18 Festive Christmas Salad Recipes Delicious

Magical moments and delicious flavors come together in our roundup of 18 Festive Christmas Salad Recipes that are sure to brighten your holiday table. Whether you’re looking for a quick side or a show-stopping centerpiece, these seasonal favorites blend comfort and creativity in every bite. Dive into our list and discover the perfect salad to complement your festive feast!

Winter Fruit Salad with Honey Lime Dressing

Oh, you’re going to love this winter fruit salad—it’s like a burst of sunshine on a chilly day. Perfect for when you’re craving something sweet but still want to keep it light and refreshing.

Ingredients

• For the salad:
  • 2 cups mixed winter fruits (such as pomegranate seeds, sliced kiwi, and diced apples)
  • 1 cup sliced bananas
  • 1/2 cup chopped walnuts
• For the dressing:
  • 2 tbsp honey
  • 1 tbsp lime juice
  • 1 tsp lime zest

Instructions

1. In a large bowl, combine the mixed winter fruits, sliced bananas, and chopped walnuts.
2. In a small bowl, whisk together the honey, lime juice, and lime zest until well blended. Tip: For a smoother dressing, warm the honey slightly before mixing.
3. Pour the dressing over the fruit mixture and gently toss to coat all the pieces evenly. Tip: Use a rubber spatula to avoid bruising the softer fruits.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld. Tip: If you’re preparing this ahead, add the bananas just before serving to keep them from browning.

Mmm, the contrast of the crunchy walnuts with the juicy fruits is just divine. Serve it in a hollowed-out pineapple half for a fun, tropical twist that’ll wow your guests.

Festive Cranberry Walnut Salad

Kick off your holiday meals with this vibrant Festive Cranberry Walnut Salad. It’s a breeze to whip up and packs a delightful crunch and tang that’ll have everyone reaching for seconds.

Ingredients

• For the salad:
  • 6 cups mixed greens
  • 1 cup dried cranberries
  • 1 cup walnuts, roughly chopped
  • 1/2 cup crumbled feta cheese
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, dried cranberries, chopped walnuts, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until well blended. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the greens crisp.
4. Serve immediately. Tip: For an extra festive touch, garnish with a few whole cranberries and walnut halves on top.
5. Enjoy the salad as a refreshing side or add grilled chicken to make it a hearty main dish. Tip: Toasting the walnuts beforehand enhances their flavor and adds an extra crunch.

Crisp greens, sweet cranberries, and crunchy walnuts come together in this salad for a perfect balance of textures and flavors. Try serving it in a hollowed-out pumpkin for a show-stopping presentation at your next fall gathering.

Christmas Tree Spinach Salad

Back in the kitchen and looking for a festive, healthy dish? This Christmas Tree Spinach Salad is as fun to make as it is to eat, perfect for holiday gatherings or a cheerful dinner side.

Ingredients

• For the salad:
  • 6 cups fresh spinach leaves
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For garnish:
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp pine nuts

Instructions

1. Wash the spinach leaves thoroughly under cold water and pat them dry with a clean towel.
2. In a large bowl, combine the spinach, cherry tomatoes, cucumber, and red onion.
3. For the dressing, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper in a small bowl until well blended.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
5. Transfer the salad to a serving platter, arranging it in the shape of a Christmas tree for a festive touch.
6. Sprinkle the crumbled feta cheese and pine nuts on top as ornaments and lights.
7. Serve immediately to enjoy the crisp texture and the sweet and tangy flavors of the salad.

So there you have it, a simple yet stunning dish that’s sure to impress. The combination of fresh veggies, creamy feta, and crunchy pine nuts makes every bite a delight. Try serving it on a large platter as the centerpiece of your holiday table!

Roasted Butternut Squash Salad with Pomegranate

Ready to dive into a dish that’s as vibrant as it is delicious? This roasted butternut squash salad with pomegranate is a perfect blend of sweet, savory, and crunchy, making it a standout side or a light main.

