With the assortment of different casserole dishes, trays of cookies, and of course our friend, the holiday ham, the holiday table can get heavy. These 15 holiday salads are perfect to keep your waist band sponsored by the salad company. Not only are these salads funny and holiday themed, but look most impressive to go alongside with the meal.

1) Cranberry Walnut Spinach Salad

Here is a salad I made when I wanted to create something that looks festive but only takes five minutes to make.

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Cranberry Walnut Spinach Salad

An easy holiday starter is baby spinach, dried cranberries, walnuts, and a balsamic vinaigrette.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 8 cups baby spinach
• 3/4 cup dried cranberries
• 3/4 cup walnuts toasted
• 1/2 cup crumbled feta
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt

Method

 

1. Add the baby spinach to a large salad bowl.
2. Scatter the dried cranberries, toasted walnuts, and crumbled feta over the top.
3. Whisk together the olive oil, balsamic vinegar, honey, and salt to make the dressing.
4. Drizzle the dressing over the salad just before serving.
5. Toss gently to coat and serve right away.

Notes

Toast the walnuts in a dry skillet for a couple of minutes to deepen the flavor.

2) Pomegranate Avocado Salad

This dish is sooo aesthetic with creamy avocado and sparkly pomegranate.

Pomegranate Avocado Salad

Fressh butter avocado slices and glimmering pomegranate arils over crunchy salad greens and blended with a zesty citrus-lime dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 6 cups mixed greens
• 2 ripe avocados sliced
• 1 cup pomegranate arils
• 1/4 cup red onion thinly sliced
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey
• 1/2 tsp salt

Method

 

1. Spread the mixed greens across a serving platter.
2. Arrange the sliced avocado, pomegranate arils, and red onion over the greens.
3. Whisk together the olive oil, lime juice, honey, and salt.
4. Drizzle the dressing evenly over the salad.
5. Serve immediately so the avocado stays bright and fresh.

Notes

Squeeze a little extra lime over the avocado to keep it from browning.

3) Kale and Citrus Winter Salad

A little trick to make the kale less tough and stay more tender and delicious is to massage the kale.

Kale and Citrus Winter Salad

Hearty massaged kale lined with succulent orange and grapefruit pieces and a honey-citrus dressing creates a bright winter bite.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 6 cups kale stemmed and chopped
• 2 whole oranges segmented
• 1 whole grapefruit segmented
• 1/4 cup pumpkin seeds toasted
• 3 tbsp olive oil
• 2 tbsp orange juice
• 1 tbsp honey
• 1/2 tsp salt

Method

 

1. Place the chopped kale in a large bowl and drizzle with 1 tablespoon of the olive oil.
2. Massage the kale with your hands for 2 minutes until it softens and darkens.
3. Whisk the remaining olive oil with the orange juice, honey, and salt.
4. Add the orange and grapefruit segments and pumpkin seeds to the kale.
5. Pour over the dressing, toss gently, and serve.

Notes

Massaging the kale really matters — don't skip it or it'll be chewy.

4) Apple, Gorgonzola, and Pecan Salad

This combo never fails to hit the holiday table because they are sweet and crunchy with a bit of a cheesy funk.

Apple, Gorgonzola, and Pecan Salad

Greens are topped with crunchy apple slices, dressed with a maple-mustard vinaigrette, Gorgonzola cheese, candied pecans, and a Gorgonzola vinaigrette.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 6 cups mixed greens
• 2 whole apples thinly sliced
• 3/4 cup crumbled Gorgonzola
• 3/4 cup candied pecans
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard

Method

 

1. Arrange the mixed greens in a salad bowl.
2. Top with the sliced apples, crumbled Gorgonzola, and candied pecans.
3. Whisk together the olive oil, apple cider vinegar, maple syrup, and Dijon.
4. Drizzle the maple-mustard vinaigrette over the salad.
5. Toss lightly and serve right away.

Notes

Use a crisp tart apple like Honeycrisp or Granny Smith for the best contrast.

5) Roasted Beet and Goat Cheese Salad

The combination of roasted beets and goat cheese is heaven in a salad! It is a fancy dish and no effort is required.

Roasted Beet and Goat Cheese Salad

Honey vinaigrette and roasted hazelnuts complement the earthy sweetness of roasted beets and the creamy tartness of goat cheese on a bed of peppery arugula.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 4 medium beets
• 5 cups arugula
• 4 oz goat cheese crumbled
• 1/2 cup hazelnuts toasted and chopped
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp honey
• 1/2 tsp salt

Method

 

1. Wrap the beets in foil and roast at 400F for 45 minutes, until fork-tender, then cool, peel, and cube.
2. Spread the arugula on a serving platter.
3. Scatter the roasted beets, goat cheese, and toasted hazelnuts over the greens.
4. Whisk together the olive oil, red wine vinegar, honey, and salt.
5. Drizzle the dressing over the salad and serve.

