The holiday season is a time for joy, giving, and indulging in delicious foods. But why not shake things up this year by serving a festive holiday salad at your next gathering? These 20 seasonal salads are sure to impress your guests and satisfy their cravings. From classic combinations like cranberries and walnuts to bold flavors like roasted butternut squash and kale, there’s something for everyone on this list.
We’ve got sweet treats like pomegranate and arugula with goat cheese, tangy and savory options like balsamic Brussels sprouts and bacon, and even some warm and comforting choices like maple Dijon roasted sweet potato. Whether you’re a fan of traditional greens or something more exotic, these salads are sure to add some cheer to your holiday table.
Cranberry Walnut Spinach Salad
A refreshing and flavorful salad perfect for the holiday season! This Cranberry Walnut Spinach Salad combines the sweetness of cranberries, the crunch of walnuts, and the earthiness of spinach in a delightful mix.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1/2 cup fresh or frozen cranberries
– 1/4 cup chopped walnuts
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup olive oil
– 2 tablespoons 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. Add the cranberries, walnuts, and feta cheese (if using) to the bowl with the dressing. Toss gently to combine.
4. Pour the dressing mixture over the spinach leaves and toss until the spinach is evenly coated.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 10 minutes
Roasted Butternut Squash and Kale Salad
Roasted Butternut Squash and Kale Salad Recipe
Summary: This recipe combines the sweetness of roasted butternut squash with the earthiness of kale, tossed in a tangy vinaigrette for a delicious and nutritious salad.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups curly kale leaves
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel, seed, and cube the butternut squash into 1-inch pieces.
3. Toss the squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
4. Roast for 30-40 minutes or until tender and caramelized.
5. Meanwhile, massage the kale leaves with 1 tablespoon of olive oil, salt, and pepper in a large bowl.
6. In a small bowl, whisk together apple cider vinegar and honey to make the dressing.
7. Combine roasted squash, massaged kale, and vinaigrette in the large bowl. Toss to combine.
Cooking Time: 30-40 minutes
Pomegranate and Arugula Salad with Goat Cheese
This refreshing salad combines the sweetness of pomegranate seeds with the peppery flavor of arugula, topped with creamy goat cheese for a delightful twist on traditional greens.
Ingredients:
– 4 cups arugula
– 1/2 cup pomegranate seeds
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped pecans or walnuts (optional)
– 2 tbsp olive oil
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine arugula and pomegranate seeds.
2. Crumble goat cheese over the top of the salad.
3. If using nuts, sprinkle them over the cheese.
4. Drizzle olive oil and apple cider vinegar over the salad, tossing to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes (prep time only)
Honeycrisp Apple and Candied Pecan Salad
This refreshing salad combines the natural sweetness of Honeycrisp apples with the crunch of candied pecans, creating a perfect blend of textures and flavors.
Ingredients:
– 4-6 Honeycrisp apples, diced
– 1 cup candied pecans
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt to taste
– Optional: crumbled blue cheese or chopped fresh herbs (such as parsley or thyme) for added flavor
Instructions:
1. In a large bowl, combine diced Honeycrisp apples.
2. Drizzle with olive oil and sprinkle with salt to taste.
3. Add candied pecans to the bowl and toss gently to combine.
4. Squeeze apple cider vinegar over the salad and toss again to coat.
5. Serve immediately, garnished with crumbled blue cheese or chopped fresh herbs if desired.
Cooking Time: None!
Balsamic Brussels Sprouts and Bacon Salad
Elevate your salad game with this sweet and savory recipe that combines the natural bitterness of Brussels sprouts with the smokiness of bacon and the tanginess of balsamic glaze.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of thick-cut bacon, cooked and crumbled
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons balsamic glaze (or 1 tablespoon balsamic vinegar)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, 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 glaze and a pinch of salt.
5. Combine roasted Brussels sprouts, crumbled bacon, and balsamic glaze in a large bowl.
6. Toss to coat, season with additional salt if needed, and garnish with parsley or thyme (if using).
Cooking Time: 20-25 minutes
Winter Citrus Salad with Avocado
Winter Citrus Salad with Avocado Recipe
As the weather cools down, this refreshing winter citrus salad with avocado is a perfect way to brighten up your plate. A symphony of flavors and textures, it’s a simple yet impressive side dish or light lunch.
Ingredients:
– 2 navel oranges, peeled and segmented
– 1 grapefruit, peeled and segmented
– 1 blood orange, peeled and segmented
– 1 ripe avocado, diced
– 1/4 cup mixed greens (arugula, spinach, etc.)
– 1 tablespoon freshly squeezed lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine the citrus segments.
2. Add the diced avocado and mixed greens on top of the citrus.
3. Squeeze the lemon juice over the salad and sprinkle with salt to taste.
4. Serve immediately.
Cooking Time: None! This salad is ready in just 5 minutes.
Maple Dijon Roasted Sweet Potato Salad
Maple Dijon Roasted Sweet Potato Salad Recipe
Elevate your salad game with this sweet and savory Maple Dijon Roasted Sweet Potato Salad, perfect for a quick weeknight dinner or as a side dish for the holidays.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup pure maple syrup
– 2 tbsp Dijon mustard
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce the sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender when pierced.
