25+ Irresistible Valentine’s Day Squash Salad Recipes to Share with Your Love

Valentine’s Day is a time to celebrate love, and what better way to do so than by sharing a meal that’s as beautiful as it is delicious?

While chocolates and heart-shaped candies have their charm, creating a special, healthy, and thoughtful dish is a unique way to show how much you care.

Squash, with its rich flavor and versatility, offers the perfect base for a salad that’s both nourishing and indulgent.

Whether you’re planning a romantic dinner for two or a gathering with friends, these 25+ Valentine’s Day squash salad recipes will inspire you to create something memorable.

From roasted butternut squash salads paired with maple dressing to vibrant salads featuring delicata and pomegranate seeds, there’s a recipe here for every taste.

These salads go beyond simple greens and create an elevated dish packed with colors, flavors, and textures that make your Valentine’s Day dining experience truly special.

You’ll find everything from warm, hearty bowls perfect for a cozy evening to lighter, refreshing options for a brunch or midday celebration.

So, let’s dive into the world of squash salads and find the perfect recipe to share with your special someone this Valentine’s Day.

25+ Irresistible Valentine’s Day Squash Salad Recipes to Share with Your Love

Valentine’s Day is all about showing love and appreciation, and what better way to do that than through a homemade dish that’s brimming with flavor and heart?

With these 25+ squash salad recipes, you can create a meal that is not only beautiful to look at but also nourishing and satisfying.

From savory, warm salads that warm the soul to fresh, crisp salads that tantalize the taste buds, each recipe offers something unique to make your celebration memorable.

Whether you choose a simple mix of seasonal greens and roasted squash or a more elaborate combination of flavors and textures, these recipes are sure to make your Valentine’s Day meal feel special.

Roasted Butternut Squash and Pomegranate Salad

A vibrant and colorful salad perfect for a romantic Valentine’s Day dinner, this dish combines the sweet and nutty flavors of roasted butternut squash with the juicy pop of pomegranate seeds and the crunch of candied pecans. The hint of arugula adds a peppery freshness to each bite, making it a well-rounded and stunning salad to share.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 1 tbsp maple syrup
• 2 cups arugula or baby spinach
• 1/4 cup pomegranate seeds
• 1/4 cup candied pecans, chopped
• 1/4 cup crumbled goat cheese
• 2 tbsp fresh mint, finely chopped

Dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 3 tbsp extra-virgin olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes in olive oil, maple syrup, salt, and black pepper. Spread them out in a single layer on the prepared baking sheet.
3. Roast in the oven for 20-25 minutes or until the squash is golden and tender, flipping halfway through.
4. While the squash is roasting, prepare the dressing by whisking together balsamic vinegar, Dijon mustard, honey, olive oil, salt, and black pepper in a small bowl.
5. In a large bowl, toss the arugula with the dressing until lightly coated. Add the roasted squash, pomegranate seeds, and chopped pecans, and gently toss.
6. Transfer to a serving dish and top with crumbled goat cheese and fresh mint. Serve warm or at room temperature.

This salad is an impressive combination of sweet, tangy, and savory flavors, perfect for showcasing love and warmth on a special day. The addition of pomegranate seeds not only enhances the color palette but also brings a satisfying burst of flavor that pairs perfectly with the earthy sweetness of the squash.

Spiced Acorn Squash and Kale Salad

This hearty salad is both satisfying and light, ideal for a Valentine’s Day meal that doesn’t sacrifice flavor or indulgence. The warm spices from the roasted acorn squash paired with the earthy flavor of kale and a touch of cranberry for sweetness creates a well-balanced dish that feels both healthy and comforting.

