Christmas salads really pop with bright colors and fresh flavors, especially when the rest of the holiday spread leans rich and heavy. You’ll find these festive salads bring together seasonal ingredients like cranberries, pomegranates, winter citrus, and hearty greens to make dishes that just fit right in on your holiday menu.
You’ll see everything from classic combos with nuts and cheese to showy layered salads that could steal the spotlight. Maybe you’re into tender spinach with sweet cranberries, or perhaps hearty kale with quinoa is more your vibe. There’s even peppery arugula with roasted veggies.
These salads offer a fresh, nutritious balance to all those Christmas favorites. And honestly, your guests will probably thank you for it.
Cranberry Almond Spinach Salad
This spinach salad feels festive with baby spinach, sweet dried cranberries, and crunchy toasted almonds. It’s a colorful, super-quick side dish that looks lovely on the table.
The tangy dressing ties everything together in a way that just works. You can whip up this salad in about 15 minutes, which is a relief when holiday prep gets wild.
Ingredients:
- 6 cups fresh baby spinach leaves
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds, toasted
- 1/4 cup red onion, thinly sliced
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon poppy seeds
- Salt and pepper to taste
Step by Step Cooking Instructions:
Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes. Stir often so they turn golden and fragrant.
Wash and dry the spinach well. Toss it into a big salad bowl.
Add the dried cranberries and red onion right on top. Set that aside for a second.
In a small bowl, whisk together olive oil, apple cider vinegar, and honey. Add the Dijon mustard and poppy seeds, then whisk again.
Season the dressing with salt and pepper. Give it one last whisk.
Right before serving, pour the dressing over the spinach mixture. Gently toss it all together.
Top everything with those toasted almonds and serve straight away. This salad really shines when it’s fresh and crisp.
| Ingredient | Substitution |
|---|---|
| Baby spinach | Mixed greens or arugula |
| Dried cranberries | Dried cherries or raisins |
| Sliced almonds | Chopped walnuts or pecans |
| Apple cider vinegar | White wine vinegar or balsamic vinegar |
| Honey | Maple syrup or agave nectar |
| Red onion | Shallots or green onions |
Seven-Layer Christmas Salad with Gorgonzola and Bacon
This salad layers crisp lettuce, tangy gorgonzola, and smoky bacon in a glass bowl. The colors really pop and make it a stunner for your holiday table.
You get crunch from lettuce and nuts, creamy cheese, and that salty bacon all in one bite. It’s a little decadent and a lot of fun.
Complete Ingredients:
- 1 head romaine lettuce, chopped
- 1 medium red onion, thinly sliced
- 2 crisp apples, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
- 1 tablespoon butter
- 1 teaspoon sugar
- 4 oz gorgonzola cheese, crumbled
- 6 strips bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon honey
Step by Step Cooking Instructions:
Cook the bacon until it’s crispy, then let it cool on paper towels.
Heat butter in a small pan over medium heat. Toss in the walnuts and sugar, stirring for about 2-3 minutes to toast them.
Layer the chopped romaine in the bottom of a big glass bowl. That’s your base.
Add the sliced red onion for the next layer. Spread it out evenly.
Scatter the diced apples across as your third layer.
Sprinkle the dried cranberries for a festive touch.
Let the candied walnuts cool, then add them as the next layer.
Mix mayonnaise, sour cream, and honey for the dressing. Spread it gently as the sixth layer.
Top with gorgonzola and finish with the crispy bacon.
Cover and chill for at least 2 hours before serving. That way, the flavors come together nicely.
| Ingredient | Substitution Options |
|---|---|
| Romaine lettuce | Iceberg lettuce, butter lettuce |
| Gorgonzola cheese | Blue cheese, feta cheese |
| Walnuts | Pecans, almonds |
| Red onion | Sweet onion, green onions |
| Dried cranberries | Dried cherries, raisins |
| Bacon | Turkey bacon, ham bits |
| Mayonnaise | Greek yogurt, ranch dressing |
Kale and Quinoa Winter Salad with Red Wine Vinaigrette
This winter salad puts hearty kale and fluffy quinoa together for a filling holiday side dish. The red wine vinaigrette adds a tangy kick that really perks up those earthy greens.
It’s colorful, naturally gluten-free, and vegan, so it works for lots of different diets.
