35+ Hearty February Warm Salad Recipes to Satisfy Your Cravings

As winter slowly starts to thaw, February brings a mix of cold, brisk days and early signs of spring. It’s the perfect time to enjoy cozy, comforting dishes that warm both the body and the soul.

One such dish that effortlessly fits this need is the warm salad—versatile, hearty, and full of flavor.

Whether you’re seeking something light yet satisfying, or a robust dish that can double as a full meal, warm salads are a wonderful way to incorporate nutritious ingredients while indulging in a little warmth.

In this blog, we’ve curated over 35 mouthwatering warm salad recipes perfect for February. From roasted vegetables and grains to protein-packed options, these salads feature vibrant flavors that bring the best of winter’s bounty into one dish.

Whether you’re looking for a comforting side dish, a hearty lunch, or a light dinner, these recipes will inspire your next culinary creation.

So, let’s dive into these delicious and satisfying warm salads to help you embrace the flavors of February!

35+ Hearty February Warm Salad Recipes to Satisfy Your Cravings

Warm salads offer a perfect balance of comforting, hearty textures and fresh, vibrant flavors—ideal for February when you’re craving something cozy yet nourishing.

With a variety of ingredients ranging from roasted root vegetables to fresh greens, grains, and proteins, the possibilities are endless. These salads can easily be customized to suit your dietary needs or personal preferences, making them both versatile and satisfying.

As you explore these 35+ warm salad recipes, you’ll find an abundance of nourishing ingredients and exciting combinations that will keep you coming back for more.

So, why wait for spring to enjoy fresh flavors? Let these February warm salad recipes be your go-to meals for satisfying your winter cravings while giving you a taste of what’s to come.

Roasted Beet and Goat Cheese Salad with Warm Balsamic Vinaigrette

This roasted beet and goat cheese salad is a heartwarming dish perfect for the chilly February days. Roasting the beets enhances their sweetness and earthiness, which pairs wonderfully with the creamy tang of goat cheese. The warm balsamic vinaigrette brings it all together, offering a rich, slightly sweet dressing that complements the beets’ flavors.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. While the beets roast, prepare the dressing. In a small saucepan, combine balsamic vinegar, Dijon mustard, and honey. Heat over medium heat until warmed, then whisk in olive oil. Adjust seasoning with salt and pepper.
3. Once the beets are done, place the mixed greens in a large bowl. Add the roasted beets, goat cheese, and toasted walnuts.
4. Drizzle the warm balsamic vinaigrette over the salad and toss gently to combine.

This roasted beet and goat cheese salad with warm balsamic vinaigrette is a perfect winter-to-spring transitional dish. The combination of sweet, earthy beets and creamy goat cheese is not only flavorful but also nutrient-dense, offering a wholesome meal. The warm vinaigrette adds an extra layer of comfort, making this salad an excellent choice for a light yet satisfying February meal.

Warm Lentil and Sweet Potato Salad with Tahini Dressing

This warm lentil and sweet potato salad is a hearty, nourishing dish, perfect for a cold February evening. The earthy lentils and roasted sweet potatoes are complemented by a creamy tahini dressing, which brings depth and richness to the salad. This salad is not only filling but packed with nutrients like fiber, protein, and healthy fats.

Ingredients:

• 1 cup dry green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 garlic clove, minced
• 2 tablespoons water
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, salt, pepper, and smoked paprika. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, turning halfway through.
2. While the sweet potatoes are roasting, cook the lentils. In a medium saucepan, combine lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until tender. Drain any excess water and set aside.
3. For the tahini dressing, whisk together tahini, lemon juice, olive oil, garlic, and water in a small bowl until smooth. Add more water to reach desired consistency.
4. Once the sweet potatoes are roasted and lentils cooked, combine them in a large bowl. Drizzle the tahini dressing over the top and toss gently to combine.
5. Garnish with fresh parsley before serving.

This warm lentil and sweet potato salad is a wonderfully comforting yet healthy meal. The nutty flavor of lentils and the sweetness of the roasted sweet potatoes come together in harmony, while the tahini dressing adds a silky texture and a burst of flavor. This dish is perfect for a chilly February day and can easily be served as a main course or a hearty side dish.

