50+ Fresh and Flavorful January Vegetable Salad Recipes to Try This Winter

As the year begins, January is the perfect time to refresh your menu with vibrant, nutrient-packed vegetable salads.

After the indulgence of the holiday season, these salads offer a lighter, healthier option, showcasing seasonal produce that is fresh, hearty, and satisfying.

January’s vegetables bring a burst of color and nutrition to the table, offering plenty of opportunities for creativity in your salad preparations.

From roasted root vegetables to crisp greens and vibrant citrus, these 50+ January vegetable salad recipes are designed to help you eat seasonally while nourishing your body with wholesome ingredients.

Whether you’re looking for a quick lunch, a side dish, or a main course, there’s a recipe in this collection that will brighten your winter days and boost your health.

50+ Fresh and Flavorful January Vegetable Salad Recipes to Try This Winter

Embracing the fresh, bold flavors of winter vegetables in your salads is not only a great way to fuel your body, but it also offers an exciting opportunity to experiment with textures and flavor combinations that feel comforting yet refreshing.

These 50+ January vegetable salad recipes are all about making the most of what’s in season, from earthy root vegetables to crunchy greens.

They’re packed with nutrients, making them an excellent choice for anyone looking to eat more mindfully in the new year.

Whether you’re preparing a simple side dish or a full meal, these salads will not only support your health goals but also bring a touch of brightness to your winter meals.

Roasted Winter Veggie Salad with Lemon Dressing

This hearty winter vegetable salad is filled with roasted root vegetables like sweet potatoes, carrots, and beets, combined with crispy greens and a zesty lemon dressing. It’s a perfect way to enjoy seasonal produce while adding layers of flavor and texture to your meals during the chilly January months.

• Ingredients:
  • 2 medium sweet potatoes, peeled and cubed
  • 2 large carrots, peeled and sliced
  • 2 medium beets, peeled and diced
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 4 cups mixed greens (spinach, arugula, kale)
  • 1/2 red onion, thinly sliced
  • 1/4 cup roasted sunflower seeds (optional)
  • 1/4 cup crumbled feta cheese (optional)
• Lemon Dressing:
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp honey or maple syrup
  • 1 garlic clove, minced
  • Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the sweet potatoes, carrots, and beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
2. While the vegetables roast, prepare the lemon dressing. In a small bowl, whisk together olive oil, lemon juice, honey, garlic, salt, and pepper.
3. In a large salad bowl, toss the roasted vegetables with the mixed greens, red onion, and sunflower seeds (if using).
4. Drizzle the lemon dressing over the salad, tossing gently to combine. Top with crumbled feta if desired.
5. Serve immediately or refrigerate for up to 2 hours before serving.

This roasted winter veggie salad brings together the natural sweetness of root vegetables with the tang of lemon dressing, creating a dish that’s both satisfying and nutritious. Perfect for January when root vegetables are at their peak, this salad can be served as a main or side dish, making it versatile for any meal. The addition of sunflower seeds and feta adds a crunchy and creamy texture, enhancing the overall experience. Enjoy this winter salad as a delicious way to embrace the season’s produce!

Kale and Brussels Sprout Salad with Avocado and Cranberries

A nutrient-packed salad, perfect for January, combining the richness of kale and Brussels sprouts with creamy avocado and a burst of tart cranberries. The combination of textures and flavors, paired with a citrusy dressing, makes this a refreshing and wholesome salad option to kickstart the new year.

• Ingredients:
  • 4 cups kale, stems removed and chopped
  • 1 1/2 cups Brussels sprouts, shaved or thinly sliced
  • 1 ripe avocado, diced
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds or nuts of choice
  • 1/2 small red onion, thinly sliced (optional)
• Citrus Dressing:
  • 2 tbsp olive oil
  • 1 tbsp fresh orange juice
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the chopped kale and Brussels sprouts. Massage the kale leaves with your hands for about 2-3 minutes to tenderize the leaves.
2. Add the diced avocado, cranberries, and pumpkin seeds to the bowl.
3. For the dressing, whisk together the olive oil, orange juice, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
4. Pour the dressing over the salad and toss everything together gently to combine.
5. Top with additional pumpkin seeds or nuts for extra crunch and serve immediately.

