As the days grow shorter and the nights get colder, there’s nothing like a warm and comforting salad to brighten up your meal. Gone are the days of bland, uninspiring greens – today’s salads are a celebration of flavors, textures, and colors. In this collection of 18 cozy warm salad recipes, we’ve gathered some of the most mouthwatering and satisfying dishes that will keep you warm and cozy on even the chilliest nights.
From roasted butternut squash to grilled halloumi, these salads combine the best of fall’s harvest with the comfort of a warm bowl. Whether you’re in the mood for something hearty and filling or light and refreshing, there’s a recipe here to suit your taste. So go ahead, cozy up by the fire, and indulge in one (or three!) of these deliciously warm salads.
Roasted Butternut Squash and Quinoa Warm Salad
A hearty and nutritious salad that combines the sweetness of roasted butternut squash with the nutty flavor of quinoa, perfect for a comforting fall or winter meal.
Ingredients:
– 1 medium-sized butternut squash (about 2 lbs)
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel the butternut squash, remove seeds, and cut into 1-inch cubes.
3. Toss with olive oil, salt, pepper, cumin, and smoked paprika until evenly coated.
4. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and caramelized.
5. Cook quinoa according to package instructions.
6. In a large bowl, combine roasted squash and cooked quinoa.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley or cilantro.
Cooking Time: 40-50 minutes
Warm Kale Salad with Crispy Chickpeas and Tahini Dressing
Warm Kale Salad with Crispy Chickpeas and Tahini Dressing
This hearty salad combines the nutty flavor of roasted kale with the satisfying crunch of crispy chickpeas, all tied together with a creamy tahini dressing. It’s a perfect blend of healthy and delicious.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1/4 cup water
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kale with olive oil and salt on a baking sheet. Roast for 10-12 minutes, or until wilted.
3. Meanwhile, toss chickpeas with olive oil and salt. Spread on a separate baking sheet and roast for 15-20 minutes, or until crispy.
4. In a blender or food processor, combine tahini, garlic, lemon juice, water, and honey. Blend until smooth.
5. Combine roasted kale and chickpeas in a bowl. Drizzle with tahini dressing and toss to coat.
Cooking Time: 25-30 minutes
Harissa-Spiced Sweet Potato and Lentil Warm Salad
This vibrant salad combines the natural sweetness of roasted sweet potatoes with the earthy flavor of red lentils, all tied together with a hint of spicy harissa. Perfect as a main course or side dish.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 cup red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon harissa powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add lentils, cumin, harissa powder, salt, and pepper to the saucepan. Cook for an additional 2-3 minutes or until fragrant.
5. Combine roasted sweet potatoes with cooked lentil mixture in a large bowl. Toss gently to combine.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Warm Spinach Salad with Bacon and Balsamic Glaze
Experience the perfect blend of sweet and savory in this delectable spinach salad, elevated by crispy bacon and a rich balsamic glaze.
Ingredients:
– 4 cups fresh baby spinach leaves
– 6 slices of thick-cut bacon, cooked until crispy
– 2 tablespoons olive oil
– 1/4 cup balsamic vinegar
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the cooked bacon and stir until crispy.
3. Remove the skillet from heat and add the minced garlic, stirring for 1 minute.
4. Add the fresh spinach leaves to the skillet and toss until wilted.
5. In a small saucepan, reduce the balsamic vinegar over low heat until thickened and syrupy (about 10-15 minutes).
6. To assemble the salad, place the warm spinach mixture on a plate, top with crispy bacon, and drizzle with the balsamic glaze.
Cooking Time: 20-25 minutes
Grilled Halloumi and Roasted Beetroot Warm Salad
This refreshing salad combines the creamy sweetness of grilled halloumi with the earthy flavor of roasted beetroot, all wrapped up in a warm and cozy package.
Ingredients:
– 250g halloumi cheese
– 2 large beetroot, peeled and quartered
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush both sides of the halloumi cheese with olive oil and season with salt and pepper. Grill for 2-3 minutes per side, until golden brown and slightly charred.
3. Toss the beetroot quarters with olive oil, garlic, salt, and pepper. Roast in a preheated oven at 425°F (220°C) for 20-25 minutes, or until tender and caramelized.
4. To assemble the salad, place the roasted beetroot on a plate, top with grilled halloumi cheese, and garnish with fresh parsley leaves.
Cooking time: 30-40 minutes
Warm Farro Salad with Roasted Vegetables and Feta
A hearty and flavorful salad perfect for a cozy dinner or lunch. The warm farro and roasted vegetables are perfectly balanced by the tangy feta cheese.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and cubed
– 1 large zucchini, sliced
– 1/4 cup crumbled feta cheese
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook farro according to package instructions using water or broth.
