7 Christmas Salad Recipes to Brighten Your Holiday Table

Christmas dinner tables usually overflow with rich main courses and decadent desserts. But honestly, tossing in a few fresh, colorful salads can break up the heaviness and add some much-needed vibrancy to your holiday spread.

These festive salads offer a refreshing contrast to all that indulgence. Plus, they use seasonal ingredients that really capture the spirit of the season.

Here are seven Christmas salad recipes to help you create beautiful, delicious sides that fit right into your holiday menu. From hearty winter greens with roasted veggies to zippy citrus combos and classics with a festive twist, you’ll find something for everyone—whether you want something light and crisp or a dish that could almost pass for a main.

Kale and Quinoa Winter Salad with Red Wine Vinaigrette

This hearty winter salad mixes nutritious kale with protein-packed quinoa for a holiday side that actually fills you up. I love how the red wine vinaigrette brings a tangy punch that plays so well with the earthy flavors.

The colors pop on any Christmas table. You can serve it chilled or at room temp, so it’s easy to prep ahead for guests.

Complete List of Ingredients

• 1 cup quinoa, rinsed
• 4 cups fresh kale, stems removed and leaves chopped
• 1/2 cup dried cranberries
• 1/2 cup toasted pecans, chopped
• 1/3 cup crumbled goat cheese
• 3 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Numbered Step by Step Cooking Instructions

1. Cook the quinoa in 2 cups water, following package directions. Let it cool completely.
2. Massage the chopped kale with your hands for about 2-3 minutes until it softens and darkens.
3. In a small bowl, whisk red wine vinegar, olive oil, Dijon mustard, garlic, salt, and pepper.
4. Combine the cooled quinoa and massaged kale in a big serving bowl.
5. Toss in the dried cranberries and chopped pecans.
6. Pour the vinaigrette over everything and toss until coated.
7. Top with crumbled goat cheese right before serving.
8. Let the salad rest for about 15 minutes so the flavors meld.

Cranberry Spinach Salad with Candied Pecans

This festive salad brings a sweet and savory combo that just screams Christmas. Fresh spinach, tart cranberries, and crunchy candied pecans come together for a dish that cuts through all the heavy holiday food.

It comes together fast, which is always a win. The bright red cranberries and shiny pecans make it look as good as it tastes.

Complete List of Ingredients

• 6 cups fresh baby spinach leaves
• 1/2 cup dried cranberries
• 1/2 cup candied pecans
• 1/4 cup red onion, thinly sliced
• 4 oz feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Numbered Step by Step Cooking Instructions

1. Wash and dry the spinach well. Toss it into a large serving bowl.
2. Add dried cranberries, candied pecans, and sliced red onion.
3. Sprinkle crumbled feta cheese over the top.
4. Whisk olive oil, balsamic vinegar, and garlic in a small bowl.
5. Add salt and pepper, then whisk again.
6. Drizzle the dressing over the salad right before serving.
7. Gently toss everything to coat.
8. Serve immediately to keep the spinach and pecans crisp.

Pomegranate and Mixed Greens Salad with Citrus Dressing

This salad is a party of tart pomegranate seeds, fresh mixed greens, and zippy citrus. It’s colorful and looks fantastic at any holiday gathering.

Peppery arugula, sweet pomegranate, and tangy citrus segments all work together. The zesty dressing really ties it all up.

Store the dressing separately to keep the salad crisp. Those red pomegranate seeds add a pop of color you just can’t beat.

Complete List of Ingredients

• 6 cups mixed greens (spring mix and arugula)
• 1 cup fresh pomegranate seeds
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 4 oz feta cheese, crumbled
• 1/2 cup toasted almonds, sliced

For the Citrus Dressing:

• 1/4 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/3 cup olive oil
• Salt and pepper to taste

Numbered Step by Step Cooking Instructions

1. Wash and dry the greens. Put them in a large salad bowl.
2. Cut the pomegranate in half and tap out the seeds with a spoon. Set aside.
3. Peel the oranges and grapefruit, remove the pith, and cut into bite-sized pieces.
4. Toast sliced almonds in a dry pan for 2-3 minutes until golden. Let them cool.
5. Make the dressing: whisk orange juice, lemon juice, honey, and Dijon in a small bowl.
6. Slowly add olive oil while whisking until the dressing thickens. Add salt and pepper.
7. Add pomegranate seeds, citrus segments, and feta to the greens.
8. Sprinkle toasted almonds over the top.
9. Pour the dressing over the salad just before serving. Toss gently and serve right away.

Classic Waldorf Salad with Apples and Celery

This classic salad brings together crisp, fresh flavors that just feel right for Christmas. Sweet apples and crunchy celery offer a refreshing break from all the heavy dishes.

The Waldorf salad started at New York’s Waldorf Hotel back in the 1890s. Its simple ingredients and creamy dressing have kept it on holiday tables for generations.

It’s super easy to make. The trick is to use fresh, crunchy ingredients and mix everything close to serving so it stays crisp.

Complete List of Ingredients

• 4 large crisp apples, cored and diced
• 3 celery stalks, chopped
• 1 cup red or green grapes, halved
• 1 cup toasted walnuts, roughly chopped
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon sugar
• Salt and pepper to taste
• Lettuce leaves for serving

Numbered Step by Step Cooking Instructions

1. Toast the walnuts in a dry skillet for 3-4 minutes. Let them cool.
2. Wash and dice apples, leaving the skin for color and crunch.
3. Chop celery into pieces about the size of the apple chunks.
4. Halve the grapes and remove seeds if needed.
5. In a large bowl, whisk mayonnaise, sour cream, lemon juice, and sugar until smooth.
6. Add diced apples to the dressing right away and toss to coat.
7. Add celery, grapes, and cooled walnuts.
8. Gently fold everything together until coated.
9. Season with salt and pepper.
10. Cover and chill for at least 30 minutes.
11. Serve over lettuce leaves on plates or in a big bowl.

