It's 4:59 PM, and the ever-present plague of “what’s for dinner?” has struck again.

But you’re on the ball and luckily that dinner inspo you saved will be coming right to the rescue!

Here at Carlos Creek, we are ALL about balance. From the way we craft our wine, to what we're pairing with our sips...so these three throw-together salads that can be ready in literal minutes fit the bill for everything from a weeknight dinner on the fly to a delicious dish added to the mix of your weekend dinner party.

Don’t have some of the ingredients? Mix it up.

Don't have fresh? Use frozen.

Pull out a store-bought dressing. Ok, I see you!

No rules, just vibes.

Perfect alongside your main dish to sneak in more greens, or add some protein and make it a meal why don’t you!

3 easy salads to throw together this January:

Spinach, Strawberry & Feta Salad

with Carlos Creek Winery's MinnTerra Rosé wine

What you need: baby spinach, strawberries, feta cheese, almonds, lemon, olive oil, salt, pepper, honey

• make vinaIgrette - 2 tbsp lemon juice, 4 tbsp olive oil, salt & pepper pinch + a touch of honey... shake!
• plate up spinach.
• add strawberries, feta, & almonds.
• toss with vinaigrette.

Sweet Potato & Cherry Salad

with Carlos Creek Winery's Hot Dish Red wine

What you need: mixed greens, sweet potatoes, dried cherries, sharp cheddar, balsamic vinegar, olive oil, salt, pepper, dijon mustard, honey

• prep your potatoes! Preheat oven to 400°F, Cube 2 sweet potatoes, toss with olive oil, salt & pepper.Roast 25–30 min until browned & tender.
• make vinaigrette – 2 tbsp balsamic vinegar + 4 tbsp olive oil + salt & pepper pinch + 1 tsp dijon mustard + touch of honey...shake!
• add greens to plate.
• top with roasted sweet potatoes, cherries, and cheddar.
• drizzle vinaigrette.

Pickled Beet & Goat Cheese Salad

with Carlos Creek Winery's La Crescent wine

What you need: arugula, pickled beets, goat cheese, candied walnuts, olive oil, salt, pepper, honey, dijon mustard, apple cider vinegar.

• get beets ready - Roast/boil beets until tender. Cool, peel, thinly slice beets.Toss with red wine vinegar, a pinch of sugar & salt. Let sit 10–15 minutes!
• make vinaigrette - 2 tbsp apple cider vinegar + 4 tbsp olive oil + salt & pepper Pinch + 1 tsp dijon mustard + touch of honey...shake!
• plate up arugula.
• scatter beets, goat cheese, and walnuts on top.
• toss with vinaigrette.
• finish with pinch of salt & cracked pepper.

Your January just got a little softer...and yes, we’ve got the Carlos Creek wine to match. Because it’s alllllll about that balance.

Ready to pair? Grab your favorite wines in the Carlos Creek Winery Tasting Room or online. But first, you should probably stop reading and figure out what's for dinner.

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