25+ Hearty and Healthy January Warm Salad Recipes for Winter Chill

As the chill of January settles in, it’s the perfect time to embrace hearty, comforting meals that are both nourishing and satisfying.

While winter may bring an abundance of soups and stews to mind, warm salads offer a refreshing yet cozy alternative.

With the season’s bounty of root vegetables, winter greens, and seasonal fruits, January is the ideal time to explore warm salad recipes that feature vibrant flavors and textures.

Whether you’re looking for a dish to pair with a protein, serve as a light main course, or enjoy as a side, these 25+ January warm salad recipes will inspire you to embrace the season’s produce in delicious and creative ways.

From roasted beets and root vegetables to sautéed greens and warm quinoa bowls, these salads will fill you up without weighing you down.

Many of these recipes include hearty grains, protein-rich ingredients like beans and nuts, and a variety of bold, tangy dressings to keep your taste buds engaged.

Whether you’re preparing for a winter family dinner or meal prepping for the week ahead, these salads will offer you a hearty and healthy way to warm up during the coldest month of the year.

25+ Hearty and Healthy January Warm Salad Recipes for Winter Chill

January’s cold weather doesn’t have to mean sacrificing flavor or nutrition in your meals.

With these 25+ warm salad recipes, you can stay cozy while enjoying the delicious flavors of winter produce, hearty grains, and savory dressings.

Each recipe provides a balanced combination of protein, fiber, and essential nutrients, making them perfect for nourishing your body while indulging in a comforting meal.

So, embrace the season, get creative with your salad ingredients, and enjoy these warming dishes throughout January and beyond!

Roasted Winter Vegetable Salad with Tahini Dressing

This warm salad combines the earthy flavors of roasted root vegetables with a creamy, tangy tahini dressing. It’s the perfect way to embrace winter produce while keeping your meal light yet satisfying. The vegetables are caramelized to perfection, creating a hearty base, while the dressing adds a rich and nutty contrast.

Ingredients:

• 2 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 small sweet potato, peeled and chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon maple syrup
• 1 tablespoon balsamic vinegar
• 2 cups arugula
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 tablespoon water (to thin dressing, if needed)

Method:

1. Preheat the oven to 400°F (200°C). Arrange the carrots, parsnips, and sweet potato on a baking sheet. Drizzle with olive oil, and season with salt, pepper, and maple syrup. Toss to coat evenly.
2. Roast for 25-30 minutes, turning halfway, until the vegetables are tender and lightly caramelized.
3. While the vegetables roast, prepare the tahini dressing by whisking together tahini, lemon juice, garlic, cumin, balsamic vinegar, and water. Adjust the consistency by adding more water if necessary.
4. Once the vegetables are roasted, remove them from the oven and allow them to cool slightly.
5. In a large bowl, combine the roasted vegetables with arugula. Drizzle with tahini dressing and toss gently.
6. Serve immediately while warm, garnished with additional sesame seeds or chopped herbs, if desired.

This warm salad is not only packed with nutritious vegetables, but it also brings a burst of flavor with the sweet and tangy tahini dressing. The roasted vegetables’ caramelization brings out their natural sweetness, creating a comforting and satisfying dish. The balance of flavors from the roasted root vegetables and creamy tahini makes this salad a perfect addition to any winter meal.

Warm Quinoa Salad with Roasted Brussels Sprouts and Cranberries

This hearty warm quinoa salad is a perfect blend of textures and flavors, with the bitterness of Brussels sprouts, the tartness of cranberries, and the nuttiness of quinoa. It’s a colorful dish that can easily be served as a main course or a side for winter meals.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 tablespoon maple syrup
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil (for dressing)

Method:

1. In a medium pot, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy. Set aside.
2. While the quinoa cooks, preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, until crispy on the edges and tender inside.
3. In a small bowl, combine the maple syrup, balsamic vinegar, and fresh thyme. Drizzle over the roasted Brussels sprouts and toss to coat.
4. In a large serving bowl, combine the cooked quinoa, Brussels sprouts, cranberries, and walnuts. Gently mix together, then drizzle with olive oil.
5. Serve warm, garnished with extra thyme or toasted walnuts, if desired.

This salad perfectly balances the bitterness of Brussels sprouts with the sweetness of cranberries and maple syrup, making it a delightful dish for the season. The quinoa adds a satisfying texture, while the walnuts provide a crunchy contrast to the tender vegetables. It’s a nutrient-packed and festive dish that is as visually appealing as it is delicious.

