25+ Delicious January Picnic Recipes for a Cozy Outdoor Feast

As the winter chill sets in, there’s no better way to embrace the crisp January air than with a cozy picnic.

Whether you’re bundling up for a relaxing outdoor retreat or simply enjoying some fresh air with loved ones, the right food can elevate the experience.

This collection of 25+ January picnic recipes offers a variety of delicious, warming dishes that are perfect for colder weather.

From hearty soups and salads to filling sandwiches and easy-to-carry snacks, these recipes will ensure your picnic is both satisfying and memorable.

Packed with seasonal ingredients like root vegetables, winter greens, and citrus, each recipe is designed to keep you fueled and happy no matter how cold it gets.

So, grab your picnic basket, layer up, and discover these tasty ideas for your next winter outing.

25+ Delicious January Picnic Recipes for a Cozy Outdoor Feast

A January picnic is an opportunity to savor the winter season with a variety of dishes that warm the soul and please the palate.

Whether you’re planning a small gathering or a day out with family and friends, these 25+ picnic recipes offer something for everyone.

From savory options like hearty grain salads and roasted vegetable dishes to light, refreshing bites that include citrus and seasonal fruits, there’s no shortage of creativity in the kitchen during this chilly month.

So, don’t let the cold weather keep you indoors—embrace the season with these easy-to-make and flavorful picnic recipes that will make every bite a joy. Your January picnic awaits!

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is the perfect dish to bring on a January picnic, offering a refreshing and healthy option to brighten up those cooler days. Packed with protein-rich chickpeas, crisp vegetables, and a zesty lemon dressing, it’s easy to make, vegan, and perfect for meal prepping.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled (optional)
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and olives.
2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss until well coated.
4. Gently fold in feta cheese, if using.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
6. Serve chilled or at room temperature.

The Mediterranean Chickpea Salad is a vibrant dish that’s both satisfying and light, ideal for a January picnic. It can be prepared ahead of time, which makes it a convenient choice for those looking for a make-ahead meal. The combination of fresh vegetables and zesty dressing provides a delightful contrast to the winter chill, making it a refreshing and energizing option.

Roasted Sweet Potato and Quinoa Bowl

A hearty yet healthy choice for a January picnic, this Roasted Sweet Potato and Quinoa Bowl brings warmth and flavor in every bite. The natural sweetness of the roasted sweet potatoes pairs perfectly with the nutty quinoa and earthy kale, creating a filling dish that’s perfect for colder weather.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup quinoa, rinsed
• 1 bunch kale, stemmed and chopped
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp paprika
• 1/4 cup toasted pumpkin seeds

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, paprika, salt, and pepper. Spread evenly on a baking sheet.
2. Roast sweet potatoes for 25-30 minutes, flipping halfway, until tender and golden.
3. While the sweet potatoes are roasting, cook quinoa according to package instructions.
4. In a large bowl, massage kale with a pinch of salt until softened.
5. For the dressing, whisk together tahini, lemon juice, maple syrup, and a little water to thin it out if necessary.
6. Once the sweet potatoes are done, combine them with quinoa, kale, and toasted pumpkin seeds in a large bowl.
7. Drizzle with tahini dressing and toss everything to coat evenly.
8. Serve warm or chilled.

This Roasted Sweet Potato and Quinoa Bowl is a nutritious and filling dish that works wonderfully as a picnic item in January. The earthy kale and roasted sweet potatoes provide a grounding warmth, while the quinoa keeps the dish light and protein-packed. The tahini dressing brings everything together, offering a rich, nutty flavor that enhances the meal.

Apple Cinnamon Energy Bites

For a quick and satisfying sweet treat on your picnic, these Apple Cinnamon Energy Bites are a great option. They are packed with fiber, healthy fats, and natural sweetness from apples and dates, making them the perfect snack to enjoy on a cold winter day. They’re also no-bake and take only minutes to prepare.