3. In a small bowl, whisk together maple syrup, Dijon mustard, and olive oil.
4. Once the sweet potatoes are done, let them cool slightly before slicing into wedges.
5. Toss the roasted sweet potato with the maple-Dijon glaze and season with salt, pepper, and thyme leaves (if using).
6. Serve warm or at room temperature.
Cooking Time: 50 minutes
Pear and Gorgonzola Salad with Candied Walnuts
This sweet and savory salad combines the crispness of pears with the creaminess of gorgonzola, all tied together with crunchy candied walnuts.
Ingredients:
– 4 ripe pears (such as Bartlett or Anjou), sliced
– 1/2 cup crumbled Gorgonzola cheese
– 1/4 cup candied walnuts (see note)
– 2 tbsp olive oil
– 1 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine pear slices, crumbled gorgonzola, and candied walnuts.
2. Drizzle with olive oil and white wine vinegar.
3. Season with salt and pepper to taste.
Note: To make candied walnuts, preheat oven to 350°F (180°C). Toss 1/4 cup chopped walnuts with 1 tbsp sugar and 1 tsp water on a baking sheet. Bake for 5-7 minutes or until caramelized. Let cool before using.
Cooking Time: 10 minutes
Festive Quinoa Salad with Dried Cranberries
Brighten up your holiday gatherings with this vibrant quinoa salad, bursting with flavor and color! This festive dish is perfect for potlucks or as a side to your favorite holiday main course.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup dried cranberries
– 1/4 cup chopped pecans
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, dried cranberries, pecans, and feta cheese (if using).
2. In a small bowl, whisk together olive oil, apple cider vinegar, and honey.
3. Pour the dressing over the quinoa mixture and toss to coat.
4. Sprinkle chopped parsley on top and season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None required! This salad is a quick assemble-and-refrigerate affair, making it perfect for busy holiday schedules.
Roasted Beet and Goat Cheese Salad
A sweet and savory salad featuring roasted beets, creamy goat cheese, and fresh greens. Perfect as a light lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 (8 oz) log of goat cheese, crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped fresh herbs (parsley, chives, etc.)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil, salt, and pepper.
5. In a large bowl, combine mixed greens, crumbled goat cheese, and roasted beet wedges.
6. Drizzle the olive oil mixture over the salad and sprinkle with chopped fresh herbs.
Cooking Time: 45-50 minutes (roasting beets)
Spiced Pecan and Mandarin Orange Salad
This refreshing salad combines the sweetness of mandarin oranges with the crunch of spiced pecans, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 2 cups mixed greens
– 1 cup mandarin oranges, peeled and segmented
– 1/2 cup spiced pecans (see below)
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Spiced Pecans:
– 1/2 cup pecan halves
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon salt
– 1/4 teaspoon sugar
– 1 tablespoon brown sugar
Instructions:
1. Preheat oven to 350°F (180°C).
2. Mix pecans, cinnamon, nutmeg, salt, and sugars in a bowl.
3. Spread the mixture on a baking sheet and bake for 10-12 minutes or until fragrant.
4. In a large bowl, combine mixed greens, mandarin oranges, spiced pecans, and feta cheese.
5. Drizzle with olive oil and apple cider vinegar; season with salt and pepper to taste.
Cooking Time: 15 minutes
Kale and Brussels Sprout Salad with Lemon Vinaigrette
Brighten up your mealtime with this vibrant salad featuring the earthy flavors of kale, Brussels sprouts, and a tangy lemon vinaigrette.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves coarsely chopped
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese or toasted almonds for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, massage chopped kale with 1 tablespoon lemon juice until leaves are slightly softened.
4. Add roasted Brussels sprouts to the bowl and toss to combine.
5. Drizzle remaining 1 tablespoon lemon juice and 1 tablespoon olive oil over the salad. Season with salt and pepper to taste.
6. Top with crumbled feta cheese or toasted almonds, if using.
Cooking Time: 25-30 minutes
Harvest Cobb Salad with Turkey and Cranberries
Celebrate the flavors of fall with this refreshing salad, featuring tender turkey, crunchy pecans, and sweet cranberries. This Harvest Cobb Salad is perfect for a light and satisfying meal or as a side dish for your next gathering.
Ingredients:
– 4 oz cooked turkey breast, diced
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup crumbled blue cheese
– 1/4 cup chopped pecans
– 1/4 cup dried cranberries
– 1/4 cup crumbled goat cheese
– 1 tbsp olive oil
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced turkey, blue cheese, pecans, 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 coat.
4. Top with crumbled goat cheese and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Warm Farro Salad with Roasted Vegetables
Warm Farro Salad with Roasted Vegetables: A hearty and flavorful side dish that’s perfect for the fall and winter seasons.
Ingredients:
– 1 cup farro, rinsed and drained
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large red onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, bring farro and 4 cups water to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until tender.
3. Meanwhile, toss sweet potato, red bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 25-30 minutes or until vegetables are tender.
