As the snowflakes start to fall and the holiday season is in full swing, it’s time to think outside the box (or in this case, the bowl) when it comes to salad. Gone are the days of bland, boring greens; instead, let’s get creative with some festive Christmas salad recipes that will impress your guests and satisfy your cravings.
From classic combinations like cranberry walnut spinach salad to innovative twists like pomegranate and arugula salad with goat cheese, we’ve got 20 mouth-watering ideas to get you started. Whether you’re hosting a holiday party or just want to add some cheer to your everyday meals, these salads are sure to bring the joy.
In this article, we’ll take you on a culinary journey through the most magical time of the year, featuring an array of sweet and savory, fresh and festive salad recipes that will make your taste buds dance. So grab your favorite ingredients, don your coziest holiday sweater, and get ready to deck the halls with deliciousness!
Cranberry Walnut Spinach Salad
This refreshing salad combines the sweetness of cranberries with the earthiness of spinach and the crunch of walnuts, making it a perfect side dish for any occasion. With its tangy dressing and nutritious ingredients, this salad is sure to please even the pickiest eaters.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1/2 cup dried cranberries
– 1/2 cup chopped walnuts
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup apple cider vinaigrette dressing
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and cranberries.
2. Sprinkle chopped walnuts over the top of the salad.
3. If using feta cheese, crumble it over the salad.
4. Drizzle apple cider vinaigrette dressing over the salad and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Pomegranate and Arugula Salad with Goat Cheese
Pomegranate and Arugula Salad with Goat Cheese Recipe
Discover the perfect blend of sweet and tangy flavors in this refreshing salad, featuring juicy pomegranate seeds, peppery arugula, and creamy goat cheese.
Ingredients:
– 4 cups arugula
– 1/2 cup crumbled goat cheese
– 1 cup pomegranate seeds (fresh or dried)
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine arugula and pomegranate seeds.
2. Crumble goat cheese into small pieces and sprinkle over the salad.
3. Drizzle with olive oil and apple cider vinegar.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Enjoy this simple yet impressive salad as a light lunch or as a refreshing side dish for your next dinner party!
Roasted Butternut Squash and Kale Salad
This autumnal salad combines the natural sweetness of roasted butternut squash with the earthy flavor of kale, perfect for a quick and healthy meal or as a side dish.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil. Roast for 45-50 minutes or until tender and caramelized.
4. Meanwhile, massage the kale leaves with your hands to help break down the fibers.
5. Once the squash is done, let it cool slightly before tossing with the kale and seasoning with salt and pepper.
6. Top with crumbled feta cheese, if using.
7. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Christmas Tree Shaped Caprese Salad
Elevate your holiday gatherings with this visually stunning and flavorful Caprese salad, shaped like a Christmas tree.
Ingredients:
– 3 large beefsteak tomatoes, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into 1/4-inch thick rounds
– 1/4 cup extra-virgin olive oil
– 2 tbsp balsamic glaze
– Fresh basil leaves, chopped (for garnish)
– Wooden skewers or toothpicks
Instructions:
1. Begin by creating the base of the Christmas tree shape using a few tomato slices.
2. Arrange the mozzarella cheese slices on top of the tomatoes to form the middle section of the tree.
3. Using olive oil and balsamic glaze, drizzle a small amount between each layer to add flavor and moisture.
4. Place a few fresh basil leaves at the top of the tree for garnish.
5. Secure the layers with wooden skewers or toothpicks.
Cooking Time:
– Prep time: 15 minutes
– Total time: 20 minutes
Apple Pecan Salad with Maple Dressing
This salad combines the crunch of pecans, the sweetness of apples, and the tanginess of maple syrup to create a delicious and refreshing fall treat.
Ingredients:
– 4-6 cups mixed greens
– 1 large apple, diced (Granny Smith or Honeycrisp work well)
– 1/2 cup chopped pecans
– 1/4 cup crumbled blue cheese (optional)
– 2 tbsp maple syrup
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced apples, and chopped pecans.
2. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss to coat.
4. Top with crumbled blue cheese, if using.
5. Serve immediately and enjoy!
Cooking Time: None! This salad is ready in just a few minutes.
Balsamic Roasted Beet and Feta Salad
This vibrant salad combines the natural sweetness of roasted beets with the tanginess of balsamic glaze, creamy feta cheese, and fresh herbs. Perfect for a light yet satisfying meal or as a side dish.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil and balsamic vinegar.
5. Toss beet slices with the balsamic glaze, salt, and pepper to taste.
6. Top with crumbled feta cheese and chopped parsley.
Cooking Time: 50 minutes
Winter Citrus Salad with Honey Dressing
Brighten up your winter meals with this refreshing salad featuring a symphony of citrus fruits, crunchy greens, and a sweet honey dressing.
