed to reach your desired consistency.
6. Drizzle the dressing over the salad and toss gently before serving.

This salad is a refreshing way to incorporate spaghetti squash into your winter meals. The lemon-tahini dressing adds a bright, creamy note that complements the earthy squash and peppery arugula. Perfect as a light main course or an elegant side dish, it’s a recipe you’ll return to all season long.

Warm Delicata Squash & Kale Salad with Cranberry Vinaigrette

This Warm Delicata Squash & Kale Salad combines hearty winter vegetables with a vibrant cranberry vinaigrette. The delicata squash, roasted to caramelized perfection, adds natural sweetness, while the tender kale provides a robust base. Topped with toasted pecans and dried cranberries, this salad is a perfect balance of earthy and fruity flavors, ideal for February’s cold days.

Ingredients:

• 2 delicata squash, sliced into half-moons (seeds removed)
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups kale, stemmed and chopped
• ¼ cup dried cranberries
• ¼ cup toasted pecans

For the Cranberry Vinaigrette:

• 3 tbsp cranberry juice
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss delicata squash slices with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, flipping halfway through, until tender and caramelized.
3. Massage the kale with a drizzle of olive oil and a pinch of salt until tender.
4. In a small bowl, whisk together cranberry juice, red wine vinegar, olive oil, honey, salt, and pepper to make the vinaigrette.
5. Arrange the kale on a serving platter and top with roasted delicata squash, dried cranberries, and toasted pecans. Drizzle with the cranberry vinaigrette before serving.

The combination of roasted squash and kale with the sweet-tart cranberry vinaigrette creates a harmonious winter salad. This dish is perfect as a light main course or an elegant starter that will impress at any February gathering.

Caramelized Kabocha Squash & Farro Salad with Tahini Dressing

The Caramelized Kabocha Squash & Farro Salad is a nutrient-packed dish that celebrates the sweet and nutty flavors of kabocha squash. Combined with hearty farro, arugula, and a creamy tahini dressing, this salad offers a delightful mix of textures and flavors, making it a comforting yet refreshing choice for February meals.

Ingredients:

• 1 small kabocha squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 cup cooked farro
• 3 cups arugula
• 2 tbsp toasted sunflower seeds

For the Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp maple syrup
• Water to thin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss kabocha squash cubes with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
3. In a large bowl, combine cooked farro, arugula, and roasted squash.
4. Whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing, thinning with water if necessary.
5. Drizzle the dressing over the salad and garnish with toasted sunflower seeds before serving.

This salad brings warmth and texture to your table, with the caramelized kabocha squash adding a sweet richness that pairs perfectly with the nutty farro and peppery arugula. It’s a hearty and satisfying dish that’s perfect for cozy February evenings.

Honey-Glazed Spaghetti Squash & Roasted Beet Salad

The Honey-Glazed Spaghetti Squash & Roasted Beet Salad is a visually stunning dish that’s as delicious as it is nutritious. Roasted spaghetti squash and beets are paired with fresh spinach, creamy goat cheese, and a zesty orange vinaigrette. This salad is a refreshing way to enjoy the bounty of winter produce.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 2 medium beets, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste
• 4 cups baby spinach
• ¼ cup crumbled goat cheese

For the Orange Vinaigrette:

• Juice of 1 orange
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the beets with olive oil, salt, and pepper. Place them on one side of a baking sheet. Drizzle the spaghetti squash with olive oil and honey, season with salt and pepper, and place cut-side down on the same baking sheet. Roast for 30-35 minutes, flipping the beets halfway through.
3. Scrape the spaghetti squash flesh into strands and let cool slightly.
4. In a large bowl, combine baby spinach, roasted beets, spaghetti squash strands, and goat cheese.
5. Whisk together orange juice, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette. Drizzle over the salad and toss gently before serving.

This salad is a perfect harmony of earthy roasted vegetables and bright citrus notes from the orange vinaigrette. It’s a vibrant, refreshing dish that’s perfect for February, bringing a splash of color and flavor to any meal.

Baked Acorn Squash & Arugula Salad with Blue Cheese and Walnuts

The Baked Acorn Squash & Arugula Salad with Blue Cheese and Walnuts is a robust and flavorful winter salad that combines the earthy sweetness of baked acorn squash with the peppery bite of arugula. The richness of blue cheese and the crunch of toasted walnuts elevate this dish to a gourmet level. Perfect for a cozy February dinner, it’s a balanced salad that works as a main or a side.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula
• ¼ cup blue cheese crumbles
• ¼ cup toasted walnuts

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the acorn squash halves with olive oil, season with salt and pepper, and place them cut-side down on a baking sheet. Roast for 35-40 minutes, or until the squash is tender and caramelized.
3. In a large bowl, toss arugula with blue cheese crumbles and toasted walnuts.
4. Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
5. Once the squash is done, scoop out the flesh into bite-sized pieces and add them to the salad. Drizzle with the dressing and toss gently to combine.

