Introduction
Holiday meals can be rich and heavy, so having a few fresh salads on the table is a perfect way to balance flavors and colors. These 20 fresh holiday salads are simple, delicious, and visually stunning, making your festive table complete.
1. Cranberry Walnut Spinach Salad
This salad combines sweet cranberries and crunchy walnuts with fresh spinach for a festive, refreshing bite.
Ingredients
- 6 cups fresh spinach
- 1 cup dried cranberries
- 1/2 cup toasted walnuts
- 1/3 cup shaved Parmesan
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Rinse and dry spinach thoroughly.
- In a large bowl, combine spinach, cranberries, and walnuts.
- Drizzle with olive oil and balsamic vinegar.
- Toss gently and sprinkle Parmesan on top.
- Season with salt and pepper. Serve immediately.
How to Serve It
Top with extra cranberries or a few pomegranate seeds for added color.
2. Roasted Beet and Goat Cheese Salad
Earthy roasted beets pair perfectly with creamy goat cheese and crunchy pecans for a holiday classic.
Ingredients
- 3 medium beets, roasted and sliced
- 4 cups arugula
- 1/2 cup crumbled goat cheese
- 1/4 cup toasted pecans
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
- Roast beets at 400°F for 40–50 minutes until tender. Let cool, peel, and slice.
- Arrange arugula on a serving plate.
- Top with beets, goat cheese, and pecans.
- Drizzle with olive oil and red wine vinegar.
- Season lightly with salt and pepper.
How to Serve It
Serve chilled or at room temperature, perfect as a starter or side.
3. Pomegranate Citrus Salad
The tart sweetness of pomegranate and citrus makes this salad refreshing and colorful.
Ingredients
- 2 oranges, peeled and sliced
- 1 grapefruit, peeled and sliced
- 1/2 cup pomegranate seeds
- 1 tbsp honey
- Fresh mint leaves for garnish
Instructions
- Combine orange and grapefruit slices in a bowl.
- Sprinkle pomegranate seeds on top.
- Drizzle with honey and gently toss.
- Garnish with fresh mint leaves.
How to Serve It
Serve chilled in a glass bowl for a bright centerpiece on your holiday table.
4. Kale and Apple Salad with Maple Dressing
Crisp apples and hearty kale tossed in a slightly sweet dressing make this salad hearty yet light.
Ingredients
- 4 cups chopped kale
- 1 apple, thinly sliced
- 1/4 cup toasted pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Massage kale with olive oil for 1–2 minutes.
- Add apple slices and pumpkin seeds.
- Mix maple syrup and vinegar, drizzle over salad.
- Toss gently and season with salt and pepper.
How to Serve It
Serve immediately, or let it sit 10 minutes for flavors to meld.
5. Winter Quinoa Salad with Cranberries and Pecans
A protein-packed salad that is colorful, nutty, and slightly sweet.
Ingredients
- 1 cup cooked quinoa, cooled
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans
- 1/2 cup diced red bell pepper
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook quinoa as per package instructions and cool.
- Mix quinoa, cranberries, pecans, and bell pepper in a bowl.
- Whisk olive oil and lemon juice, drizzle over salad.
- Toss gently and season with salt and pepper.
How to Serve It
Garnish with fresh parsley or mint for a festive touch.
6. Pear and Gorgonzola Salad
Sweet pears meet tangy gorgonzola and crunchy candied walnuts for a festive flavor combination.
Ingredients
- 4 cups mixed greens
- 2 ripe pears, sliced
- 1/3 cup crumbled gorgonzola
- 1/4 cup candied walnuts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Arrange greens on a serving platter.
- Top with pear slices, gorgonzola, and candied walnuts.
- Drizzle olive oil and balsamic vinegar.
- Toss lightly and season with salt and pepper.
How to Serve It
Add a few pomegranate seeds for extra color and crunch.
7. Roasted Carrot and Feta Salad
Caramelized roasted carrots paired with salty feta create a sweet-savory balance.