Honestly, the beauty of this salad is its flexibility. You can prep it a few hours ahead, but add the apples last so they don’t get mushy.

If you want the best crunch, go for apples like Honeycrisp or Granny Smith—they hold up well and bring a nice balance of sweet and tart.

Roasted Beet and Goat Cheese Salad with Walnuts

This salad is a showstopper with earthy roasted beets, creamy goat cheese, and crunchy walnuts. Sweet, tangy, and savory all at once, it brightens up the Christmas table.

The deep red beets and bright white goat cheese make this dish as pretty as it is tasty. You can roast the beets ahead to make life easier on Christmas day.

Complete List of Ingredients

• 4 medium fresh beets, trimmed
• 6 cups mixed greens or arugula
• 4 oz goat cheese, crumbled
• 1/2 cup walnuts, toasted and chopped
• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Numbered Step by Step Cooking Instructions

1. Preheat the oven to 400°F. Wrap each beet in foil and put them on a baking sheet.
2. Roast for 45-60 minutes, until tender. Let them cool.
3. Once cool, peel the beets (just rub the skin off) and cut into wedges or slices.
4. Toast walnuts in a dry skillet for 3-4 minutes. Cool and chop.
5. Whisk balsamic vinegar, olive oil, honey, and Dijon in a small bowl. Add salt and pepper.
6. Arrange greens on a platter or plates. Top with beet pieces.
7. Sprinkle with goat cheese and walnuts. Drizzle with dressing right before serving.

Winter Citrus Salad with Fennel and Arugula

Here’s a salad that feels like a splash of sunshine in the dead of winter. Peppery arugula, crisp fennel, and bright citrus fruits all come together for a dish that’s lively and refreshing.

You’ll notice the fennel’s subtle anise flavor—it really pops next to those sweet citrus segments. The arugula? It brings a sharp bite that keeps things interesting and helps balance out the sweetness from the oranges and grapefruits.

You can prep most of this salad ahead of time. Just assemble everything right before serving, and you’ve got something fresh and elegant, even if you’re juggling a busy holiday meal.

Complete List of Ingredients

• 4 cups fresh arugula, washed and dried
• 1 large fennel bulb, thinly sliced
• 2 blood oranges, peeled and segmented
• 1 large grapefruit, peeled and segmented
• 1 small red onion, thinly sliced
• 1/2 cup pomegranate seeds
• 1/4 cup sliced almonds, toasted
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper to taste

Numbered Step by Step Cooking Instructions

1. Wash and dry the arugula leaves. Toss them into a big serving bowl.
2. Chop off the fennel fronds and trim the bulb’s bottom. Slice the fennel as thin as you can—use a sharp knife or a mandoline if you have one.
3. Peel the blood oranges and grapefruit. Remove all the white pith, then cut into segments and pick out any seeds.
4. Cut the red onion into thin half-moons. Soak the slices in cold water for about 10 minutes to tame their bite, then drain and pat them dry.
5. Toast the sliced almonds in a dry skillet over medium heat for a couple of minutes. They’ll turn golden and smell amazing—just don’t walk away.
6. Whisk olive oil, orange juice, lemon juice, Dijon mustard, and honey together in a small bowl. Add a pinch of salt and black pepper.
7. Add the sliced fennel and red onion to the arugula. Arrange the citrus segments on top—no need to be too precise.
8. Scatter pomegranate seeds and toasted almonds over the salad. Drizzle with vinaigrette and give it a gentle toss right before serving.

Warm Brussels Sprouts Salad with Bacon and Hazelnuts

Honestly, this warm salad turns Brussels sprouts into something way more comforting than you’d expect—especially for a Christmas dinner. Crispy bacon and toasted hazelnuts? That combo brings so much texture and flavor, it’s hard not to sneak a bite before serving.

I find the trick is to cook the Brussels sprouts just enough so they soften up, but you still get that fresh snap. A warm bacon fat vinaigrette ties everything together in the best way.

Ingredients:

1. 2 pounds Brussels sprouts, trimmed and thinly sliced
2. 6 strips thick-cut bacon, chopped
3. 1/2 cup hazelnuts, roughly chopped
4. 1 large shallot, minced
5. 3 tablespoons sherry vinegar
6. 1 tablespoon honey
7. 2 tablespoons extra-virgin olive oil
8. Salt and black pepper to taste
9. 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Toss the chopped bacon into a large skillet and cook it over medium heat until it gets crispy, usually about 6-8 minutes. Scoop out the bacon with a slotted spoon, set it aside, and leave the fat in the pan.
2. Throw the chopped hazelnuts into that bacon fat and toast them for 2-3 minutes. You want them fragrant and just golden. Take them out and set them with the bacon.
3. Drop in the minced shallot and cook for about a minute, just until it softens.
4. Add the sliced Brussels sprouts, stirring often for 4-5 minutes. They should get a little char but stay bright green.
5. Take the pan off the heat. Whisk in the sherry vinegar, honey, and olive oil right there to make a warm dressing.
6. Put the crispy bacon and toasted hazelnuts back in the pan and toss everything together.
7. Add salt and pepper to taste. Transfer the salad to a serving bowl.
8. If you’re feeling it, sprinkle on some grated Parmesan and serve while it’s still warm.

This dish totally works as a side or even a light main. The warm bacon fat and vinegar dressing gives the Brussels sprouts a ton of flavor, but it doesn’t feel heavy at all.