31 Christmas Salad Recipes For Your Holiday Menu

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Waldorf Fruit Salad

Creamy Winter Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M

With seasonal ingredients and honey-yogurt dressing, this Creamy Winter Fruit Salad makes a lovely addition to a holiday breakfast or brunch. We’ve been making it for Christmas breakfast and even a Thanksgiving snack for decades! The festive colors and flavors ensure that it looks gorgeous on the table, but the bowl will be empty in minutes.

Ingredients

• 2 apples, (peeled (if desired) and chopped)
• 2 oranges, (cut into supremes or segments, juice squeezed from membranes after cutting out the segments, and reserved (see Note 1))
• 1 banana (cut into chunks)
• 2 cups grapes, (halved if desired (I like to use a mixture of red and green))
• 1/2 cup plain Greek yogurt
• 1 Tablespoon honey (or to taste)
• 1/2 cup walnuts (toasted)

Instructions

1. Combine all of the fruit in a large bowl and mix.
2. In a small bowl, combine the yogurt, honey, and juice reserved from the orange and stir until smooth.
3. Pour the yogurt mixture over the fruit, add the walnuts (see Note 2), and toss gently to combine.

2. Pear Salad with Candied Walnuts

Pear Salad Recipe with Candied Walnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

Pear Salad with Candied Walnuts is the perfect winter salad for dinner parties and holidays. Honey Balsamic Dressing and tart goat cheese make the best salad recipe!

Ingredients

• 4 cups spring mix lettuce blend
• 4 fresh pears (, thinly sliced)
• ½ cup candied walnuts
• 4 tablespoons dried cranberries
• 4 ounces goat cheese (, crumbled)
• Honey Balsamic Dressing

Instructions

1. Evenly divide the lettuce blend over 4 plates or place it all on a large, shallow serving dish. Top with thinly sliced pears and sprinkle evenly with the walnuts, cranberries and goat cheese.
2. In a small bowl, make the honey balsamic dressing (follow link). Mixture might have a few little chunks. I find it easiest to do in a small food processor or bullet style blender.
3. Slowly add the olive oil to emulsify.
4. Drizzle over the salad and serve.
5. If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

3. Christmas Caprese Salad

Festive Christmas Caprese Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: varies

Christmas Caprese Salad! Serve it as a holiday salad or as a simple Christmas appetizer. This fun and festive candy cane caprese is always a hit around the holidays and the best part is that it’s super easy to make and can be assembled in minutes!

Ingredients

• 2-3 large vine-ripened tomatoes, sliced
• 1 log fresh mozzarella cheese, sliced (see notes)
• Fresh basil leaves
• Extra virgin olive oil, for drizzling
• Balsamic glaze, for drizzling
• Flaky sea salt (like Maldon salt)
• Freshly ground black pepper

Instructions

1. On a large platter or board, overlap the tomato slices, mozzarella slices and fresh basil leaves in an alternating pattern to form a candy cane shape.  See the pictures in the post for a visual.
2. Right before serving, drizzle over some olive oil and balsamic glaze and season with a sprinkle of flaky sea salt and freshly ground pepper.  Enjoy!

4. Mexican Christmas Eve Salad

Mexican Christmas Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘2’]

Colorful Mexican Christmas Salad, known as Ensalada de Nochebuena, is a delicious combination of lettuce, beets, and fruit with an orange dressing.

Ingredients

• 3 Tablespoons extra virgin olive oil
• 1 Tablespoon red wine vinegar
• 1 Tablespoon orange juice
• salt and pepper (to taste)
• 2 cups Romaine lettuce (cut in strips)
• 2 small beets (cooked, cooled, and sliced)
• 1 cup fresh pineapple (cubed)
• 1 cup jicama (cubed)
• ¼ cup pomegranate seeds
• ¼ cup roasted salted peanuts

Instructions

1. Combine the salad dressing ingredients in a small jar and shake well.
2. Divide the lettuce and other salad ingredients between two bowls or salad plates.
3. Drizzle the dressing over the salads and serve immediately.

5. Red Hot Jello Salad

Red Hot Jello Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

This Red Hot Jello Salad is a bit nostalgic and perfectly delicious! Serve it as a fun side dish for dinner! It’s also a great accompaniment to holiday meals!

Ingredients

• 1 box cherry gelatin (3 oz. )
• 1 1/2 cups boiling water (divided)
• 1/4 cup red-hot candies
• 1/4 cup cold water
• 1 cup chopped tart apples
• 1 cup chopped celery
• 1/2 cup chopped walnuts

Instructions

1. In a small bowl, dissolve cherry gelatin in 1 cup boiling water. In a separate bowl, dissolve red-hots in remaining ½-cup water. Stir the red-hot water into gelatin mixture. Stir in cold water. Refrigerate until slightly thickened, about 1 hour.
2. Once the gelatin has thickened, fold in the apples, celery and walnuts. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 2 hours or until firm.

6. Old-Fashioned Cranberry Salad

The Best Cranberry Jello Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [’10’, ’10 people’]

This cranberry jello salad from the Mennonite Community Cookbook is a beautiful addition to any holiday dinner menu.