Ingredients
- 6 medium carrots, peeled and sliced
- 1/2 cup crumbled feta
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp chopped parsley
- Salt and pepper to taste
Instructions
- Roast carrots at 425°F for 20–25 minutes until tender.
- Let cool slightly and transfer to a serving bowl.
- Sprinkle feta and parsley on top.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper.
How to Serve It
Serve warm or at room temperature for a vibrant side dish.
8. Spinach and Strawberry Salad
Sweet strawberries and crunchy almonds make this salad light and refreshing for holiday tables.
Ingredients
- 5 cups fresh spinach
- 1 cup sliced strawberries
- 1/4 cup almond slivers
- 3 tbsp poppy seed dressing
Instructions
- Combine spinach and strawberries in a large bowl.
- Sprinkle almond slivers over the top.
- Drizzle poppy seed dressing and toss gently.
How to Serve It
Serve chilled and garnish with extra strawberry slices.
9. Broccoli Cranberry Salad
A crunchy, tangy salad perfect for balancing heavier holiday entrees.
Ingredients
- 4 cups broccoli florets
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/3 cup plain yogurt
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Blanch broccoli in boiling water for 2 minutes, then cool in ice water.
- In a large bowl, mix broccoli, cranberries, and sunflower seeds.
- Combine yogurt and honey, drizzle over salad.
- Toss gently and season with salt and pepper.
How to Serve It
Refrigerate for 30 minutes before serving to enhance flavors.
10. Kale and Pomegranate Salad
A visually stunning salad combining tart pomegranate seeds with hearty kale.
Ingredients
- 4 cups chopped kale
- 1/2 cup pomegranate seeds
- 1 orange, peeled and sliced
- 2 tbsp toasted pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Massage kale with olive oil for 1–2 minutes.
- Add orange slices, pomegranate seeds, and pumpkin seeds.
- Drizzle lemon juice and toss gently.
- Season with salt and pepper.
How to Serve It
Serve chilled for a refreshing holiday side.
11. Arugula and Roasted Butternut Squash Salad
Sweet roasted squash and peppery arugula create a warm, comforting salad.
Ingredients
- 4 cups arugula
- 2 cups cubed butternut squash, roasted
- 1/4 cup crumbled goat cheese
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- Salt and pepper to taste
Instructions
- Roast squash at 400°F for 25–30 minutes.
- Arrange arugula on a plate and top with roasted squash.
- Sprinkle goat cheese and drizzle balsamic glaze.
- Season lightly with salt and pepper.
How to Serve It
Serve warm or at room temperature with toasted nuts.
12. Mixed Green Salad with Figs and Almonds
Figs add a sweet, luxurious touch to this simple green salad.
Ingredients
- 5 cups mixed greens
- 4 fresh figs, sliced
- 1/4 cup toasted almonds
- 1/3 cup crumbled feta
- 2 tbsp olive oil
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Arrange mixed greens on a platter.
- Top with figs, almonds, and feta.
- Mix olive oil and honey, drizzle over salad.
- Season with salt and pepper.
How to Serve It
Serve chilled and garnish with fresh herbs like thyme or mint.
13. Citrus Avocado Salad
Creamy avocado and juicy citrus create a refreshing salad perfect for winter.
Ingredients
- 2 avocados, sliced
- 1 orange, sliced
- 1 grapefruit, sliced
- 1/4 cup pomegranate seeds
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Arrange avocado, orange, and grapefruit slices on a plate.
- Sprinkle pomegranate seeds over the top.
- Drizzle olive oil and lemon juice.
- Season lightly with salt and pepper.
How to Serve It
Serve chilled as a colorful appetizer or side.
14. Shaved Brussels Sprout Salad
A crisp, slightly bitter salad with sweet and nutty accents that pairs with heavy dishes.