Notes

Roast the beets a day ahead to make assembly quick on the day of.

6) Brussels Sprout and Bacon Salad

Shaved Brussels sprouts with crunchy bacon? It even gets salad haters coming back for more.

Brussels Sprout and Bacon Salad

Brussels sprouts are crunchy, shaved, and mixed with lemon-Dijon dressing; then, combined with crunchy, crispy bacon, and Parmesan cheese.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 6 cups Brussels sprouts shaved
• 6 slices bacon cooked and crumbled
• 1/2 cup grated Parmesan
• 1/3 cup dried cranberries
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp salt

Method

 

1. Cook the bacon in a skillet until crisp, then drain and crumble.
2. Place the shaved Brussels sprouts in a large bowl with the cranberries and Parmesan.
3. Whisk together the olive oil, lemon juice, Dijon, and salt.
4. Pour the dressing over the Brussels sprouts and toss to coat.
5. Top with the crumbled bacon and serve.

Notes

Let it sit 10 minutes after dressing so the sprouts soften slightly.

7) Orange Fennel Arugula Salad

Fennel has a certain crispness to it and combined with the sweetness of the orange, creates the ideal light and refreshing complement to a heavy holiday plate.

Orange Fennel Arugula Salad

Arugula and orange segments with shaved fennel in a citrus olive oil dressing.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 6 cups arugula
• 1 large fennel bulb thinly shaved
• 3 whole oranges segmented
• 1/4 cup shaved Parmesan
• 3 tbsp olive oil
• 2 tbsp orange juice
• 1 tbsp lemon juice
• 1/2 tsp salt

Method

 

1. Spread the arugula across a serving platter.
2. Arrange the shaved fennel and orange segments over the greens.
3. Whisk together the olive oil, orange juice, lemon juice, and salt.
4. Drizzle the citrus dressing over the salad.
5. Top with shaved Parmesan and serve immediately.

Notes

Use a mandoline for paper-thin fennel that's pleasantly crunchy, not stringy.

8) Quinoa and Cranberry Holiday Salad

You can relax and breathe easy knowing that this salad does not need to be prepared last minute because it holds up nicely on a buffet.

Quinoa and Cranberry Holiday Salad

Fluffy quinoa combined with dried cranberries, toasted almonds, and fresh herbs in a citrus dressing makes an excellent meal prep option.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 1.5 cups quinoa rinsed
• 3 cups water
• 3/4 cup dried cranberries
• 1/2 cup slivered almonds toasted
• 1/3 cup fresh parsley chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt

Method

 

1. Bring the quinoa and water to a boil, then cover and simmer 15 minutes until the water is absorbed.
2. Fluff the quinoa with a fork and let it cool to room temperature.
3. Add the dried cranberries, toasted almonds, and chopped parsley to the quinoa.
4. Whisk together the olive oil, lemon juice, and salt, then pour over and toss.
5. Serve at room temperature or chilled.

Notes

Rinse the quinoa well before cooking to keep it from tasting bitter.

9) Festive Red and Green Salad

This is festive enough to look like Christmas just landed on your plate! It's red, green, and ready for the holidays!

Festive Red and Green Salad

A light herb vinaigrette drizzled on a happy combination of crunchy greens, red bell pepper, cherry tomatoes, and cucumber.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 6 cups romaine lettuce chopped
• 1 cup cherry tomatoes halved
• 1 large red bell pepper diced
• 1 cup cucumber sliced
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt

Method

 

1. Add the chopped romaine to a large salad bowl.
2. Top with the cherry tomatoes, diced red pepper, and cucumber slices.
3. Whisk together the olive oil, red wine vinegar, oregano, and salt.
4. Drizzle the herb vinaigrette over the salad.
5. Toss to combine and serve fresh.

Notes

Keep the colors bright by adding the dressing right before serving.

10) Shaved Carrot and Radish Salad with Nuts

Carrots and radish cut into thin ribbons add to the light and crunchy feel of the salad, while gives it a little bit of a fancy touch.

Shaved Carrot and Radish Salad with Nuts

Ribbons of carrots and radishes with toasted nuts and a zesty lemon honey dressing.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 4 large carrots shaved into ribbons
• 6 medium radishes thinly sliced
• 1/2 cup mixed nuts toasted and chopped
• 3 cups arugula
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/2 tsp salt

Method

 

1. Use a peeler to shave the carrots into long thin ribbons and thinly slice the radishes.
2. Toss the carrot ribbons, radish slices, and arugula together in a bowl.
3. Whisk together the olive oil, lemon juice, honey, and salt.
4. Drizzle the dressing over the salad and toss gently.
5. Top with the toasted chopped nuts and serve.

Notes

Soak the radish slices in ice water for a few minutes for extra crunch.