Ingredients

• 1/2 lb Cranberries (Washed and chopped)
• 3 Apples (Pared and cored.)
• 1.5 cups sugar
• 1/4 cup walnuts (chopped)
• 2 oranges (Chopped. Or 1/2 cup crushed pineapple)
• 1 package gelatin ((3 oz) strawberry or cherry)
• 1 cup water (boiling hot)
• 1 cup water (cold)

Instructions

1. Wach and chop cranberries. A few pulses in a food processor works well.
2. Pare and core apples then chop finely.  Add chopped oranges, nuts, and. sugar to the cranberries.
3. In a separate mixing bowl, dissolve the gelatin in hot water and whisk vigorously for two minutes. Add the cold water and mix well. Allow the gelatin to cool and to start to set and then stir in the cranberry mixture.
4. Pour the mixture into a salad mold or a bundt pan prepared with a non-stick cooking spray. Allow cool and congeal completely and then unmold onto a bed of salad greens.
5. Garnish with additional whole cranberries, if desired.

7. Chickpea Kale Salad with Lemon Tahini Dressing

Chickpea Kale Salad Recipe (With Lemon Tahini Dressing) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 (15-oz) cans chickpeas, drained, rinsed and patted dry (about 3 cups)
• 1 large bunch curly or lacinato kale (about 8 cups packed), stems removed and leaves thinly sliced
• 1 small red onion, very thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 2 tablespoons extra-virgin olive oil (for roasting and finishing)
• 1/3 cup tahini
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 1 clove garlic, minced
• 2 tablespoons warm water, plus more to thin the dressing if needed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional, or to taste)
• 1 teaspoon maple syrup or honey (optional, to balance acidity)
• 1/3 cup toasted pepitas or toasted sesame seeds (for garnish)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.
2. 2. Spread the drained, rinsed, and thoroughly patted-dry chickpeas on the baking sheet. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt and a pinch of black pepper. Roast until golden and slightly crisp, 20–25 minutes, shaking the pan once halfway through. Remove from oven and let cool slightly.
3. 3. While chickpeas roast, prepare the dressing: in a bowl whisk together the tahini, lemon juice, minced garlic, warm water, 1 tablespoon olive oil, cumin, 1/2 teaspoon salt, black pepper, red pepper flakes (if using), and maple syrup (if using). Add additional warm water, 1 teaspoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust lemon, salt, or sweetness as needed.
4. 4. Place the sliced kale in a large mixing bowl. Pour about half of the dressing over the kale and use your hands to massage the dressing into the leaves for 1–2 minutes, until the kale softens and darkens (this tenderizes the greens and mellows the flavor). Add more dressing if you prefer a saucier salad.
5. 5. Add the thinly sliced red onion, halved cherry tomatoes, and chopped parsley to the massaged kale. Toss to combine.
6. 6. When the roasted chickpeas have cooled slightly, fold most of them into the salad, reserving a couple of tablespoons for garnish so they stay crisp on top.
7. 7. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed.
8. 8. Transfer the salad to a serving bowl or individual plates. Sprinkle the reserved roasted chickpeas and the toasted pepitas or sesame seeds over the top for crunch. Drizzle any remaining dressing over as desired and serve immediately.

8. Caprese Christmas Wreath

Caprese Christmas Wreath is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 people’]

My Caprese Christmas Wreath is the ideal addition to your festive table. Not only is it a delicious and popular salad, but it makes an attractive table centrepiece. Enjoy it as an appetiser or serve it as a side dish; it is the ideal companion to hot or cold dishes, meat, fish or poultry.

Ingredients

• 1 bunch basil (See Note 1)
• 100 g (3.5 ounces) baby bocconcini balls (See Note 2)
• 250 g (8.8 ounces) cherry tomatoes
• 30 ml (1 1/2 tbsp) extra virgin olive oil (See Note 3)
• sea salt flakes and freshly ground pepper – to taste (See Note 4)
• balsamic glaze – to serve, optional

Instructions

1. For an attractive presentation and the maximum effect, choose a large, white platter.
2. Gently wash and dry the basil.Remove the basil leaves from the stems and arrange decoratively around the edge of the platter.
3. Arrange the cherry tomatoes and bocconcini on the basil leaves.
4. The salad can be prepared to this stage a little in advance. If you do refrigerate it, ensure that it has returned to room temperature prior to serving.If preparing the salad in advance, do not season with salt and pepper or add the olive until just prior to serving.When ready to serve, season to taste and drizzle with the extra virgin olive oil.

9. Caprese Christmas Tree

Caprese Christmas Tree is a practical addition to this collection, with a straightforward method and adaptable serving options.

This fun Caprese Christmas tree recipe is perfect to celebrate the season as it has all the yummy Caprese flavors you love.. This is the perfect addition to your holiday party or buffet table this year.

Ingredients

• 1 (12 oz) log of fresh mozzarella, sliced
• 3-4 Tomatoes, sliced
• Fresh Basil
• Balsamic Glaze
• 12 Small Cherry Tomatoes

Instructions

1. Let your creative juices take over and create a Christmas tree by layering rows of tomato slices and fresh mozzarella slices.
2. Tuck fresh basil leaves in between.
3. Drizzle with the balsamic glaze.
4. Sprinkles cherry tomatoes around.

10. Pomegranate Couscous Salad

Pomegranate Couscous Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’, ‘8 Servings’]

Pomegranate couscous salad is a bright and fresh side dish that is perfect for a picnic but would also be a light and festive side dish for the holidays. It is a great make ahead salad recipe that can be served with almost any entrée.

