‘Tis the season for a deliciously refreshing twist on traditional holiday fare. While many of us look forward to indulging in rich and savory dishes, sometimes it’s nice to balance things out with a light and lovely salad that still captures the essence of the season. In this article, we’ll be sharing 20 festive holiday salad recipes that are sure to become new favorites at your next gathering.
From classic combinations featuring cranberries and pomegranates to more unique pairings like roasted butternut squash and maple dressing, these salads are designed to bring a touch of joy and cheer to your holiday table. Whether you’re looking for a side dish or a show-stopping centerpiece, we’ve got you covered with our collection of seasonal salad recipes that are sure to impress.
Cranberry Walnut Spinach Salad
A refreshing twist on traditional spinach salads, this recipe combines the sweetness of cranberries and the crunch of walnuts with the earthy flavor of fresh spinach. Perfect for a quick lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1/2 cup dried cranberries
– 1/4 cup chopped walnuts
– 1/2 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 the spinach leaves.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Pour the dressing over the spinach and toss to coat.
4. Top with cranberries, walnuts, and feta cheese (if using).
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Pomegranate and Arugula Holiday Salad
This refreshing salad combines the sweetness of pomegranate with the peppery flavor of arugula, perfect for a light and healthy holiday meal. The combination of textures from the crunchy greens to the juicy pomegranate seeds makes this dish a standout.
Ingredients:
– 4 cups arugula
– 1 cup pomegranate seeds
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine arugula and pomegranate seeds.
2. If using feta cheese, crumble it over the salad.
3. Sprinkle chopped nuts over the top.
4. Drizzle olive oil and lemon juice over the salad.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Roasted Butternut Squash Salad with Maple Dressing
A sweet and savory salad that celebrates the flavors of fall, featuring roasted butternut squash, crisp greens, and a tangy maple dressing.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup pure maple syrup
– 1/4 cup apple cider vinegar
– 1/2 cup mixed greens (such as arugula, spinach, and kale)
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and a pinch of black pepper on a baking sheet. Roast for 45-50 minutes, or until tender.
2. In a small bowl, whisk together maple syrup, apple cider vinegar, and a pinch of salt.
3. In a large bowl, combine roasted squash, mixed greens, goat cheese (if using), and nuts (if using).
4. Drizzle the maple dressing over the salad and toss to coat.
5. Serve warm or at room temperature.
Cooking Time: 45-50 minutes (roasting time) + assembly time
Winter Kale Salad with Honey Mustard Vinaigrette
This hearty winter salad combines the nutritious benefits of kale with the tangy sweetness of honey mustard vinaigrette, perfect for a cozy evening or a quick lunch.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup dried cranberries
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup chopped pecans
– 2 tablespoons honey mustard vinaigrette (see below for recipe)
Honey Mustard Vinaigrette:
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 3-5 minutes until they become tender and slightly softened.
2. Add the dried cranberries, crumbled goat cheese (if using), and chopped pecans to the bowl. Toss gently to combine.
3. Drizzle the honey mustard vinaigrette over the salad and toss again to coat.
4. Serve immediately and enjoy!
Cooking Time: 5-7 minutes
Balsamic Brussels Sprouts and Bacon Salad
Elevate your salad game with this sweet and savory combination of roasted Brussels sprouts, crispy bacon, and tangy balsamic glaze.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, cooked and crumbled
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a small bowl, whisk together balsamic vinegar and 1 tablespoon of the crumbled bacon fat ( reserve remaining bacon for garnish).
5. In a large bowl, combine roasted Brussels sprouts, crumbled bacon, and balsamic glaze.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Apple Cider Glazed Beet and Goat Cheese Salad
Celebrate the flavors of fall with this sweet and earthy salad, featuring roasted beets, tangy goat cheese, and a hint of apple cider.
Ingredients:
– 2 large beets
– 1/4 cup apple cider
– 2 tablespoons honey
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
– Mixed greens (for serving)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. In a small saucepan, combine apple cider, honey, and salt. Bring to a simmer over medium heat and cook until reduced by half, stirring occasionally.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, whisk together the cooled beet mixture, crumbled goat cheese, and chopped thyme.
5. Serve the salad over mixed greens, drizzling with any remaining apple cider glaze.
Cooking Time: 50 minutes
Festive Pear and Gorgonzola Salad
Celebrate the season with a sweet and savory salad that combines the flavors of ripe pears, creamy gorgonzola, and crunchy greens. This festive salad is perfect for holiday gatherings or cozy winter nights.
Ingredients:
– 2 ripe pears (Bartlett or Anjou), peeled, cored, and sliced
– 1/4 cup crumbled Gorgonzola cheese
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, pear slices, and crumbled Gorgonzola.