Ingredients:

• 1 cup rolled oats
• 1/2 cup dried apples, chopped
• 1/4 cup almond butter
• 1/4 cup honey or maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup ground flaxseed
• 1/4 cup chopped walnuts
• Pinch of salt

Instructions:

1. In a food processor, pulse oats, dried apples, cinnamon, nutmeg, and flaxseed until the apples are finely chopped and the mixture starts to come together.
2. Add almond butter, honey (or maple syrup), walnuts, and a pinch of salt. Pulse until fully combined and sticky.
3. Roll the mixture into small bite-sized balls, about 1-inch in diameter.
4. Place the energy bites on a parchment-lined baking sheet and refrigerate for at least 30 minutes before serving.

These Apple Cinnamon Energy Bites are a convenient, healthy treat that provides a burst of energy during your picnic. With the natural sweetness of apples and the spiced warmth of cinnamon, they perfectly capture the essence of winter. The oats and flaxseeds add a great source of fiber, while the walnuts bring a nice crunch to balance the chewiness of the bites. These are a great on-the-go snack to keep your energy levels up throughout the picnic.

Lemon Garlic Hummus and Veggie Wraps

These Lemon Garlic Hummus and Veggie Wraps are a fresh and vibrant picnic option that’s perfect for the cooler months. With a creamy and tangy hummus spread, crunchy vegetables, and a light, whole wheat wrap, they’re a healthy and satisfying choice that’s both easy to prepare and fun to eat.

Ingredients:

• 1 cup hummus (store-bought or homemade)
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 large cucumber, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1 avocado, sliced
• 2 whole wheat wraps
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix hummus with lemon juice, minced garlic, salt, and pepper to taste.
2. Lay out the wraps on a flat surface and spread a generous layer of the lemon garlic hummus on each.
3. Arrange the cucumber, bell pepper, carrot, and avocado slices across the center of each wrap.
4. Sprinkle with fresh parsley for a pop of color and flavor.
5. Roll up each wrap tightly, securing the filling inside.
6. Slice the wraps in half and wrap them in parchment paper for easy transport.

These Lemon Garlic Hummus and Veggie Wraps are a wonderfully light yet satisfying option for a January picnic. The hummus provides a creamy, flavorful base while the fresh veggies add a satisfying crunch and balance to the dish. The lemon and garlic elevate the flavors, making every bite refreshing and savory. Easy to pack, these wraps are a great choice for anyone seeking a healthy, plant-based picnic meal.

Winter Panzanella Salad

This Winter Panzanella Salad puts a seasonal twist on the classic Italian bread salad, making it the ideal dish for a January picnic. Roasted root vegetables and hearty whole grain bread come together with a tangy balsamic dressing, creating a satisfying and comforting salad that’s perfect for winter days.

Ingredients:

• 2 cups cubed whole grain bread, toasted
• 1 cup roasted carrots, cubed
• 1 cup roasted parsnips, cubed
• 1/2 red onion, thinly sliced
• 1 cup baby spinach
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss cubed carrots and parsnips with olive oil, salt, and pepper. Roast for 25-30 minutes, turning halfway through.
2. Meanwhile, toast the cubed bread in the oven or on a stovetop until crispy and golden.
3. In a large bowl, combine the roasted vegetables, toasted bread cubes, red onion, and spinach.
4. For the dressing, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

This Winter Panzanella Salad is a hearty and flavorful option for a January picnic. The roasted root vegetables add a comforting warmth, while the crispy bread absorbs the tangy balsamic dressing, making each bite rich and satisfying. It’s an ideal way to incorporate seasonal ingredients into a dish that feels both light and filling, making it a great picnic choice for colder weather.

Spicy Black Bean and Corn Salsa

A delicious and spicy Black Bean and Corn Salsa is a perfect picnic addition for those who enjoy a little kick in their food. This zesty salsa is packed with protein-rich black beans, sweet corn, and a variety of fresh vegetables, all balanced with a tangy lime dressing. Serve with tortilla chips or as a topping for wraps and bowls.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, finely chopped (seeds removed for less heat)
• 1/2 red bell pepper, diced
• 1/2 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine black beans, corn, red onion, jalapeño, and red bell pepper.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salsa and toss to combine.
4. Stir in fresh cilantro just before serving.
5. Serve with tortilla chips or use as a topping for wraps or tacos.

