25+ Easy and Irresistible Valentine’s Day Vegetable Salad for Health Meals

Valentine’s Day is not just about chocolates and roses—it’s an opportunity to show love in the healthiest way possible.

Whether you’re planning a romantic dinner for two, a Galentine’s gathering, or simply looking for a fresh side dish to add to your festive spread, vegetable salads are the perfect answer.

They’re vibrant, nutritious, and endlessly versatile, making them an ideal choice for a holiday dedicated to love and well-being.

In this article, we’ve rounded up 25+ Valentine’s Day vegetable salad recipes that are not only delicious but also visually stunning.

These salads combine flavors, textures, and colors that evoke the spirit of the occasion, from sweet and tangy to hearty and refreshing.

With ingredients ranging from the beloved greens and seasonal vegetables to special touches like fruit, nuts, and gourmet dressings, these salads will help make your Valentine’s Day celebration truly special.

Get ready to make a statement with dishes that look as good as they taste.

25+ Easy and Irresistible Valentine’s Day Vegetable Salad for Health Meals

When it comes to celebrating Valentine’s Day, food plays an essential role in setting the mood and showcasing love and thoughtfulness.

These 25+ vegetable salad recipes offer something for everyone, whether you’re looking for a romantic starter, a main course, or a simple side dish.

With a mix of fresh greens, sweet fruits, crunchy nuts, and rich dressings, these salads will not only please your palate but also nourish your body and create lasting memories.

Try a few or all of these recipes to infuse your day with vibrant flavors and textures.

They are a testament to how beautiful and meaningful a meal can be, without the need for heavy or overly rich dishes.

Celebrate love this Valentine’s Day with colorful, creative, and heartwarming salads that will leave you and your loved ones feeling cherished.

Heartfelt Beet and Arugula Salad

This vibrant, nutrient-packed salad celebrates love with its rich color and complementary flavors. Perfect for a romantic dinner, this beet and arugula dish is both beautiful and delicious. The sweet and earthy beets pair wonderfully with peppery arugula, tangy goat cheese, and crunchy walnuts.

Ingredients:

• 2 medium-sized beets, roasted and peeled, sliced
• 2 cups arugula, washed and dried
• 1/4 cup crumbled goat cheese
• 1/4 cup walnuts, toasted and chopped
• 1/2 small red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 3 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast them for 45-60 minutes, or until tender. Allow them to cool before peeling and slicing.
2. In a large mixing bowl, whisk together the balsamic vinegar, olive oil, salt, and black pepper.
3. Add the arugula to the bowl and toss lightly with the dressing.
4. Arrange the arugula on a serving plate or bowl. Top with slices of beet, crumbled goat cheese, and red onion.
5. Sprinkle the toasted walnuts over the top and garnish with fresh thyme if desired.
6. Serve immediately for the best texture and flavor.

This beet and arugula salad is an enchanting combination of flavors and textures, making it the perfect starter or side for a romantic Valentine’s Day meal. The earthy sweetness of the beets, combined with the tangy cheese and crunchy nuts, creates a delightful balance that is sure to impress.

Roasted Cauliflower and Pomegranate Salad

A festive, colorful salad that showcases the sweet and savory flavors of winter. This roasted cauliflower and pomegranate salad is perfect for a holiday table or a special dinner. The combination of tender, caramelized cauliflower, juicy pomegranate seeds, and tangy dressing creates a harmonious dish.

Ingredients:

• 1 head of cauliflower, cut into florets
• 2 tbsp olive oil
• 1/2 tsp paprika
• Salt and black pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup slivered almonds, toasted
• 1 tbsp lemon juice
• 2 tbsp tahini
• 1 tbsp water (to thin the tahini)
• 1 clove garlic, minced

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the cauliflower florets in olive oil, paprika, salt, and black pepper. Spread them evenly on the baking sheet and roast for 25-30 minutes or until golden and tender.
3. In a small bowl, mix the tahini with water, lemon juice, and minced garlic to create a smooth dressing.
4. Once the cauliflower is roasted, transfer it to a serving bowl. Drizzle the tahini dressing over the top and gently toss.
5. Sprinkle the pomegranate seeds, toasted almonds, and chopped parsley over the cauliflower.
6. Serve warm or at room temperature.

This roasted cauliflower and pomegranate salad brings together a variety of flavors and textures that make it an elegant addition to your Valentine’s Day spread. The natural sweetness of the pomegranate contrasts beautifully with the rich, savory notes of the roasted cauliflower, and the tahini dressing adds a creamy, nutty finish.

