As the holiday season approaches, our thoughts turn to delicious meals and gatherings with loved ones. But just because it’s cold outside doesn’t mean we have to sacrifice flavor and nutrition for a warm-weather-only salad. In fact, many of your favorite winter ingredients – think Brussels sprouts, pomegranate seeds, and roasted squash – can add depth and excitement to a holiday salad.
In this article, we’ll take you on a tour of 20 festive holiday salad recipes that are sure to please even the pickiest eaters. From classic combinations like cranberry and walnut to more adventurous pairings like pear and gorgonzola, there’s something for everyone here. So grab your favorite greens and let’s get started!
Cranberry Walnut Salad with Balsamic Vinaigrette
This refreshing salad combines sweet and tangy flavors, perfect for a light and satisfying meal or as a side dish. The combination of crunchy walnuts, tart cranberries, and creamy feta cheese is elevated by the rich flavor of balsamic vinaigrette.
Ingredients:
– 4 cups mixed greens
– 1 cup fresh or frozen cranberries
– 1/2 cup chopped walnuts
– 1/2 cup crumbled feta cheese
– 1/4 cup olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cranberries, and walnuts.
2. Crumble feta cheese over the top of the salad.
3. In a small bowl, whisk together olive oil and balsamic vinegar.
4. Pour vinaigrette over the salad and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Roasted Butternut Squash and Kale Salad
This autumnal salad combines the natural sweetness of roasted butternut squash with the earthy flavor of kale, all tied together with a tangy dressing.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 cups curly kale leaves
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup crumbled goat cheese (optional)
– 2 tbsp apple cider vinegar
– 1 tbsp honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the butternut squash in half lengthwise and scoop out the seeds. Place on a baking sheet, cut side up.
3. Drizzle with olive oil, salt, and pepper. Roast for 45-50 minutes or until tender.
4. Meanwhile, massage the kale leaves with your hands to help soften them.
5. In a large bowl, combine roasted squash, kale, crumbled goat cheese (if using), apple cider vinegar, and honey.
6. Toss to combine and serve warm.
Cooking Time: 45-50 minutes
Pomegranate and Spinach Salad with Goat Cheese
This refreshing salad combines the sweet and tangy flavors of pomegranate with the earthy taste of spinach, topped with creamy goat cheese. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1/2 cup crumbled goat cheese (chèvre)
– 1/4 cup pomegranate arils (fresh or dried)
– 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 spinach leaves and crumbled goat cheese.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the spinach mixture and toss to coat.
4. Top with pomegranate arils and chopped nuts.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Honeycrisp Apple and Candied Pecan Salad
A sweet and crunchy salad perfect for a light lunch or as a refreshing side dish, this recipe combines the natural sweetness of Honeycrisp apples with the nutty flavor of candied pecans.
Ingredients:
– 4-6 Honeycrisp apples, diced
– 1/2 cup candied pecans (homemade or store-bought)
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt to taste
Instructions:
1. In a large bowl, combine the diced apples and candied pecans.
2. In a small bowl, whisk together the apple cider vinegar and honey until well combined.
3. Pour the dressing over the apple mixture and toss to coat.
4. Sprinkle the chopped fresh mint leaves over the top of the salad and season with salt to taste.
5. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None
Winter Citrus Salad with Avocado and Mint
Brighten up your winter days with this refreshing salad that combines the sweetness of citrus fruits, creamy avocado, and the cooling touch of mint. This simple yet flavorful recipe is perfect for a light lunch or as a side dish.
Ingredients:
– 2 navel oranges, peeled and segmented
– 1 blood orange, peeled and segmented
– 1 ripe avocado, diced
– 1/4 cup fresh mint leaves, chopped
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine the orange segments, blood orange segments, and avocado.
2. Sprinkle the chopped mint leaves over the top of the fruit mixture.
3. Drizzle the olive oil and lemon juice over the salad, tossing gently to combine.
4. Season with salt to taste.
5. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 10 minutes
Bacon and Brussels Sprouts Salad with Maple Dressing
This sweet and savory salad combines the crunch of roasted Brussels sprouts with the smokiness of crispy bacon, all tied together with a tangy maple dressing.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/4 cup pure maple syrup
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
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 and caramelized.
3. Cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
4. In a small bowl, whisk together apple cider vinegar, Dijon mustard, and maple syrup to make the dressing.
5. In a large bowl, combine roasted Brussels sprouts, crispy bacon, and maple dressing. Toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or thyme leaves, if desired.
Cooking Time: 25-30 minutes
Pear and Gorgonzola Salad with Candied Walnuts
Pear and Gorgonzola Salad with Candied Walnuts
This sweet and savory salad combines the richness of gorgonzola cheese with the sweetness of pears, all tied together with crunchy candied walnuts.