Ingredients

• 1 cup uncooked couscous
• 3 green onions chopped
• 1 yellow bell pepper in small cubes
• 2 small pomegranates
• ½ cup chopped fresh parsley
• ¼ cup chopped fresh mint
• Salt and pepper to taste
• ½ cup olive oil
• 3 Tablespoons lime juice
• 1 Tablespoon maple syrup
• 2 teaspoons sumac

Instructions

1. Cook 1 cup uncooked couscous according to package directions. Fluff the grain with a fork. Let cool.
2. Meanwhile, whisk together ½ cup olive oil, 3 Tablespoons lime juice, 1 Tablespoon maple syrup, and 2 teaspoons sumac.
3. Cut 2 small pomegranates in half. To prevent any mess, use a large bowl of water, hold a pomegranate in the water and then remove the seeds. Drain the water and keep the arils.
4. In a large bowl, add the cooked couscous, 3 green onions chopped, 1 yellow bell pepper in small cubes, pomegranate arils, ½ cup chopped fresh parsley and ¼ cup chopped fresh mint. Toss gently to combine.
5. Add the dressing and mix to combine everything
6. Season with salt and pepper to taste

11. Christmas Salad with Citrus Champagne Vinaigrette

Christmas Salad with Citrus-Champagne Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT0S · Total: PT20M · Yield: 11

This delicious, easy Christmas salad is vibrantly beautiful and truly fit for a celebration. It can even be served as a festive wreath! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian • Gluten Free •

Ingredients

• 5 ounces of salad greens (such as spring mix or sweet baby lettuce mix)
• 2 navel oranges (about 11-12 ounces each, or 4 smaller navel oranges, about 6 ounces each), peeled and cut into sections (see directions for how to supreme an orange in the post above)
• 4 ounces shelled, roasted and salted pistachios (about a scant cup)
• 4 ounces pomegranate arils (a 4.3-ounce container is fine, drained)
• 2 ounces crumbled goat cheese (about a scant 1/2 cup)
• 5 tablespoons fresh-squeezed orange juice (from about half a large navel orange)
• 4 teaspoons honey
• 3 1/2 teaspoons champagne vinegar
• 1 tablespoon canola oil
• 1/2 teaspoon smooth Dijon mustard
• 1/8 teaspoon kosher salt
• 1/16 teaspoon black pepper

Instructions

1. Place greens in a large serving bowl (or divide evenly among individual salad plates).
2. Arrange oranges, pistachios, and pomegranate arils over top of greens. Sprinkle with goat cheese.
3. For dressing, whisk together orange juice, honey, champagne vinegar, canola oil, mustard, salt, and pepper until the salt has dissolved and the dressing is emulsified.
4. Dress salad just before serving, or pass the dressing at the table.

12. Christmas Apple Salad

Christmas Apple Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: 6

Serve up Christmas Apple Salad in this delightful wreath shape to make an impression on your holiday table.

Ingredients

• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper, finely ground
• 1 large garlic clove, minced
• 1/4 cup balsamic vinegar
• 3/4 cup extra-virgin olive oil
• 10 ounces baby arugula
• 3 Envy apples, sliced
• 9 ounces goat cheese, crumbled
• 3 ounces pomegranate arils
• 3 ounces pecans, toasted

Instructions

1. To make balsamic dressing: In small serving bowl, whisk honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
2. Place dressing bowl in center of large board or platter. Arrange arugula around dressing bowl in wreath shape.
3. Place apple slices on top of arugula. Sprinkle on goat cheese, pomegranate arils and pecans.

13. Chicken Salad with Apples

Chicken Salad with Apples (High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT45M · Yield: [‘4’, ‘4 bowls’]

This chicken salad with apples is a low-calorie and high protein meal. It’s nutty, creamy, a little sweet, and tasty.

Ingredients

• A handful dried cranberries
• 2 chicken breasts (boiled)
• 3 apples
• A handful cashew nuts
• 3 tbsp greek yogurt
• ½ tsp Dijon mustard
• A pinch of salt & pepper

Instructions

1. Add cranberries into a bowl and pour in some boiling water. Leave for 15 minutes or so.
2. Cut chicken breasts into cubes. Deseed apples and cube them as well.
3. Add chicken, apples, cranberries, and cashew nuts into a bowl.
4. Combine yogurt and Dijon mustard in a separate bowl and add it to the salad.
5. Toss all the ingredients together. Salt and pepper it to your taste.

14. Christmas Wreath Salad with Pomegranate and Pear

Best Christmas Wreath Salad with Pomegranate and Pear is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘6’, ‘6 to 8 servings’]

This Christmas Wreath Salad with pomegranate, pear and cranberries is a stunning, light and delicious side dish that is perfect for holiday entertaining! It looks fancy, but is so quick and easy to make! The ultimate red and green themed winter salad to impress your guests this holiday season. {Gluten-free, vegetarian, & refined sugar-free}

Ingredients

• 1/4 cup apple cider vinegar
• 3 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 1/2 tablespoons maple syrup
• Pinch of salt and pepper
• 1/3 cup chopped pecans
• 1 tablespoon maple syrup
• 8 cups fresh baby spinach
• 1 Bartlett pear (ripe but firm, cored and thinly sliced)
• 3/4 cup pomegranate arils
• 1/3 cup dried cranberries
• 1/2 cup crumbled feta cheese

