35+ Delicious February Vegetarian Salad Recipes You’ll Love

February can often feel like a long, cold month, but it’s also a time when we crave bright, fresh flavors to lift our spirits.

If you’re looking to add more plant-based meals to your diet or simply want something light and vibrant during the winter months, February is the perfect time to experiment with a variety of vegetarian salad recipes.

Whether you’re craving something hearty to fuel you through a busy day or a lighter dish to balance out heavier meals, there’s a vegetarian salad for every mood and occasion.

In this blog, we’ve compiled a collection of over 35 exciting and nourishing vegetarian salad recipes that are perfect for February.

These salads feature seasonal produce like hearty root vegetables, citrus fruits, and leafy greens, offering a refreshing contrast to the winter chill.

From roasted veggie salads to citrusy kale combinations and protein-packed lentil mixes, you’ll find endless ways to keep your meals healthy, satisfying, and full of flavor this month.

35+ Delicious February Vegetarian Salad Recipes You’ll Love

February may be a time of colder weather, but it’s also the perfect moment to indulge in vibrant, nourishing vegetarian salads that brighten up your meals.

From crisp greens to roasted winter vegetables, these salads are designed to make the most of seasonal ingredients while offering both warmth and refreshment.

Whether you’re looking to add more plant-based meals to your routine or simply need a delicious side dish, these 35+ vegetarian salad recipes provide a wide range of healthy and satisfying options to enjoy this month.

So, grab your favorite veggies, and get ready to enjoy delicious and nutritious salads all month long!

Roasted Beetroot and Goat Cheese Salad with Walnuts

This vibrant and earthy salad combines the sweetness of roasted beets with the creamy richness of goat cheese, complemented by the crunch of toasted walnuts. Tossed in a tangy balsamic vinaigrette, this salad is a perfect balance of flavors and textures. The deep colors and fresh ingredients make it an excellent choice for February, as beets are in season during this month, providing a hearty yet refreshing dish for colder days.

Ingredients:

• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/4 cup walnut halves
• 2 cups mixed salad greens (arugula, spinach, or baby kale)
• 1/4 cup crumbled goat cheese
• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beet cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until tender and slightly caramelized, stirring halfway through.
2. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 4-5 minutes until fragrant. Set aside.
3. In a small bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, and honey to create the dressing.
4. Once the beets are roasted and cooled, arrange the salad greens on a large plate or in a bowl.
5. Top the greens with the roasted beets, crumbled goat cheese, and toasted walnuts.
6. Drizzle the dressing over the salad and toss gently to combine.

This Roasted Beetroot and Goat Cheese Salad is a nutrient-packed, visually appealing dish that combines sweet, tangy, and savory elements. The earthy beets complement the creamy goat cheese beautifully, while the walnuts provide an added crunch. The balsamic vinaigrette ties everything together, making this salad a delightful side or a light main course. Perfect for the cool February months, it offers a fresh, seasonal option that brings warmth and flavor to your table.

Citrus and Avocado Salad with Poppy Seed Dressing

This refreshing salad is an explosion of flavors with its combination of citrus fruits, creamy avocado, and a tangy poppy seed dressing. Perfect for winter, it brings the brightness of citrus, which is in season in February, and the rich texture of avocado. This salad is not only healthy and refreshing but also a burst of color that can brighten up any winter day.

Ingredients:

• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 avocado, diced
• 4 cups mixed greens (such as arugula, spinach, and baby lettuce)
• 1/4 cup red onion, thinly sliced
• 1 tablespoon poppy seeds
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Start by preparing the citrus fruits. Peel and segment the oranges and grapefruit, ensuring to remove any pith. Set aside the segments.
2. Dice the avocado and thinly slice the red onion.
3. In a large bowl, toss together the mixed greens, citrus segments, avocado, and red onion.
4. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, poppy seeds, salt, and pepper until the dressing is well combined.
5. Drizzle the dressing over the salad just before serving, and gently toss to coat.

The Citrus and Avocado Salad with Poppy Seed Dressing is a bright, fresh, and flavorful salad that offers the perfect balance of sweet, tangy, and creamy flavors. The combination of citrus fruits with avocado makes for a refreshing contrast, while the creamy dressing ties everything together. This salad is ideal for February, when citrus fruits are at their peak, and it provides a healthy, satisfying option that can be served as a starter or a side dish. The poppy seeds add a delicate crunch, making it both visually appealing and delicious.