4. In a large bowl, combine cooked farro, roasted vegetables, and garlic. Season with salt and pepper to taste.
5. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Apple Cider Vinaigrette Mixed Greens Salad
Celebrate the season with a refreshing salad that combines crisp mixed greens, tangy apple cider vinaigrette, and sweet crunch from fresh apples. This easy-to-make recipe is perfect for a quick lunch or dinner.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup apple cider
– 2 tablespoons olive oil
– 2 teaspoons Dijon mustard
– 1 teaspoon honey
– Salt and pepper to taste
– 1/2 cup diced fresh apples (Granny Smith or Fuji work well)
Instructions:
1. In a small bowl, whisk together apple cider, olive oil, Dijon mustard, and honey until smooth.
2. In a large bowl, combine mixed greens and diced apples.
3. Drizzle the vinaigrette over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Persimmon and Pomegranate Salad with Feta
Persimmon and Pomegranate Salad with Feta: A Sweet and Tangy Delight
This refreshing salad combines the sweetness of persimmons, the tartness of pomegranate, and the crumbliness of feta cheese. Perfect for a light lunch or as a side dish for a festive dinner.
Ingredients:
– 2 ripe persimmons, diced
– 1/4 cup fresh pomegranate arils
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced persimmons and pomegranate arils.
2. Crumble the feta cheese into small pieces and add it to the bowl.
3. Sprinkle the chopped mint leaves over the top.
4. Drizzle the olive oil and apple cider vinegar over the salad, tossing gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Toasted Almond and Pear Spinach Salad
This refreshing salad combines the sweetness of pears with the crunch of toasted almonds, all atop a bed of peppery spinach. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 ripe pear (such as Bartlett or Anjou), diced
– 1/2 cup sliced almonds
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Optional: crumbled feta cheese or chopped walnuts for added flavor
Instructions:
1. Preheat oven to 350°F (180°C). Toss sliced almonds with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Toast for 5-7 minutes, or until fragrant and lightly browned.
2. In a large bowl, combine spinach leaves and diced pear.
3. Drizzle remaining 1 tablespoon olive oil and apple cider vinegar over the salad, tossing to combine.
4. Sprinkle toasted almonds over the top of the salad and season with salt and pepper to taste.
5. Serve immediately, garnished with crumbled feta cheese or chopped walnuts if desired.
Cooking Time: 15-20 minutes (including toasting almonds)
Roasted Delicata Squash and Arugula Salad
Roasted Delicata Squash and Arugula Salad
This autumn-inspired salad combines the natural sweetness of roasted delicata squash with the peppery flavor of arugula, topped with a tangy vinaigrette.
Ingredients:
– 1 medium delicata squash (about 2 lbs)
– 4 cups arugula
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 1 tsp honey
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the delicata squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Roast the squash for 45-50 minutes, or until caramelized and tender.
4. In a large bowl, combine arugula, olive oil, apple cider vinegar, honey, salt, and pepper; toss to combine.
5. Once the squash is cooked, let it cool slightly before scooping out the flesh and adding it to the salad bowl.
6. Top with crumbled goat cheese (if using) and serve immediately.
Cooking Time: 45-50 minutes
Balsamic Glazed Fig and Goat Cheese Salad
This sweet and savory salad combines the natural sweetness of figs with the tanginess of goat cheese, all tied together with a rich balsamic glaze. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 1 cup mixed greens
– 1/2 cup fresh figs, sliced
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 2 tbsp balsamic glaze (see below for recipe)
– Salt and pepper to taste
Balsamic Glaze Recipe:
– 1 cup balsamic vinegar
– 1/4 cup honey
Combine ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until thickened.
Instructions:
1. In a large bowl, combine mixed greens, sliced figs, crumbled goat cheese, and chopped walnuts.
2. Drizzle balsamic glaze over the salad and toss to coat.
3. Season with salt and pepper to taste.
4. Serve immediately.
Cooking Time: 10-15 minutes (including balsamic glaze preparation)
Winter Greens Salad with Blood Orange Dressing
This refreshing winter salad combines the earthy flavors of kale and arugula with the tangy sweetness of blood orange, making for a perfect side dish or light meal.
Ingredients:
– 4 cups mixed winter greens (kale, arugula, spinach)
– 1/2 cup chopped pecans
– 1/2 cup crumbled feta cheese
– 1/4 cup blood orange segments
– 2 tbsp olive oil
– 2 tbsp freshly squeezed blood orange juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed winter greens.
2. Top with chopped pecans and crumbled feta cheese.
3. Arrange blood orange segments on top of the salad.
4. Whisk together olive oil and blood orange juice in a small bowl.
5. Drizzle the dressing over the salad and season with salt and pepper to taste.
Cooking Time: None, as this is a raw salad.
Summary
Get ready to indulge in the flavors of the season with these 20 festive holiday salad recipes! From classic combinations like cranberry and walnut, to roasted butternut squash and kale, there’s something for everyone. Discover how to add seasonal twists to your salads with ingredients like pomegranate, honeycrisp apples, and candied pecans. Plus, find inspiration in creative pairings like maple-glazed sweet potatoes and spiced pecans. Whether you’re looking for a light lunch or a show-stopping side dish, these recipes are sure to delight.