Ingredients:

• 2 medium acorn squash, halved, seeded, and cut into thin wedges
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 4 cups fresh kale, chopped and stems removed
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese

Dressing:

• 3 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp maple syrup
• 3 tbsp extra-virgin olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the acorn squash wedges with olive oil, cinnamon, paprika, salt, and black pepper. Spread in an even layer on the baking sheet and roast for 25-30 minutes or until tender and lightly caramelized, flipping halfway through.
3. Prepare the dressing by whisking together apple cider vinegar, Dijon mustard, maple syrup, olive oil, salt, and black pepper in a small bowl.
4. Massage the chopped kale with a bit of the dressing to soften it and make it more palatable.
5. Once the squash is roasted, add it to the kale along with dried cranberries, toasted almonds, and crumbled feta.
6. Drizzle the remaining dressing over the salad, toss gently, and serve immediately.

This acorn squash and kale salad is perfect for adding a comforting and festive touch to a Valentine’s Day spread. The combination of warm squash, sweet cranberries, and the crunch of almonds makes each bite a delightful experience. The salad is versatile enough to serve as a starter or a side dish to accompany a main course.

Warm Delicata Squash and Quinoa Salad with Walnuts and Cranberries

A sophisticated and hearty salad that celebrates both texture and flavor, this warm delicata squash salad is perfect for a cozy, romantic meal. It combines roasted delicata squash with fluffy quinoa, walnuts for crunch, and a touch of sweet-tart cranberries to elevate the flavors.

Ingredients:

• 1 delicata squash, halved, seeded, and sliced into half-moons
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 cup cooked quinoa, cooled
• 1/4 cup dried cranberries
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp fresh parsley, chopped
• 1/4 cup crumbled blue cheese or goat cheese (optional)

Dressing:

• 3 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 garlic clove, minced
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the delicata squash slices in olive oil, salt, and black pepper. Arrange in a single layer on the baking sheet and roast for 15-20 minutes or until the squash is golden and tender, flipping halfway through.
3. While the squash is roasting, cook the quinoa according to package instructions and set aside to cool.
4. Make the dressing by whisking together lemon juice, olive oil, honey, minced garlic, salt, and black pepper in a small bowl.
5. In a large bowl, combine the cooked quinoa, roasted delicata squash, dried cranberries, and toasted walnuts. Drizzle with the dressing and toss to combine.
6. Transfer to a serving plate and sprinkle with fresh parsley and crumbled blue cheese, if using. Serve warm.

This salad is an excellent choice for a light yet fulfilling Valentine’s Day dish. The delicate sweetness of the delicata squash pairs perfectly with the nutty quinoa and the crunch of walnuts, while cranberries and parsley add a refreshing touch. Whether shared as a main dish or as an accompaniment, this salad brings a sense of celebration and comfort to the table.

Maple-Glazed Squash and Spinach Salad

This vibrant and well-balanced salad is a perfect celebration of sweet and savory flavors, making it an ideal dish for a romantic Valentine’s Day dinner. The maple-glazed roasted squash adds a rich, sweet flavor that pairs beautifully with the fresh spinach, goat cheese, and crunchy pecans, creating a delightful mix of textures and tastes.

Ingredients:

• 1 small acorn squash, peeled, seeded, and cut into 1-inch cubes
• 2 tbsp maple syrup
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 4 cups fresh baby spinach
• 1/4 cup goat cheese, crumbled
• 1/4 cup pecans, toasted and roughly chopped
• 1/4 cup pomegranate seeds
• 2 tbsp dried cherries (optional)

Dressing:

• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 3 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the cubed acorn squash with maple syrup, olive oil, salt, and black pepper. Spread the cubes evenly on the baking sheet and roast for 20-25 minutes or until tender and slightly caramelized, turning once.
3. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and black pepper to create the dressing.
4. In a large bowl, combine the baby spinach, roasted acorn squash, goat cheese, toasted pecans, pomegranate seeds, and dried cherries.
5. Drizzle the dressing over the salad and toss gently to combine. Serve warm or at room temperature.

This salad is a perfect blend of sweet and tangy with an earthy touch from the roasted squash. The maple glaze provides a delicious caramelized finish, making each bite feel special and full of love. It’s the ideal way to celebrate a romantic meal without being overly heavy.