Sweet Potato and Kale Salad with Citrus Vinaigrette

This hearty, nutritious salad is ideal for a cozy, romantic meal. It combines roasted sweet potatoes with tender kale, topped with a citrusy vinaigrette for a burst of flavor. This dish is as delightful to look at as it is to eat, featuring vibrant colors that evoke the feeling of love and warmth.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste
• 2 cups kale, de-stemmed and chopped
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup crumbled feta cheese (optional)

For the citrus vinaigrette:

• 3 tbsp orange juice
• 1 tbsp lemon juice
• 1/2 tbsp honey
• 1/4 cup olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, cinnamon, salt, and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, prepare the citrus vinaigrette by whisking together the orange juice, lemon juice, honey, olive oil, salt, and black pepper in a small bowl.
3. In a large mixing bowl, massage the chopped kale with a bit of the vinaigrette until it softens and darkens in color.
4. Add the roasted sweet potatoes to the bowl and toss gently.
5. Sprinkle the dried cranberries, pumpkin seeds, and crumbled feta cheese over the top.
6. Drizzle the remaining vinaigrette over the salad before serving.

This sweet potato and kale salad is perfect for a cozy evening, offering a mix of sweet, tangy, and savory flavors. The cinnamon-roasted sweet potatoes add warmth, while the kale provides a hearty base. The citrus vinaigrette brightens the flavors and keeps the salad refreshing and light, making it an ideal dish to share with someone special.

Strawberry and Spinach Salad with Balsamic Reduction

This bright, refreshing salad is a classic choice for Valentine’s Day, offering a beautiful balance of sweet and savory flavors. The combination of sweet strawberries, tender spinach, and creamy goat cheese, paired with a balsamic reduction, is perfect for a romantic celebration.

Ingredients:

• 3 cups fresh spinach, washed and dried
• 1 cup strawberries, hulled and sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup pecans, toasted and chopped
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 3 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. In a small saucepan, bring the balsamic vinegar and honey to a gentle simmer over medium heat. Reduce the heat and let it simmer for 5-8 minutes until it thickens slightly. Remove from heat and let it cool.
2. In a large salad bowl, add the spinach, sliced strawberries, crumbled goat cheese, and toasted pecans.
3. In a small bowl, whisk together the olive oil, salt, and black pepper. Drizzle over the salad and gently toss to combine.
4. Drizzle the cooled balsamic reduction over the top and serve immediately.

This strawberry and spinach salad is a true crowd-pleaser, perfect for Valentine’s Day. The sweetness of the strawberries and the tang of the balsamic reduction beautifully complement the creamy goat cheese and crunchy pecans, creating a dish that’s both light and indulgent. It’s an ideal starter for a romantic dinner, with its bright flavors and eye-catching presentation.

Warm Broccoli and Chickpea Salad

This warm, hearty salad is packed with nutrient-rich vegetables and a hint of Mediterranean flavor. Broccoli and chickpeas are paired with a lemon-tahini dressing and topped with toasted pine nuts for added crunch. It’s an ideal main or side dish for a cozy, love-filled evening.

Ingredients:

• 2 cups broccoli florets
• 1 can (15 oz) chickpeas, rinsed and drained
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• Salt and black pepper to taste
• 1/4 cup pine nuts, toasted
• 2 tbsp chopped fresh parsley

For the lemon-tahini dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin the dressing)
• 1 clove garlic, minced
• 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 broccoli florets and chickpeas with olive oil, smoked paprika, cumin, salt, and black pepper. Spread them out on the baking sheet and roast for 20-25 minutes or until the broccoli is tender and slightly crispy.
3. While the vegetables are roasting, prepare the lemon-tahini dressing by whisking together tahini, lemon juice, water, minced garlic, salt, and black pepper until smooth and well combined.
4. Once the broccoli and chickpeas are roasted, transfer them to a serving bowl. Drizzle with the lemon-tahini dressing and toss to coat evenly.
5. Sprinkle the toasted pine nuts and chopped parsley over the top before serving.

This warm broccoli and chickpea salad is both satisfying and nourishing, ideal for a winter Valentine’s Day meal. The roasted flavors of broccoli and chickpeas are enhanced by the lemon-tahini dressing, adding a touch of brightness and creaminess. The toasted pine nuts add texture and a touch of elegance, making this a perfect dish for celebrating love.