Instructions

1. In a small bowl, mix together the olive oil, Dijon, maple syrup, apple cider vinegar and salt.
2. Next, heat a small frying pan over medium-high heat. Add the pecans and maple syrup and cook for 5-8 minutes or until maple syrup has evaporated. Be sure to stir the mixture frequently so that the nuts don’t burn.
3. Get out your circular platter or tray. Place the bowl or ramekin with the dressing in the centre of the platter. Carefully arrange the spinach around the bowl so that it resembles a wreath.
4. Next, arrange the pear slices, pomegranate arils, dried cranberries, pecans, and feta cheese on top of the spinach. You can tuck some underneath the spinach as well to give it more dimension.
5. To serve, divide the salad among the individual plates. Drizzle with desired amount of dressing and toss to combine.

15. Winter Fruit Salad

Winter Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 servings’]

Winter fruit salad is filled with fresh apples, pears, mandarin orange slices, and chopped walnuts. Drizzled with a spiced maple orange dressing, it’s got the perfect flavors for the holidays.

Ingredients

• 1.5 pounds mandarin oranges
• 1 cup chopped walnuts
• 1 pound pears
• 1 pound sweet apples
• 1 orange
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves

Instructions

1. In a bowl, add the zest and juice of one orange. Add maple syrup, cinnamon, ginger, and cloves, whisking to combine. Set aside.
2. Peel and separate mandarin oranges into slices and place in a large bowl along with the chopped walnuts. Cube apples and pears into bite size pieces and add to the bowl. Immediately pour dressing over fruits and toss until evenly coated.
3. Serve immediately or store covered in the refrigerator until ready to serve.

16. Apple and Farro Salad

Apple and Farro Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Yield: [‘4’, ‘4 servings’]

A sweet little salad that works well with beef, fish, chicken or pasta!

Ingredients

• 1/4 cup farro (cooked to package instructions)
• 5 ounces baby greens
• 1/4 cup chopped Marcona Almonds
• 1/4 cup dried cranberries
• 2 Medjool dates, very thinly sliced
• 2 ounces Manchego cheese, diced
• 1 small ripe avocado, diced
• 1/2 of one small red apple, very thinly sliced (I used honey crisp)
• 10 mint leaves, chopped
• 1/3 cup good quality extra virgin olive oil
• 2 tablespoons good quality white balsamic or Champagne vinegar
• sea salt and freshly ground black pepper

Instructions Cook farro:

1. start a small pot of salted water to boil, add farro and cook until tender (25 minutes) strain and set aside to cool
2. Place greens in a bowl or on a platter. Add chopped Marcona almonds, cranberries, dates, Manchego cheese, mint, avocado and apple. Add cooled farro.
3. Whisk salad dressing ingredients together until emulsified. Drizzle over salad and toss. Sprinkle with a little more sea salt and pepper if desired. Serve

17. Brussels Sprout Salad

Brussel Sprouts Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT70M · Yield: [’12’, ’12 Servings’]

This Shaved Brussel Sprout Salad Recipe is a healthy and delicious fall salad. Fresh Brussels sprouts, crunchy pecans, sweet and tart apples, crisp beets and creamy cheddar cheese are tossed in a delicious balsamic dressing to make the best Brussel sprout salad ever.

Ingredients

• 1 pound fresh Brussels sprouts (trimmed and washed)
• 1 medium fresh beet (peeled and julienned)
• 1 apple (julienned)
• ½ cup toasted pecans (coarsely chopped)
• ¼ cup green onion (sliced into thin round pieces)
• ½ cup sharp cheddar cheese (diced)
• ½ cup extra virgin olive oil
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons Dijon mustard
• 1 Tablespoon honey
• 1 Tablespoon minced garlic
• ½ teaspoon fine sea sea salt
• ¼ teaspoon black pepper

Instructions

1. Finely chop or shred Brussels sprouts. Either use a knife, or use the “large slice” attachment of a food processor to shred the sprouts.
2. Either use food processor with the “large shred” attachment or a knife to shred the apple and beet julienned.
3. Add shredded sprouts, beets and apples to a large mixing bowl.
4. Make the dressing: Whisk together the dressing ingredients in a medium bowl.
5. Pour dressing over the ingredients in the large mixing bowl and gently stir until dressing is evenly distributed.
6. Transfer to a serving bowl or platter.
7. Top with cheese, pecans, and green onions.
8. Cover tightly with plastic wrap and chill for at least 1 hour.
9. Serve cold.

18. Chicken Cobb “Christmas Tree” Holiday Salad

Chicken Cobb “Christmas Tree” Holiday Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT17M · Total: PT17M · Yield: 1

This delicious Holiday Salad is a festive twist on the classic chicken Cobb salad! Surprisingly easy, and you can even make it ahead! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian Option • Gluten Free (see note) •

Ingredients

• 3 heads of romaine lettuce
• 1 1/2 cups diced chicken
• 1 avocado
• 2 hard-boiled eggs
• 4 slices turkey bacon
• 3 tablespoons red onion
• 20 cherry tomatoes
• 1/3 cup blue cheese
• 1 yellow pepper
• 2 red peppers
• 1 slice American cheese
• 1/2 cup red wine vinegar
• 3 tablespoons extra virgin olive oil
• 5 teaspoons honey
• 1 tablespoon smooth Dijon mustard
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon black pepper