Warm Lentil and Kale Salad with Lemon-Tahini Dressing

This hearty yet nourishing salad is packed with protein and fiber from the lentils, while the kale provides essential nutrients and a hearty texture. The warm lentils are complemented by the earthy kale and topped with a creamy, zesty lemon-tahini dressing. This salad is perfect for the colder February days, offering warmth and nourishment while being light yet satisfying.

Ingredients:

• 1 cup green or brown lentils
• 2 cups kale, stems removed and chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup (optional)
• 1 tablespoon water (to thin the dressing)

Instructions:

1. Rinse the lentils under cold water and place them in a medium saucepan. Cover with water, bring to a boil, and simmer for 20-25 minutes until tender but firm. Drain any excess water.
2. While the lentils cook, heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped kale to the skillet and sauté for 4-5 minutes until wilted. Season with salt and pepper to taste.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup (if using), and water until smooth. Adjust the consistency by adding more water if necessary.
5. To serve, combine the warm lentils and sautéed kale in a bowl. Drizzle the lemon-tahini dressing over the top and toss gently to combine.

The Warm Lentil and Kale Salad with Lemon-Tahini Dressing is a nutritious and comforting dish that provides a perfect balance of warmth and freshness. The lentils add a satisfying texture, while the kale contributes both nutrition and flavor. The creamy lemon-tahini dressing adds a burst of tang and richness, elevating the entire dish. Ideal for February when kale is in season, this salad is both filling and healthy, offering a great way to incorporate hearty vegetables and legumes into your winter meals. It’s an excellent choice for lunch or dinner and can be served as a standalone dish or as a side to other meals.

Sweet Potato and Black Bean Salad with Lime Vinaigrette

This vibrant and hearty salad features roasted sweet potatoes paired with protein-rich black beans, making it a filling yet refreshing dish for February. The sweetness of the roasted sweet potatoes is complemented by the savory black beans and topped with a zesty lime vinaigrette. This combination of flavors and textures makes it a perfect balance of earthy, sweet, and tangy, ideal for a light meal or side dish during the colder months.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped
• 1/2 avocado, diced (optional)
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1/4 teaspoon cumin

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, stirring halfway through, until tender and lightly browned.
2. In a large bowl, combine the roasted sweet potatoes, black beans, red onion, and cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, honey, and cumin to create the dressing.
4. Drizzle the dressing over the salad and toss to combine. Optionally, top with diced avocado for extra creaminess.

This Sweet Potato and Black Bean Salad with Lime Vinaigrette is a nourishing and delicious option for a February meal. The sweetness of the roasted sweet potatoes, combined with the hearty black beans and zesty lime dressing, offers a perfect balance of flavors. The addition of fresh cilantro adds a burst of brightness, while the optional avocado enhances the creaminess of the dish. This salad is not only full of flavor but also rich in nutrients, making it an ideal choice for a wholesome, satisfying meal during the winter months.

Shaved Brussels Sprout and Apple Salad with Mustard Dressing

Shaved Brussels sprouts paired with crisp apple slices create a delightful contrast of textures in this fresh and tangy salad. The mustard dressing adds a layer of sharpness, perfectly complementing the sweetness of the apples and the earthy taste of the Brussels sprouts. This light yet hearty salad is perfect for February, offering a burst of fresh flavors while incorporating seasonal ingredients like apples and Brussels sprouts.

Ingredients:

• 2 cups Brussels sprouts, trimmed and thinly sliced
• 1 apple (preferably Honeycrisp or Gala), cored and thinly sliced
• 1/4 cup toasted walnuts or pecans
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Using a sharp knife or mandolin, thinly slice the Brussels sprouts into ribbons. Place them in a large mixing bowl.
2. Core and thinly slice the apple, and add the slices to the bowl with the Brussels sprouts.
3. Toast the walnuts or pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly golden. Add them to the salad mixture.
4. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
5. Pour the dressing over the salad, and toss gently to combine, ensuring everything is well-coated.

The Shaved Brussels Sprout and Apple Salad with Mustard Dressing is a bright and crunchy dish that combines the earthy flavors of Brussels sprouts with the crisp sweetness of apples. The tangy mustard dressing pulls everything together, creating a refreshing yet substantial salad that is perfect for February. The addition of toasted walnuts or pecans adds crunch and depth of flavor, making this salad a satisfying choice for lunch or as a side dish. This salad is also a great way to enjoy the winter season’s freshest produce while keeping things light and nutritious.

Roasted Carrot and Chickpea Salad with Tahini Yogurt Dressing

This hearty salad features roasted carrots and chickpeas, providing a great mix of flavors and textures. The warm, tender carrots and crispy chickpeas are tossed in a creamy tahini yogurt dressing that adds a tangy richness. This salad is both filling and nutritious, making it a perfect option for a winter meal. The combination of roasted vegetables and legumes provides a satisfying dish that can be served as a main or side.

