Winter Harvest Salad

A Celebration of Winter Roots & Hardy Greens

February sits quietly between the deep cold of winter and the early hints of spring. It’s a month rooted in earthy flavors, sturdy greens, and vibrant vegetables that thrive in cooler temperatures. While summer often gets the glory for fresh produce, February offers its own kind of abundance — grounding, colorful, and deeply satisfying.

This February Harvest Salad celebrates the season’s best: caramelized sweet potatoes, earthy beets, robust Dino kale, peppery arugula, and fresh cilantro, all brought together with a bright, tangy vinaigrette. It’s hearty enough to stand on its own and versatile enough to pair with your favorite protein.

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Why Winter Produce Shines

Winter vegetables are resilient. They grow slowly, developing deeper flavor and richer texture.

• Sweet potatoes become caramelized and tender when roasted, adding natural sweetness.

• Beets provide bold color and an earthy bite.

• Dino kale (also called lacinato or Tuscan kale) holds its structure beautifully in hearty salads.

• Arugula offers a peppery lift that balances the richness of roasted roots.

Together, they create a dish that feels vibrant despite the winter chill.

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February Harvest Salad Recipe

Ingredients

Roasted Sweet Potatoes

• 2 cups sweet potatoes, chopped into bite-sized cubes

• 1 tablespoon olive oil

• 2 teaspoons onion powder

• 1 teaspoon salt

• 1 teaspoon black pepper

Salad

• 1 cup cilantro, finely chopped

• 1 cup beet, peeled and grated

• 2 cups baby arugula

• 6 cups Dino kale, de-stemmed, washed, and ribboned

• 1/2 cup sunflower seeds, lightly toasted

Dressing

• 1/2 cup olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon apple cider vinegar

• 1/2 tablespoon red wine vinegar

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 1 tablespoon nutritional yeast

• 1 clove garlic, micrograted (optional)

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Directions

1. Roast the sweet potatoes
Preheat oven to 350°F.
Toss sweet potatoes with olive oil, onion powder, salt, and pepper.
Spread evenly on a parchment-lined baking sheet.
Bake for 15 minutes, toss, then bake for another 25 minutes until tender and lightly caramelized. Allow to cool slightly.

2. Prepare the dressing
Add all dressing ingredients to a jar with a lid and shake until well emulsified.

3. Massage the kale
Place ribboned kale in a large bowl. Add ¼ cup of dressing and gently massage for 1–2 minutes until softened and vibrant.

4. Assemble the salad
Add cilantro, grated beet, arugula, and toasted sunflower seeds to the kale. Toss well.
Fold in the roasted sweet potatoes once slightly cooled.

5. Finish and serve
Drizzle with remaining dressing, toss gently, and serve immediately or at room temperature.

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Let Us Do the Cooking

Love seasonal meals but short on time? At Tuesday Foods, we take care of the sourcing, prepping, and cooking - so you can enjoy thoughtfully prepared, seasonal dishes without the work.

Our menus are built around fresh, in-season ingredients like the ones featured in this salad, bringing vibrant winter produce straight to your table.