Instructions

1. Lay your lettuce leaves on a large oval platter or a large, rimmed jelly roll pan. (The platter I used in the photos is about 14″ x 18″, but I’ve also made this salad on a 12″ x 17″ jelly roll pan.) Position longer, larger leaves at the bottom of the platter, leaving a little room to nestle the red pepper “presents” at the very bottom. Place progressively smaller and smaller leaves on the platter as you work toward the top of the platter, so it resembles the cone-shape of a Christmas tree.
2. As you layer on your lettuce, sprinkle a little of the chicken, avocado, eggs, bacon, and red onion throughout the layers, making sure you have plenty left to sprinkle on top. (Reserve the avocado until the last minute, though, if you’re making this salad ahead of time – see note on make-ahead tips.)
3. Place the tomato halves, cut-side down on top of the salad, positioned to resemble ornaments.
4. Sprinkle the blue cheese on top to resemble snow. (Alternately, you can serve the blue cheese on the side if not all of your guests like blue cheese.)
5. Cut the largest, flattest side off of the yellow pepper and use a star-shaped cookie cutter to cut out a star and place it at the top of your Christmas tree.
6. Using a sharp knife or cookie cutters, cut squares and rectangles out of the broad sides of the red peppers. Slice very thin strips of American cheese to lay on top of the peppers as ribbon. (If the cheese isn’t adhering well to the peppers, very slightly dampening it on one side can help. Or, you can just barely soften it by placing the cheese-topped peppers in the microwave for maybe 10 seconds, so that the cheese softens just enough to stick better – but be careful not to heat it for so long that it loses its shape.) Place the presents at the bottom of the tree.
7. Serve with Italian Red Wine Vinaigrette Dressing, or your dressing of choice. To make Red Wine Vinaigrette, whisk all ingredients until they’re emulsified and the salt is dissolved. (Note that this dressing is difficult to emulsify completely and should be shaken or re-whisked before serving. If you want it more emulsified, you can whiz it in a blender or small food processor for a minute or two.)

19. Pear and Blue Cheese Salad with Glazed Honey Walnuts

Pear & Blue Cheese Salad with Honey Glazed Walnuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT2M · Total: PT15M · Yield: [‘6’]

This Pear & Blue Cheese Salad with Glazed Honey Walnuts is an elegant side salad to any meal, and perfect for the holidays! It’s loaded with that sweet and savory fruit-nut-cheese combination, with sharp blue cheese balancing tart pomegranate seeds, sweet pear slices and absolutely delicious glazed honey walnuts!

Ingredients

• 1 cup walnuts (whole, raw)
• 2 Tablespoons honey
• ¼ teaspoon kosher salt
• 4 grinds fresh black pepper
• 4 ounces salad greens, spinach, or spring mix
• ½ cup blue cheese (crumbled (or substitute feta or goat cheese))
• ¼ cup pomegranate seeds
• 1 pear (sliced just before serving)
• ¼ teaspoon kosher salt
• 6 grinds fresh black pepper
• ½ teaspoon dijon mustard
• 1 teaspoon honey ((or maple syrup))
• 2 Tablespoons white wine vinegar
• 3 Tablespoons olive oil

Instructions

1. Toast walnuts in a dry pan over medium high heat for 2 minutes (set a timer!), stirring frequently. Don’t walk away, nuts burn quickly! Turn off the heat and toss with honey, salt and pepper in the hot pan. The honey will sizzle and liquify so toss and stir to coat the nuts completely. Set aside to cool slightly.
2. Add all ingredients for the dressing to a jar with a lid and shake well to combine.
3. Assemble your salad on a large platter with the greens, blue cheese, pomegranate seeds and sliced pears. Top it with the walnuts and dressing. Salad can be tossed with tongs before serving.

20. Christmas Wreath Salad

Christmas Wreath Salad with Dairy-Free Ranch Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’]

This stunning salad is easy to make, and festively served with a rich dairy-free dressing.

Ingredients

• 4-6 cups mixed greens
• 1 pint cherry or grape tomatoes
• 2 medium cucumbers, sliced
• 1 cup mayonnaise
• ½ cup dairy-free sour cream
• 2 Tablespoons almond milk
• 1 teaspoon apple cider vinegar
• 1 Tablespoon chopped parsley
• ½ teaspoon dried chives
• ½ teaspoon dried dill
• 1 garlic clove, minced
• 1 teaspoon onion powder
• salt and pepper

Instructions Make the Dairy-Free Ranch Dressing

1. In a large mason jar, whisk together all of the ingredients for the dairy-free ranch dressing. Cover and refrigerate for up to 3 days.
2. When you are ready to use the dressing, shake the jar or use a spoon to stir the ingredients up, and serve with the salad.

Make the Christmas Wreath Salad

1. Choose a large round serving platter. Place the bowl of salad dressing in the middle. Place the star bowl of tomatoes at the top middle space. Or, alternatively, place the tomatoes in the form of a ribbon at the top. Start to layer mixed greens in the empty space around the bowl of dressing. Then layer on the tomatoes and cucumbers. Add in any other vegetables, nuts, or cheeses you would like to add.

21. Persimmon Salad

Persimmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Sweet winter persimmons headline this festive winter salad with prosciutto, cranberries, goat cheese and pecans.