Ingredients:
– 4 ripe pears (such as Bartlett or Anjou), peeled and sliced
– 1/2 cup crumbled Gorgonzola cheese
– 1/4 cup chopped fresh arugula
– 1/4 cup candied walnuts (see note)
– 2 tbsp olive oil
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced pears, crumbled gorgonzola cheese, and chopped arugula.
2. Drizzle the olive oil and apple cider vinegar over the salad, tossing to coat.
3. Sprinkle with salt and pepper to taste.
4. Top the salad with candied walnuts.
Note: To make candied walnuts, preheat oven to 350°F (180°C). Toss 1/2 cup chopped walnuts with 1 tbsp brown sugar and 1 tsp water. Bake for 5-7 minutes or until caramelized.
Cooking Time: 10 minutes
Quinoa and Roasted Vegetable Holiday Salad
Add some color and texture to your holiday table with this hearty quinoa salad packed with roasted vegetables and a tangy dressing.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large Brussels sprouts, trimmed and halved
– 1 large red bell pepper, seeded and sliced
– Salt and pepper to taste
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C). Toss sweet potato, Brussels sprouts, and red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes or until tender.
2. Cook quinoa according to package instructions using water or broth. Fluff with fork and set aside.
3. In a large bowl, combine cooked quinoa, roasted vegetables, apple cider vinegar, and honey. Toss to combine.
4. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Beet and Arugula Salad with Citrus Dressing
This refreshing salad combines the earthy sweetness of roasted beets with the peppery bite of arugula, all tied together with a bright and tangy citrus dressing.
Ingredients:
– 2 large beets
– 4 cups arugula
– 1/2 cup freshly squeezed orange juice
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
– Shaved Parmesan cheese (optional)
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 large bowl, combine arugula and roasted beet slices.
5. In a small bowl, whisk together orange juice, olive oil, and vinegar.
6. Season the dressing with salt and pepper to taste.
7. Pour the dressing over the salad and toss to combine.
8. Top with shaved Parmesan cheese, if desired.
Cooking Time: 50 minutes
Warm Farro Salad with Roasted Sweet Potatoes
Warm Farro Salad with Roasted Sweet Potatoes
Transform your salad game with this hearty and comforting warm farro salad, featuring roasted sweet potatoes and a tangy dressing.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon lemon juice
– 1 teaspoon Dijon mustard
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook farro according to package instructions or cook in a medium saucepan with 2 cups water or broth, covered, for about 20-25 minutes, or until tender and creamy.
3. Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes, or until tender and caramelized.
4. In a large bowl, combine cooked farro, roasted sweet potatoes, crumbled feta cheese (if using), lemon juice, and Dijon mustard. Toss to combine.
5. Serve warm, garnished with chopped fresh herbs like parsley or thyme if desired.
Cooking Time: 40-45 minutes
Fennel and Orange Salad with Pomegranate Seeds
A refreshing and flavorful salad that combines the crunch of fennel, the sweetness of oranges, and the tartness of pomegranate seeds.
Ingredients:
– 2 bulbs of fennel, thinly sliced
– 1 large orange, peeled and segmented
– 1/4 cup pomegranate seeds
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the sliced fennel and orange segments.
2. Drizzle the olive oil and white wine vinegar over the mixture, tossing gently to combine.
3. Sprinkle the pomegranate seeds over the top of the salad.
4. Season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None
Kale and Brussels Sprouts Salad with Lemon Tahini Dressing
Brighten up your salad game with this vibrant combination of kale, Brussels sprouts, and creamy lemon tahini dressing. Perfect for a quick lunch or dinner side dish.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kale and Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a blender or food processor, combine lemon juice, tahini, salt, and red pepper flakes (if using). Blend until smooth and creamy.
4. In a large bowl, combine roasted kale and Brussels sprouts. Drizzle with the lemon-tahini dressing and toss to coat.
Cooking Time: 25-30 minutes
Spinach and Strawberry Salad with Poppy Seed Dressing
This refreshing salad combines the earthy flavor of spinach with the sweetness of strawberries, all tied together with a tangy poppy seed dressing. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts (optional)
– 2 tablespoons poppy seeds
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper to make the dressing.
3. Add poppy seeds to the dressing and whisk until well combined.
4. Pour the dressing over the spinach mixture and toss to coat.
5. Top with crumbled feta cheese and chopped nuts, if using.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Roasted Delicata Squash and Arugula Salad
This autumn-inspired salad combines the natural sweetness of roasted delicata squash with the peppery flavor of arugula, perfect for a quick and easy weeknight dinner or a light lunch.