Cucumber and Avocado Salad with Mint Yogurt Dressing

This light, refreshing salad combines the coolness of cucumber and the creaminess of avocado, elevated with a mint yogurt dressing. It’s a simple, elegant dish that’s perfect as a side for a romantic meal or as a standalone light main.

Ingredients:

• 2 medium cucumbers, peeled and sliced thinly
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh mint, finely chopped
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the cucumber slices, diced avocado, cherry tomatoes, and red onion.
2. In a separate small bowl, mix the Greek yogurt, lemon juice, chopped mint, olive oil, salt, and black pepper until smooth.
3. Pour the mint yogurt dressing over the salad and gently toss to combine.
4. Serve chilled or at room temperature for best flavor.

This cucumber and avocado salad with mint yogurt dressing is a refreshing, light addition to a Valentine’s Day meal. The creamy avocado pairs perfectly with the crisp cucumber and juicy cherry tomatoes, while the mint yogurt dressing adds a unique, herbaceous twist. This dish is not only delicious but also visually appealing with its vibrant green and red hues.

Warm Sweet Potato and Kale Salad with Feta

This hearty, warm salad brings together roasted sweet potatoes, tender kale, and crumbled feta, all tossed in a light citrus dressing. It’s a comforting, nutrient-dense dish perfect for a cozy Valentine’s Day dinner that’s both satisfying and healthy.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp cinnamon
• Salt and black pepper to taste
• 3 cups kale, de-stemmed and chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup pomegranate seeds
• 1/4 cup pumpkin seeds (pepitas), toasted

For the citrus dressing:

• 2 tbsp orange juice
• 1 tbsp lemon juice
• 1 tbsp honey
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with 2 tbsp olive oil, cinnamon, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, prepare the citrus dressing by whisking together orange juice, lemon juice, honey, olive oil, salt, and black pepper in a small bowl.
3. In a large bowl, massage the chopped kale with a little bit of the citrus dressing until it softens and darkens in color.
4. Add the roasted sweet potatoes to the kale and toss gently to combine.
5. Sprinkle crumbled feta, pomegranate seeds, and toasted pumpkin seeds over the top.
6. Drizzle the remaining citrus dressing over the salad and serve warm.

This warm sweet potato and kale salad with feta is perfect for adding a touch of comfort and warmth to your Valentine’s Day table. The roasted sweet potatoes’ natural sweetness, combined with the tangy citrus dressing, create a delightful contrast with the kale’s earthiness and the creamy feta’s richness. Pomegranate seeds and pumpkin seeds add pops of color and texture, making this dish as beautiful as it is delicious.

Mediterranean Chickpea and Cucumber Salad

This Mediterranean-inspired salad is refreshing and light, featuring hearty chickpeas, crisp cucumber, cherry tomatoes, and herbs, all drizzled with a zesty lemon-oregano dressing. It’s the perfect addition to your Valentine’s Day spread if you’re looking for a bright, vibrant dish that pairs well with other main courses.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced

For the lemon-oregano dressing:

• 3 tbsp lemon juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced cucumber, cherry tomatoes, red onion, parsley, crumbled feta, and olives.
2. In a small bowl, whisk together the lemon juice, olive oil, dried oregano, garlic powder, salt, and black pepper until well combined.
3. Pour the dressing over the salad and gently toss to combine.
4. Serve chilled or at room temperature.

This Mediterranean chickpea and cucumber salad is perfect for lightening up your Valentine’s Day menu with fresh, tangy flavors. The creamy feta and briny olives add richness, while the lemon-oregano dressing brings a refreshing brightness to the mix. This salad is an excellent way to start your celebration, bringing vibrant colors and flavors to the table.

Warm Roasted Vegetable and Quinoa Salad

This warm roasted vegetable and quinoa salad is perfect for those who want a substantial yet healthy dish for Valentine’s Day. The combination of roasted vegetables, fluffy quinoa, and a simple herb vinaigrette is both satisfying and nutritious. It’s a dish that shows you care about health and flavor all in one.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 large sweet potato, peeled and cubed
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1/2 red onion, sliced
• 2 tbsp olive oil
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped
• 1/4 cup crumbled goat cheese (optional)

For the herb vinaigrette:

• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp lemon juice
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss the sweet potato, zucchini, red bell pepper, and red onion with olive oil, salt, and black pepper. Roast for 20-25 minutes or until tender and slightly caramelized.
2. While the vegetables are roasting, cook the quinoa. In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, dried basil, dried oregano, salt, and black pepper to make the vinaigrette.
4. In a large serving bowl, combine the cooked quinoa and roasted vegetables. Pour the vinaigrette over the top and toss gently to combine.
5. Sprinkle the chopped parsley and crumbled goat cheese (if using) over the top before serving.