This Spicy Black Bean and Corn Salsa is a vibrant and flavorful dish that’s perfect for a winter picnic. The combination of black beans, corn, and fresh vegetables makes it both filling and refreshing. The lime and cumin add a zesty kick, while the heat from the jalapeño gives it just the right amount of spice. It’s easy to pack and offers a crowd-pleasing snack that adds variety to any picnic spread.

Sweet Potato and Kale Frittata

This Sweet Potato and Kale Frittata is a delicious and nutritious picnic option for the colder months. Packed with hearty sweet potatoes, earthy kale, and protein-rich eggs, this dish is not only comforting but also portable, making it ideal for a January picnic. It’s a complete meal in a slice, perfect for any time of day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 bunch kale, chopped (stems removed)
• 8 large eggs
• 1/4 cup milk (dairy or plant-based)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, for about 10 minutes until they begin to soften.
2. Add the onion and garlic to the skillet and cook for an additional 3-4 minutes until fragrant and tender.
3. Stir in the chopped kale and cook until wilted, about 2 minutes. Remove the skillet from heat and set aside.
4. In a separate bowl, whisk together eggs, milk, paprika, salt, and pepper.
5. Pour the egg mixture over the vegetable mixture in the skillet. Transfer the skillet to the oven and bake for 20-25 minutes, or until the eggs are fully set and the top is lightly golden.
6. Allow the frittata to cool for a few minutes before slicing into wedges.

This Sweet Potato and Kale Frittata is an excellent choice for a picnic meal. The sweet potatoes add a natural sweetness, which contrasts beautifully with the savory, earthy kale. The eggs provide a satisfying texture, making it a wholesome, balanced dish that’s easy to pack and serve. It’s also versatile, as it can be enjoyed both warm or at room temperature, making it the perfect option for a picnic.

Roasted Brussels Sprouts and Butternut Squash Salad

A warm and savory salad like this Roasted Brussels Sprouts and Butternut Squash Salad is ideal for a January picnic. With caramelized Brussels sprouts, roasted butternut squash, and a tangy balsamic glaze, it’s a flavorful dish that’s both comforting and healthy.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup roasted pumpkin seeds
• 2 tbsp balsamic vinegar
• 1 tbsp honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts and butternut squash cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast for 25-30 minutes, stirring halfway through, until the vegetables are golden and tender.
3. While the vegetables are roasting, whisk together balsamic vinegar and honey in a small bowl.
4. Once the vegetables are roasted, remove them from the oven and let them cool slightly.
5. In a large bowl, combine the roasted Brussels sprouts and squash, dried cranberries, and pumpkin seeds. Drizzle with the balsamic glaze and toss to combine.
6. Serve warm or at room temperature.

This Roasted Brussels Sprouts and Butternut Squash Salad offers a warm and hearty option for a picnic. The roasted vegetables are caramelized and packed with deep, comforting flavors, while the dried cranberries provide a burst of sweetness. The balsamic glaze ties everything together with a tangy kick, creating a satisfying and well-rounded dish. It’s a perfect choice for a cozy, winter picnic.

Citrus-Glazed Grilled Chicken Skewers

These Citrus-Glazed Grilled Chicken Skewers are a perfect option for a picnic that combines lightness with bold, tangy flavors. The citrus marinade gives the chicken a fresh and zesty flavor, while grilling adds a smoky depth, making these skewers a crowd-pleasing choice for any January outdoor gathering.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup orange juice
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tbsp honey
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together orange juice, lemon juice, olive oil, honey, garlic, cumin, coriander, salt, and pepper to create the marinade.
2. Add the chicken cubes to the marinade and toss to coat. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated chicken onto the skewers, ensuring they are evenly spaced.
5. Grill the skewers for 5-7 minutes on each side, or until the chicken is cooked through and lightly charred.
6. Serve immediately, or allow to cool and pack them up for the picnic.