This kale and Brussels sprout salad offers a wonderful balance of hearty greens and creamy avocado, making it an excellent option for January when you’re looking to include more nutrient-dense foods in your diet. The citrus dressing ties everything together with a bright, refreshing note, while the cranberries add a pop of tart sweetness. Whether enjoyed on its own or as a side dish, this salad is a perfect addition to your winter meals, packed with vitamins, healthy fats, and fiber.

Sweet Potato and Apple Salad with Walnuts and Goat Cheese

A delightful mix of roasted sweet potatoes and crisp apples tossed together with toasted walnuts and creamy goat cheese, this salad brings a balance of sweet, savory, and crunchy elements to your plate. It’s an ideal winter salad that combines the richness of seasonal produce with a tangy, nutty flavor profile.

• Ingredients:
  • 2 medium sweet potatoes, peeled and cubed
  • 1 apple, cored and sliced thinly
  • 1/4 cup toasted walnuts
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • 4 cups mixed greens (arugula, spinach, or baby kale)
  • 2 tbsp crumbled goat cheese
  • 1 tbsp balsamic vinegar
• Dressing:
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and roast on a baking sheet for about 25 minutes, or until tender and lightly caramelized.
2. While the sweet potatoes roast, prepare the dressing by whisking together olive oil, maple syrup, Dijon mustard, salt, and pepper.
3. In a large salad bowl, combine the roasted sweet potatoes, sliced apples, toasted walnuts, and mixed greens.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Sprinkle the salad with crumbled goat cheese and serve immediately.

This sweet potato and apple salad is a wonderful way to enjoy the natural sweetness of winter produce while incorporating a variety of textures, from the creamy goat cheese to the crunchy walnuts. The maple syrup-based dressing adds a touch of warmth to the salad, making it perfect for chilly January days. It’s a satisfying, nutrient-dense dish that can be served as a main or as a side, offering a great balance of flavors that work beautifully together. Whether you’re serving it for a casual weeknight dinner or a special gathering, this salad is sure to impress.

Roasted Carrot and Parsnip Salad with Tahini Dressing

This roasted carrot and parsnip salad is a warm, earthy dish that highlights the sweet, nutty flavors of root vegetables. Paired with a creamy tahini dressing, it’s a nourishing and satisfying salad perfect for January’s colder weather, offering a mix of textures and flavors that will leave you feeling cozy and content.

• Ingredients:
  • 4 large carrots, peeled and cut into sticks
  • 3 medium parsnips, peeled and cut into sticks
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 4 cups arugula or mixed greens
  • 1/4 cup pomegranate seeds (optional)
  • 1/4 cup roasted almonds or pine nuts (optional)
• Tahini Dressing:
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • 2 tbsp warm water (more if needed)
  • Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the carrots and parsnips on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until golden and tender, stirring halfway through.
2. While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, warm water, salt, and pepper until smooth. Add more water to reach your desired consistency.
3. Once the roasted vegetables are done, let them cool slightly before tossing with the arugula or mixed greens in a large bowl.
4. Drizzle the tahini dressing over the salad and toss gently. Top with pomegranate seeds and roasted nuts for added texture and flavor.
5. Serve immediately as a main or side dish.

This roasted carrot and parsnip salad brings the perfect balance of sweetness from the vegetables, creaminess from the tahini dressing, and crunch from the nuts. The addition of pomegranate seeds gives a burst of color and sweetness, making it a beautiful and flavorful dish for January. The warm roasted vegetables contrast wonderfully with the creamy, tangy dressing, making this salad a comforting yet light option for winter meals. This is a great way to enjoy seasonal vegetables and indulge in a nutrient-rich meal!

Brussels Sprout, Apple, and Cheddar Salad with Honey Mustard Dressing

A crunchy, refreshing winter salad, this Brussels sprout, apple, and cheddar combination offers a perfect balance of sweetness, sharpness, and earthiness. The honey mustard dressing brings a tangy sweetness that enhances the flavors of the ingredients, making this salad a delightful option for January when hearty yet fresh meals are needed.