This warm roasted vegetable and quinoa salad is perfect for sharing on Valentine’s Day. The combination of sweet and savory flavors, paired with the fluffy quinoa and fresh herbs, creates a dish that feels cozy and satisfying. The goat cheese adds a touch of creaminess, balancing out the earthy, hearty flavors of the roasted vegetables.

Crispy Brussel Sprout and Pomegranate Salad

This vibrant salad combines the earthy flavor of crispy roasted Brussels sprouts with the sweetness of pomegranate seeds and the richness of toasted walnuts. Finished with a tangy lemon vinaigrette, this dish is perfect for adding a festive touch to your Valentine’s Day table.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1/2 cup pomegranate seeds
• 1/4 cup walnuts, toasted and roughly chopped
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp chopped fresh parsley

For the lemon vinaigrette:

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

Instructions:

1. Preheat the oven to 425°F (220°C). Arrange the halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 20-25 minutes, flipping halfway through, until the edges are golden brown and crispy.
2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
3. In a serving bowl, combine the roasted Brussels sprouts with pomegranate seeds, toasted walnuts, and crumbled blue cheese.
4. Drizzle with the lemon vinaigrette and sprinkle with fresh parsley. Toss gently and serve warm or at room temperature.

This crispy Brussels sprout and pomegranate salad is a showstopper with its striking color contrast and combination of flavors. The caramelized Brussels sprouts add a savory note, while the pomegranate seeds provide pops of sweetness, and the toasted walnuts add a satisfying crunch. The blue cheese is optional but adds a rich and tangy touch that pairs beautifully with the citrusy vinaigrette.

Beet and Arugula Salad with Goat Cheese and Walnuts

This beet and arugula salad is an elegant choice for Valentine’s Day, showcasing the natural sweetness of roasted beets, the peppery bite of arugula, and the creaminess of goat cheese. Finished with a light, herby vinaigrette and topped with crunchy walnuts, it’s perfect for a romantic dinner or as a side dish.

Ingredients:

• 2 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and black pepper to taste
• 3 cups fresh arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, chopped
• 1/4 cup fresh basil leaves, torn

For the herby vinaigrette:

• 3 tbsp red wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the beet wedges with olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the beets are roasting, prepare the herby vinaigrette by whisking together the red wine vinegar, olive oil, Dijon mustard, honey, dried oregano, salt, and black pepper in a small bowl.
3. In a large bowl, combine the arugula, roasted beets, crumbled goat cheese, toasted walnuts, and torn basil leaves.
4. Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

The beet and arugula salad with goat cheese and walnuts is an impressive dish full of flavor and texture. Roasted beets bring a natural sweetness that pairs perfectly with the peppery arugula, while the creamy goat cheese and crunchy walnuts add depth and richness. The herby vinaigrette ties everything together with a subtle tang, making this salad ideal for a romantic occasion.

Carrot and Orange Salad with Cumin Dressing

This carrot and orange salad is refreshing, vibrant, and packed with flavors that evoke warmth and brightness. The combination of sweet oranges, crunchy carrots, and a light cumin dressing makes it perfect for a light, zesty Valentine’s Day starter or side dish.

Ingredients:

• 3 large carrots, peeled and grated or julienned
• 1 large orange, peeled and segmented
• 1/4 cup fresh cilantro, chopped
• 1/4 cup thinly sliced red onion
• 1/4 cup toasted sunflower seeds
• 1/4 cup crumbled feta cheese (optional)

For the cumin dressing:

• 2 tbsp orange juice
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 2 tbsp extra-virgin olive oil
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the grated carrots, orange segments, chopped cilantro, and thinly sliced red onion.
2. In a small bowl, whisk together the orange juice, lemon juice, ground cumin, olive oil, salt, and black pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle the toasted sunflower seeds and crumbled feta (if using) over the top. Serve chilled or at room temperature.

This carrot and orange salad with cumin dressing is an excellent way to bring a burst of flavor to your Valentine’s Day meal. The natural sweetness of the orange complements the crunch of the carrots, while the cumin dressing adds a warm, aromatic touch. The cilantro adds freshness, and the sunflower seeds contribute a delightful crunch. It’s simple yet sophisticated, perfect for enhancing any romantic dining experience.