Ingredients:
– 1 medium delicata squash (about 2 lbs), peeled and seeded
– 2 tbsp olive oil
– Salt and pepper to taste
– 4 cups arugula
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the squash into 1-inch cubes and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast for 30-40 minutes, or until tender and caramelized.
5. In a large bowl, combine arugula, roasted squash, crumbled goat cheese (if using), and chopped nuts (if using).
6. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Wild Rice Salad with Dried Cranberries and Almonds
This hearty salad combines nutty wild rice with sweet dried cranberries and crunchy almonds, perfect for a healthy and flavorful side dish or light lunch.
Ingredients:
– 1 cup cooked wild rice
– 1/2 cup dried cranberries
– 1/4 cup sliced almonds
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine cooked wild rice, dried cranberries, and sliced almonds.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the rice mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh parsley, if desired.
Cooking Time: 5 minutes (prep), 0 minutes (cook)
Endive and Radicchio Salad with Blue Cheese
A classic combination of bitter greens, creamy blue cheese, and sweet crunch comes together in this simple yet elegant salad.
Ingredients:
– 4-6 Belgian endive leaves
– 1 head of radicchio, thinly sliced
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 1/4 cup chopped walnuts or pecans
– 2 tbsp olive oil
– 1 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wash the endive leaves and pat dry with paper towels.
3. Arrange the endive leaves on a baking sheet lined with parchment paper.
4. Roast the endive in the preheated oven for 10-12 minutes, or until slightly caramelized.
5. In a large bowl, combine the roasted endive, radicchio slices, blue cheese crumbles, and chopped nuts.
6. Drizzle the olive oil and white wine vinegar over the salad, seasoning with salt and pepper to taste.
Cooking Time: 15-20 minutes
Shaved Brussels Sprouts Salad with Lemon and Parmesan
A refreshing and flavorful salad that’s perfect for a light lunch or dinner.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 lemons, juiced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
4. Shave the roasted Brussels sprouts into thin strips using a vegetable peeler.
5. In a large bowl, whisk together lemon juice and shaved Brussels sprouts.
6. Sprinkle Parmesan cheese over the salad and toss to combine.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley leaves, if desired.
Cooking Time: 20-25 minutes
Persimmon and Pomegranate Salad with Honey Dressing
Celebrate the flavors of autumn with this vibrant salad, featuring tender persimmons and juicy pomegranate seeds. This refreshing side dish or light lunch is perfect for a crisp fall day.
Ingredients:
– 2 ripe persimmons, diced
– 1/2 cup pomegranate seeds
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons honey
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the diced persimmon and pomegranate seeds.
2. Sprinkle the chopped mint leaves over the fruit mixture.
3. In a small bowl, whisk together the honey and apple cider vinegar until well combined.
4. Pour the dressing over the salad and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: 10 minutes
Warm Spinach Salad with Bacon and Mushrooms
Warm Spinach Salad with Bacon and Mushrooms: A hearty and savory salad perfect for a cozy dinner or lunch.
Ingredients:
– 4 cups fresh baby spinach leaves
– 6 slices of bacon, cooked and crumbled
– 1 cup sliced cremini mushrooms
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the mushroom slices with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 10-12 minutes or until tender.
3. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add the remaining 1 tablespoon of olive oil, minced garlic, and crumbled bacon. Cook for 1 minute, stirring constantly.
5. Add the fresh spinach leaves to the skillet and stir until wilted. Season with salt and pepper to taste.
6. To assemble the salad, place the roasted mushrooms on a serving plate or bowl. Top with the warm spinach mixture and serve immediately.
Cooking Time: 20-22 minutes
Apple and Fennel Salad with Cider Vinaigrette
This refreshing salad combines the natural sweetness of apples with the anise flavor of fennel, all tied together with a tangy cider vinaigrette.
Ingredients:
– 2 crisp apples (Granny Smith or Fuji), diced
– 1 large bulb of fennel, thinly sliced
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the diced apples and sliced fennel.
2. In a small bowl, whisk together the apple cider vinegar, olive oil, and honey until well combined.
3. Pour the vinaigrette over the apple-fennel mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh thyme leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 15 minutes
Summary
Get ready to delight your taste buds this holiday season with these 20 festive salad recipes! From classic combinations like Cranberry Walnut Salad with Balsamic Vinaigrette, to more unique pairings such as Pear and Gorgonzola Salad with Candied Walnuts, there’s something for every occasion. Whether you’re looking for a light and refreshing side dish or a hearty main course, these salads are sure to impress your guests. With ingredients like roasted butternut squash, pomegranate seeds, and crispy bacon, these recipes will bring the flavors of the holiday season right to your table.