• Ingredients:
  • 2 cups Brussels sprouts, trimmed and thinly sliced
  • 1 large apple, cored and thinly sliced
  • 1/2 cup sharp cheddar cheese, cubed or shredded
  • 1/4 cup toasted pecans or walnuts
  • 4 cups mixed greens (arugula or spinach)
• Honey Mustard Dressing:
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • Salt and pepper, to taste

Instructions:

1. In a large salad bowl, combine the thinly sliced Brussels sprouts, apple slices, cheddar cheese, and mixed greens.
2. To make the honey mustard dressing, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Top with toasted nuts for added crunch and flavor.
5. Serve immediately as a main dish or side.

This Brussels sprout, apple, and cheddar salad offers a delicious mix of flavors and textures that are perfect for the colder months. The Brussels sprouts provide a satisfying crunch and earthiness, while the apples bring a refreshing sweetness and the cheddar cheese adds richness. The honey mustard dressing pulls everything together with its perfect balance of tang and sweetness, making this salad a stand-out dish for any winter gathering or weeknight dinner. With the addition of toasted nuts, it also packs in a delightful crunch and extra flavor!

Winter Citrus Salad with Beets, Avocado, and Goat Cheese

Packed with bright citrus, roasted beets, and creamy avocado, this winter citrus salad offers a refreshing yet rich combination that captures the essence of winter produce. The tangy goat cheese and vibrant citrus dressing round out the flavors, making this salad a fantastic option for January when you crave both lightness and indulgence.

• Ingredients:
  • 2 medium roasted beets, peeled and sliced
  • 1 orange, peeled and segmented
  • 1 grapefruit, peeled and segmented
  • 1 ripe avocado, diced
  • 4 cups mixed greens (baby spinach, arugula)
  • 1/4 cup crumbled goat cheese
  • 1/4 cup toasted pistachios or walnuts (optional)
• Citrus Dressing:
  • 2 tbsp fresh orange juice
  • 1 tbsp olive oil
  • 1 tsp honey or maple syrup
  • 1 tsp apple cider vinegar
  • Salt and pepper, to taste

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 45 minutes, or until tender. Let cool before peeling and slicing.
2. Prepare the citrus by peeling and segmenting the orange and grapefruit. Set aside.
3. In a large salad bowl, toss the roasted beets, citrus segments, and mixed greens together.
4. In a small bowl, whisk together the orange juice, olive oil, honey, apple cider vinegar, salt, and pepper for the dressing.
5. Drizzle the dressing over the salad and toss gently to coat.
6. Top with diced avocado, crumbled goat cheese, and toasted nuts for a crunchy finish.
7. Serve immediately.

This winter citrus salad combines the sweet, tangy, and creamy flavors that are perfect for January. The roasted beets provide an earthy foundation, while the citrus fruits bring a burst of brightness and the avocado adds richness. Goat cheese lends a tangy creaminess that complements the other ingredients perfectly. The homemade citrus dressing is light yet flavorful, tying the salad together beautifully. Whether served as a light meal or as a refreshing side dish, this salad is a wonderful way to embrace the season’s vibrant produce and enjoy a healthy, satisfying dish.

Kale, Pear, and Walnut Salad with Balsamic Vinaigrette

This kale, pear, and walnut salad is a simple yet elegant dish that combines the bitterness of kale with the sweetness of pears and the crunch of toasted walnuts. Topped with a tangy balsamic vinaigrette, this salad is the perfect winter offering that’s both hearty and fresh, ideal for January when nutrient-rich meals are needed.

• Ingredients:
  • 4 cups kale, de-stemmed and chopped
  • 2 ripe pears, sliced
  • 1/4 cup toasted walnuts
  • 1/4 cup crumbled blue cheese or feta (optional)
  • 1/4 cup dried cranberries (optional)
• Balsamic Vinaigrette:
  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1/4 cup extra virgin olive oil
  • Salt and pepper, to taste

Instructions:

1. In a large bowl, massage the chopped kale with a pinch of salt for about 2 minutes until it becomes tender and slightly wilted.
2. Add the sliced pears, toasted walnuts, and any optional ingredients like cheese or cranberries to the bowl.
3. In a separate small bowl, whisk together balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper until smooth.
4. Drizzle the balsamic vinaigrette over the salad and toss to combine, making sure everything is well coated.
5. Serve immediately.