Warm Mediterranean Chickpea and Quinoa Salad

This warm Mediterranean chickpea and quinoa salad brings the flavors of the Mediterranean to your February table. With protein-packed quinoa, fiber-rich chickpeas, and vibrant veggies, it’s a satisfying and colorful salad. The warm lemon-herb dressing ties all the ingredients together, making it a perfect cozy dish for a chilly day.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the quinoa according to package instructions. Once done, fluff with a fork and set aside.
2. In a large pan, heat olive oil over medium heat. Add chickpeas and sauté for 5-7 minutes until warm and slightly crispy.
3. In a large bowl, combine the cooked quinoa, sautéed chickpeas, cucumber, red onion, cherry tomatoes, and olives.
4. For the dressing, whisk together olive oil, lemon juice, dried oregano, salt, and pepper in a small bowl. Pour the dressing over the salad and toss gently.
5. Garnish with fresh parsley and serve warm.

This warm Mediterranean chickpea and quinoa salad is a fantastic option for those looking for a hearty, healthy dish that brings both warmth and freshness. The quinoa and chickpeas provide a perfect base, while the lemony herb dressing infuses a burst of flavor. This salad is rich in protein and fiber, making it not only satisfying but also a great way to stay energized during the colder months of February.

Warm Kale and Apple Salad with Spicy Maple Dressing

This warm kale and apple salad is a delicious combination of earthy greens and sweet-tart apples, topped with a spicy maple dressing. The warmth from the sautéed kale helps soften the apples, creating a cozy, balanced salad that’s perfect for the cold days of February. The spicy maple dressing adds just the right amount of heat and sweetness, making this dish a unique and comforting treat.

Ingredients:

• 4 cups kale, stems removed and chopped
• 2 apples, cored and sliced thin
• 1/4 cup toasted pecans
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon red pepper flakes
• 1 teaspoon Dijon mustard

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the kale, season with salt and pepper, and sauté for 3-5 minutes until wilted and tender.
2. While the kale is cooking, prepare the spicy maple dressing. In a small bowl, whisk together maple syrup, apple cider vinegar, red pepper flakes, and Dijon mustard.
3. Once the kale is cooked, add the sliced apples to the skillet and cook for 2-3 minutes, just until they start to soften.
4. Transfer the warm kale and apples to a large bowl. Pour the spicy maple dressing over the top, toss to combine, and garnish with toasted pecans.

This warm kale and apple salad with spicy maple dressing is a vibrant and hearty dish that’s full of contrasting flavors and textures. The sweet apples, savory kale, and crunchy pecans provide a well-rounded experience, while the spicy maple dressing brings everything together with a delightful kick. This salad is not only comforting on a cold day but also a great way to get in a healthy dose of greens and fruit.

Warm Farro Salad with Roasted Brussels Sprouts and Bacon

This warm farro salad with roasted Brussels sprouts and bacon is a flavorful and satisfying dish that is perfect for February. The nutty farro provides a hearty base, while the crispy bacon and roasted Brussels sprouts add a savory crunch. With a simple vinaigrette to tie everything together, this salad is a great option for a cozy, comforting meal.

Ingredients:

• 1 cup farro, cooked according to package instructions
• 2 cups Brussels sprouts, trimmed and halved
• 4 slices bacon, cooked and crumbled
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes until golden and crispy, turning halfway through.
2. While the Brussels sprouts roast, cook the farro according to the package instructions, then fluff with a fork and set aside.
3. In a small bowl, whisk together red wine vinegar, Dijon mustard, and olive oil to make the dressing.
4. In a large bowl, combine the cooked farro, roasted Brussels sprouts, and crumbled bacon. Drizzle the dressing over the salad and toss to combine.

This warm farro salad with roasted Brussels sprouts and bacon is a perfect blend of hearty grains, crispy vegetables, and savory bacon. The nutty farro makes this salad filling, while the Brussels sprouts and bacon add depth and crunch. The tangy Dijon dressing brings everything together, making it an ideal meal for chilly February days. It’s also versatile, easily adaptable to add other ingredients like nuts or cheese to suit your tastes.

Warm Spicy Carrot and Quinoa Salad with Tahini-Lime Dressing

This warm spicy carrot and quinoa salad is a bold and vibrant dish that is full of flavor and nutrients. Roasted carrots, seasoned with a blend of spices, are paired with fluffy quinoa and drizzled with a creamy tahini-lime dressing. This salad is packed with vitamins, healthy fats, and a little heat, making it a perfect dish to brighten up those cold February days.