Ingredients

• 6 ounces greens – baby kale (frisée and radicchio)
• 1-2 ripe Hachiya persimmons (sliced into wedges)
• 1/4 cup cranberries
• 1/8 pound thinly sliced prosciutto
• 1 ounce goat cheese
• 2 tablespoons pecans (toasted)
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon raw honey
• 1/4 teaspoon cumin
• 1/4 teaspoon dried rosemary
• salt and pepper to taste

Instructions

1. Combine the greens, persimmons and cranberries in a large mixing bowl.
2. Whisk together all the ingredients for the dressing in a separate small bowl. Pour over the salad and toss to combine.
3. Plate the salad, roll slices of prosciutto and nestle them into the salad. Top with crumbles of goat cheese and toasted pecans.
4. Season with coarse salt and fresh pepper before serving.

22. Pomegranate Wild Rice Salad

Pomegranate Wild Rice Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT170M · Yield: [‘8’, ‘8 servings’]

This Pomegranate Wild Rice Salad is the perfect combination of flavors: slightly nutty, slightly earthy, slightly sweet, and overall delicious. A great option for any meal, but especially perfect for a holiday table as many of these flavors are a slight nod to the winter holidays! *Note that From Start to Finish is an estimate – it includes 45 minutes for you to cook your rice and 45 minutes to allow it to cool (and assumes you will prep your other ingredients at some point during this time), 20 minutes to actually follow the recipe directions, and 60 minutes to allow your salad to chill in the fridge before serving. So most of this time is simply waiting for your rice to cook/cool, or waiting for your salad to chill!

Ingredients

• 1/4 cup sliced almonds
• 1/4 cup raw pumpkin seeds
• 3.5 cups cooked wild rice
• Pomegranate arils from 1 medium pomegranate ((about 1.5 cups))
• 1 medium/large carrot (grated)
• 2 cups arugula (roughly chopped)
• Orange juice and orange zest from half of one navel orange
• 1 Tbsp tahini
• 2 Tbsp apple cider vinegar
• 1 Tbsp pure maple syrup
• 1 tsp dijon mustard
• Salt and pepper, to taste

Instructions

1. Bring a nonstick pan on the stovetop to medium heat. Add your sliced almonds and pumpkin seeds. Stirring once a minute, allow your nuts and seeds to toast on the stovetop for about 5-7 minutes (or until they are toasted to your liking). Remove from heat and allow to cool to room temperature for a few minutes.
2. Add your cooled cooked wild rice, cooled roasted almonds and pumpkin seeds, pomegranate arils, grated carrot, and chopped arugula to a large salad bowl. Toss it all together.
3. Create your orange dressing by combining orange juice and orange zest, tahini, apple cider vinegar, maple syrup, and dijon mustard in a small jar. Place the lid on the jar and shake until ingredients are evenly incorporated (Alternatively, you could simply combine in a bowl by whisking with a fork).
4. Pour your dressing onto your salad mixture and toss to combine.
5. Add salt and pepper to taste and give one last toss.
6. Place in the fridge and allow to chill slightly (I like to give it an hour, but this is up to you! You can even serve it right away if you’d prefer, but I personally think it is best slightly chilled.) Serve and enjoy!

23. Cranberry Salad

Festive Cranberry Jello Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT4H · Total: PT4H20M · Yield: 8

This Cranberry Jello Salad combines tart cranberries with sweet Jello and fresh fruits for a festive and refreshing side dish. Easy to prepare and perfect for holiday gatherings, it adds a burst of color and flavor to your Thanksgiving or Christmas table.

Ingredients

• 12 Oz Fresh Cranberries
• 2 Cups Granulated Sugar
• 2 1/2 Cups Boiling Water
• 6 Oz Red Jello (strawberry, raspberry, or cherry)
• 1 tablespoon White Distilled Vinegar
• 1/4 teaspoon Salt
• 2 Navel Oranges, rind of 1/2 of one orange
• 1 Cup Celery
• 1/2 Cup Ground Walnuts (optional, see notes)
• 2 Apples (Jonagold or similar works best)

Instructions

1. Prepare Cranberries and Oranges: Chop fresh cranberries and place them in a large mixing bowl. Grind 2 navel oranges (including the rind of half an orange) and add to the bowl. Stir in 2 cups of granulated sugar. Cover and refrigerate for a few hours.
2. Prepare Apple and Celery Mixture: Grind 1 cup of celery and 2 apples (Jonagold or similar) and add to a separate bowl. If using, grind 1/2 cup of walnuts and mix in. Cover and refrigerate.
3. Make Jello Mixture: In the container you’ll use for the salad, combine 6 oz of red Jello, 1 tablespoon white distilled vinegar, and 1/4 teaspoon salt. Pour 2 1/2 cups boiling water over the mixture and stir until dissolved. Refrigerate until it begins to set but is still slightly unset on top.
4. Combine Mixtures: Fold the cranberry mixture and apple mixture into the partially set Jello. Gently stir to combine.
5. Chill: Cover and refrigerate overnight for best results.

24. Christmas Fruit Salad

Christmas Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Christmas Fruit Salad tossed with an orange, honey and cinnamon dressing is a colorful side dish on your holiday table. Serve arranged as a tree or simply in your prettiest bowl.