Ingredients:

• 4 medium carrots, peeled and sliced into rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1/4 cup Greek yogurt
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced carrots and chickpeas in olive oil, cumin, salt, and pepper. Spread them out on a baking sheet in a single layer.
2. Roast for 25-30 minutes, stirring halfway through, until the carrots are tender and the chickpeas are crispy.
3. In a small bowl, mix together Greek yogurt, tahini, lemon juice, garlic powder, and a pinch of salt to create the dressing. Add a little water if you want a thinner consistency.
4. Once the roasted carrots and chickpeas are ready, place them in a bowl and drizzle the tahini yogurt dressing over the top.
5. Garnish with fresh parsley and toss to combine.

The Roasted Carrot and Chickpea Salad with Tahini Yogurt Dressing is a flavorful and satisfying dish that brings together the warmth of roasted vegetables with the creamy richness of the dressing. The roasted chickpeas add a satisfying crunch, while the carrots provide a natural sweetness. The tahini yogurt dressing ties everything together with a tangy, creamy finish. This salad is a great way to incorporate roasted vegetables and legumes into your winter diet, offering a comforting and nutritious meal that’s perfect for chilly February days.

Warm Quinoa and Kale Salad with Lemon-Herb Dressing

This hearty salad combines protein-packed quinoa with nutrient-rich kale, making it a filling yet fresh dish. The warm quinoa provides a comforting base, while the kale is lightly massaged with a lemon-herb dressing, adding a zesty and bright flavor. Perfect for the colder days of February, this salad offers a wholesome and satisfying meal that is both nourishing and full of texture.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 4 cups kale, chopped and stems removed
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil (for dressing)
• Salt and pepper, to taste

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
2. While the quinoa cooks, massage the kale with olive oil and a pinch of salt until the leaves become tender and darken slightly.
3. In a small bowl, whisk together lemon zest, lemon juice, Dijon mustard, parsley, olive oil, salt, and pepper to make the dressing.
4. Once the quinoa is ready, fluff it with a fork and combine it with the massaged kale in a large bowl.
5. Drizzle the lemon-herb dressing over the quinoa and kale, tossing gently to combine.

The Warm Quinoa and Kale Salad with Lemon-Herb Dressing is a bright and filling dish that offers a combination of fresh greens and wholesome grains. The quinoa adds a hearty texture, while the massaged kale soaks up the zesty lemon-herb dressing, making it both flavorful and nutritious. This salad is an excellent choice for a hearty yet light meal during the chilly February days, offering warmth and nourishment while being easy to prepare. It’s perfect as a main dish or as a side to complement other meals.

Pomegranate, Feta, and Arugula Salad with Balsamic Glaze

This salad is a perfect balance of sweet, tangy, and savory flavors. The peppery arugula pairs wonderfully with the juicy pomegranate seeds and creamy feta, while a balsamic glaze drizzled on top brings an extra layer of richness. Pomegranate is in season in February, making this salad a fresh and seasonal option for winter gatherings or a refreshing side dish for your meals.

Ingredients:

• 4 cups fresh arugula
• 1/2 cup pomegranate seeds
• 1/4 cup crumbled feta cheese
• 1/4 cup walnuts, chopped (optional)
• 1 tablespoon olive oil
• 2 teaspoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, toss together the arugula, pomegranate seeds, and crumbled feta.
2. In a small saucepan over low heat, combine balsamic vinegar and honey. Stir until the mixture reduces slightly and thickens into a glaze (about 5 minutes).
3. Drizzle olive oil over the salad and season with salt and pepper.
4. Drizzle the balsamic glaze over the top of the salad and garnish with chopped walnuts if using.

This Pomegranate, Feta, and Arugula Salad with Balsamic Glaze offers a fantastic combination of flavors and textures, with the peppery arugula, tart pomegranate seeds, and creamy feta. The balsamic glaze adds a touch of sweetness and depth, making this salad an exciting option for February. The addition of walnuts gives it a satisfying crunch, while the honey-balsamic glaze ties everything together beautifully. This salad is perfect for any occasion, whether as a side dish or a light main course, offering a fresh and vibrant taste of winter.

Avocado, Cucumber, and Tomato Salad with Cilantro-Lime Dressing

This refreshing salad is a vibrant mix of creamy avocado, crisp cucumber, and juicy tomatoes, making it the perfect dish for when you’re craving something light and fresh. Tossed in a zesty cilantro-lime dressing, this salad is bursting with flavor and texture. It’s a great option for February, offering a burst of freshness and color while still being filling and satisfying.