Lemon-Herb Roasted Squash and Arugula Salad

For those who appreciate a light and refreshing salad with zesty flavors, this lemon-herb roasted squash and arugula salad is the perfect choice. The herb-infused roasted squash adds depth and warmth, while the arugula brings peppery freshness. Topped with shaved parmesan and toasted pine nuts, this salad is both elegant and satisfying.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and black pepper, to taste
• 4 cups arugula
• 1/4 cup shaved parmesan cheese
• 1/4 cup toasted pine nuts
• 1/4 cup dried cranberries

Dressing:

• 3 tbsp lemon juice
• 1/2 tsp lemon zest
• 1 tbsp honey
• 3 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with olive oil, dried thyme, dried rosemary, salt, and black pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, or until golden and tender, flipping halfway through.
3. In a small bowl, whisk together the lemon juice, lemon zest, honey, olive oil, salt, and black pepper to create the dressing.
4. In a large bowl, combine the arugula with the lemon-herb dressing. Add the roasted butternut squash, shaved parmesan, toasted pine nuts, and dried cranberries.
5. Toss gently and transfer to a serving plate. Serve warm or at room temperature.

The combination of lemon zest, fresh herbs, and the nutty flavors from the pine nuts adds a light but complex taste profile that’s perfect for a romantic evening. The subtle sweetness of the cranberries contrasts with the tangy lemon dressing, creating a dish that feels elegant and refreshing.

Roasted Delicata Squash and Chickpea Salad with Tahini Dressing

This nutritious and filling salad pairs the rich, slightly sweet flavor of roasted delicata squash with the hearty texture of chickpeas. The tahini dressing adds a creamy, nutty element that complements the other ingredients beautifully. This salad is perfect for a Valentine’s Day dinner that’s both hearty and refined.

Ingredients:

• 1 delicata squash, halved, seeded, and sliced into half-moons
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 1 cup cooked chickpeas, rinsed and drained
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens or spinach
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup fresh parsley, chopped

Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp water (or more for desired consistency)
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the delicata squash slices with olive oil, smoked paprika, salt, and black pepper. Spread in a single layer on the baking sheet and roast for 15-20 minutes or until golden and tender, flipping halfway through.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth and creamy. Season with salt and black pepper to taste.
4. In a large bowl, combine the cooked chickpeas, roasted delicata squash, red onion, and mixed greens.
5. Drizzle the tahini dressing over the salad and toss gently to combine. Sprinkle with pumpkin seeds and fresh parsley before serving.

This salad’s warm and comforting flavors, combined with the richness of the tahini dressing, make it an inviting and hearty option for a special meal. The delicate squash provides a naturally sweet flavor, while chickpeas and pumpkin seeds add protein and crunch, making this dish a balanced and festive choice for celebrating love on Valentine’s Day.

Spicy Roasted Squash and Kale Salad

This bold and flavorful salad is perfect for those who enjoy a little heat in their dishes. The spiced roasted squash pairs beautifully with the earthy kale, and the addition of creamy avocado and tangy feta cheese adds richness and balance. It’s an ideal dish to surprise your Valentine with a unique twist.

Ingredients:

• 1 small kabocha squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• Salt and black pepper, to taste
• 3 cups kale, stems removed and chopped
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup roasted sunflower seeds
• 1/4 cup pomegranate seeds

Dressing:

• 2 tbsp apple cider vinegar
• 1 tbsp tahini
• 1 tbsp honey
• 2 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the kabocha squash cubes with olive oil, cayenne pepper, ground cumin, salt, and black pepper. Spread the squash evenly on the baking sheet and roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
3. In a small bowl, whisk together the apple cider vinegar, tahini, honey, olive oil, salt, and black pepper to create the dressing.
4. Massage the chopped kale with a pinch of salt and a splash of olive oil to soften the leaves.
5. In a large bowl, combine the roasted squash, kale, avocado slices, crumbled feta, and roasted sunflower seeds.
6. Drizzle the dressing over the salad and toss gently to combine. Top with pomegranate seeds before serving.

The spiced squash provides warmth and a hint of heat, contrasting perfectly with the creamy avocado and the tangy feta. This salad is as visually appealing as it is flavorful, making it an exciting option for your Valentine’s Day celebration.