Ingredients

• 1/2 cup fresh orange juice
• 1/4 cup honey
• 1/4 teaspoon cinnamon
• Pinch nutmeg
• 3 kiwi (peeled, quartered, and thinly sliced)
• 2 Granny Smith apples* (cored and chopped)
• 1 pineapple
• 1/2 pound green grapes (halved)
• 6 ounces raspberries
• 1/2 cup pomegranate arils (seeds)

Instructions

1. In medium bowl, whisk orange juice, honey, cinnamon and nutmeg.
2. Arrange fruit in a Christmas tree shaped pan and drizzle dressing over fruit, or simply toss fruit with dressing in a large bowl. Serve immediately.

25. Christmas Salad with Chestnuts and Cranberry Balsamic Vinaigrette

Christmas Salad with Chestnuts and Cranberry Balsamic Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

This Christmas Salad is a favorite around the holidays. Baby greens and spinach with a cranberry balsamic vinaigrette are topped with roasted chestnuts, feta cheese, and dried cranberries.

Ingredients

• 6 Ounce Mixed baby greens or baby spinach
• 1/2 Cup Roasted Chestnuts (Coarsely Chopped)
• 1/2 Cup Feta Cheese
• 1/2 Cup Dried Cranberries
• 1/2 Cup Extra Virgin Olive Oil
• 1/4 Cup Balsamic Vinegar
• 1 Garlic Clove (minced)
• 1 Tablespoon Honey
• 2 Tablespoons Dried Cranberries (Finely chopped)
• 1 teaspoon Dijon Mustard
• Black Pepper (to taste)
• Salt (to taste)

Instructions

1. Mince the garlic and finely chop 2 tablespoons of dried cranberries. Place in a salad dressing carafe along with the olive oil, balsamic vinegar, and Dijon mustard. Shake to combine then add in the honey and slat and fresh black pepper to taste. Mix well to combine.
2. Coarsely chop the roasted chestnuts.
3. Place the rinsed baby greens in a bowl and top with the feta cheese, dried cranberries, and chopped chestnuts.
4. Top with the cranberry balsamic vinaigrette just before serving.

26. Rosolli Finnish Beetroot Salad

Rosolli (Finnish Beet Salad) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’]

Rosolli is a Finnish vegetable salad that’s traditionally served at Christmas. It’s made with beetroot, potatoes, carrots, apple, onion and pickles with a tangy and sweet dressing.

Ingredients

• 2 cups (300g) diced cooked beets (pickled or boiled)
• 1 cup (150g) diced potatoes
• 1 cup (150g) diced carrots
• 1 red onion (peeled and diced)
• 1 apple (peeled and diced)
• ½ cup (75g) diced pickles/gherkins/cornichons
• ¼ teaspoon each salt and pepper
• ¼ cup (60g) plain Greek yogurt (or heavy cream – more traditional but fattier)
• 1 teaspoon apple cider vinegar (note: if using pickled beets, you can reduce this to ½ teaspoon)
• 1 teaspoon caster sugar
• ½ teaspoon of beetroot juice if you have it from the jar/can (optional)

Instructions

1. Add the potatoes and carrots to a pan of boiling water and boil for 5 minutes or until tender but not mushy. Drain, run under water to cool, drain again and set aside to cool completely.
2. Meanwhile, make the rosolli dressing by mixing all the dressing ingredients together in a small bowl.
3. When the potatoes and carrots are cold, add them to a large bowl with the beetroot, onions, apple and pickles, season with salt and pepper and mix well.
4. If serving right away, mix the dressing into the vegetables. Otherwise refrigerate both the veggies and dressing and mix before serving or serve the dressing on the side.

27. Spinach Apple Salad with Maple Dijon Vinaigrette

Easy Spinach Apple Salad with Maple Dijon Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘2’, ‘Serves 2-4’]

This easy spinach apple salad is ready in no time and perfect for fall! With a simple maple Dijon salad dressing.

Ingredients

• 1 teaspoon Dijon mustard
• 1 teaspoon Maple syrup
• 1 Tablespoon apple cider vinegar
• 3 Tablespoons olive oil
• Salt to taste
• 4 heaping cups spinach
• 1 large apple, cored and sliced
• 1/2 cup crumbled goat cheese
• 1/2 cup chopped walnuts, toasted

Instructions

1. Add all dressing ingredients to a small mason jar with a tight-fitting lid. Attach the lid and shake for 30-60 seconds to incorporate everything into a smooth dressing.
2. Assemble the salad: Add spinach, apple slices, goat cheese, and toasted walnuts to a large mixing bowl. Drizzle with salad dressing and toss to combine.

28. Winter Apple Salad

Winter Apple Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

This Winter Apple Salad features fresh apples and pomegranate arils, plus crunchy, sweet & salty candied pecans. And a bright lemon poppy seed dressing brings it altogether!

Ingredients

• 8 to 10 cups spring greens mix – or use baby spinach or torn butter lettuce
• 1 medium/large Honeycrisp apple (cored and thinly sliced)
• 1 tablespoon freshly squeezed lemon juice
• half of a medium red onion (thinly sliced)
• 1 cup shredded Swiss cheese
• 1 cup candied pecans
• ½ cup pomegranate arils
• freshly cracked black pepper
• lemon poppy seed dressing

Instructions

1. In a small bowl, toss the apple slices with the lemon juice until all slices are evenly coated. Drain away excess juice.
2. Place half of the fresh greens in a large salad bowl. Layer half of the apple, onion, Swish cheese, candied pecans, pomegranate arils, and some black pepper over the top. Then top with the remaining fresh greens, followed by the remaining apple, onion, cheese, pecans, and pomegranate – finish with some freshly cracked black pepper.
3. Serve with lemon poppy seed dressing on the side.