Spinach and Strawberry Salad with Balsamic Glaze

This fresh and light spinach and strawberry salad is ideal for a romantic Valentine’s Day gathering. The combination of tender baby spinach, sweet strawberries, creamy avocado, and crunchy almonds, all drizzled with a tangy balsamic glaze, creates a perfect balance of flavors and textures.

Ingredients:

• 4 cups baby spinach
• 1 cup strawberries, hulled and sliced
• 1 avocado, diced
• 1/4 cup toasted almonds, slivered
• 1/4 cup crumbled goat cheese or feta (optional)
• 2 tbsp fresh basil, torn

For the balsamic glaze:

• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1/2 tsp Dijon mustard

Instructions:

1. To make the balsamic glaze, combine the balsamic vinegar, honey, and Dijon mustard in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes until the mixture is reduced by half and has a syrupy consistency. Set aside to cool.
2. In a large bowl, gently toss the baby spinach, sliced strawberries, diced avocado, and toasted almonds.
3. Drizzle the balsamic glaze over the salad and toss lightly to combine.
4. Top with crumbled goat cheese or feta and torn basil. Serve immediately.

The spinach and strawberry salad with balsamic glaze is a delightful mix of sweet, savory, and tangy flavors that create a refreshing and sophisticated dish. The sweet strawberries and creamy avocado contrast beautifully with the slightly tangy glaze, while the toasted almonds provide a satisfying crunch. This salad’s vibrant colors make it an inviting addition to your Valentine’s Day table.

Warm Roasted Sweet Potato and Kale Salad

This hearty and warm sweet potato and kale salad is perfect for cozying up on a winter evening. The roasted sweet potatoes provide a sweet and caramelized base, while the kale is massaged with a simple dressing to make it tender. Topped with dried cranberries, pumpkin seeds, and a tangy maple tahini dressing, this salad is both nourishing and flavorful.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper to taste
• 3 cups fresh kale, stemmed and torn into bite-sized pieces
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds, toasted

For the maple tahini dressing:

• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp water (or more as needed)
• Salt to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tbsp of olive oil, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until they are tender and lightly browned.
2. While the sweet potatoes are roasting, massage the kale with the remaining olive oil and a pinch of salt to soften the leaves.
3. In a small bowl, whisk together the tahini, maple syrup, lemon juice, water, and a pinch of salt until smooth and well combined.
4. In a serving bowl, combine the massaged kale, roasted sweet potatoes, dried cranberries, and toasted pumpkin seeds. Drizzle with the maple tahini dressing and toss gently. Serve warm or at room temperature.

This warm roasted sweet potato and kale salad is rich, hearty, and packed with nutrients. The sweet potatoes add depth and a hint of caramelization, while the kale, softened by massaging, becomes tender and flavorful. The maple tahini dressing ties all the elements together, adding a sweet and tangy finish that complements the cranberries and pumpkin seeds.

Red Cabbage and Apple Salad with Walnut Pesto

This red cabbage and apple salad is a refreshing and colorful dish perfect for celebrating love on Valentine’s Day. The combination of crunchy red cabbage, sweet and tart apple slices, and a drizzle of walnut pesto offers a unique and satisfying taste. It’s both light and packed with texture, making it a delightful side or starter.

Ingredients:

• 2 cups red cabbage, thinly sliced
• 1 large apple, thinly sliced (preferably a sweet-tart variety like Honeycrisp or Gala)
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup crumbled blue cheese (optional)
• 2 tbsp fresh mint leaves, chopped

For the walnut pesto:

• 1/2 cup walnuts, toasted
• 1/4 cup fresh parsley, packed
• 1/4 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• 1 clove garlic
• Salt and black pepper to taste

Instructions:

1. To make the walnut pesto, blend the toasted walnuts, parsley, Parmesan cheese, olive oil, garlic, salt, and black pepper in a food processor until smooth. Adjust seasoning as needed.
2. In a large bowl, combine the sliced red cabbage, apple slices, and chopped walnuts.
3. Drizzle the walnut pesto over the salad and toss gently to coat all the ingredients.
4. Top with crumbled blue cheese (if using) and sprinkle with fresh mint. Serve immediately.

The red cabbage and apple salad with walnut pesto brings a mix of flavors and textures that are vibrant and satisfying. The crunch of the cabbage pairs well with the crisp apple, while the walnut pesto adds an herby, nutty layer that ties everything together. The addition of blue cheese adds a rich and tangy note, balancing the salad’s natural sweetness.

Note: More recipes​ are coming soon!