This kale, pear, and walnut salad brings a wonderful balance of textures and flavors that are perfect for the winter months. The kale provides a hearty base, while the pears add natural sweetness and juiciness. The toasted walnuts give a satisfying crunch, and the tangy balsamic vinaigrette ties everything together beautifully. This salad is a great addition to any January meal, whether as a side dish or a light main. It’s nourishing, full of fiber, and packed with antioxidants, making it both delicious and healthy!

Roasted Sweet Potato and Black Bean Salad with Lime Dressing

This roasted sweet potato and black bean salad is a colorful and filling dish that combines the earthy sweetness of roasted sweet potatoes with protein-rich black beans. Tossed with a zesty lime dressing, it’s a flavorful and vibrant salad that can be served as a main or a side. It’s perfect for January’s colder days while still offering refreshing citrus notes.

• Ingredients:
  • 2 large sweet potatoes, peeled and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup feta cheese (optional)
• Lime Dressing:
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp honey or agave
  • Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly crispy on the edges.
2. While the sweet potatoes are roasting, prepare the black beans, corn, and red onion.
3. For the dressing, whisk together lime juice, olive oil, cumin, honey, salt, and pepper in a small bowl.
4. Once the sweet potatoes are done, allow them to cool slightly before tossing them with black beans, corn, red onion, and cilantro in a large bowl.
5. Drizzle the lime dressing over the salad and toss to combine.
6. If desired, sprinkle with feta cheese before serving.

This roasted sweet potato and black bean salad is a hearty and nutritious dish perfect for January. The roasted sweet potatoes offer natural sweetness and warmth, while the black beans add protein and fiber, making it a filling meal. The lime dressing provides a refreshing citrus kick that enhances the flavor profile, and the optional feta adds creaminess and tang. This vibrant salad is not only delicious but also visually stunning, making it a perfect centerpiece for any winter meal. It’s a complete, satisfying dish that’s both light and nourishing, ideal for colder months.

Winter Squash and Arugula Salad with Maple-Dijon Dressing

This winter squash and arugula salad combines the nutty, sweet flavors of roasted squash with the peppery bite of arugula. Drizzled with a sweet and tangy maple-Dijon dressing, this salad is a perfect combination of seasonal vegetables and bold flavors, making it a warming yet light option for January.

• Ingredients:
  • 2 cups cubed winter squash (butternut or acorn squash)
  • 4 cups arugula or mixed greens
  • 1/4 cup toasted pumpkin seeds or sunflower seeds
  • 1/4 cup dried cranberries
  • 1/4 cup shaved Parmesan cheese (optional)
• Maple-Dijon Dressing:
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the cubed squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until golden and tender.
2. In a large bowl, combine the roasted squash with arugula or mixed greens, toasted seeds, cranberries, and shaved Parmesan (if using).
3. To make the maple-Dijon dressing, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
5. Serve immediately.

This winter squash and arugula salad is a warm and satisfying dish that highlights the rich flavors of roasted squash paired with the sharpness of arugula and the sweetness of maple syrup. The maple-Dijon dressing ties everything together, creating a tangy, slightly sweet balance that complements the other ingredients perfectly. Whether served as a side or a light main course, this salad is a wonderful way to enjoy the best of winter produce in a fresh, flavorful way. It’s not only delicious but also packed with nutrients, making it the ideal dish for January’s chilly days.

Roasted Beet and Goat Cheese Salad with Orange Vinaigrette

This roasted beet and goat cheese salad is a deliciously earthy and tangy dish, perfect for January. The roasted beets are sweet and tender, paired with creamy goat cheese and a zesty orange vinaigrette. This vibrant salad provides both refreshing citrus flavors and hearty root vegetables, making it a nourishing choice for winter meals.

• Ingredients:
  • 3 medium beets, peeled and cubed
  • 4 cups mixed greens (arugula, spinach, or a spring mix)
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup candied pecans or walnuts
  • 1/4 cup red onion, thinly sliced
• Orange Vinaigrette:
  • 3 tbsp fresh orange juice
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • Salt and pepper, to taste

Instructions:

1. Preheat your 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.
2. In a large salad bowl, combine mixed greens, crumbled goat cheese, candied pecans, and red onion.
3. For the orange vinaigrette, whisk together orange juice, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper in a small bowl.
4. Once the beets are roasted, allow them to cool slightly before adding them to the salad.
5. Drizzle the orange vinaigrette over the salad and toss gently to combine.
6. Serve immediately.