Ingredients:

• 4 large carrots, peeled and cut into matchsticks
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground paprika
• Salt and pepper, to taste
• 1 cup quinoa, cooked according to package instructions
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons tahini
• 1 tablespoon lime juice
• 1 tablespoon water
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots with olive oil, cumin, paprika, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, until tender and slightly caramelized.
2. While the carrots are roasting, cook the quinoa according to the package instructions, then fluff with a fork and set aside.
3. For the dressing, whisk together tahini, lime juice, water, and chili flakes in a small bowl until smooth. Adjust the consistency by adding more water if necessary.
4. In a large bowl, combine the cooked quinoa and roasted carrots. Drizzle the tahini-lime dressing over the top and toss gently to coat.
5. Garnish with fresh cilantro before serving.

This warm spicy carrot and quinoa salad with tahini-lime dressing is a flavorful, nutrient-packed dish that’s perfect for February. The roasted carrots bring a natural sweetness that’s balanced by the spices and complemented by the creamy tahini dressing. This salad is not only satisfying but also offers a refreshing twist with its zesty lime and chili kick. It’s a wonderful way to enjoy wholesome, warming ingredients in a light yet filling salad.

Warm Sweet Potato, Kale, and Chickpea Salad with Lemon Tahini Dressing

This warm sweet potato, kale, and chickpea salad is the ultimate comfort food for cold February nights. Roasted sweet potatoes and crispy chickpeas are combined with hearty kale and a zesty lemon tahini dressing. It’s a well-balanced dish full of fiber, protein, and healthy fats, making it a nutritious and satisfying meal that is perfect for the winter season.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil (for roasting)
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 4 cups kale, stems removed and chopped
• 1 tablespoon olive oil (for sautéing)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water (to thin the dressing)
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes and chickpeas in olive oil, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, turning halfway through, until tender and slightly crispy.
2. While the sweet potatoes and chickpeas roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped kale and sauté for 2-3 minutes, until wilted and tender. Season with a pinch of salt and pepper.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and garlic powder to make the dressing. Adjust the consistency by adding more water if needed.
4. Once the sweet potatoes and chickpeas are done roasting, combine them with the sautéed kale in a large bowl.
5. Drizzle the lemon tahini dressing over the salad and toss gently to combine.

This warm sweet potato, kale, and chickpea salad with lemon tahini dressing is a wonderfully filling and nutritious dish. The roasted sweet potatoes bring a natural sweetness, while the crispy chickpeas add texture and protein. The lemon tahini dressing ties the dish together with a creamy, tangy flavor, making this salad a perfect meal to keep you warm and energized during the chilly February days.

Warm Mushroom, Spinach, and Quinoa Salad with Garlic-Parmesan Dressing

This warm mushroom, spinach, and quinoa salad is a hearty yet light dish that features sautéed mushrooms and fresh spinach paired with fluffy quinoa. The garlic-Parmesan dressing adds an extra layer of flavor, making this a savory, satisfying salad ideal for a winter evening. Packed with protein and greens, this dish is both nutritious and delicious.

Ingredients:

• 1 cup quinoa, cooked according to package instructions
• 2 tablespoons olive oil
• 2 cups mushrooms, sliced (button or cremini work best)
• 4 cups fresh spinach
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to package instructions and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden and tender. Add the garlic and sauté for an additional 1 minute, until fragrant.
3. Add the spinach to the skillet with the mushrooms and cook until wilted, about 2 minutes. Season with salt and pepper to taste.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and Parmesan cheese for the garlic-Parmesan dressing.
5. In a large bowl, combine the cooked quinoa with the sautéed mushrooms and spinach. Drizzle the garlic-Parmesan dressing over the top and toss gently to combine.

This warm mushroom, spinach, and quinoa salad with garlic-Parmesan dressing is a comforting, nutrient-packed meal that’s perfect for February. The quinoa adds protein and texture, while the mushrooms and spinach provide earthy flavors and vitamins. The garlic-Parmesan dressing ties it all together with its savory richness, making this salad a well-rounded dish that is as satisfying as it is delicious.

Warm Broccoli, Cauliflower, and Chickpea Salad with Lemon-Tahini Dressing

This warm broccoli, cauliflower, and chickpea salad is a flavorful and hearty dish perfect for winter. Roasted broccoli and cauliflower pair with crispy chickpeas to create a satisfying salad, and the zesty lemon-tahini dressing adds a creamy, tangy finish. This salad is not only healthy but also filling, making it a great choice for a nutritious February meal.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil (for roasting)
• Salt and pepper, to taste
• 1 tablespoon olive oil (for sautéing)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1/4 teaspoon cumin
• 2 tablespoons water (to thin the dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the broccoli, cauliflower, and chickpeas in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, turning halfway through, until the vegetables are tender and the chickpeas are crispy.
2. While the vegetables roast, heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté any leftover cauliflower or broccoli stems or pieces until golden and tender (optional).
3. For the lemon-tahini dressing, whisk together tahini, lemon juice, maple syrup, cumin, and water in a small bowl until smooth. Adjust the consistency with more water if needed.
4. Once the vegetables and chickpeas are roasted, combine them in a large bowl. Drizzle the lemon-tahini dressing over the top and toss gently to combine.