2. Sprinkle chopped nuts over the top.
3. Drizzle with olive oil and apple cider vinegar.
4. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Holiday Quinoa Salad with Dried Cherries
A sweet and savory quinoa salad perfect for the holiday season, featuring toasted pecans, dried cherries, and a hint of citrus. This recipe makes a great side dish or light lunch.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/4 cup dried cherries
– 1/4 cup toasted pecan halves
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/2 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, parsley, dried cherries, and toasted pecans.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature.
Cooking Time: 10 minutes (prep), 0 minutes (cook time)
Warm Farro Salad with Roasted Vegetables
Elevate your salad game with this hearty and flavorful dish that combines the nutty goodness of farro with a variety of roasted vegetables. Perfect for a cozy dinner or a quick lunch, this recipe is sure to become a staple.
Ingredients:
– 1 cup cooked farro
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 large red bell pepper, seeded and sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, toss sweet potato, carrot, and red bell pepper with olive oil, salt, and pepper until coated.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes or until tender.
4. Cook farro according to package instructions.
5. In a large bowl, combine cooked farro, roasted vegetables, and garlic.
6. Season with salt and pepper to taste.
7. Garnish with fresh herbs, if desired.
8. Serve warm.
Cooking Time: 30-40 minutes
Candied Pecan and Mandarin Orange Salad
This refreshing salad combines the crunch of candied pecans with the sweetness of mandarin oranges, all on a bed of crisp greens. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 4 cups mixed greens
– 1 cup candied pecans (see note)
– 2 mandarin oranges, peeled and segmented
– 1/4 cup chopped fresh mint leaves
– 2 tbsp olive oil
– 1 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens.
2. Top with candied pecans, mandarin orange segments, and chopped mint leaves.
3. Drizzle with olive oil and white wine vinegar; season with salt and pepper to taste.
4. Serve immediately.
Note: To make candied pecans, preheat oven to 350°F (175°C). Toss 1 cup of pecan halves with 2 tbsp of brown sugar and 1 tsp of cinnamon. Spread on a baking sheet and bake for 10-12 minutes or until caramelized.
Cooking Time: 15 minutes
Harvest Salad with Maple Tahini Dressing
Celebrate the flavors of fall with this vibrant Harvest Salad, featuring roasted sweet potatoes and Brussels sprouts, crunchy kale, and a tangy maple tahini dressing.
Ingredients:
– 2 large sweet potatoes
– 1 pound Brussels sprouts
– 2 tablespoons olive oil
– Salt and pepper to taste
– 4 cups curly kale leaves
– 1/4 cup maple syrup
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 clove garlic, minced
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. Trim Brussels sprouts and toss with olive oil, salt, and pepper. Roast in the same oven for 20-25 minutes or until caramelized.
4. In a blender or food processor, combine maple syrup, tahini, lemon juice, and garlic. Blend until smooth.
5. Combine roasted sweet potatoes, Brussels sprouts, and kale leaves in a large bowl. Drizzle with the maple tahini dressing and toss to coat.
Cooking Time: 1 hour 15 minutes (including roasting time)
Roasted Sweet Potato and Kale Salad
Roasted Sweet Potato and Kale Salad: A delicious and nutritious side dish that combines the natural sweetness of roasted sweet potatoes with the earthy flavor of kale, all in one refreshing salad.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 bunch curly kale, stems removed and leaves torn into bite-sized pieces
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat a couple of tablespoons of water over medium-high heat. Add kale and cook until wilted, about 5 minutes.
4. In a large bowl, combine roasted sweet potatoes, cooked kale, crumbled feta cheese (if using), apple cider vinegar, and honey. Toss to combine.
5. Serve warm or at room temperature.
Cooking Time: Approximately 30-40 minutes
Spiced Apple and Walnut Salad
This autumnal salad combines the sweetness of apples with the warmth of spices and the crunch of walnuts, perfect for a cozy fall evening. With just a few simple ingredients, you can create a delicious and healthy dish that’s sure to please.
Ingredients:
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, whisk together olive oil, honey, cinnamon, and nutmeg.
2. Add the diced apple and toss until coated with the spiced mixture.
3. Stir in the chopped walnuts.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 10 minutes
Prosciutto-Wrapped Fig and Arugula Salad
This elegant salad combines the sweetness of caramelized figs with the savory flavor of prosciutto, all on a bed of peppery arugula. Perfect for a light and refreshing lunch or as an appetizer for a special occasion.
Ingredients:
– 1 large bunch of arugula
– 4-6 dried black mission figs, rehydrated in 1 tablespoon of port wine (optional)
– 6 slices of prosciutto, thinly sliced
– 1/2 cup of shaved Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap each fig slice with a piece of prosciutto, securing with a toothpick if needed.
3. Place the arugula on a large plate or platter.
4. Arrange the prosciutto-wrapped figs on top of the arugula.
5. Sprinkle Parmesan cheese over the salad and season with salt and pepper to taste.
6. Serve immediately, garnished with fresh thyme leaves if desired.
Cooking Time: 10-12 minutes (depending on rehydrating time for figs)
Winter Citrus Salad with Honey-Lime Dressing
Brighten up your winter meals with this refreshing citrus salad, featuring a zesty and sweet honey-lime dressing. Perfect for a light and healthy meal or as a side dish to accompany your favorite main courses.