Ingredients:
– 2 navel oranges, peeled and segmented
– 1 blood orange, peeled and segmented
– 1 grapefruit, peeled and segmented
– 4 cups mixed baby greens (arugula, spinach, etc.)
– 2 tablespoons honey
– 2 tablespoons freshly squeezed lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine the citrus segments.
2. In a small bowl, whisk together the honey and lemon juice until well combined.
3. Add the mixed greens to the citrus mixture and toss gently.
4. Drizzle the honey dressing over the salad and toss again to coat.
5. Season with salt to taste.
6. Serve immediately, garnished with additional citrus segments if desired.
Cooking Time: 10 minutes
Festive Brussels Sprouts and Bacon Salad
Celebrate the holiday season with this flavorful and nutritious salad, perfect for your next gathering. Crunchy Brussels sprouts, crispy bacon, and tangy apple cider vinegar come together to create a delightful side dish.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, combine roasted Brussels sprouts, crumbled bacon, and chopped parsley.
4. Drizzle apple cider vinegar over the salad and toss to coat.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Pear and Gorgonzola Salad with Candied Walnuts
A sweet and savory combination of flavors, this salad is perfect for a light and refreshing lunch or dinner.
Ingredients:
– 4 ripe pears (such as Bartlett or Anjou), sliced
– 1/2 cup gorgonzola cheese, crumbled
– 1/4 cup chopped fresh arugula
– 1/4 cup candied walnuts (see note)
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced pears and crumbled gorgonzola cheese.
2. Add the chopped arugula and toss gently to combine.
3. Drizzle the olive oil and apple cider vinegar over the salad and toss again to coat.
4. Sprinkle the candied walnuts over the top of the salad and season with salt and pepper to taste.
Cooking Time: 10 minutes (excluding prep time)
Note: To make candied walnuts, preheat oven to 350°F (175°C). Toss 1/2 cup chopped walnuts with 1 tablespoon honey and 1 tablespoon water. Spread on a baking sheet and bake for 5-7 minutes or until caramelized. Let cool completely before using.
Jeweled Quinoa Salad with Pomegranate Seeds
This vibrant salad combines the nutty flavor of quinoa with the sweetness of pomegranate seeds and the crunch of toasted almonds, perfect for a healthy and satisfying meal or as a side dish.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/2 cup pomegranate seeds
– 1/4 cup toasted almonds
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Cook the quinoa according to package instructions using 2 cups of water or vegetable broth.
2. In a large bowl, combine cooked quinoa, parsley, mint, pomegranate seeds, and toasted almonds.
3. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
4. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Spinach and Strawberry Salad with Poppyseed Dressing
A refreshing twist on the classic spinach salad, this recipe combines the sweetness of strawberries with the earthiness of baby spinach, all tied together with a tangy poppyseed dressing.
Ingredients:
– 4 cups baby spinach
– 1 pint fresh strawberries, hulled and sliced
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/2 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup poppyseeds
Instructions:
1. In a large bowl, combine spinach and sliced strawberries.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the spinach mixture and toss to coat.
4. Sprinkle poppyseeds over the top of the salad and serve immediately.
Cooking Time: 10 minutes
Roasted Sweet Potato and Chickpea Salad
This hearty salad combines the natural sweetness of roasted sweet potatoes with the creamy texture of chickpeas, all tied together with a tangy dressing. Perfect for a quick lunch or dinner, this recipe is also vegan-friendly!
Ingredients:
– 2 large sweet potatoes
– 1 can chickpeas (14.5 oz)
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. Drain chickpeas and rinse with water.
4. In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
5. Add roasted sweet potato and chickpeas to the bowl; toss to combine.
6. Garnish with fresh parsley or cilantro, if desired.
7. Serve warm or at room temperature.
Cooking Time: 50 minutes
Christmas Wreath Salad with Avocado and Edamame
Elevate your holiday gathering with this vibrant and flavorful salad that resembles a festive Christmas wreath. With creamy avocado, crunchy edamame, and sweet cranberries, this dish is sure to impress.
Ingredients:
– 1 ripe avocado, diced
– 1 cup cooked edamame
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/4 cup fresh cranberries
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, edamame, and cranberries.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the salad and toss to combine.
4. Arrange the avocado slices on top of the salad in a wreath shape.
5. Sprinkle feta cheese (if using) around the edges of the avocado.
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Waldorf Salad with a Holiday Twist
This classic Waldorf salad gets a festive boost with the addition of cranberries and crumbled blue cheese, perfect for your holiday gathering.