This warm broccoli, cauliflower, and chickpea salad with lemon-tahini dressing is a fantastic way to enjoy hearty, roasted vegetables in a comforting, flavorful salad. The roasted broccoli and cauliflower add a delicious depth of flavor, while the crispy chickpeas bring texture. The tangy lemon-tahini dressing ties everything together with a creamy finish, making this salad a warm, satisfying choice for a cold February meal.

Warm Beet and Arugula Salad with Goat Cheese and Walnuts

This warm beet and arugula salad combines the earthy sweetness of roasted beets with the peppery bite of fresh arugula. Topped with creamy goat cheese and crunchy walnuts, it’s a well-rounded salad with a balance of flavors and textures. The warmth of the beets helps to slightly wilt the arugula, making this dish both comforting and vibrant.

Ingredients:

• 4 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups fresh arugula
• 1/4 cup walnuts, toasted
• 1/4 cup goat cheese, crumbled
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 30-35 minutes, turning once, until tender.
2. While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly browned.
3. In a large bowl, combine the fresh arugula with the warm roasted beets. The heat from the beets will slightly wilt the arugula, making it more tender.
4. Drizzle the balsamic vinegar and olive oil over the salad, and toss gently to combine.
5. Top with crumbled goat cheese and toasted walnuts before serving.

This warm beet and arugula salad with goat cheese and walnuts is a perfect dish for a cozy February evening. The earthy sweetness of the beets and the peppery arugula complement each other beautifully, while the goat cheese adds creaminess and the walnuts bring crunch. The dressing ties it all together with a tangy balsamic note, making this salad both refreshing and satisfying.

Warm Roasted Squash and Spinach Salad with Pomegranate Seeds

This warm roasted squash and spinach salad is an autumn-inspired dish that works perfectly in the colder February months. Roasted butternut squash brings a natural sweetness that pairs beautifully with the earthy spinach. The addition of pomegranate seeds gives the salad a burst of freshness and color, while a simple balsamic glaze adds a subtle tangy finish.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups fresh spinach
• 1/4 cup pomegranate seeds
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, turning halfway through, until tender and caramelized.
2. While the squash is roasting, warm the spinach in a large skillet over medium heat for 1-2 minutes, just until wilted. You can also skip this step if you prefer the spinach to remain fresh.
3. In a small saucepan, combine balsamic vinegar and maple syrup, and simmer over low heat for 3-4 minutes until it thickens slightly.
4. In a large bowl, combine the roasted squash with the wilted spinach, and toss gently.
5. Drizzle the balsamic-maple glaze over the salad and top with fresh pomegranate seeds before serving.

This warm roasted squash and spinach salad with pomegranate seeds is a beautiful, vibrant dish that offers a balance of sweetness, tang, and crunch. The roasted squash provides a cozy and hearty base, while the fresh spinach adds color and flavor. The balsamic-maple glaze and pomegranate seeds give this salad an extra burst of freshness, making it an ideal choice for a February meal that’s both nourishing and satisfying.

Warm Couscous Salad with Roasted Vegetables and Feta Cheese

This warm couscous salad with roasted vegetables and feta cheese is a comforting and wholesome dish perfect for a chilly February day. The fluffy couscous serves as the base, while the roasted vegetables—such as zucchini, bell peppers, and cherry tomatoes—add sweetness and depth. The tangy feta cheese crumbles tie everything together, creating a light yet satisfying meal.

Ingredients:

• 1 cup couscous
• 2 tablespoons olive oil
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.
2. Meanwhile, prepare the couscous according to package instructions. Fluff with a fork and set aside.
3. In a small bowl, whisk together lemon juice and olive oil to make a simple dressing.
4. In a large bowl, combine the cooked couscous with the roasted vegetables. Drizzle with the lemon dressing and toss to combine.
5. Top with crumbled feta cheese and serve warm.