Lentil and Roasted Beetroot Salad with Goat Cheese

This warm lentil and beetroot salad is a comforting, earthy dish that combines roasted beets with protein-packed lentils. The addition of tangy goat cheese and fresh herbs elevates the flavor profile, creating a well-rounded dish for a cold winter day.

Ingredients:

• 1 cup green or brown lentils
• 2 medium beets, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon ground cumin
• 1 tablespoon balsamic vinegar
• 2 tablespoons crumbled goat cheese
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil (for dressing)

Method:

1. Preheat the oven to 375°F (190°C). Toss the diced beets with olive oil, salt, pepper, and cumin. Spread them out on a baking sheet and roast for 30-35 minutes, or until they are tender and slightly caramelized.
2. Meanwhile, cook the lentils. In a medium pot, bring 4 cups of water to a boil. Add the lentils and simmer for 20-25 minutes, or until they are tender but still hold their shape. Drain and set aside.
3. In a large bowl, combine the roasted beets, cooked lentils, and fresh parsley.
4. In a small bowl, whisk together the balsamic vinegar, lemon juice, and olive oil to make the dressing. Drizzle over the salad and toss gently.
5. Serve warm, topped with crumbled goat cheese and extra parsley for garnish.

This warm salad offers a great balance of earthy and tangy flavors. The beets provide a rich, natural sweetness that complements the nuttiness of the lentils, while the goat cheese adds a creamy tang. The lemon and balsamic dressing ties everything together beautifully, creating a dish that’s both satisfying and nutritious for any winter meal.

Warm Kale and Sweet Potato Salad with Spicy Peanut Dressing

This warm kale and sweet potato salad is a flavorful, vibrant dish that’s perfect for winter. The roasted sweet potatoes provide a sweet, caramelized contrast to the earthy kale, while the spicy peanut dressing adds an extra layer of excitement. It’s a well-rounded salad that’s both hearty and satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon ground cumin
• 4 cups kale, stems removed and leaves chopped
• 1/2 cup roasted peanuts, chopped
• 2 tablespoons sesame seeds
• 1 tablespoon fresh lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 tablespoons peanut butter
• 1 clove garlic, minced
• 1 teaspoon sriracha (or more for spice)

Method:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, pepper, and cumin. Spread the sweet potatoes on a baking sheet in a single layer and roast for 25-30 minutes, turning halfway through, until golden and tender.
2. While the sweet potatoes roast, massage the kale with a little olive oil to soften the leaves. Set aside.
3. For the dressing, whisk together lime juice, rice vinegar, soy sauce, honey, peanut butter, garlic, and sriracha until smooth. Add water as needed to reach your desired consistency.
4. In a large bowl, combine the roasted sweet potatoes, kale, and half of the peanuts. Drizzle with the peanut dressing and toss gently.
5. Top the salad with the remaining peanuts and sesame seeds. Serve warm.

This salad brings together the perfect combination of textures—creamy peanut dressing, tender sweet potatoes, and crisp kale. The spiciness from the sriracha balances the natural sweetness of the potatoes, while the crunch of peanuts and sesame seeds adds contrast. It’s a warming, satisfying dish that’s full of flavor and perfect for a cozy winter meal.

Warm Spiced Carrot and Chickpea Salad with Yogurt Dressing

This warm salad highlights the sweetness of roasted carrots and the protein-packed goodness of chickpeas. The spices add depth, and the cooling yogurt dressing provides the perfect contrast to the warmth of the vegetables. It’s a comforting, nutritious option for a winter meal.

Ingredients:

• 6 medium carrots, peeled and sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• 1/2 cup plain Greek yogurt
• 1 tablespoon tahini
• 1 teaspoon honey

Method:

1. Preheat the oven to 425°F (220°C). Toss the carrots and chickpeas with olive oil, cinnamon, cumin, salt, and pepper. Spread them on a baking sheet in an even layer and roast for 20-25 minutes, stirring halfway, until the carrots are tender and the chickpeas are slightly crispy.
2. While the vegetables roast, mix together the Greek yogurt, tahini, lemon juice, and honey in a small bowl. Adjust the seasoning with salt and pepper.
3. Once the carrots and chickpeas are done, remove from the oven and let cool slightly.
4. In a large bowl, toss the roasted carrots and chickpeas with fresh parsley.
5. Drizzle with the yogurt dressing and serve warm.

This warm salad brings together a lovely mix of textures and flavors. The sweetness of the roasted carrots and the nuttiness of the chickpeas pair beautifully with the spiced coating and the creamy yogurt dressing. The balance of spices, tangy yogurt, and fresh parsley creates a comforting and satisfying salad that’s perfect for a cozy winter evening.