This salad brings a perfect balance of flavors—sweet, savory, creamy, and crunchy—that will delight your taste buds. The baked acorn squash provides warmth and heartiness, while the blue cheese adds a rich tang, making this salad an excellent choice for your February table.

Roasted Delicata Squash & Farro Salad with Pomegranate Vinaigrette

The Roasted Delicata Squash & Farro Salad with Pomegranate Vinaigrette is an elegant winter salad that combines the creamy texture of delicata squash with the nutty bite of farro. The pomegranate vinaigrette adds a tangy sweetness that perfectly complements the savory roasted squash, creating a beautifully balanced dish. This salad is ideal for a February gathering or a wholesome weeknight meal.

Ingredients:

• 2 delicata squash, sliced into half-moons (seeds removed)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked farro
• ¼ cup pomegranate seeds
• 2 tbsp toasted almonds

For the Pomegranate Vinaigrette:

• 3 tbsp pomegranate juice
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss delicata squash slices with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.
3. In a large bowl, combine cooked farro, roasted squash, pomegranate seeds, and toasted almonds.
4. Whisk together pomegranate juice, olive oil, red wine vinegar, honey, salt, and pepper to create the vinaigrette.
5. Drizzle the pomegranate vinaigrette over the salad and toss to combine.

This salad is a burst of winter flavors, with the sweetness of the delicata squash and the tangy pop of pomegranate vinaigrette. It’s a vibrant, nutritious dish that brings warmth and color to your February meals. Whether served as a side or main, it’s sure to be a hit with your guests.

Spicy Roasted Butternut Squash & Chickpea Salad

The Spicy Roasted Butternut Squash & Chickpea Salad combines roasted butternut squash with seasoned chickpeas to create a warming, flavorful dish perfect for February. The spicy kick from smoked paprika and cumin enhances the sweetness of the squash, while the chickpeas add texture and protein. Tossed with fresh spinach and a light lemon-tahini dressing, this salad offers a perfect balance of flavors and nutrients.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 4 cups spinach
• ¼ cup pumpkin seeds

For the Lemon-Tahini Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 garlic clove, minced
• Water, as needed to thin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss butternut squash cubes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
3. In a large bowl, toss fresh spinach with roasted squash and chickpeas.
4. Whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper to create the dressing. Thin with water if necessary.
5. Drizzle the dressing over the salad and top with pumpkin seeds for crunch.

This hearty salad is packed with protein and fiber from the chickpeas, while the roasted butternut squash provides a comforting sweetness. The spicy, smoky flavors and creamy tahini dressing make this a satisfying, flavorful dish that’s perfect for February meals.

Roasted Pumpkin & Spinach Salad with Apple Cider Dressing

The Roasted Pumpkin & Spinach Salad with Apple Cider Dressing combines the earthy sweetness of roasted pumpkin with fresh spinach and a tangy apple cider vinaigrette. This warm salad brings a burst of color and flavor, making it the perfect comfort dish for cold February days. The combination of roasted pumpkin, apple cider, and walnuts offers a satisfying balance of sweetness, crunch, and zest.

Ingredients:

• 1 small pumpkin, peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups fresh spinach
• ¼ cup walnuts, toasted
• ¼ cup dried cranberries

For the Apple Cider Dressing:

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

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
3. In a large bowl, toss spinach with roasted pumpkin, toasted walnuts, and dried cranberries.
4. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper to create the dressing.
5. Drizzle the apple cider dressing over the salad and toss gently before serving.

This warm salad offers the perfect balance of roasted sweetness and savory greens, while the apple cider dressing adds a bright and tangy finish. It’s a comforting, nutrient-packed dish that’s perfect for February, offering both warmth and flavor in every bite.

Sweet Potato & Kale Salad with Lemon-Tahini Dressing

The Sweet Potato & Kale Salad with Lemon-Tahini Dressing is a wholesome and satisfying dish that celebrates the natural sweetness of roasted sweet potatoes paired with the heartiness of kale. The creamy lemon-tahini dressing ties the ingredients together, providing a tangy contrast to the earthy flavors. This nutrient-packed salad is perfect for a February meal, offering a warm and nourishing option for chilly days.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups kale, stemmed and chopped
• ¼ cup sunflower seeds
• ¼ cup feta cheese, crumbled

For the Lemon-Tahini Dressing:

• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp maple syrup
• Water to thin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, flipping halfway through, until tender and caramelized.
3. Massage the kale with a bit of olive oil and a pinch of salt until tender.
4. In a large bowl, combine the roasted sweet potatoes, kale, sunflower seeds, and crumbled feta.
5. Whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper to create the dressing. Thin with water if necessary.
6. Drizzle the lemon-tahini dressing over the salad and toss to combine.

This vibrant salad brings together the natural sweetness of roasted sweet potatoes with the bold flavors of kale and the richness of tahini. The lemon-tahini dressing adds a zesty and creamy element that ties all the flavors together. It’s a perfect choice for February, providing warmth, flavor, and nourishment in every bite.