This warm couscous salad with roasted vegetables and feta cheese is a flavorful and light dish that is perfect for February. The couscous provides a soft and fluffy texture, while the roasted vegetables add warmth and depth. The feta cheese adds a creamy tang that enhances the flavors of the vegetables, and the simple lemon dressing ties everything together. This salad is a great choice for a healthy, hearty meal without feeling too heavy.

Warm Farro Salad with Roasted Brussels Sprouts, Bacon, and Apples

This warm farro salad with roasted Brussels sprouts, bacon, and apples is a delicious, hearty dish perfect for a chilly February evening. The nutty farro provides a great base, while roasted Brussels sprouts add an earthy flavor. Crispy bacon and sweet apples bring a savory-sweet contrast, and the maple-balsamic dressing adds a perfect touch of sweetness and acidity.

Ingredients:

• 1 cup farro
• 2 cups Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1 apple, diced (preferably Honeycrisp or Gala)
• 2 tablespoons olive oil (for roasting)
• Salt and pepper, to taste
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Cook the farro according to package instructions and set aside.
2. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts in 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, turning halfway through, until golden and crispy on the edges.
3. While the Brussels sprouts roast, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and set aside on a paper towel-lined plate.
4. In the same skillet, sauté the diced apple for 2-3 minutes until slightly softened and caramelized.
5. In a small bowl, whisk together the maple syrup, balsamic vinegar, and olive oil to make the dressing.
6. In a large bowl, combine the cooked farro, roasted Brussels sprouts, sautéed apples, and crispy bacon. Drizzle with the dressing and toss to combine.

This warm farro salad with roasted Brussels sprouts, bacon, and apples is a delicious blend of savory and sweet. The farro adds a chewy, nutty texture, while the Brussels sprouts and bacon bring hearty, comforting flavors. The sweet apples and the maple-balsamic dressing provide a burst of freshness and balance, making this salad an ideal winter meal that is both satisfying and nourishing.

Warm Carrot and Lentil Salad with Cilantro-Lime Dressing

This warm carrot and lentil salad with cilantro-lime dressing is a vibrant and nourishing dish that is perfect for February. The tender lentils and roasted carrots are full of earthy flavors, while the fresh cilantro-lime dressing provides a refreshing zesty finish. This salad is high in fiber and protein, making it a filling and healthy option for lunch or dinner.

Ingredients:

• 1 cup green or brown lentils, cooked
• 3 large carrots, peeled and sliced
• 2 tablespoons olive oil (for roasting)
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon honey
• 1/2 teaspoon cumin

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced carrots in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and lightly caramelized.
2. While the carrots roast, cook the lentils according to package instructions and set aside.
3. In a small bowl, whisk together the lime juice, olive oil, honey, cumin, and fresh cilantro for the dressing.
4. Once the carrots are done roasting, combine them with the cooked lentils in a large bowl. Drizzle the cilantro-lime dressing over the salad and toss gently to combine.

This warm carrot and lentil salad with cilantro-lime dressing is a light yet filling dish packed with flavor. The roasted carrots bring a natural sweetness, while the lentils provide protein and texture. The cilantro-lime dressing adds a zesty, fresh contrast that makes this salad bright and lively. It’s the perfect dish to enjoy during the colder months when you want something hearty but still fresh and vibrant.

Warm Roasted Sweet Potato, Kale, and Quinoa Salad with Tahini Dressing

This warm roasted sweet potato, kale, and quinoa salad with tahini dressing is a perfect balance of flavors and textures. The roasted sweet potatoes add sweetness and creaminess, while the quinoa provides a protein-packed base. The sautéed kale brings a rich, earthy flavor, and the tahini dressing ties everything together with a creamy, nutty finish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup quinoa, cooked
• 2 cups kale, stems removed and chopped
• 2 tablespoons olive oil (for roasting)
• Salt and pepper, to taste
• 1 tablespoon olive oil (for sautéing kale)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water (to thin the dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes in olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. While the sweet potatoes roast, cook the quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium heat and sauté the kale for 3-4 minutes until wilted and tender. Season with salt and pepper.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to make the dressing. Adjust the consistency by adding more water if needed.
5. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, and sautéed kale. Drizzle with the tahini dressing and toss to combine.

This warm roasted sweet potato, kale, and quinoa salad with tahini dressing is a filling, nutritious dish that is perfect for colder February days. The combination of roasted sweet potatoes, hearty quinoa, and sautéed kale makes for a well-balanced, satisfying meal. The creamy tahini dressing adds a rich and nutty finish, bringing all the elements together for a comforting and delicious salad.

Note: More recipes are coming soon!