Warm Squash, Quinoa, and Cranberry Salad

This hearty, nutrient-rich salad makes a comforting, wholesome choice for a romantic dinner. With the blend of sweet roasted squash, nutty quinoa, and the tartness of cranberries, it’s a balanced dish that feels as nourishing as it does festive. The addition of fresh herbs and a lemon-honey dressing brings it all together.

Ingredients:

• 1 large sweet potato or butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and black pepper, to taste
• 1 cup cooked quinoa, cooled
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts, toasted
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled goat cheese

Dressing:

• 2 tbsp lemon juice
• 1 tbsp honey
• 1/4 tsp ground cinnamon
• 3 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed sweet potato or butternut squash with olive oil, ground cinnamon, salt, and black pepper. Arrange the cubes on the baking sheet and roast for 20-25 minutes or until golden and tender, flipping halfway through.
3. In a small bowl, whisk together the lemon juice, honey, ground cinnamon, olive oil, salt, and black pepper to make the dressing.
4. In a large bowl, combine the cooked quinoa, roasted squash, dried cranberries, toasted walnuts, and chopped parsley.
5. Drizzle the dressing over the salad and toss gently. Top with crumbled goat cheese before serving.

This warm salad is ideal for celebrating Valentine’s Day with a healthy, yet indulgent dish. The sweet squash and tart cranberries create an irresistible flavor contrast, and the quinoa adds satisfying texture and protein. The lemon-honey dressing enhances the flavors and adds a refreshing touch.

Herb-Infused Squash and Watercress Salad

For a lighter and more delicate salad that still packs a punch, try this herb-infused squash and watercress combination. With its fragrant herbs, slight citrusy finish, and the creamy bite of goat cheese, this salad is perfect for a special occasion.

Ingredients:

• 1 delicata squash, halved, seeded, and sliced into half-moons
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and black pepper, to taste
• 2 cups watercress, cleaned and trimmed
• 1/4 cup fresh basil leaves, torn
• 1/4 cup goat cheese, crumbled
• 1/4 cup candied pecans, chopped

Dressing:

• 3 tbsp fresh orange juice
• 1 tbsp white wine vinegar
• 1/2 tsp Dijon mustard
• 3 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the delicata squash slices with olive oil, dried thyme, dried oregano, salt, and black pepper. Spread evenly on the baking sheet and roast for 15-20 minutes, or until golden and tender.
3. In a small bowl, whisk together the orange juice, white wine vinegar, Dijon mustard, olive oil, salt, and black pepper to create the dressing.
4. In a large bowl, combine the roasted delicata squash, watercress, basil leaves, crumbled goat cheese, and candied pecans.
5. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

The herb-infused squash brings warmth and aroma to this elegant salad, while the goat cheese provides a creamy richness. The candied pecans add a touch of sweetness and crunch, making each bite a delightful experience. This dish is perfect for adding a touch of sophistication and freshness to your Valentine’s Day menu.

Roasted Squash and Apple Salad with Maple Vinaigrette

A perfect blend of sweet and savory, this salad pairs the warm, caramelized flavors of roasted squash with the crispness of apples. The maple vinaigrette brings a touch of sweetness that ties the whole dish together. This salad is simple yet impressive, perfect for a Valentine’s Day celebration.

Ingredients:

• 1 acorn squash, peeled, seeded, and cut into small cubes
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and black pepper, to taste
• 1 apple, thinly sliced (Honeycrisp or Gala work well)
• 2 cups arugula or mixed greens
• 1/4 cup crumbled blue cheese or feta
• 1/4 cup toasted pumpkin seeds
• 1/4 cup pomegranate seeds

Dressing:

• 3 tbsp pure maple syrup
• 2 tbsp apple cider vinegar
• 1/4 tsp Dijon mustard
• 3 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the acorn squash cubes with olive oil, ground cinnamon, salt, and black pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, or until tender and golden, turning halfway through.
3. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, olive oil, salt, and black pepper to create the vinaigrette.
4. In a large bowl, combine the arugula or mixed greens, roasted squash, apple slices, crumbled blue cheese or feta, and toasted pumpkin seeds.
5. Drizzle the maple vinaigrette over the salad and toss gently. Top with pomegranate seeds for a pop of color and flavor.