Warm Farro Salad with Roasted Cauliflower and Pomegranate

This warm farro salad combines hearty farro with roasted cauliflower and fresh pomegranate seeds, offering a delightful mix of textures and flavors. The nuttiness of farro, the caramelized cauliflower, and the burst of sweetness from pomegranate create a unique and festive dish for winter.

Ingredients:

• 1 cup farro
• 2 cups water or vegetable broth
• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup pomegranate seeds
• 1/4 cup chopped fresh mint
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon ground coriander
• 1 tablespoon maple syrup
• 1 tablespoon water (to thin dressing, if necessary)

Method:

1. In a medium pot, bring the water or vegetable broth to a boil. Add the farro, reduce the heat, and simmer for 20-25 minutes, until tender but still chewy. Drain and set aside.
2. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Roast for 20-25 minutes, turning halfway, until the cauliflower is golden and tender.
3. While the farro and cauliflower cook, prepare the tahini dressing by whisking together tahini, lemon juice, ground coriander, maple syrup, and water until smooth. Adjust the consistency with more water if needed.
4. In a large bowl, combine the cooked farro, roasted cauliflower, pomegranate seeds, and fresh mint. Drizzle with the tahini dressing and toss gently to combine.
5. Serve warm, garnished with extra mint or pomegranate seeds.

This salad is a delightful mix of sweet, savory, and nutty flavors. The roasted cauliflower offers a depth of flavor, while the pomegranate adds a burst of sweetness. The farro brings a chewy, hearty texture that makes the salad filling and satisfying. The tahini dressing ties everything together beautifully, creating a dish that’s perfect for a warm winter meal.

Warm Mushroom and Spinach Salad with Parmesan Dressing

This warm mushroom and spinach salad is a rich, earthy dish, perfect for the cooler months. The sautéed mushrooms release their savory flavor, complementing the fresh spinach, while the Parmesan dressing adds a creamy, tangy finish. This salad is hearty enough to serve as a main course or as a side for a cozy winter meal.

Ingredients:

• 2 cups baby spinach leaves
• 1 lb mixed mushrooms (cremini, shiitake, or button), sliced
• 2 tablespoons olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 1/4 cup grated Parmesan cheese
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil (for dressing)
• 1 teaspoon lemon juice

Method:

1. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 7-8 minutes until they release their moisture and become tender and golden.
2. Add the minced garlic, salt, and pepper, and cook for another 1-2 minutes until fragrant. Stir in the balsamic vinegar and cook for an additional 2 minutes, allowing the mushrooms to absorb the vinegar.
3. While the mushrooms cook, prepare the dressing by whisking together the Parmesan cheese, Dijon mustard, olive oil, and lemon juice. Season with salt and pepper to taste.
4. In a large bowl, toss the sautéed mushrooms with fresh spinach, allowing the residual heat from the mushrooms to slightly wilt the spinach.
5. Drizzle the Parmesan dressing over the salad, toss gently, and serve warm.

This salad is a perfect blend of savory, creamy, and fresh flavors. The tender mushrooms provide a deep, umami flavor, while the spinach adds a light, slightly bitter contrast. The Parmesan dressing brings everything together with a rich, tangy creaminess, making it an excellent choice for a comforting winter salad.

Warm Roasted Pumpkin and Kale Salad with Cranberry Vinaigrette

This hearty, warm salad combines the sweetness of roasted pumpkin with the earthiness of kale and the tartness of cranberries. The cranberry vinaigrette adds a tangy, slightly sweet flavor, balancing out the rich roasted vegetables. It’s a perfect dish for a cozy winter evening or holiday gathering.

Ingredients:

• 1 small pumpkin, peeled, deseeded, and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon ground cinnamon
• 1 bunch kale, stems removed, leaves torn into bite-sized pieces
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts, toasted
• 1/4 cup fresh parsley, chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 2 tablespoons olive oil (for dressing)
• 1 tablespoon Dijon mustard

Method:

1. Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, salt, pepper, and cinnamon. Spread the pumpkin on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway, until tender and golden.
2. While the pumpkin roasts, massage the kale with a little olive oil to soften the leaves and set aside.
3. In a small bowl, whisk together the apple cider vinegar, maple syrup, olive oil, Dijon mustard, salt, and pepper to make the cranberry vinaigrette. Stir in the dried cranberries and let the mixture sit for a few minutes to rehydrate the cranberries.
4. In a large bowl, combine the roasted pumpkin, kale, toasted walnuts, and fresh parsley.
5. Drizzle with the cranberry vinaigrette and toss gently. Serve warm.