11) Endive Pear and Blue Cheese Salad

With hardly any extra work, you can make this dish more special with the addition of crisp endive spears.

Endive Pear and Blue Cheese Salad

Endive leaves coated in honey vinaigrette and topped with crunchy toasted walnuts, sweet pear, and sharp blue cheese.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 4 heads endive leaves separated
• 2 whole pears thinly sliced
• 1/2 cup blue cheese crumbled
• 1/2 cup walnuts toasted
• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 1/2 tsp salt

Method

 

1. Arrange the endive leaves on a serving platter like little boats.
2. Tuck the sliced pears into the leaves and scatter with blue cheese and toasted walnuts.
3. Whisk together the olive oil, white wine vinegar, honey, and salt.
4. Drizzle the dressing over the endive and pears.
5. Serve right away while the endive is crisp.

Notes

Slice the pears just before serving so they don't brown.

12) Warm Farro and Roasted Vegetable Salad

During chilly December evenings, this warm grain salad is a perfect meal and is very comforting.

Warm Farro and Roasted Vegetable Salad

Nutty farro mixed with roasted root veggies and a warm lemony dressing will make a great addition for your holiday sides.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1.5 cups farro cooked
• 2 cups butternut squash cubed
• 2 cups carrots chopped
• 1 red onion wedged
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp fresh parsley chopped
• 1 tsp salt

Method

 

1. Toss the squash, carrots, and onion with 1 tablespoon olive oil and roast at 425F for 30 minutes until tender and caramelized.
2. Cook the farro according to package directions and drain any excess water.
3. Combine the warm farro and roasted vegetables in a large bowl.
4. Whisk together the remaining olive oil, lemon juice, and salt, then pour over and toss.
5. Sprinkle with fresh parsley and serve warm.

Notes

This is great warm or at room temperature, so timing is forgiving.

13) Mango and Spinach Quinoa Salad

A little tropical sunshine on the holiday table never hurt anybody! This one is bright and refreshing.

Mango and Spinach Quinoa Salad

This dish has an amazing sweet mango and tender spinach, and it is folded through fluffy qdinuoa with a crisp lime dressing for a fresh, fruity side.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 cup quinoa rinsed
• 2 cups water
• 1 ripe mango diced
• 4 cups baby spinach chopped
• 1/4 cup red onion diced
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1/2 tsp salt

Method

 

1. Bring the quinoa and water to a boil, then cover and simmer 15 minutes until tender, and let cool.
2. Add the diced mango, chopped spinach, and red onion to the cooled quinoa.
3. Whisk together the olive oil, lime juice, and salt.
4. Pour the lime dressing over the salad and toss to combine.
5. Serve chilled or at room temperature.

Notes

Use a ripe but firm mango so the pieces hold their shape.

14) Gingerbread Spiced Sweet Potato Salad

The salad is reminiscent of the season with its warm gingerbread spices and sweet potatoes.

Gingerbread Spiced Sweet Potato Salad

Sweet potato cubes are roasted and tossed with warm gingerbread seasoning and pecans, then combined with greens and dressed with maple vinaigrette.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 3 large sweet potatoes cubed
• 5 cups mixed greens
• 1/2 cup pecans toasted
• 1/3 cup dried cranberries
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1.5 tsp gingerbread spice blend
• 1/2 tsp salt

Method

 

1. Toss the sweet potato cubes with 1 tablespoon olive oil, the gingerbread spice blend, and salt, then roast at 425F for 30 minutes until tender.
2. Let the roasted sweet potatoes cool slightly.
3. Arrange the mixed greens on a platter and top with the warm sweet potatoes, pecans, and cranberries.
4. Whisk together the remaining olive oil and maple syrup for the dressing.
5. Drizzle over the salad and serve warm or at room temperature.

Notes

No spice blend on hand? Mix cinnamon, ginger, nutmeg, and a pinch of cloves.

15) Maple Dijon Brussels Sprouts Salad

The maple-Dijon dressing brings a sweet-tangy glow up to roasted Brussels sprouts.

Maple Dijon Brussels Sprouts Salad

For a cozy side, we feature delicious roasted Brussels sprouts with a maple-Dijon dressing, pecans and dried cherries.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lb Brussels sprouts halved
• 1/2 cup pecans toasted
• 1/3 cup dried cherries
• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp salt

Method

 

1. Toss the halved Brussels sprouts with 1 tablespoon olive oil and salt, then roast at 425F for 25 minutes until crisp and caramelized.
2. Whisk together the remaining olive oil, maple syrup, Dijon, and apple cider vinegar.
3. Transfer the warm roasted sprouts to a bowl.
4. Pour the maple-Dijon dressing over and toss to coat.
5. Top with toasted pecans and dried cherries and serve warm.

Notes

Roast cut-side down on the pan for the crispiest, most caramelized edges.