The combination of roasted squash and apple brings warmth and brightness to this salad, while the blue cheese adds a creamy, tangy touch. The maple vinaigrette ties everything together with a hint of sweetness, making this a perfect salad for a special Valentine’s Day meal.

Crispy Squash and Spinach Salad with Lemon-Tahini Dressing

For a light yet satisfying option, this crispy squash and spinach salad is sure to impress. The roasted squash gets a satisfying crunch on the edges, balanced by the tender spinach and a drizzle of lemon-tahini dressing that adds a subtle nutty flavor.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cut into cubes
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 2 cups baby spinach
• 1/4 cup chopped walnuts, toasted
• 1/4 cup pomegranate seeds
• 1/4 cup shaved Parmesan or Pecorino cheese

Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp honey
• 2 tbsp warm water
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with olive oil, smoked paprika, salt, and black pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, or until golden and crispy around the edges, turning halfway through.
3. In a small bowl, whisk together the tahini, lemon juice, honey, warm water, salt, and black pepper until smooth and well combined.
4. In a large bowl, combine the baby spinach, roasted butternut squash, toasted walnuts, pomegranate seeds, and shaved Parmesan.
5. Drizzle the lemon-tahini dressing over the salad and toss gently before serving.

The crispy edges of the roasted squash add texture to the salad, while the spinach provides a fresh and vibrant base. The lemon-tahini dressing enhances the flavors with its smooth, nutty essence and tangy brightness. This salad is perfect for a light yet flavorful dish on Valentine’s Day.

Warm Squash and Chickpea Salad with Harissa Yogurt Dressing

For a salad that combines hearty flavors and a hint of spice, try this warm squash and chickpea salad. The roasted squash and chickpeas are spiced to perfection and complemented by a cooling harissa yogurt dressing. This dish is perfect for sharing and brings warmth to any romantic meal.

Ingredients:

• 1 small delicata squash, halved, seeded, and sliced into half-moons
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Salt and black pepper, to taste
• 2 cups mixed greens (such as baby arugula, spinach, or romaine)
• 1/4 cup chopped fresh cilantro or parsley
• 1/4 cup crumbled goat cheese or feta

Dressing:

• 1/2 cup plain Greek yogurt
• 1 tbsp harissa paste
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the delicata squash slices and chickpeas with olive oil, cumin, paprika, salt, and black pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, or until the squash is golden and the chickpeas are slightly crispy, turning halfway through.
3. In a small bowl, whisk together the Greek yogurt, harissa paste, lemon juice, olive oil, salt, and black pepper until smooth.
4. In a large bowl, combine the mixed greens, roasted squash and chickpeas, and chopped cilantro or parsley.
5. Drizzle the harissa yogurt dressing over the salad and sprinkle with crumbled goat cheese or feta. Toss gently and serve warm.

This salad strikes a delightful balance between spicy and cooling flavors, making it perfect for Valentine’s Day when you want to impress with something a bit different. The harissa yogurt dressing adds a rich, tangy kick that pairs beautifully with the sweetness of the roasted squash and the crunch of the chickpeas.

Honey-Glazed Squash and Kale Salad with Pecan Crunch

This hearty and vibrant salad is perfect for celebrating love with a mix of sweet, savory, and nutty flavors. The honey-glazed squash is roasted until tender and caramelized, adding a deliciously sweet contrast to the earthy kale. Toasted pecans give it a satisfying crunch, and the homemade maple dressing brings it all together with a light, citrusy touch.