This salad is a delightful combination of sweet, savory, and tangy flavors. The roasted pumpkin adds a rich, natural sweetness, while the kale provides a fresh, slightly bitter contrast. The cranberry vinaigrette enhances the sweetness with a tangy kick, and the toasted walnuts add a crunchy texture, making this a well-balanced and satisfying salad for winter.

Warm Beetroot and Arugula Salad with Lemon-Honey Dressing

This vibrant warm salad combines the earthiness of roasted beets with the peppery bite of fresh arugula. The honey-lemon dressing adds a touch of sweetness and brightness, while the nuts provide a satisfying crunch. It’s a simple, yet elegant salad perfect for cold-weather dining.

Ingredients:

• 4 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 cups arugula
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon olive oil (for dressing)

Method:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper. Spread the beets on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, stirring halfway through.
2. While the beets roast, prepare the dressing by whisking together the lemon juice, honey, and olive oil. Season with salt and pepper to taste.
3. Once the beets are done, remove them from the oven and let them cool slightly.
4. In a large bowl, toss the roasted beets with fresh arugula and top with toasted walnuts and crumbled feta cheese.
5. Drizzle with the lemon-honey dressing and toss gently. Serve warm.

This warm salad is a wonderful balance of earthy beets, peppery arugula, and tangy feta. The honey-lemon dressing adds a refreshing sweetness that enhances the natural flavors of the vegetables, while the toasted walnuts add a satisfying crunch. It’s an easy yet elegant dish that makes a perfect addition to any winter meal.

Warm Farro Salad with Roasted Carrots and Avocado

This warm farro salad features roasted carrots that bring natural sweetness, paired with creamy avocado for a delightful contrast. The addition of fresh herbs and a lemony dressing enhances the flavor, making it a hearty and nourishing dish for colder months.

Ingredients:

• 1 cup farro
• 2 cups vegetable broth or water
• 4 medium carrots, peeled and sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped
• 1 ripe avocado, diced
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• 1 teaspoon honey
• 2 tablespoons olive oil (for dressing)

Method:

1. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the farro and cook according to package instructions, about 20-25 minutes, until tender but chewy. Drain any excess liquid and set aside.
2. Preheat the oven to 400°F (200°C). Toss the carrots with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
3. While the farro and carrots cook, prepare the dressing by whisking together lemon juice, tahini, honey, and olive oil. Adjust the seasoning with salt and pepper.
4. In a large bowl, combine the cooked farro, roasted carrots, and fresh parsley.
5. Gently fold in the diced avocado, then drizzle with the tahini dressing and toss gently to combine.
6. Serve warm, garnished with extra parsley if desired.

This salad brings a perfect mix of textures—from the hearty farro to the soft avocado and tender roasted carrots. The tahini dressing adds a creamy, tangy element that enhances the natural sweetness of the carrots. It’s a simple yet satisfying dish that works wonderfully as a main or side for a winter meal.

Warm Brussels Sprouts and Apple Salad with Maple Dijon Dressing

This warm salad features the crispy, caramelized flavor of roasted Brussels sprouts, balanced with the crisp tartness of apple slices. The maple Dijon dressing ties everything together with a sweet and tangy finish, making it an ideal side dish for any winter gathering.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 large apple, thinly sliced
• 1/4 cup chopped pecans, toasted
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil (for dressing)

Method:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, or until golden and crispy, stirring halfway through.
2. While the Brussels sprouts roast, toast the pecans in a dry skillet over medium heat for 3-5 minutes, until fragrant. Set aside.
3. For the dressing, whisk together maple syrup, Dijon mustard, apple cider vinegar, and olive oil until smooth. Season with salt and pepper to taste.
4. In a large bowl, combine the roasted Brussels sprouts, apple slices, and toasted pecans.
5. Drizzle with the maple Dijon dressing and toss gently to combine. Serve warm.

This salad brings together the perfect balance of sweetness, tartness, and savoriness. The roasted Brussels sprouts add a caramelized flavor that complements the fresh crunch of the apple slices, while the maple Dijon dressing ties everything together with a rich, sweet tang. It’s a festive, warming salad that’s ideal for the winter season.

Warm Spinach and Chickpea Salad with Lemon Garlic Dressing

This warm spinach and chickpea salad is a quick and easy option, packed with protein and fiber. The savory chickpeas are sautéed with garlic, while the spinach wilts gently from the residual heat. The lemon garlic dressing adds brightness and depth to the dish, making it a refreshing and nutritious salad for any time of year.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 4 cups fresh spinach, washed and chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon tahini
• 1 teaspoon honey
• 1 tablespoon water (for dressing)
• 1 tablespoon fresh parsley, chopped (for garnish)

Method:

1. Heat olive oil in a large skillet over medium heat. Add the chickpeas and sauté for 5-7 minutes, stirring occasionally, until they are golden and slightly crispy. Add the garlic, salt, and pepper, and cook for another 1-2 minutes, until fragrant.
2. In a large bowl, combine the sautéed chickpeas and spinach. Toss gently, allowing the residual heat from the chickpeas to slightly wilt the spinach.
3. In a small bowl, whisk together lemon juice, tahini, honey, and water to make the dressing. Adjust seasoning with salt and pepper to taste.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Garnish with chopped parsley and serve warm.

