Heart Warming Winter Salad


It’s Freezing cold here in Philly! The city’s covered in snow and school even got cancelled because of the harsh weather forecast. At lunch time, I found myself searching through my pantry, as going grocery shopping was not an option. I couldn’t even imagine braving the snow storm and the cold. This salad came together beautifully and really lifted my spirits up. It’s pretty, full of colors and flavors, and the lemon-dijon dressing really steals the show! Though it requires a bit of prep time, it’s nothing too complicated. My technique is actually to roast a bunch of veggies on the weekends when I have more time, and store them in my fridge for the week. That way, I can always grab them and add them to all my dishes in minutes. Bon Appétit!


Prep Time: 40 min from scratch or 10 min with pre-roasted veggies.

Base Ingredients:

  • 1/4 cauliflower head, cut in small florets
  • 1 cup diced butternut squash
  • 1/4 cup cooked quinoa
  • crumbled feta cheese
  • a bunch of pomegranate seeds (optional)
  • salt, pepper to taste

Lemon Dijon Dressing:

  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp plain yogurt
  • 1 pinch of cumin and turmeric
  • salt, pepper, and a bit of sriracha (optional)


  1. If you haven’t done so already, roast the cauliflower and butternut squash with olive oil and salt, at 400°F, for about 30 minutes in the oven.
  2. Meanwhile, cook the 1/4 cup of dried quinoa in a pot with about 1/2 cup of water.
  3. Start to make the dressing by mixing the mustard with the lemon juice. Then add the olive oil, the yogurt, and the spices to taste, while you’re still mixing.
  4. When the quinoa is cooked (about 20 minutes) set aside to let it cool until the veggies are roasted.
  5. In a bowl, put the quinoa, roasted veggies, pomegranate seeds and crumbled feta. Drizzle with the lemon dijon dressing, toss gently, and enjoy!

TIP: I like to mix the dressing with the quinoa first and then add the veggies, but that’s totally up to you! 


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