This roasted beet and goat cheese salad offers a beautiful blend of sweet, savory, and tangy flavors that are both satisfying and refreshing. The beets provide an earthy depth, while the goat cheese brings a creamy, tangy contrast, and the candied pecans add a touch of sweetness and crunch. The orange vinaigrette ties everything together with its citrusy brightness, making it a perfect winter salad. Packed with vitamins and antioxidants, this dish is as nourishing as it is flavorful, making it an ideal choice for a January meal.

Carrot and Cabbage Slaw with Sesame Dressing

This crunchy carrot and cabbage slaw, drizzled with a savory sesame dressing, is a vibrant and fresh salad that offers a balance of flavors and textures. The crispness of raw carrots and cabbage is complemented by the nuttiness of sesame oil and the subtle heat of ginger, making it a refreshing option during the colder months.

• Ingredients:
  • 2 large carrots, peeled and julienned
  • 2 cups cabbage, shredded (green or purple)
  • 1/4 cup cilantro, chopped
  • 1/4 cup green onions, sliced
  • 1/4 cup sesame seeds, toasted
  • 1/4 cup chopped peanuts (optional)
• Sesame Dressing:
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tsp honey or maple syrup
  • 1 tsp grated ginger
  • Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the shredded cabbage, julienned carrots, cilantro, and green onions.
2. In a separate small bowl, whisk together sesame oil, rice vinegar, soy sauce, honey, grated ginger, salt, and pepper until smooth.
3. Pour the sesame dressing over the slaw and toss until the vegetables are evenly coated.
4. Sprinkle the toasted sesame seeds and chopped peanuts (if using) on top.
5. Serve immediately or refrigerate for up to an hour before serving.

This carrot and cabbage slaw with sesame dressing is a light yet satisfying dish that brings a unique flavor profile to any meal. The crunchy texture of the carrots and cabbage offers a refreshing contrast to the savory and slightly sweet dressing, while the toasted sesame seeds and peanuts provide a satisfying crunch. The slaw is perfect as a side dish or a light lunch, and its bright, fresh flavors are a welcome addition to winter menus. Packed with vitamins and healthy fats, this salad is as nourishing as it is delicious.

Pomegranate, Avocado, and Arugula Salad with Lemon Tahini Dressing

This pomegranate, avocado, and arugula salad is a fresh, nutrient-dense dish that combines the peppery arugula with creamy avocado and the sweet tartness of pomegranate seeds. The tangy lemon tahini dressing ties it all together, making this salad a wholesome and vibrant option for January.

• Ingredients:
  • 4 cups arugula
  • 1 ripe avocado, sliced
  • 1/2 cup pomegranate seeds
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional)
• Lemon Tahini Dressing:
  • 2 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tsp maple syrup or honey
  • Salt and pepper, to taste
  • Water, as needed to thin the dressing

Instructions:

1. In a large bowl, combine arugula, sliced avocado, pomegranate seeds, and red onion.
2. For the lemon tahini dressing, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper in a small bowl. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Top with crumbled feta cheese, if using.
5. Serve immediately.

This pomegranate, avocado, and arugula salad with lemon tahini dressing is a delightful balance of creamy, crunchy, and tangy flavors. The arugula adds a peppery bite, the avocado offers richness, and the pomegranate seeds provide a burst of sweetness and color. The lemon tahini dressing brings everything together with its zesty and slightly nutty flavor. Perfect for a January meal, this salad is not only refreshing and flavorful but also packed with antioxidants, healthy fats, and vitamins. It’s a light yet satisfying option that can be served as a side or a main.

Roasted Brussels Sprouts and Sweet Potato Salad with Maple Dijon Dressing

This roasted Brussels sprouts and sweet potato salad offers a hearty, nutritious dish that’s perfect for the cooler months. The caramelized sweetness of roasted sweet potatoes and the earthy depth of Brussels sprouts combine beautifully, while the maple Dijon dressing adds a perfect balance of sweetness and tang. It’s an excellent choice for a warming winter salad.