Ingredients:
– 2 navel oranges, peeled and segmented
– 1 blood orange, peeled and segmented
– 1 grapefruit, peeled and segmented
– 1/4 cup honey
– 2 tablespoons freshly squeezed lime juice
– Salt, to taste
– Fresh mint leaves, for garnish (optional)
Instructions:
1. In a large bowl, combine the orange, blood orange, and grapefruit segments.
2. In a small bowl, whisk together the honey and lime juice until well combined.
3. Pour the dressing over the citrus mixture and toss to coat.
4. Season with salt to taste.
5. Garnish with fresh mint leaves, if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Toasted Almond and Fennel Salad
This refreshing salad combines the sweetness of toasted almonds with the crunch and anise flavor of fennel, perfect for a light and satisfying meal or side dish.
Ingredients:
– 2 medium fennel bulbs, thinly sliced
– 1/4 cup toasted almonds
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Toast the almonds on a baking sheet for 5-7 minutes, or until fragrant and lightly browned.
3. In a large bowl, combine sliced fennel, toasted almonds, olive oil, and white wine vinegar. Season with salt and pepper to taste.
4. Garnish with fresh parsley leaves if desired.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 10-12 minutes
Roasted Delicata Squash and Quinoa Salad
Roasted Delicata Squash and Quinoa Salad: A Nutritious and Delicious Side Dish
This hearty salad is a perfect blend of roasted delicata squash, quinoa, and fresh herbs. The sweetness of the squash pairs well with the nutty flavor of quinoa, making it an excellent side dish for any meal.
Ingredients:
- 1 medium delicata squash (about 2 lbs)
- 1 cup quinoa, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh herbs (such as parsley, cilantro, or basil)
Instructions:
- Preheat oven to 425°F (220°C). Cut the delicata squash in half lengthwise and scoop out the seeds. Toss with olive oil, honey, apple cider vinegar, salt, and black pepper.
- Roast the squash for about 45 minutes, or until tender and caramelized.
- Cook quinoa according to package instructions. Allow it to cool.
- Mix cooked quinoa with roasted squash, chopped fresh herbs, and a squeeze of lemon juice (optional). Serve warm or at room temperature.
Cooking Time: About 1 hour
Brie and Cranberry Salad with Balsamic Glaze
This refreshing salad combines the creaminess of brie cheese with the tartness of cranberries, all tied together with a rich balsamic glaze. Perfect for a light yet satisfying lunch or dinner.
Ingredients:
– 1 (8 oz) wheel of brie cheese, softened
– 1 cup fresh or frozen cranberries
– 2 tablespoons chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– 1/4 cup balsamic glaze (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. In a small bowl, mix together cranberries, parsley, and olive oil.
2. On a serving plate or platter, arrange the brie cheese in the center.
3. Spoon the cranberry mixture over the brie cheese.
4. Drizzle the balsamic glaze over the salad.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes (not including preparation time)
Herbed Couscous Salad with Pomegranate Seeds
This refreshing salad combines the nutty flavor of couscous with the sweetness of pomegranate seeds and a hint of herbs, perfect for a light and flavorful side dish or lunch.
Ingredients:
– 1 cup cooked couscous
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh cilantro
– 2 cloves garlic, minced
– 2 teaspoons lemon juice
– Salt to taste
– 1/4 cup pomegranate seeds
Instructions:
1. In a large bowl, combine cooked couscous, olive oil, parsley, cilantro, and garlic. Toss to combine.
2. Squeeze lemon juice over the salad and toss again.
3. Season with salt to taste.
4. Stir in pomegranate seeds.
5. Serve at room temperature or chilled.
Cooking Time: 10 minutes
Smoked Salmon and Avocado Holiday Salad
This elegant salad is a perfect blend of flavors and textures, combining the richness of smoked salmon with the creaminess of avocado. It’s an ideal dish for your holiday gatherings.
Ingredients:
– 1/2 pound smoked salmon, flaked
– 1 ripe avocado, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup chopped fresh dill
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. In a large bowl, combine the mixed greens, smoked salmon, avocado, red onion, and dill.
2. Drizzle with lemon juice and season with salt and pepper to taste.
3. Top with crumbled goat cheese, if desired.
4. Serve immediately.
Cooking Time: None! This salad is ready in just a few minutes.
Summary
Get ready to deck your table with these 20 festive holiday salad recipes! From classic combinations like cranberry walnut spinach and pomegranate arugula, to sweet and savory options featuring roasted butternut squash, quinoa, and goat cheese, there’s something for everyone. Add some sparkle with apples, beets, and citrus, or keep it simple with quinoa and dried cherries. Whether you’re hosting a holiday party or just want a delicious side dish, these salads are sure to impress.
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