This warm spinach and chickpea salad is a delightful combination of creamy and crispy textures. The sautéed chickpeas provide a hearty base, while the spinach softens slightly, adding a fresh, slightly bitter contrast. The lemon garlic dressing is light yet full of flavor, making this a perfect salad for a cozy meal any time of the year.

Warm Roasted Beet and Goat Cheese Salad with Walnuts

This warm roasted beet and goat cheese salad is a vibrant and flavorful dish perfect for colder months. The earthy sweetness of the beets pairs beautifully with the tangy goat cheese, while toasted walnuts add a satisfying crunch. The warm dressing adds a hint of mustard and honey, creating a lovely balance of sweet and savory flavors.

Ingredients:

• 4 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup walnuts, toasted
• 4 oz goat cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil (for dressing)

Method:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until tender, stirring halfway through.
2. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Set aside.
3. For the dressing, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil. Season with salt and pepper to taste.
4. Once the beets are roasted, remove them from the oven and let them cool slightly.
5. In a large bowl, toss the roasted beets with the toasted walnuts. Top with crumbled goat cheese.
6. Drizzle with the dressing and toss gently to combine. Serve warm.

This salad combines the sweetness of roasted beets with the richness of goat cheese, creating a delicious contrast. The crunchy walnuts add texture, while the tangy balsamic honey dressing ties everything together. It’s a warming, nutritious salad that’s perfect for a comforting winter meal.

Warm Cauliflower and Potato Salad with Mustard Vinaigrette

This hearty warm salad features roasted cauliflower and potatoes tossed in a tangy mustard vinaigrette. The roasted vegetables are crisp on the outside and tender on the inside, making this a satisfying dish that’s both comforting and full of flavor. It’s an easy and flavorful way to enjoy your winter veggies.

Ingredients:

• 1 medium cauliflower, cut into florets
• 4 medium potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup olive oil (for dressing)
• 2 tablespoons fresh parsley, chopped

Method:

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets and potato cubes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet.
2. Roast the vegetables for 25-30 minutes, or until golden and tender, stirring halfway through.
3. While the vegetables roast, prepare the dressing by whisking together apple cider vinegar, Dijon mustard, honey, and olive oil. Season with salt and pepper.
4. Once the vegetables are roasted, remove them from the oven and let them cool slightly.
5. In a large bowl, toss the roasted cauliflower and potatoes with the mustard vinaigrette and chopped parsley.
6. Serve warm.

This warm salad is a simple yet satisfying way to enjoy cauliflower and potatoes. The crispy roasted vegetables are enhanced by the tangy mustard vinaigrette, while the honey adds a touch of sweetness to balance the flavors. It’s a warming, hearty salad perfect for a winter lunch or side dish.

Warm Quinoa and Roasted Broccoli Salad with Lemon Tahini Dressing

This warm quinoa and roasted broccoli salad is a nutritious and satisfying meal that brings together the nutty flavor of quinoa with the charred richness of roasted broccoli. The lemon tahini dressing provides a creamy and tangy element, bringing the whole salad together for a comforting, healthy dish.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 cups broccoli florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon olive oil (for dressing)
• 1 tablespoon sesame seeds (optional)

Method:

1. Rinse the quinoa under cold water. In a medium pot, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat, and simmer for 15-20 minutes, or until the quinoa is tender and the liquid has been absorbed. Fluff with a fork and set aside.
2. Preheat the oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, or until the broccoli is golden and tender.
3. While the quinoa and broccoli are cooking, prepare the dressing by whisking together tahini, lemon juice, honey, olive oil, salt, and pepper. Add a little water if the dressing is too thick.
4. In a large bowl, combine the cooked quinoa and roasted broccoli. Drizzle with the lemon tahini dressing and toss to combine.
5. Sprinkle with sesame seeds, if desired, and serve warm.

This salad is a perfect balance of flavors and textures, with the nutty quinoa, roasted broccoli, and creamy lemon tahini dressing. It’s a wholesome, filling dish that’s both satisfying and nourishing, ideal for a warm winter meal.

Note: More recipes​ are coming soon!