Ingredients:
- 2 cups cooked quinoa, cooled
- 4 cups fresh kale, stems removed and finely chopped
- 1/2 cup dried cranberries
- 1/2 cup toasted pecans, roughly chopped
- 1/4 cup red onion, thinly sliced
- 1/3 cup crumbled feta cheese (optional)
For the Red Wine Vinaigrette:
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Step by Step Cooking Instructions:
Massage the chopped kale with a pinch of salt for a couple of minutes. This softens the leaves and makes them less tough.
Cook the quinoa according to the package, then cool it down and fluff it up.
Whisk together red wine vinegar, olive oil, honey, Dijon mustard, and garlic. Season with salt and pepper.
Combine the kale and quinoa in a big bowl. Add cranberries, toasted pecans, and red onion.
Pour the vinaigrette over everything and toss well. Let it sit for 10 minutes to soak up the flavors.
Crumble feta cheese on top if you want. Serve right away, or stash it in the fridge for up to two days.
| Ingredient | Substitution Options |
|---|---|
| Quinoa | Brown rice, farro, or bulgur wheat |
| Kale | Baby spinach, arugula, or mixed greens |
| Dried cranberries | Dried cherries, raisins, or pomegranate seeds |
| Pecans | Walnuts, almonds, or pumpkin seeds |
| Red wine vinegar | Apple cider vinegar or balsamic vinegar |
| Feta cheese | Goat cheese, blue cheese, or omit for vegan |
| Red onion | Shallots or green onions |
Apple and Walnut Romaine Salad
This holiday salad is all about crisp romaine, sweet apples, and crunchy walnuts. It’s got a great mix of textures and flavors.
Romaine holds up well and doesn’t wilt fast. Pick crisp apples like Honeycrisp or Gala for the best crunch and sweetness.
Blue cheese or gorgonzola brings in a creamy, tangy note that pairs perfectly with the fruit. Walnuts add a rich crunch you’ll notice in every forkful.
Complete Ingredients:
- 1 large head romaine lettuce, chopped
- 2 medium apples, cored and sliced
- 1 cup walnuts, roughly chopped
- 4 oz blue cheese or gorgonzola, crumbled
- 1/4 cup dried cranberries
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Step by Step Cooking Instructions:
Wash and chop the romaine into bite-sized pieces. Pat dry with paper towels.
Core the apples and slice them thin—no need to peel unless you really want to.
Toast the walnuts in a dry skillet for a few minutes until fragrant. Let them cool.
Whisk olive oil, balsamic vinegar, and honey together. Add salt and pepper.
Toss the romaine, apple slices, toasted walnuts, and dried cranberries in a big bowl.
Crumble blue cheese over the top. Drizzle on the dressing right before serving and toss gently.
| Ingredient | Substitution Options |
|---|---|
| Romaine lettuce | Iceberg lettuce, mixed greens |
| Blue cheese | Feta cheese, goat cheese, stilton |
| Walnuts | Pecans, almonds, pine nuts |
| Balsamic vinegar | Apple cider vinegar, red wine vinegar |
| Honey | Maple syrup, agave nectar |
| Dried cranberries | Fresh cranberries, pomegranate seeds |
Brussels Sprouts and Cranberry Salad
This salad mixes crisp Brussels sprouts with sweet-tart cranberries for a holiday dish that’s anything but boring. Shave or shred the raw sprouts thin so they’re tender and catch the dressing well.
You can make this salad ahead—actually, it tastes even better after sitting a while. The flavors meld together in the fridge.
Ingredients
- 1.5 pounds Brussels sprouts, trimmed and thinly sliced
- 3/4 cup dried cranberries
- 1/2 cup toasted pecans or walnuts, roughly chopped
- 1/3 cup crumbled feta cheese or goat cheese
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and black pepper to taste
Step by Step Cooking Instructions
Remove the outer leaves from the Brussels sprouts and trim the stems. Slice them as thin as possible with a sharp knife or mandoline.
Toss the sliced sprouts in a large bowl with dried cranberries and chopped nuts.
Whisk vinegar, maple syrup, and Dijon mustard together. Drizzle in olive oil slowly while whisking until it’s smooth.
Pour the dressing over the sprouts mix. Toss until everything’s coated.
Fold in the crumbled cheese. Add salt and pepper to taste.
Let the salad rest for 10-15 minutes before serving so the flavors develop. Give it a quick toss before putting it out.