3. Toss sweet potato, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
4. In a large bowl, combine cooked farro, roasted vegetables, and crumbled feta cheese.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or thyme if desired.
Cooking Time: 30-35 minutes
Asian-Inspired Warm Noodle Salad with Sesame Dressing
This recipe combines the comfort of a warm noodle salad with the bold flavors of Asia, topped with a nutty sesame dressing. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 8 oz rice noodles
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as shiitake and cremini), sliced
– 1 cup cooked chicken breast, diced
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Sesame seeds for garnish
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a large skillet or wok, heat sesame oil over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mushrooms and chicken; cook until chicken is heated through and mushrooms are tender, about 5 minutes.
4. In a small bowl, whisk together soy sauce, rice vinegar, and ginger. Pour dressing over noodle mixture; toss to combine.
5. Season with salt and pepper to taste. Garnish with sesame seeds. Serve warm.
Cooking Time: 15-20 minutes
Warm Brussels Sprouts Salad with Pancetta and Pecans
Elevate your salad game with this sweet and savory combination of roasted Brussels sprouts, crispy pancetta, and crunchy pecans. This warm salad is perfect for a chilly evening or as a side dish for your next dinner party.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices pancetta, diced
– 1/4 cup pecan halves
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until caramelized.
3. Meanwhile, cook pancetta in a skillet over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add pecan halves and toast for 2-3 minutes or until fragrant.
5. Combine roasted Brussels sprouts, crispy pancetta, and toasted pecans in a large bowl. Drizzle with honey and toss to coat.
Cooking Time: 25-30 minutes
Mediterranean Warm Chickpea Salad with Lemon and Herbs
This vibrant salad combines the comforting warmth of chickpeas with the bright, citrusy flavor of lemon and a hint of Mediterranean herbs. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tbsp olive oil
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp dried thyme
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and thyme.
3. Add the chickpeas to the bowl and toss to coat with the dressing.
4. Season with salt and pepper to taste.
5. Transfer the chickpea mixture to a baking dish and bake for 20-25 minutes, or until warmed through.
6. Garnish with chopped parsley before serving.
Cooking Time: 20-25 minutes
Warm Lentil Salad with Caramelized Onions and Goat Cheese
This hearty salad combines the comforting warmth of lentils with the sweet, caramelized flavor of onions and the tanginess of goat cheese. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 1/4 cup crumbled goat cheese
– 2 cups vegetable broth
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until caramelized and golden brown (about 20-25 minutes).
3. Add the lentils, salt, pepper, and garlic to the saucepan. Stir to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
5. Fluff the lentils with a fork and stir in the crumbled goat cheese.
6. Serve warm, garnished with fresh herbs if desired.
Cooking Time: 45-50 minutes
Roasted Cauliflower and Freekeh Warm Salad
This hearty salad combines the nutty flavors of freekeh with the caramelized sweetness of roasted cauliflower, all tied together with a tangy dressing. Perfect for a quick weeknight dinner or a healthy lunch.
Ingredients:
– 1 head of cauliflower
– 1 cup of freekeh
– 2 tablespoons of olive oil
– 1 tablespoon of apple cider vinegar
– 1 teaspoon of honey
– Salt and pepper to taste
– Optional: chopped fresh herbs (parsley, cilantro, or dill)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut into florets.
3. Toss with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
4. Cook the freekeh according to package instructions (usually 15-20 minutes).
5. In a small bowl, whisk together apple cider vinegar and honey.
6. Combine the roasted cauliflower, cooked freekeh, and dressing in a large bowl.
7. Season with salt and pepper to taste. Garnish with chopped fresh herbs if desired.
Cooking Time: 40-45 minutes
Warm Mushroom and Arugula Salad with Parmesan Shavings
A simple yet elegant salad that combines the earthy flavors of mushrooms with the peppery taste of arugula, topped with shaved Parmesan cheese.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups arugula
– 2 tablespoons olive oil
– 1 tablespoon butter
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Remove the skillet from heat and stir in the butter until melted. Season with salt and pepper to taste.
4. Meanwhile, heat a small saucepan of boiling water. Add a handful of arugula leaves and cook until wilted, about 30 seconds. Drain and rinse with cold water.
5. To assemble the salad, place the cooked arugula on a plate or bowl. Top with the warm mushroom mixture and shaved Parmesan cheese.
Cooking Time: 15 minutes
Spiced Warm Quinoa Salad with Roasted Carrots and Almonds
Warm up with this comforting salad, perfect for a chilly evening or a light lunch. The combination of quinoa, roasted carrots, and crunchy almonds is elevated by the aromatic flavors of cumin, coriander, and cinnamon.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 4 large carrots, peeled and chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon ground cinnamon
– Salt and pepper, to taste
– 1/4 cup chopped almonds
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook quinoa according to package instructions using 2 cups water or broth.
