This post is also available in ESPAÑOL (SPANISH)

There’s something deeply comforting about a winter salad that brings warmth, color, and nourishment to the table. This bowl leans into all the cozy flavors of the season without feeling heavy — golden spiced chicken, charred broccoli and cauliflower, crispy chickpeas, and a bright, creamy tahini-miso dressing that ties everything together.

This recipe also doubles as a fantastic meal-prep option. The roasted vegetables hold up beautifully, the chicken stays flavorful and juicy, and the dressing only gets better as it sits. Whether you serve it layered in shallow bowls at home or pack it into a tupper for lunch, every bite delivers winter comfort with a fresh, vibrant twist. It’s wholesome, satisfying, and the perfect way to brighten chilly days.

Helga

Winter Salad

Servings: 4-6

Ingredients, for the chicken:
4 chicken breasts
1 tsp turmeric
1 ½  tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
½ tsp onion powder
1 tsp sea salt
½ tsp Black pepper
1 tbsp olive oil

Ingredients, for the roasted vegetables and chickpeas:
1 lbs broccoli florets
1 lb cauliflower florets
1 15 oz can chickpeas, drained and rinsed
4 tsp smoked paprika
2 tsp turmeric
2 tsp garlic powder
1 ½  tsp onion powder
1 tsp cumin
2 tsp
1 tsp black pepper
tbsp olive oil
zest of 1 lime

1 lb kale
mixed greens

Ingredients, for the dressing:
6 tbsp tahini
2 tsp white miso
2 tbsp apple cider vinegar
3 tbsp lemon juice
1–2 tsp maple syrup
1 tsp garlic powder
4  tbsp water to thin
Salt + pepper to taste

Directions, for the Vegetables and Chickpeas:

1. Preheat oven to 425ºF.
2. Add broccoli, cauliflower and chickpeas to different baking sheets.
3. Drizzle with olive oil, and mix with your hands to get all the pieces covered.
4. In a small bowl, mix all the spices.
5. Sprinkle the spice mixture evenly between the broccoli, cauliflower and chickpeas and mix using a spatula to get all the pieces covered (your hands will stain because of the turmeric).
6. Sprinkle the lime zest on top of the broccoli and cauliflower florets.
7. Roast the chickpeas for 35 minutes
8. Roast the broccoli and cauliflower for 18 minutes
9. Set aside

Directions, for the chicken:

1. Pat the chicken dry and cut lengthwise. Add the pieces to a bowl.
2. Drizzle with olive oil and mix well so each piece it lightly coated.
3. Sprinkle the spices over the chicken and mix well so all the pieces are covered.
4. Heat a large pan and add a little olive oil. Cook the chicken 4-5 minutes per side or until the temperature reaches 165ºF.
5. Let them rest 5 minutes before slicing.

Directions, for the Dressing:

1. Mix all the ingredients and add to a glass jar.

Directions, for the assembly:

1. Cut the mixed greens and kale into pieces. Add to a bowl as the base.
2. Mix the broccoli, cauliflower and chickpeas and add over the greens.
3. Place sliced chicken on top and drizzle with the tahini dressing
4. Sprinkle sesame seeds on top and enjoy!

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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This post is also available in ESPAÑOL (SPANISH)