Ingredients

• For the roasted squash:
  • 1 medium butternut squash, peeled and cubed (about 2 cups)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the salad:
  • 4 cups mixed greens
  • 1/2 cup pomegranate seeds
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped walnuts
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
  • 1/2 tsp Dijon mustard

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed butternut squash with 2 tbsp olive oil, salt, and pepper until evenly coated.
3. Spread the squash in a single layer on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.
4. While the squash roasts, whisk together the dressing ingredients in a small bowl: 2 tbsp olive oil, balsamic vinegar, honey, and Dijon mustard.
5. In a large salad bowl, combine the mixed greens, roasted squash, pomegranate seeds, feta cheese, and chopped walnuts.
6. Drizzle the dressing over the salad and toss gently to combine.

Out of the oven, the squash brings a creamy texture that contrasts beautifully with the crisp greens and juicy pomegranate. Serve it on a large platter for a family-style meal or in individual bowls for a more personal touch.

Holiday Quinoa Salad with Dried Fruits

Oh, you’re going to love this Holiday Quinoa Salad with Dried Fruits. It’s the perfect mix of sweet and savory, and it’s so easy to throw together for any festive gathering.

Ingredients

• For the salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots, chopped
  • 1/4 cup slivered almonds
  • 1/4 cup fresh parsley, chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
3. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and let it cool to room temperature.
4. While the quinoa cools, toast the slivered almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Tip: Keep an eye on them to prevent burning.
5. In a large bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
6. Add the cooled quinoa, dried cranberries, dried apricots, toasted almonds, and fresh parsley to the bowl with the dressing. Toss everything together until evenly coated. Tip: Letting the salad sit for 10 minutes before serving enhances the flavors.
7. Serve at room temperature or chilled. Tip: For an extra festive touch, serve in a hollowed-out pumpkin or squash during the fall.

Just imagine the crunch of almonds, the chewiness of dried fruits, and the freshness of parsley all coming together in this vibrant salad. It’s a delightful side that pairs beautifully with roasted meats or stands proudly on its own at a potluck.

Green Salad with Persimmons and Pecans

Did you know that adding fruit to your salad can turn a simple side into a standout dish? This green salad with persimmons and pecans is a perfect example, offering a sweet, crunchy, and refreshing bite that’s ideal for any season.

Ingredients

• For the salad:
  • 6 cups mixed greens
  • 2 persimmons, sliced
  • 1/2 cup pecans, toasted
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed greens, sliced persimmons, and toasted pecans.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well blended. Tip: For a smoother dressing, you can blend the ingredients in a blender for 10 seconds.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the greens crisp.
4. Serve immediately. Tip: For an extra touch of elegance, garnish with a few extra persimmon slices and pecans on top.

Just imagine the crispness of the greens paired with the juicy sweetness of persimmons and the nutty crunch of pecans. It’s a texture and flavor combo that’s hard to beat, especially when served alongside grilled chicken or fish for a complete meal.

Beet and Goat Cheese Holiday Salad

Perfect for those festive gatherings, this beet and goat cheese salad brings a pop of color and a burst of flavor to your table. You’ll love how the creamy goat cheese pairs with the earthy beets, making it a dish that’s as delightful to eat as it is to look at.

Ingredients

• For the salad:
  • 4 medium beets, peeled and diced
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 4 cups mixed greens
  • 1/2 cup crumbled goat cheese
  • 1/4 cup chopped walnuts
• For the dressing:
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced beets with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Tip: Cutting the beets into uniform sizes ensures even cooking.
3. Roast the beets for 25 minutes, or until tender when pierced with a fork. Tip: Stir them halfway through for even roasting.
4. While the beets roast, whisk together balsamic vinegar, honey, 1/4 cup olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl to make the dressing. Tip: Adjust the honey to your liking for a sweeter or more tangy dressing.
5. Arrange the mixed greens on a serving platter.
6. Once the beets are done, let them cool for 5 minutes before scattering them over the greens.
7. Sprinkle the goat cheese and walnuts over the salad.
8. Drizzle the dressing over the top just before serving.

Crunchy walnuts and creamy goat cheese add texture to every bite, while the dressing ties all the flavors together beautifully. Serve this salad on a large platter for a stunning centerpiece at your next holiday meal.