Ingredients:

• 1 avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together lime juice, olive oil, honey (if using), cilantro, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.

The Avocado, Cucumber, and Tomato Salad with Cilantro-Lime Dressing is a vibrant and refreshing option for a winter salad. The creamy avocado and juicy tomatoes pair beautifully with the crunchy cucumber, creating a variety of textures in each bite. The cilantro-lime dressing adds a zesty and aromatic element that ties everything together perfectly. This salad is perfect for February when you’re looking for something light, fresh, and full of flavor. It’s ideal as a side dish for heavier meals or as a light main course on its own.

Roasted Beet and Goat Cheese Salad with Walnuts and Honey Vinaigrette

This beautiful salad combines the earthy sweetness of roasted beets with the creamy tanginess of goat cheese. The addition of crunchy walnuts and a honey vinaigrette dressing elevates the flavor profile, creating a balanced dish with layers of texture and taste. This salad is perfect for February, as beets are in season and provide a colorful, nutritious boost during the colder months. It can serve as a light main dish or an elegant side.

Ingredients:

• 2 medium beets, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 4 cups mixed greens (arugula, spinach, or your favorite greens)
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced beets in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes or until tender.
2. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for about 3-4 minutes, shaking the pan occasionally.
3. In a small bowl, whisk together honey, balsamic vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing.
4. Once the beets are roasted, allow them to cool slightly before assembling the salad.
5. In a large bowl, toss the mixed greens with the roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle the dressing over the salad and toss gently to combine.

The Roasted Beet and Goat Cheese Salad with Walnuts and Honey Vinaigrette is a vibrant and flavorful dish that perfectly combines the sweetness of roasted beets with the tang of goat cheese. The walnuts add a satisfying crunch, while the honey vinaigrette adds a light sweetness to bring everything together. This salad is both visually stunning and delicious, making it an ideal choice for special occasions or as a refreshing winter meal. Packed with nutrients and seasonal ingredients, it’s a delightful way to enjoy the winter harvest.

Avocado and Chickpea Salad with Tahini Lemon Dressing

This simple yet satisfying salad combines the creaminess of avocado with the protein-rich chickpeas for a nutritious, filling dish. Tossed in a creamy tahini lemon dressing, this salad brings together the richness of avocado with the tanginess of lemon and the earthy depth of tahini. It’s perfect for February when you want something that’s both light and nourishing, offering healthy fats and fiber in every bite.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced avocado, cherry tomatoes, red onion, and parsley.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper until smooth and creamy. If the dressing is too thick, add a teaspoon of water to thin it out.
3. Pour the dressing over the salad and toss gently to coat all ingredients.
4. Serve immediately or refrigerate for up to an hour to let the flavors meld.

The Avocado and Chickpea Salad with Tahini Lemon Dressing is a refreshing and nutrient-packed salad that combines creamy avocado with hearty chickpeas. The tahini lemon dressing adds a creamy yet tangy layer that enhances the fresh ingredients. This salad is quick to make, easy to prepare, and perfect for a light lunch or side dish in February. It’s a great way to enjoy a healthy and satisfying meal with minimal effort, making it ideal for busy days or as a simple yet flavorful addition to your winter meal rotation.

Citrus and Arugula Salad with Pistachio Pesto Dressing

This bright and refreshing salad brings together the peppery bite of arugula with the sweet-tart flavors of citrus fruits, such as oranges and grapefruits. The homemade pistachio pesto dressing adds a unique and flavorful twist, tying the salad together with its creamy texture and herbal richness. This dish is perfect for February, offering a burst of citrus freshness to balance out the winter chill, and can serve as a light main course or a side dish.

Ingredients:

• 4 cups arugula
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup pistachios, shelled
• 1/4 cup fresh basil
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. In a small food processor, combine pistachios, basil, olive oil, lemon juice, garlic, salt, and pepper. Process until smooth and creamy. If necessary, add a little more olive oil to reach the desired consistency.
2. In a large bowl, toss the arugula with the orange and grapefruit segments.
3. Drizzle the pistachio pesto dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra pistachios or basil if desired.

The Citrus and Arugula Salad with Pistachio Pesto Dressing is a refreshing and zesty salad that offers a perfect balance of flavors. The sweetness of the citrus fruits pairs wonderfully with the peppery arugula, while the pistachio pesto adds a creamy and nutty depth to the dish. This salad is an excellent choice for February, offering a light yet satisfying option that’s full of vitamins and antioxidants. The vibrant colors and bold flavors make it an attractive and delicious addition to any meal, perfect for adding a burst of freshness to winter dining.