These Citrus-Glazed Grilled Chicken Skewers are an ideal picnic dish that is both flavorful and easy to eat. The tangy citrus marinade infuses the chicken with a fresh, bright flavor, while grilling gives the skewers a satisfying smoky char. They can be served warm or at room temperature, making them perfect for outdoor gatherings in January. Whether you’re eating them as is or with a side, they are a guaranteed hit.

Roasted Red Pepper and Spinach Stuffed Portobello Mushrooms

These Roasted Red Pepper and Spinach Stuffed Portobello Mushrooms are a savory and satisfying option for a January picnic. The meaty texture of the Portobello mushrooms is complemented by the sweet roasted red peppers and nutritious spinach, all baked with a sprinkling of Parmesan cheese for an extra burst of flavor.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 red bell pepper, roasted and chopped
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the Portobello mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
2. In a skillet, heat a little olive oil over medium heat. Add the garlic and cook for 1 minute, then add the spinach and sauté until wilted. Stir in the roasted red pepper and cook for another 2 minutes. Season with salt, pepper, and crushed red pepper flakes if using.
3. Stuff each mushroom cap with the spinach and roasted red pepper mixture, pressing it down gently.
4. Sprinkle the grated Parmesan cheese over the stuffed mushrooms.
5. Roast in the oven for 20-25 minutes, until the mushrooms are tender and the cheese is golden.
6. Serve warm or at room temperature.

These Roasted Red Pepper and Spinach Stuffed Portobello Mushrooms make for an elegant and flavorful picnic dish. The rich, umami flavor of the Portobello mushrooms pairs wonderfully with the sweet and smoky roasted red peppers, while the spinach adds a nutritious green element. The Parmesan cheese adds a savory, creamy finish that ties all the ingredients together. These stuffed mushrooms are both hearty and healthy, making them a great choice for a winter picnic.

Cranberry Walnut Chicken Salad

This Cranberry Walnut Chicken Salad is the perfect balance of sweet and savory, with tender chicken, tart cranberries, and crunchy walnuts all tossed in a creamy dressing. It’s a refreshing yet satisfying option that is easy to pack for a picnic and can be enjoyed in wraps, on bread, or on its own.

Ingredients:

• 2 cups cooked chicken breast, shredded or diced
• 1/2 cup dried cranberries
• 1/4 cup walnuts, chopped
• 1/2 cup plain Greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a large bowl, combine the chicken, dried cranberries, and walnuts.
2. In a smaller bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey, salt, and pepper until smooth.
3. Pour the dressing over the chicken mixture and stir to combine.
4. Add the fresh parsley and mix again.
5. Chill in the refrigerator for at least 30 minutes before serving.
6. Serve in wraps, on a bed of greens, or on whole-grain bread for a sandwich.

This Cranberry Walnut Chicken Salad is a perfect blend of flavors and textures, making it a delicious and easy-to-eat dish for a picnic. The sweetness of the cranberries pairs beautifully with the rich, nutty flavor of the walnuts, while the creamy dressing adds the right amount of richness. Whether served in a sandwich, a wrap, or over greens, this salad is a versatile and satisfying choice for any January picnic.

Pear and Arugula Salad with Walnuts and Goat Cheese

This Pear and Arugula Salad with Walnuts and Goat Cheese is a light and refreshing option for a winter picnic. The peppery arugula contrasts beautifully with the sweetness of the pears, while the creamy goat cheese and crunchy walnuts add richness and texture. The simple balsamic vinaigrette brings all the elements together.

Ingredients:

• 4 cups arugula
• 2 ripe pears, sliced
• 1/4 cup walnuts, toasted
• 1/4 cup goat cheese, crumbled
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the arugula, sliced pears, and toasted walnuts.
2. Drizzle the balsamic vinegar, olive oil, and honey over the salad and toss gently to combine.
3. Sprinkle the crumbled goat cheese over the top.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to an hour before serving.

This Pear and Arugula Salad is a beautiful and balanced dish for a January picnic. The arugula provides a peppery bite that complements the sweet pears and creamy goat cheese, while the walnuts add a satisfying crunch. The balsamic vinaigrette ties the flavors together with its tangy sweetness. It’s a simple yet elegant salad that feels light but is still satisfying and perfect for winter picnics.