Christmas Kale Salad with Maple Dijon Dressing

Every holiday season calls for a dish that’s both festive and fuss-free, and this kale salad is just that. You’ll love how the maple dijon dressing brings a sweet and tangy twist to the hearty greens.

Ingredients

• For the salad:
  • 8 cups chopped kale
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 1/4 cup crumbled feta cheese
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, add the chopped kale and massage it with your hands for 2-3 minutes until it softens and turns a darker green.
2. Add the dried cranberries, chopped pecans, and crumbled feta cheese to the bowl with the kale.
3. In a small bowl, whisk together the olive oil, maple syrup, dijon mustard, apple cider vinegar, salt, and black pepper until well combined.
4. Pour the dressing over the salad and toss everything together until evenly coated.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Makes for a vibrant side dish that’s as pleasing to the eye as it is to the palate. The crunch of pecans and the creaminess of feta make every bite interesting. Try serving it alongside roasted turkey or ham for a complete holiday meal.

Pear and Gorgonzola Salad with Candied Walnuts

Kickstart your meal with this effortlessly elegant Pear and Gorgonzola Salad with Candied Walnuts. It’s the perfect blend of sweet, tangy, and crunchy, making it a standout dish for any occasion.

Ingredients

• For the candied walnuts:
  • 1 cup walnuts
  • 1/4 cup granulated sugar
  • 1 tbsp unsalted butter
• For the salad:
  • 8 cups mixed greens
  • 2 ripe pears, thinly sliced
  • 1/2 cup crumbled Gorgonzola cheese
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat a non-stick skillet over medium heat. Add the walnuts, sugar, and butter. Stir constantly for about 5 minutes until the sugar melts and coats the walnuts evenly. Tip: Watch closely to prevent burning.
2. Spread the candied walnuts on a parchment-lined tray to cool. They’ll harden as they cool, so give them space.
3. In a large bowl, combine the mixed greens, sliced pears, and crumbled Gorgonzola cheese.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified. Tip: Taste the dressing before adding it to the salad to adjust the seasoning.
5. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the greens crisp.
6. Sprinkle the candied walnuts over the top of the salad for that final crunchy touch.

Lush textures and bold flavors make this salad a memorable dish. Serve it as a starter or pair it with a crisp white wine for a light lunch.

Festive Broccoli Salad with Bacon and Cranberries

Summer gatherings just got a whole lot brighter with this vibrant salad that’s as pleasing to the eye as it is to the palate. You’ll love the crunch of fresh broccoli paired with the smoky bacon and sweet pop of cranberries.

Ingredients

• For the salad:
  • 4 cups broccoli florets, chopped into bite-sized pieces
  • 1/2 cup cooked bacon, crumbled
  • 1/4 cup dried cranberries
  • 1/4 cup red onion, finely diced
• For the dressing:
  • 1/2 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the broccoli florets, crumbled bacon, dried cranberries, and diced red onion.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the salad ingredients and toss gently to coat everything evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Chill the salad in the refrigerator for at least 1 hour before serving. Tip: This salad tastes even better the next day, making it a great make-ahead dish.
5. Give the salad a final toss before serving to redistribute the dressing. Tip: For an extra crunch, sprinkle with sunflower seeds or chopped almonds just before serving.

Vibrant and full of texture, this salad offers a delightful contrast between the creamy dressing and the crisp broccoli. Serve it in a hollowed-out bread bowl for a fun and edible presentation at your next picnic or potluck.

Apple Cider Spinach Salad

Hey, you’re going to love this Apple Cider Spinach Salad—it’s fresh, easy, and packed with flavors that just scream fall. Perfect for those days when you want something light yet satisfying.

Ingredients

• For the salad:
  • 6 cups fresh spinach
  • 1 large apple, thinly sliced
  • 1/2 cup dried cranberries
  • 1/4 cup chopped walnuts
• For the dressing:
  • 1/4 cup apple cider
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the spinach, apple slices, dried cranberries, and chopped walnuts.
2. In a small bowl, whisk together the apple cider, olive oil, honey, and Dijon mustard until well blended. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

With its crisp spinach, sweet apples, and tangy dressing, this salad is a delightful mix of textures and tastes. Try serving it alongside grilled chicken or pork for a complete meal that’s sure to impress.