Ingredients:

• 1 small kabocha squash, peeled, seeded, and cubed
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• Salt and black pepper, to taste
• 4 cups chopped kale (stems removed)
• 1/4 cup toasted pecans
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese or feta

Dressing:

• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1/4 tsp Dijon mustard
• 3 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the kabocha squash cubes with honey, olive oil, cinnamon, salt, and black pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
3. In a small bowl, whisk together the maple syrup, lemon juice, Dijon mustard, olive oil, salt, and black pepper until smooth.
4. Massage the kale with a small amount of olive oil and a pinch of salt until it becomes tender.
5. In a large salad bowl, combine the massaged kale, roasted squash, toasted pecans, dried cranberries, and crumbled goat cheese.
6. Drizzle the maple dressing over the salad and toss gently to coat.

This salad is a wonderful balance of textures and flavors, with the sweet and caramelized squash complementing the earthy kale and the crunch of pecans. The light maple dressing enhances the natural sweetness and adds brightness to each bite. Perfect for a cozy Valentine’s Day dinner, this dish is as delicious as it is beautiful.

Squash and Quinoa Salad with Pomegranate and Tahini Drizzle

This refreshing and protein-packed salad is a beautiful blend of roasted butternut squash, nutty quinoa, and a tangy tahini dressing. Pomegranate seeds add a burst of color and a slight tartness, making it perfect for a romantic meal that’s light yet satisfying.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and black pepper, to taste
• 1 cup cooked quinoa (cooled)
• 1/4 cup pomegranate seeds
• 1/4 cup chopped fresh parsley or mint
• 1/4 cup toasted sunflower seeds
• 1/4 cup crumbled goat cheese (optional)

Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp honey or maple syrup
• 2 tbsp water (or more for thinning)
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with olive oil, cinnamon, salt, and black pepper. Spread evenly on the baking sheet and roast for 20-25 minutes, or until tender and golden, flipping halfway through.
3. In a small bowl, whisk together tahini, lemon juice, honey, water, salt, and black pepper until smooth. Add more water if needed to reach a pourable consistency.
4. In a large bowl, combine the cooked quinoa, roasted butternut squash, pomegranate seeds, parsley or mint, and sunflower seeds.
5. Drizzle the tahini dressing over the salad and toss gently. Sprinkle with crumbled goat cheese if desired.

The combination of roasted butternut squash and quinoa gives this salad a satisfying heartiness, while the pomegranate seeds offer a burst of tart sweetness. The tahini dressing provides a creamy, nutty finish that makes this dish perfect for celebrating love on Valentine’s Day with a balanced, healthy twist.

Warm Squash and Lentil Salad with Garlic-Dijon Dressing

A comforting and hearty salad, this recipe features roasted delicata squash and green lentils, tossed with fresh spinach and a bold garlic-Dijon dressing. It’s an elegant, warm dish that pairs perfectly with a cozy Valentine’s Day meal and packs a punch of flavor and nutrition.

Ingredients:

• 1 delicata squash, sliced into half-moons and seeded
• 2 tbsp olive oil
• 1/2 tsp ground cumin
• Salt and black pepper, to taste
• 1 cup cooked green lentils (cooled)
• 2 cups baby spinach
• 1/4 cup chopped walnuts or pecans
• 1/4 cup crumbled feta or goat cheese

Dressing:

• 2 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tbsp white wine vinegar
• 3 tbsp extra-virgin olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the delicata squash slices with olive oil, cumin, salt, and black pepper. Spread them evenly on the baking sheet and roast for 20 minutes, turning halfway through, until tender and caramelized.
3. In a small bowl, whisk together the Dijon mustard, minced garlic, white wine vinegar, olive oil, salt, and black pepper until smooth.
4. In a large bowl, combine the cooked lentils, roasted delicata squash, baby spinach, and chopped walnuts or pecans.
5. Drizzle the garlic-Dijon dressing over the salad and toss to combine. Top with crumbled feta or goat cheese.

This warm salad is a cozy and satisfying way to celebrate Valentine’s Day with loved ones. The combination of the roasted squash and lentils creates a heartwarming dish, while the garlic-Dijon dressing adds depth and a bit of tanginess. Topped with crunchy nuts and cheese, it’s a salad that offers both flavor and texture in each bite.

Note: More recipes​ are coming soon!