Ingredients:
- 1 head of red leaf lettuce, chopped
- 1/2 cup celery, diced
- 1/2 cup apple, diced (Granny Smith or Gala)
- 1/4 cup walnuts, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup cranberries, fresh or frozen
- 1/4 cup crumbled blue cheese (Gorgonzola or Roquefort)
- Salt and pepper to taste
Instructions:
- In a large bowl, combine chopped lettuce, diced celery, and diced apple.
- In a small bowl, whisk together mayonnaise and Dijon mustard. Pour the dressing over the greens mixture and toss until combined.
- Stir in chopped walnuts, cranberries, and crumbled blue cheese.
- Serve immediately, garnished with additional cranberries if desired.
Cooking Time: None! This salad is a quick and easy assembly.
Kale and Cranberry Salad with Toasted Almonds
Celebrate the flavors of fall with this refreshing salad, combining the earthy sweetness of kale, the tanginess of cranberries, and the crunch of toasted almonds.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup fresh or frozen cranberries
– 1/2 cup toasted almonds
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Toss kale with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 10-12 minutes or until tender and slightly caramelized.
4. In a large bowl, combine roasted kale, cranberries, and toasted almonds.
5. Whisk together remaining 1 tablespoon olive oil and apple cider vinegar.
6. Pour dressing over the salad and toss to combine.
Cooking Time: 15 minutes
Mandarin Orange and Jicama Salad
This refreshing salad combines the sweetness of mandarin oranges with the crunch of jicama, perfect for a light and healthy snack or side dish. The combination of flavors and textures is sure to delight!
Ingredients:
– 2 mandarin oranges, peeled and segmented
– 1 medium jicama, peeled and diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the orange segments, jicama, and cilantro.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: None
Festive Farro Salad with Dried Fruits
Celebrate the season with a hearty and flavorful farro salad, bursting with sweet and tangy dried fruits.
Ingredients:
– 1 cup cooked farro
– 1/2 cup mixed dried cranberries, cherries, and apricots
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt to taste
– Optional: crumbled goat cheese or toasted almonds for added texture
Instructions:
1. In a large bowl, combine cooked farro, dried fruits, and chopped parsley.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the farro mixture, tossing to coat.
4. Season with salt to taste.
5. Serve warm or at room temperature.
Cooking Time: 10 minutes
Roasted Delicata Squash and Arugula Salad
Roasted Delicata Squash and Arugula Salad
This autumn-inspired salad combines the sweetness of roasted delicata squash with the peppery flavor of arugula, all tied together with a tangy vinaigrette.
Ingredients:
– 1 large delicata squash (about 2 lbs), seeded and sliced into 1/4-inch thick rings
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups arugula leaves
– 1/2 cup crumbled goat cheese (optional)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash rings with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender and caramelized.
3. In a large bowl, combine arugula leaves and crumbled goat cheese (if using).
4. In a small bowl, whisk together apple cider vinegar and honey to make the vinaigrette.
5. Once squash is roasted, let it cool slightly before adding it to the salad bowl.
6. Toss the salad with the vinaigrette and serve immediately.
Cooking Time: 30-40 minutes
Spiced Pecan and Blue Cheese Salad
This salad combines the sweetness of spiced pecans with the tanginess of blue cheese, creating a perfect harmony of flavors. A simple yet impressive addition to any meal.
Ingredients:
– 1/2 cup pecan halves
– 1 tablespoon brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup chopped red onion
– 1/4 cup crumbled bacon (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together pecans, brown sugar, cinnamon, and cayenne pepper.
3. Spread the mixture on a baking sheet and bake for 10-12 minutes or until fragrant and lightly toasted.
4. In a large bowl, combine mixed greens, crumbled blue cheese, chopped red onion, and toasted pecans.
5. If using bacon, crumble it on top of the salad.
6. Serve immediately.
Cooking Time: 15-20 minutes
Christmas Cobb Salad with Turkey and Cranberries
A festive twist on the classic cobb salad, this dish combines the flavors of roasted turkey, cranberries, and creamy dressing for a holiday-inspired treat.
Ingredients:
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced cooked turkey breast
– 1/2 cup dried cranberries
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped pecans
– 1/4 cup mayonnaise
– 2 tablespoons Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced turkey, cranberries, blue cheese, and pecans.
2. In a small bowl, whisk together mayonnaise and Dijon mustard until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Summary
Get ready to deck the halls with these delicious Christmas salad recipes! From classic combinations like cranberry walnut spinach and roasted butternut squash and kale, to festive twists like Christmas tree shaped caprese and jeweled quinoa, there’s something for everyone. Indulge in sweet and tangy flavors with apple pecan and pomegranate arugula salads, or go savory with balsamic roasted beet and feta or winter citrus with honey dressing. Whatever your taste, these 20 festive Christmas salad recipes are sure to make your holiday gatherings merry and bright!