Winter Salads Are Possible: Chef Reilly Meehan Shares a Delicious Recipe

Daily Health

09/03/2026

Forget the notion that salads are strictly a warm-weather dish. Chef Reilly Meehan, a private chef with a significant social media following, is proving that vibrant, seasonal salads can be enjoyed year-round. His new cookbook, "A Little Bit Extra," features recipes designed to elevate everyday cooking, including a delightful winter salad that celebrates seasonal ingredients.

Key Takeaways

Chef Reilly Meehan, known for his social media presence, emphasizes seasonal eating.
His new cookbook, "A Little Bit Extra," offers recipes to enhance home cooking.
A featured winter salad recipe demonstrates how to enjoy seasonal produce even in colder months.
The "extra" in his cooking philosophy refers to small, impactful additions that make dishes special.

From Backyard Harvests to Culinary Star

Meehan's culinary journey began in Santa Cruz, California, where he grew up surrounded by fresh produce. His early experiences harvesting fruits and vegetables from his backyard and experimenting in the kitchen fostered a natural intuition for cooking. A childhood win at a local baking competition and early work experience at his father's brewpub solidified his passion.

After graduating from the Oregon Coast Culinary Institute, Meehan transitioned into private cheffing. For the past five years, he has shared his culinary expertise and behind-the-scenes glimpses of his work on social media platforms, amassing over a million followers. His content often includes tips on food organization, ingredient preparation, and celebrating seasonal flavors.

Elevating Everyday Meals

Meehan's philosophy, "a little bit extra," is about adding those small touches that make a dish memorable. This could be as simple as a splash of red wine vinegar in soup or lemon zest on roasted chicken, or as substantial as a fried avocado wedge for added texture. He encourages home cooks to embrace these enhancements to make their meals more special.

A Winter Salad for All Seasons

Challenging the idea that salads are only for spring and summer, Meehan presents a recipe for a Delicata, Pom and Goat Cheese Salad with Cumin Yogurt. This dish cleverly substitutes hearty roasted vegetables for traditional greens, incorporating seasonal ingredients like delicata squash and pomegranate seeds. The salad is complemented by a tangy, spiced cumin yogurt dressing, offering a warm yet refreshing flavor profile perfect for cooler weather.

Meehan notes that ingredients like delicata squash and pomegranate are readily available in late winter, making this salad a perfect example of year-round seasonal eating. The recipe, which takes about 30 minutes to prepare, is a testament to how simple additions can create a truly special dish.

Delicata, Pom and Goat Cheese Salad with Cumin Yogurt Recipe

Yields: 4 to 6 servings
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes

Make-ahead tip: Roast the squash, slice the onions, prepare the pomegranate seeds, and mix the spiced yogurt up to a day in advance. Refrigerate components and assemble just before serving.

Squash Ingredients:

2 large delicata squash, cut into ½-inch-thick rings and seeded
¼ cup olive oil
2 tablespoons pure maple syrup
1 tablespoon dried sage
Kosher salt and freshly ground black pepper

Cumin Yogurt Ingredients:

1 cup plain full-fat Greek yogurt
Zest and juice of ½ lemon
2 teaspoons ground cumin
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Salad Ingredients:

Seeds from 1 pomegranate (about 1 cup)
4 ounces goat cheese, crumbled
½ cup roasted pepitas
½ small red onion, thinly sliced
Fresh tarragon leaves, for garnish

Instructions:

Make the squash: Preheat oven to 400°F (204°C). Line a baking sheet. Toss squash rings with olive oil, maple syrup, sage, salt, and pepper. Spread in a single layer on the baking sheet and bake for about 20 minutes until tender and caramelized. Let cool.
Make the cumin yogurt: Whisk together yogurt, lemon zest, lemon juice, cumin, coriander, and salt.
Assemble the salad: Arrange roasted squash on a platter. Sprinkle with pomegranate seeds, goat cheese, pepitas, and onion. Dollop with cumin yogurt and garnish with tarragon. Serve immediately.

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