Ingredients
- 4 cups shaved Brussels sprouts
- 1/2 cup dried cranberries
- 1/4 cup pine nuts, toasted
- 1/3 cup Parmesan, shaved
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Toss Brussels sprouts with cranberries and pine nuts.
- Drizzle olive oil and apple cider vinegar.
- Sprinkle Parmesan and season with salt and pepper.
How to Serve It
Serve immediately for maximum crunch and freshness.
15. Roasted Sweet Potato Salad
Sweet potatoes roasted to perfection add warmth and sweetness to this hearty salad.
Ingredients
- 2 large sweet potatoes, cubed
- 4 cups arugula
- 1/4 cup crumbled feta
- 2 tbsp olive oil
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Roast sweet potatoes at 425°F for 25–30 minutes.
- Arrange arugula on a platter, top with roasted sweet potatoes.
- Sprinkle feta and drizzle maple syrup mixed with olive oil.
- Season with salt and pepper.
How to Serve It
Serve warm or room temperature with a few toasted pecans on top.
16. Waldorf-Style Holiday Salad
A classic Waldorf salad with a light twist for the holidays.
Ingredients
- 2 apples, chopped
- 2 celery stalks, chopped
- 1/2 cup grapes, halved
- 1/4 cup walnuts, chopped
- 1/3 cup plain yogurt
- 1 tbsp lemon juice
Instructions
- Combine apples, celery, grapes, and walnuts in a bowl.
- Mix yogurt and lemon juice, pour over salad.
- Toss gently and serve chilled.
How to Serve It
Chill for 15 minutes before serving for flavors to meld.
17. Fennel and Orange Salad
Crisp fennel with juicy oranges creates a refreshing, aromatic salad.
Ingredients
- 1 fennel bulb, thinly sliced
- 2 oranges, peeled and segmented
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- Salt and pepper to taste
Instructions
- Arrange fennel and orange slices on a plate.
- Drizzle with olive oil and vinegar.
- Season lightly with salt and pepper.
How to Serve It
Add a few fennel fronds on top for extra visual appeal.
18. Roasted Beet and Orange Salad
Sweet beets and citrus make this salad vibrant and flavorful.
Ingredients
- 3 medium beets, roasted and sliced
- 2 oranges, sliced
- 1/4 cup crumbled goat cheese
- 2 tbsp chopped pistachios
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Roast beets at 400°F for 40 minutes, cool, and slice.
- Arrange beets and orange slices on a platter.
- Sprinkle goat cheese and pistachios.
- Drizzle olive oil and balsamic vinegar. Season lightly.
How to Serve It
Serve chilled or at room temperature for a festive salad.
19. Winter Pear and Pomegranate Salad
Crisp pears and ruby-red pomegranate seeds bring brightness to the holiday table.
Ingredients
- 4 cups mixed greens
- 2 ripe pears, sliced
- 1/2 cup pomegranate seeds
- 1/4 cup walnuts, toasted
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Arrange mixed greens on a plate.
- Top with pear slices, pomegranate seeds, and walnuts.
- Drizzle olive oil and vinegar.
- Season with salt and pepper.
How to Serve It
Serve chilled for a light and festive addition to your meal.
20. Mixed Berry Spinach Salad
Sweet berries add color and flavor to tender spinach for a refreshing salad.
Ingredients
- 5 cups fresh spinach
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup sliced strawberries
- 1/4 cup slivered almonds
- 3 tbsp raspberry vinaigrette
Instructions
- Combine spinach and berries in a bowl.
- Sprinkle almonds on top.
- Drizzle with vinaigrette and toss gently.
How to Serve It
Serve immediately for freshness and crunch.
Conclusion
These 20 fresh holiday salads bring brightness, color, and balanced flavors to any festive table. Whether you choose a crisp citrus salad, a sweet-and-savory beet dish, or a hearty quinoa mix, there’s a salad here to complement every holiday meal. Save your favorites, share with friends, and enjoy the seasonal flavors with family and loved ones.
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