Substitutions
| Original Ingredient | Substitution Options |
|---|---|
| Dried cranberries | Dried cherries, raisins, or chopped fresh apple |
| Pecans/walnuts | Almonds, pine nuts, or sunflower seeds |
| Feta cheese | Goat cheese, parmesan, or omit for dairy-free |
| Apple cider vinegar | White wine vinegar or lemon juice |
| Maple syrup | Honey or agave nectar |
| Dijon mustard | Whole grain mustard or yellow mustard |
Winter Citrus and Pomegranate Salad
This salad brings bright, juicy flavors to your Christmas table. You get a refreshing holiday side dish by tossing citrus fruits with ruby-red pomegranate seeds.
Oranges taste sweet and balance out the tart grapefruit. Pomegranate arils give a festive crunch and a pop of color.
Complete Ingredients
- 3 large navel oranges, peeled and segmented
- 2 pink grapefruits, peeled and segmented
- 1 cup fresh pomegranate arils
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 cup toasted pecans (optional)
- 2 oz crumbled feta cheese (optional)
Step by Step Cooking Instructions
Peel the oranges and grapefruits, making sure to remove all the white pith. Slice between the membranes to get clean citrus segments and drop them into a large bowl.
Toss in the pomegranate arils. Mix gently so you don’t break up the fruit.
Whisk honey, lemon juice, and olive oil together in a small bowl. Pour this dressing over your fruit.
Add the chopped mint leaves and give it another gentle toss. Let the salad sit for about 15 minutes so the flavors can mingle.
Scatter toasted pecans and crumbled feta on top if you like. Serve the salad chilled or at room temperature.
Substitutions Table
| Original Ingredient | Substitution Options |
|---|---|
| Navel oranges | Blood oranges, mandarin oranges, or tangerines |
| Pink grapefruit | White grapefruit or pomelo |
| Fresh pomegranate arils | Dried cranberries or fresh raspberries |
| Fresh mint | Fresh basil or cilantro |
| Honey | Maple syrup or agave nectar |
| Lemon juice | Lime juice or orange juice |
| Pecans | Walnuts, almonds, or pistachios |
| Feta cheese | Goat cheese or ricotta |
Peppery Arugula with Roasted Beets and Goat Cheese
This Christmas salad brings together earthy roasted beets, peppery arugula, and creamy goat cheese. The colors look beautiful on any holiday table.
Sweet beets and spicy arugula keep every bite interesting. Tangy goat cheese balances things out and adds a little richness.
Ingredients:
- 4 medium red beets, trimmed
- 5 oz fresh arugula
- 4 oz goat cheese, crumbled
- 1/2 cup toasted walnuts, chopped
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Step by Step Cooking Instructions:
Set your oven to 400°F. Wrap each beet in foil and put them on a baking sheet.
Roast the beets for 45-60 minutes, depending on their size. You want them tender when you poke them with a fork.
Let the beets cool, then peel off the skins and slice them into rounds or wedges.
Whisk olive oil, balsamic vinegar, honey, and Dijon mustard together in a small bowl. Season with salt and pepper.
Put arugula in a big serving bowl and lay the sliced beets on top.
Sprinkle goat cheese and walnuts over everything. Drizzle the vinaigrette right before you serve.
| Ingredient | Substitution Options |
|---|---|
| Arugula | Baby spinach, mixed greens, or watercress |
| Goat cheese | Feta cheese, ricotta, or blue cheese |
| Walnuts | Pecans, almonds, or pistachios |
| Red beets | Golden beets or candy cane beets |
| Balsamic vinegar | Red wine vinegar or apple cider vinegar |
| Honey | Maple syrup or agave nectar |
Roasted Carrot and Radish Salad
This winter salad mixes sweet roasted carrots and peppery radishes for a fun contrast. The veggies caramelize in the oven but keep their color.
The earthy carrots and sharp radishes just work together. It’s a festive side dish that fits right in at Christmas.
Ingredients
- 1 lb carrots, peeled and cut into 1-inch pieces
- 8 oz radishes, halved
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 2 tbsp honey
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
- 4 oz goat cheese, crumbled
- Mixed greens for serving
Step by Step Cooking Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment.
Toss carrots, radishes, and onion on the sheet. Drizzle with olive oil and honey, then sprinkle oregano, salt, and pepper.
Mix it all together so the veggies get coated. Spread them out in a single layer.