Holiday Brussels Sprouts Salad with Bacon

Oh, you’re going to love this Holiday Brussels Sprouts Salad with Bacon. It’s the perfect mix of crispy, savory, and slightly sweet, making it a hit at any gathering. Plus, it’s surprisingly easy to throw together!

Ingredients

• For the salad:
  • 1 lb Brussels sprouts, trimmed and thinly sliced
  • 6 slices bacon, cooked crispy and crumbled
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds, toasted
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Start by washing the Brussels sprouts under cold water. Pat them dry with a clean towel.
2. Trim the ends off the Brussels sprouts and thinly slice them. A sharp knife or a mandoline works best for even slices.
3. In a large skillet over medium heat, cook the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, then crumble.
4. In the same skillet, toast the sliced almonds over medium heat for 2-3 minutes, stirring frequently, until golden. Remove from heat.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until well combined. Season with salt and pepper.
6. In a large mixing bowl, combine the sliced Brussels sprouts, crumbled bacon, dried cranberries, and toasted almonds.
7. Pour the dressing over the salad and toss gently to coat everything evenly.
8. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Now, this salad is all about the contrast—crunchy almonds, crispy bacon, and tender Brussels sprouts with a tangy-sweet dressing. Try serving it in a hollowed-out pumpkin for a festive touch at your next holiday meal!

Christmas Caprese Salad with Pesto Dressing

Zesty and fresh, this Christmas Caprese Salad with Pesto Dressing is a vibrant twist on the classic. You’ll love how the pesto adds a herby punch to the juicy tomatoes and creamy mozzarella.

Ingredients

• For the salad:
  • 2 cups cherry tomatoes, halved
  • 8 oz fresh mozzarella balls, halved
  • 1/4 cup fresh basil leaves
• For the pesto dressing:
  • 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1 garlic clove
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • Salt to taste

Instructions

1. In a blender, combine the basil, Parmesan, pine nuts, and garlic for the pesto dressing. Blend until finely chopped.
2. With the blender running, slowly add the olive oil until the mixture is smooth. Tip: Scrape down the sides as needed to ensure everything is well incorporated.
3. Add the lemon juice and a pinch of salt to the blender. Blend for another 10 seconds to combine. Tip: Taste and adjust the salt if necessary, but remember the Parmesan adds saltiness.
4. In a large bowl, toss the cherry tomatoes and mozzarella balls gently with half of the pesto dressing. Tip: Save the rest of the dressing for serving or another use.
5. Arrange the salad on a platter, tucking the fresh basil leaves among the tomatoes and mozzarella for a pop of color.

Juicy tomatoes and creamy mozzarella get a bright lift from the pesto dressing, making every bite a delight. Serve it on a festive platter for a Christmas dinner starter that’s as beautiful as it is delicious.

Roasted Sweet Potato and Kale Salad

Wow, have you ever had one of those days where you crave something both hearty and healthy? This roasted sweet potato and kale salad is your answer—packed with flavors and textures that’ll make you forget it’s good for you.

Ingredients

• For the salad:
  • 2 medium sweet potatoes, peeled and cubed
  • 1 bunch kale, stems removed and leaves chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 400°F.
2. Toss the sweet potato cubes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast for 25 minutes, flipping halfway through, until the sweet potatoes are tender and slightly caramelized.
4. While the sweet potatoes roast, massage the kale with the remaining 1 tbsp olive oil and 1/4 tsp salt in a large bowl. This softens the kale and reduces bitterness.
5. Whisk together all the dressing ingredients in a small bowl until well combined.
6. Once the sweet potatoes are done, let them cool for 5 minutes before adding to the kale.
7. Drizzle the dressing over the salad and toss gently to combine.

So, what you’ve got here is a salad that’s a riot of textures—creamy sweet potatoes, crisp kale, and a dressing that ties it all together. Try topping it with some toasted nuts or crumbled feta for an extra layer of flavor.

Winter Salad with Citrus and Avocado

Just when you think winter salads are all about heavy greens and nuts, this citrus and avocado combo comes along to brighten your day. It’s fresh, it’s zesty, and it’s got that creamy avocado goodness you love.