29. Goat Cheese Salad with Arugula

Goat Cheese Salad with Arugula is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’10’, ’10 people’]

This Goat Cheese Salad with Arugula is hearty and full of different textures & flavors. It only takes about 30 minutes to make and can be served as a main or side dish. You can swap the homemade dressing with store-bought to make it even simpler.

Ingredients

• 2 Tablespoons salted butter
• 1 clove garlic (pressed)
• 2 cups 3/4 inch stale bread pieces (about 3 ounces*)
• 1/3 cup olive oil
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon honey
• 1 teaspoon dijon mustard
• 1 clove garlic (pressed)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh cracked black pepper
• 6-7 pieces bacon*
• 5 ounces plain goat cheese (chévre)*
• 7 ounces arugula*
• 2/3 cup sliced strawberries*
• 1/2 cup candied pecans*
• 1/3 cup dried sweetened or unsweetened cranberries
• 1/3 cup diced red onion

Instructions

1. Preheat the oven to 375 degrees. In a medium skillet over medium low heat, melt the butter and garlic.
2. Turn the heat off. Add the bread to the skillet and toss so the bread is coated in the melted butter and it is completely absorbed.
3. Place the bread pieces on a baking sheet lined with parchment paper in a single layer.
4. Bake for 10-12 minutes, tossing halfway through. Set aside to cool.
5. In a small single cup blender or food processor, add the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper. Blend until smooth. The dressing should be thick and creamy. Set aside.
6. Fry the bacon in a skillet over medium low heat until browned. Place on a plate lined with paper towels. Once cooled, tear into large pieces. Set aside.
7. Use a fork to crumble the log of goat cheese into large pieces.
8. Assemble the salad. You can toss the arugula in dressing first and top with all of the goodies or you can just drizzle the dressing on top.

30. Sweet Potato Potato Salad

Sweet Potato Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4-6 Servings’]

Move over white potatoes, this Cold Sweet Potato Potato Salad is a delicious twist on the classic! This healthy potato salad recipe is the perfect balance of sweet and savory; it’s gluten-free, vegan, paleo, and allergy-free! This quick and easy side dish is ready in 15 minutes making it great for weeknight dinners or a make-ahead dish for potlucks and cookouts!

Ingredients

• 2 lbs of Sweet Potatoes (peeled, cubed)
• 1/2 Cup Chopped Celery
• 1/2 Cup Diced Red Onion
• 1/2 Cup Dried Cranberries (unsweetened or sweetened)
• 1/3 Cup Unsalted Roasted Sunflower Seeds
• 2 TB Chopped Scallions
• 1/2 Cup Homemade Vegan Mayo (or store-bought)
• 1 TB Dijon Mustard (or Honey Mustard)
• 2 TB White Vinegar
• Lemon Zest, Black Pepper, Salt (to taste)

Instructions

1. Prepare your sweet potatoes by method of choice: boiling, steaming, or microwaving. Add your fork-tender potatoes to a large mixing bowl to cool.
2. Add the veggies, seeds, and cranberries to the cooked sweet potato.
3. Mix together the mayo dressing and pour it over the salad.
4. Toss everything to coat and combine. Chill before serving.

31. Cranberry Kale Salad with Cardamom Spiced Almonds and Homemade Cranberry Vinaigrette

Cranberry Kale Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Cranberry Kale salad is a deliciously festive dish with tart cranberries, crisp kale, and sweet pears. It is topped with fresh gorgonzola and cardamom spiced almonds then drizzled with a homemade cranberry vinaigrette. It is the perfect marriage of flavors and a great addition to any party or get together. Simple enough to make for lunch but also beautiful for a more formal meal.

Ingredients

• 1 bunch kale (about 6 leaves or 8 cups)
• 3/4 cup dried (sweetened cranberries)
• 1-2 Pears (sliced or diced)
• 1 cup cardamom spiced almonds see notes (or toasted almonds)
• 1/3 cup Gorgonzola or feta cheese (can omit if you’re vegan)
• 1/4 cup olive oil
• 1/4 cup neutral tasting oil such as avocado oil
• 1 Tablespoon balsamic vinegar
• 1/2 cup fresh cranberries
• 1 Tablespoon honey (more or less to taste)
• salt and pepper to taste

Instructions

1. FOR THE SALAD
2. Wash kale and dry well.
3. Holding onto the stem with one hand, grab the stem tightly with your other hand and slide it upward to remove the leaves from the stem. You can also use a knife to remove the stem.
4. Gently massage the kale leaves (see notes) and chop into small bite-sized pieces.
5. Arrange kale, dried cranberries, pears, cardamom spiced almonds, and cheese (optional) in a large serving bowl or platter. Drizzle with cranberry vinaigrette or another dressing just before serving.
6. FOR THE CRANBERRY VINAIGRETTE
7. Pulse cranberries, honey, and balsamic vinegar in blender until smooth. Add oils and pulse just until smooth. Season with salt and pepper to taste.
8. Refrigerate (covered) until ready to serve (up to 24 hours but best fresh)

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.