• Ingredients:
  • 2 cups Brussels sprouts, trimmed and halved
  • 2 medium sweet potatoes, peeled and diced
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 1/4 cup pumpkin seeds (optional)
  • 1/4 cup dried cranberries (optional)
• Maple Dijon Dressing:
  • 2 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
2. While the vegetables roast, prepare the maple Dijon dressing by whisking together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper in a small bowl.
3. Once the Brussels sprouts and sweet potatoes are roasted, remove from the oven and let cool slightly.
4. In a large salad bowl, combine the roasted Brussels sprouts, sweet potatoes, pumpkin seeds, and dried cranberries.
5. Drizzle the maple Dijon dressing over the salad and toss gently to combine.
6. Serve immediately.

This roasted Brussels sprouts and sweet potato salad with maple Dijon dressing is a flavorful and filling salad that’s both comforting and nutritious. The roasted vegetables offer a caramelized sweetness that pairs perfectly with the tangy and slightly sweet maple Dijon dressing. Topped with crunchy pumpkin seeds and dried cranberries, this salad is an ideal addition to any winter meal, providing a good mix of vitamins, fiber, and healthy fats. It’s an easy-to-make yet impressive salad that captures the flavors of winter in every bite.

Kale and Quinoa Salad with Lemon Garlic Dressing

This kale and quinoa salad is a powerhouse of nutrients, combining the hearty texture of kale with protein-packed quinoa. The lemon garlic dressing adds a zesty, refreshing kick, making this salad perfect for the new year. It’s an excellent option for those seeking a healthy, satisfying meal with winter vegetables.

• Ingredients:
  • 4 cups kale, torn into bite-sized pieces
  • 1 cup cooked quinoa
  • 1/4 cup dried cherries or cranberries
  • 1/4 cup sunflower seeds or almonds
  • 1/4 cup grated Parmesan cheese (optional)
• Lemon Garlic Dressing:
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tsp honey or maple syrup
  • Salt and pepper, to taste

Instructions:

1. In a large bowl, massage the kale with a pinch of salt for 1-2 minutes until it softens and reduces in volume.
2. Add the cooked quinoa, dried cherries or cranberries, and sunflower seeds or almonds to the kale.
3. In a small bowl, whisk together lemon juice, olive oil, minced garlic, honey, salt, and pepper to create the dressing.
4. Pour the lemon garlic dressing over the salad and toss to combine.
5. Top with grated Parmesan cheese, if using.
6. Serve immediately or refrigerate for up to 2 hours before serving for a more infused flavor.

This kale and quinoa salad with lemon garlic dressing is a refreshing, nutrient-dense dish that’s perfect for a January meal. The kale provides a hearty base, while quinoa offers protein and fiber, making it both filling and nutritious. The tangy lemon garlic dressing brightens the flavors and brings all the ingredients together. This salad is not only packed with vitamins and minerals but also a great option for meal prepping, making it a versatile and healthy addition to your winter meals.

Apple, Celery, and Walnut Salad with Blue Cheese Dressing

This apple, celery, and walnut salad is a refreshing yet hearty dish, perfect for winter when fresh fruits and crunchy vegetables are at their peak. The crisp apples and celery are balanced by the earthy walnuts, while the creamy blue cheese dressing adds a savory richness that makes this salad both satisfying and flavorful.

• Ingredients:
  • 2 medium apples, cored and sliced
  • 2 celery stalks, thinly sliced
  • 1/4 cup walnuts, toasted
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup blue cheese, crumbled
  • 4 cups mixed greens (spinach, arugula, or a blend)
• Blue Cheese Dressing:
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tbsp blue cheese, crumbled
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the sliced apples, celery, toasted walnuts, red onion, and mixed greens.
2. For the blue cheese dressing, whisk together sour cream, mayonnaise, crumbled blue cheese, lemon juice, salt, and pepper in a small bowl until smooth and creamy.
3. Drizzle the blue cheese dressing over the salad and toss gently to coat.
4. Serve immediately or refrigerate for up to 1 hour before serving.

This apple, celery, and walnut salad with blue cheese dressing is a delightful combination of crisp, creamy, and crunchy textures. The sweetness of the apples contrasts beautifully with the sharpness of the blue cheese dressing, while the walnuts add a satisfying crunch. This salad is both a comforting and refreshing option for the winter months, offering a burst of freshness while being rich in flavors. It’s perfect for a light lunch or as a side dish to any hearty meal.

Note: More recipes are coming soon!