Ingredients

• For the salad:
  • 2 cups mixed winter greens (like kale and spinach)
  • 1 avocado, sliced
  • 1 orange, peeled and segmented
  • 1/2 cup pomegranate seeds
  • 1/4 cup sliced almonds
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed winter greens, avocado slices, orange segments, pomegranate seeds, and sliced almonds.
2. In a small bowl, whisk together the olive oil, honey, and apple cider vinegar until well blended. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Perfect for those chilly days when you crave something light yet satisfying. The crunch of almonds and the burst of pomegranate seeds make every bite interesting. Serve it as a side or add grilled chicken to turn it into a hearty main.

Festive Arugula Salad with Balsamic Glaze

Vibrant and fresh, this arugula salad is your go-to for adding a pop of color and flavor to any meal. You’ll love the tangy balsamic glaze that ties everything together.

Ingredients

• For the salad:
  • 5 oz arugula
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup walnuts, toasted
• For the balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey

Instructions

1. Preheat a small saucepan over medium heat for the balsamic glaze.
2. Add 1/2 cup balsamic vinegar and 2 tbsp honey to the saucepan. Stir to combine.
3. Simmer the mixture for 10 minutes, stirring occasionally, until it thickens to a syrup consistency. Tip: Keep an eye on it to prevent burning.
4. Remove the glaze from heat and let it cool slightly.
5. In a large bowl, combine 5 oz arugula, 1/2 cup cherry tomatoes, and 1/4 cup red onion.
6. Drizzle the cooled balsamic glaze over the salad and toss gently to coat. Tip: Start with half the glaze, you can always add more.
7. Sprinkle 1/4 cup toasted walnuts on top for crunch. Tip: Toast the walnuts in a dry pan over medium heat for 2-3 minutes for extra flavor.

You’ll adore the crisp arugula against the sweet and tangy glaze, with bursts of juicy tomatoes and crunchy walnuts. Try serving it alongside grilled chicken or as a standalone light lunch for a refreshing meal.

Christmas Cobb Salad with Turkey and Cranberries

Mmm, imagine a salad that brings all the festive flavors of Christmas to your table in a fresh, vibrant way. You’ve got tender turkey, sweet cranberries, and all the classic cobb salad fixings, making it a perfect holiday meal that’s both satisfying and light.

Ingredients

• For the salad:
  • 2 cups chopped romaine lettuce
  • 1 cup diced cooked turkey
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled blue cheese
  • 1/4 cup chopped walnuts
  • 1 avocado, diced
  • 2 hard-boiled eggs, sliced
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. In a large bowl, combine the romaine lettuce, diced turkey, dried cranberries, blue cheese, walnuts, avocado, and sliced eggs.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard until well blended. Season with salt and pepper to taste.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The combination of creamy avocado, tangy blue cheese, and sweet cranberries creates a delightful contrast in every bite. Serve it on a large platter for a festive presentation that’s as beautiful as it is delicious.

Pomegranate and Feta Holiday Salad

Brighten up your holiday table with this vibrant Pomegranate and Feta Holiday Salad. It’s a refreshing mix of sweet, tangy, and salty flavors that’ll have everyone reaching for seconds.

Ingredients

• For the salad:
  • 6 cups mixed greens
  • 1 cup pomegranate seeds
  • 1/2 cup crumbled feta cheese
  • 1/4 cup sliced almonds
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed greens, pomegranate seeds, feta cheese, and sliced almonds.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well blended. Tip: For a smoother dressing, you can blend it in a mini food processor.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the greens crisp.
4. Serve immediately. Tip: For an extra festive touch, garnish with a few extra pomegranate seeds and almonds on top.

This salad is a delightful crunch of freshness with every bite, thanks to the juicy pomegranate seeds and crisp greens. The creamy feta and the sweet dressing balance the flavors perfectly, making it a standout dish at any holiday gathering.

Conclusion

You’ve just explored a treasure trove of 18 Festive Christmas Salad Recipes that promise to brighten your holiday table with flavors and colors. Whether you’re after something classic or daring, there’s a dish here to delight every palate. We’d love to hear which recipes captured your heart—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the joy by pinning it on Pinterest. Happy cooking!

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