3. Toss carrots with olive oil, cumin, coriander, cinnamon, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. In a large skillet, heat the cooked quinoa over medium heat with chopped onion and roasted carrots. Cook for 5-7 minutes, stirring occasionally.
5. Stir in chopped almonds. Season with salt and pepper to taste.
6. Serve warm.
Cooking Time: 30-35 minutes
Warm Black Bean and Corn Salad with Avocado Dressing
This hearty salad combines the comfort of warm black beans and corn with the creaminess of avocado dressing, perfect for a cozy evening meal or potluck gathering.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 1 small red bell pepper, diced
– 1 small onion, thinly sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 ripe avocados, mashed
– 2 tablespoons freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine black beans, corn kernels, olive oil, bell pepper, and onion. Toss to coat.
3. Spread the mixture on a baking sheet and warm in the oven for 10-12 minutes or until heated through.
4. Stir in cumin, salt, and pepper.
5. In a separate bowl, mix together mashed avocado and lime juice.
6. To assemble the salad, place the warmed bean and corn mixture on a serving platter or individual plates. Top with the avocado dressing and sprinkle with cilantro (if using).
Cooking Time: 15-18 minutes
Warm Potato Salad with Dijon Mustard and Fresh Dill
Elevate your salad game with this comforting warm potato salad, infused with the tanginess of Dijon mustard and the brightness of fresh dill.
Ingredients:
– 3-4 large potatoes, peeled and diced
– 2 tbsp unsalted butter
– 1/4 cup Dijon mustard
– 2 tbsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large pot, boil the potatoes in salted water until slightly tender, about 5-7 minutes.
3. Drain the potatoes and return them to the pot with butter, Dijon mustard, salt, and pepper. Stir until the butter has melted and the potatoes are well coated.
4. Transfer the potato mixture to a baking dish and top with chopped fresh dill.
5. Bake for 15-20 minutes or until the potatoes are heated through and slightly caramelized.
Cooking Time: 25-30 minutes
Warm Pearl Barley Salad with Roasted Pumpkin and Feta
This autumnal salad combines the comforting warmth of pearl barley with the sweetness of roasted pumpkin, crumbled feta, and a hint of herbs. Perfect for a cozy dinner or as a side dish for your next gathering.
Ingredients:
– 1 cup pearl barley
– 2 cups water
– 1 small pumpkin (about 1 lb), peeled and cubed
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook pearl barley according to package instructions.
3. Toss pumpkin cubes with olive oil, salt, and black pepper on a baking sheet. Roast for 30 minutes or until tender.
4. In a large bowl, combine cooked pearl barley, roasted pumpkin, crumbled feta cheese, chopped parsley, and minced garlic.
5. Serve warm.
Cooking Time: 45 minutes
Warm Green Bean Salad with Toasted Almonds and Garlic
A vibrant and flavorful salad that’s perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup toasted almonds
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the green beans on the prepared baking sheet in a single layer.
4. Drizzle with olive oil and sprinkle with minced garlic.
5. Roast in the preheated oven for 12-15 minutes, or until tender and slightly caramelized.
6. Meanwhile, toast the almonds in a small skillet over medium heat for 2-3 minutes, or until fragrant and lightly browned.
7. Remove the green beans from the oven and toss with toasted almonds, salt, and pepper to taste.
8. If using feta cheese, crumble it on top of the salad.
9. Serve warm.
Cooking Time: 15-20 minutes
Warm Couscous Salad with Roasted Eggplant and Tahini
Warm Couscous Salad with Roasted Eggplant and Tahini: A flavorful and nutritious dish that combines the creamy richness of tahini with the tender sweetness of roasted eggplant, all wrapped up in a warm and comforting couscous.
Ingredients:
– 1 cup couscous
– 2 cups water or vegetable broth, warmed
– 2 medium eggplants, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss eggplant cubes with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
2. Cook couscous according to package instructions using warmed water or broth.
3. In a large bowl, whisk together tahini, lemon juice, and a pinch of salt.
4. Add roasted eggplant to the bowl and toss to combine with the tahini mixture.
5. Fluff cooked couscous into the bowl and gently fold until well combined.
6. Serve warm, garnished with chopped parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Summary
Looking for a delicious and comforting meal to warm up on chilly nights? These 18 cozy warm salad recipes are sure to hit the spot! From classic combinations like roasted butternut squash and quinoa to international inspirations like Asian-style noodle salad with sesame dressing, there’s something for everyone. With a range of flavors and textures, you’ll never get bored. Whether you’re in the mood for something hearty and filling or light and refreshing, these warm salads are the perfect solution.
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