Roasted Winter Squash & Quinoa Salad with Maple-Dijon Dressing

The Roasted Winter Squash & Quinoa Salad with Maple-Dijon Dressing is a hearty and flavorful salad that pairs the rich, caramelized flavors of roasted squash with the protein-packed quinoa. The addition of the maple-Dijon dressing gives the dish a slightly sweet and tangy finish, making it an ideal option for February. It’s a perfect side or main course that’s both satisfying and healthy.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa
• ½ cup pomegranate seeds
• 2 tbsp chopped fresh parsley

For the Maple-Dijon Dressing:

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

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
3. In a large bowl, combine cooked quinoa, roasted squash, pomegranate seeds, and chopped parsley.
4. Whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
5. Drizzle the maple-Dijon dressing over the salad and toss gently to combine.

This salad beautifully combines roasted winter squash and quinoa, creating a filling and flavorful dish. The maple-Dijon dressing adds a sweet and tangy layer that enhances the natural flavors of the ingredients. Whether served as a main course or side dish, this salad is perfect for the cold February months, offering both comfort and nutrition.

Roasted Butternut Squash & Brussels Sprout Salad with Balsamic Glaze

The Roasted Butternut Squash & Brussels Sprout Salad with Balsamic Glaze is a savory and slightly sweet dish that combines the tender sweetness of roasted butternut squash with the earthy, slightly bitter flavor of Brussels sprouts. The addition of a tangy balsamic glaze brings everything together, creating a salad that’s both complex and comforting. Perfect for February, this hearty salad can be enjoyed as a main or a side.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup feta cheese, crumbled
• ¼ cup roasted pumpkin seeds

For the Balsamic Glaze:

• ½ cup balsamic vinegar
• 2 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss butternut squash cubes and Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
3. In a small saucepan, heat balsamic vinegar and honey over medium heat. Stir occasionally and simmer until the mixture thickens into a glaze, about 5-7 minutes.
4. In a large bowl, combine the roasted squash and Brussels sprouts with crumbled feta and pumpkin seeds.
5. Drizzle the balsamic glaze over the salad and toss gently to combine.

This salad is a delightful combination of sweet and savory flavors, with roasted butternut squash adding warmth and Brussels sprouts providing a satisfying bite. The tangy balsamic glaze ties everything together, making it a perfect salad to brighten up a February meal. It’s both hearty and healthy, with just the right amount of indulgence from the feta and pumpkin seeds.

Spicy Roasted Delicata Squash & Kale Salad

The Spicy Roasted Delicata Squash & Kale Salad combines the delicate sweetness of roasted delicata squash with the peppery bite of kale, creating a vibrant and flavorful salad perfect for February. The roasted squash is seasoned with spices like chili powder and cumin, adding a warming kick. Tossed with a zesty lime dressing, this salad is both refreshing and satisfying—a great way to incorporate seasonal vegetables into your meals.

Ingredients:

• 2 delicata squash, sliced into half-moons (seeds removed)
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste
• 4 cups kale, stems removed and chopped
• ¼ cup toasted sunflower seeds
• ¼ cup crumbled queso fresco

For the Lime Dressing:

• Juice of 2 limes
• 3 tbsp olive oil
• 1 tbsp honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the delicata squash slices with olive oil, chili powder, cumin, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
3. Massage the kale with a pinch of salt and a bit of olive oil until tender.
4. In a small bowl, whisk together lime juice, olive oil, honey, garlic, salt, and pepper to create the dressing.
5. In a large bowl, combine the roasted squash, kale, toasted sunflower seeds, and crumbled queso fresco.
6. Drizzle the lime dressing over the salad and toss to combine.

The spicy, smoky notes of the roasted delicata squash pair beautifully with the refreshing and zesty lime dressing in this salad. The addition of queso fresco adds a creamy, tangy contrast, while the sunflower seeds provide a satisfying crunch. This salad is an ideal choice for February, offering both flavor and nutrition in a single dish.

Caramelized Winter Squash & Arugula Salad with Pecans

The Caramelized Winter Squash & Arugula Salad with Pecans is a delicious, light yet hearty salad perfect for February. The caramelized winter squash brings out its natural sweetness, and the peppery arugula adds a refreshing contrast. Toasted pecans add a satisfying crunch, while the simple vinaigrette ties everything together. This salad is great as a main course or a side, offering both comfort and elegance.

Ingredients:

• 1 small winter squash (like Kabocha or Acorn), peeled, seeded, and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula
• ¼ cup toasted pecans
• ¼ cup goat cheese, crumbled

For the Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the squash cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through, until the squash is tender and caramelized.
3. In a large bowl, combine arugula with roasted squash, toasted pecans, and crumbled goat cheese.
4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, maple syrup, salt, and pepper to create the vinaigrette.
5. Drizzle the vinaigrette over the salad and toss gently to combine.

The sweetness of caramelized winter squash and the peppery bite of arugula create a beautifully balanced salad, while the toasted pecans add crunch and the goat cheese introduces a creamy richness. The maple vinaigrette enhances the flavors with a light sweetness. This salad is perfect for February, offering both elegance and hearty comfort in one dish.

Note: More recipes are coming soon!