Quinoa and Roasted Vegetable Salad

This Quinoa and Roasted Vegetable Salad is a vibrant, nutrient-packed dish that’s perfect for a January picnic. With tender quinoa, roasted seasonal vegetables, and a light lemon dressing, it’s both hearty and refreshing. The balance of flavors and textures makes this salad a wholesome choice for outdoor gatherings.

Ingredients:

• 1 cup quinoa, cooked
• 1 cup roasted carrots, diced
• 1 cup roasted Brussels sprouts, halved
• 1/2 cup roasted red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp balsamic vinegar
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots, Brussels sprouts, and red bell pepper with olive oil, salt, and pepper. Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and slightly caramelized.
2. In a large bowl, combine the cooked quinoa with the roasted vegetables and red onion.
3. In a small bowl, whisk together the lemon juice, balsamic vinegar, salt, and pepper.
4. Pour the dressing over the quinoa and vegetables and toss gently to combine.
5. Sprinkle with fresh parsley before serving.

This Quinoa and Roasted Vegetable Salad is a perfect dish for a winter picnic. The quinoa provides a satisfying, protein-rich base, while the roasted vegetables offer a smoky sweetness. The lemon dressing brightens the dish, adding a refreshing note. This salad is not only delicious but also easily customizable, making it an ideal choice for a variety of tastes and dietary preferences.

Smoked Salmon and Avocado Lettuce Wraps

These Smoked Salmon and Avocado Lettuce Wraps are a healthy and refreshing option for a January picnic. The rich flavor of smoked salmon, paired with creamy avocado and crisp lettuce, creates a light yet satisfying wrap. Perfect for those who enjoy fresh, protein-packed meals.

Ingredients:

• 1 avocado, sliced
• 1 cup smoked salmon, thinly sliced
• 1/2 cucumber, julienned
• 1/4 red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 8 large lettuce leaves (such as butter lettuce or Romaine)
• Salt and pepper to taste

Instructions:

1. Lay out the lettuce leaves on a flat surface.
2. On each leaf, place slices of avocado, smoked salmon, cucumber, and red onion.
3. Drizzle with lemon juice and sprinkle with fresh dill.
4. Season with salt and pepper to taste.
5. Carefully roll up each lettuce leaf, folding in the sides as you go to create a wrap.
6. Serve immediately, or pack them for a picnic.

These Smoked Salmon and Avocado Lettuce Wraps are an elegant yet simple choice for a January picnic. The creamy avocado complements the smoky salmon, while the cucumber and red onion add crunch and freshness. The wraps are light, refreshing, and easy to pack, making them a perfect on-the-go meal for a winter outdoor gathering.

Spaghetti Squash and Tomato Basil Salad

This Spaghetti Squash and Tomato Basil Salad is a light yet satisfying picnic dish that’s perfect for winter. The spaghetti squash acts as a pasta substitute, offering a low-carb and gluten-free base that’s paired with sweet cherry tomatoes, fresh basil, and a tangy balsamic vinaigrette. It’s a simple yet flavorful dish that’s sure to impress.

Ingredients:

• 1 medium spaghetti squash
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the halves cut side down on a baking sheet and roast for 35-40 minutes, or until the squash is tender.
2. Once the squash is cool enough to handle, use a fork to scrape the flesh into strands, creating the “spaghetti” texture.
3. In a large bowl, combine the spaghetti squash with the cherry tomatoes and fresh basil.
4. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
5. Drizzle the dressing over the squash mixture and toss to combine.
6. Sprinkle with grated Parmesan cheese, if desired, before serving.

This Spaghetti Squash and Tomato Basil Salad is a light, nutritious option for a picnic, offering a healthy alternative to traditional pasta salads. The spaghetti squash provides a satisfying, pasta-like texture, while the cherry tomatoes add a burst of sweetness. The fresh basil and balsamic vinaigrette elevate the flavors, making this salad both refreshing and filling. It’s a great dish for a winter picnic, offering a balance of flavors that are both comforting and light.

Note: More recipes​ are coming soon!