Roast for 35-40 minutes. Stir once halfway through. When they’re tender and caramelized, pull them out.
Let them cool for about 5 minutes. Add fresh parsley while they’re still warm.
Lay mixed greens on a platter. Pile the roasted veggies and goat cheese on top before serving.
Substitutions
| Original Ingredient | Substitute Options |
|---|---|
| Goat cheese | Feta cheese, blue cheese, or ricotta |
| Honey | Maple syrup or brown sugar |
| Radishes | Baby turnips or small potatoes |
| Mixed greens | Arugula, spinach, or butter lettuce |
| Red onion | Shallots or yellow onion |
| Fresh parsley | Fresh dill, chives, or cilantro |
Tips for Making Festive Christmas Salads
Picking the right ingredients really makes a Christmas salad stand out. When you get the flavors and textures right, even simple salads can steal the show.
Choosing Seasonal Ingredients
Winter produce is your friend here. Pomegranate seeds add that holiday red and a tangy pop. Cranberries—fresh or dried—bring classic flavor.
Citrus fruits like oranges and grapefruits brighten up heavier meals. Blood oranges look dramatic, too. Winter greens such as kale, Brussels sprouts, and arugula keep their crunch.
Nuts and seeds give you satisfying texture. Toasted walnuts, pecans, or pine nuts all fit the season. Fresh herbs like rosemary or thyme make everything smell irresistible.
Consider adding roasted butternut squash, beets, or carrots. They hold up all winter and pair nicely with traditional Christmas foods.
Balancing Flavors and Textures
A great Christmas salad needs different textures. Mix crisp greens or sliced apples with creamy cheese or avocado.
Go for sweet and tart flavor combos. Tangy vinaigrette balances dried cranberries’ sweetness. Salty cheese, nuts, or olives bring it all together.
Try mixing warm roasted veggies with cool greens. That temperature difference feels kind of fancy. If you want a more filling salad, add grilled chicken or hard-boiled eggs.
Dress lightly so you don’t drown the ingredients. Citrus dressings work especially well with winter produce. Taste before serving and tweak the seasoning if needed.
Presentation and Garnish Ideas
How you arrange your salad matters. Scatter red cranberries and green herbs for a festive look. White cheese or nuts add nice contrast.
Build your salad in layers for height and interest. Start with bigger pieces, then tuck in smaller bits. Edible flowers like pansies look lovely if you have them.
Pick serving bowls that show off your salad. Clear glass bowls let the colors shine. Or try small bowls for individual servings.
When you garnish, keep it relaxed. Sprinkle nuts and seeds unevenly so it looks natural. Finish with a few sprigs of fresh herbs for fragrance and a touch of drama.
Pairing Christmas Salads with Holiday Meals
The right salad can totally change your holiday meal. It cuts through rich dishes and adds bright, seasonal flavors. Pairing carefully can make your mains and even your drinks more memorable.
Best Salads for Traditional Main Courses
Turkey and Ham love cranberry-based salads. Try mixed greens with dried cranberries, toasted pecans, and pomegranate seeds to balance out roasted meats.
Prime Rib and Beef Roasts need something bold. Peppery greens like arugula or watercress hold their own with red meat. Add shaved Parmesan and a tangy vinaigrette for balance.
Glazed Ham matches up with sweet and acidic salads. Spinach with apple slices, candied walnuts, and goat cheese works well. The fruit’s acidity cuts the saltiness and pairs with the glaze.
Vegetarian Mains such as stuffed squash or lentil roasts go well with heartier salads. Warm winter veggies like roasted Brussels sprouts or sweet potatoes add substance without overpowering plant-based dishes.
Creative Beverage Pairings
Champagne and Sparkling Wine go hand in hand with delicate greens and anything citrusy. I love how butter lettuce with grapefruit and a light vinaigrette really amps up the bubbles.
Red Wine feels right with hearty salads full of bold flavors. Toss in some kale, dried fruit, and nuts, and suddenly Cabernet or Pinot Noir just makes sense.
White Wine shines with lighter salads, especially if you add fresh herbs or mild cheese. Chardonnay brings something extra to creamy dressings, while Sauvignon Blanc seems to wake up any vinegar-based salad.
Non-alcoholic options like spiced cider add warmth to salads with roasted veggies and autumn spices. Sometimes you just want that cozy vibe without the booze.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.