Sweet Potato, Black Bean, and Corn Salad with Lime-Cilantro Dressing

This vibrant salad combines the earthy sweetness of roasted sweet potatoes with the hearty flavors of black beans and corn. The addition of a fresh lime-cilantro dressing adds a burst of zest that ties everything together. Perfect for February, this salad is full of warm and satisfying ingredients, making it an excellent choice for a healthy, protein-packed meal. It’s ideal as a standalone dish or as a side for grilled vegetables or tacos.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon cumin
• 1 teaspoon chili powder

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes or until tender and lightly browned.
2. While the sweet potatoes roast, combine the black beans, corn, diced red bell pepper, and chopped cilantro in a large bowl.
3. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper for the dressing.
4. Once the sweet potatoes are roasted, let them cool slightly before adding them to the bean and corn mixture.
5. Drizzle the dressing over the salad and toss gently to combine.

The Sweet Potato, Black Bean, and Corn Salad with Lime-Cilantro Dressing is a perfect blend of textures and flavors. The roasted sweet potatoes add a warm, earthy sweetness, while the black beans and corn bring heartiness and crunch. The zesty lime-cilantro dressing ties it all together, making this salad a satisfying and nutritious dish that is perfect for February. It can be enjoyed on its own or as a complement to other meals, offering a wholesome and colorful burst of flavor.

Shaved Brussels Sprouts and Apple Salad with Maple Dijon Dressing

This fresh and crunchy salad features thinly shaved Brussels sprouts, combined with crisp apple slices for a touch of sweetness. The maple Dijon dressing brings a savory-sweet contrast that enhances the natural flavors of the ingredients. With its light yet satisfying crunch, this salad is perfect for February when Brussels sprouts are in season, offering a refreshing and nutritious dish that’s both hearty and healthy.

Ingredients:

• 4 cups Brussels sprouts, trimmed and thinly sliced
• 1 apple, thinly sliced (Granny Smith or Honeycrisp work well)
• 1/4 cup walnuts, toasted
• 1/4 cup grated Parmesan cheese (optional)

For the Maple Dijon Dressing:

• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. In a small skillet, toast the walnuts over medium heat for about 3-4 minutes, until fragrant. Set aside to cool.
2. For the dressing, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper until smooth and well combined.
3. In a large bowl, toss the shaved Brussels sprouts with the sliced apple.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Top with toasted walnuts and grated Parmesan cheese, if using.

The Shaved Brussels Sprouts and Apple Salad with Maple Dijon Dressing is a refreshing and light salad that balances the bitterness of Brussels sprouts with the sweetness of apples and maple syrup. The toasted walnuts add a crunchy texture, and the optional Parmesan provides a savory note to complement the sweet and tangy dressing. This salad is perfect for February, offering a nutritious and flavorful meal that’s satisfying without being too heavy. It’s an ideal choice for a light lunch or a side to balance out heavier winter dishes.

Roasted Carrot and Lentil Salad with Tahini-Orange Dressing

This roasted carrot and lentil salad is a nutritious and flavorful dish that’s perfect for February. The sweet, caramelized carrots pair beautifully with the earthy lentils, while the creamy tahini-orange dressing adds a rich and tangy contrast. This salad is packed with fiber and protein, making it a filling yet healthy option for lunch or dinner. It’s a great way to incorporate seasonal vegetables into your diet in a fresh and delicious way.

Ingredients:

• 4 medium carrots, peeled and cut into thin sticks
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup cooked green or brown lentils (or 1 can, drained and rinsed)
• 1/4 cup fresh parsley, chopped
• 1 tablespoon sesame seeds (optional)

For the Tahini-Orange Dressing:

• 2 tablespoons tahini
• 1 tablespoon orange juice
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
2. In a small bowl, whisk together tahini, orange juice, lemon juice, olive oil, maple syrup, salt, and pepper until smooth and creamy.
3. In a large bowl, combine the roasted carrots, cooked lentils, and chopped parsley.
4. Drizzle the tahini-orange dressing over the salad and toss to combine.
5. Garnish with sesame seeds, if desired.

The Roasted Carrot and Lentil Salad with Tahini-Orange Dressing is a hearty, vibrant dish that’s perfect for February. The roasted carrots add sweetness and depth, while the lentils bring a protein-packed base to the salad. The creamy tahini-orange dressing adds a tangy richness that ties the whole dish together. Packed with vitamins, fiber, and protein, this salad is a nutritious and filling option for any meal. It’s a great choice for a light dinner or as a side to complement winter soups and stews.

Note: More recipes are coming soon!