Christmas Salad Recipes

This quick salad reimagines the classic Italian Caprese by layering ripe tomatoes and creamy buffalo mozzarella on a bed of fresh spinach instead of basil. The vibrant red, white and green colours mirror the Italian flag, and a drizzle of thick balsamic glaze adds sweet‑tart contrast, making it a light yet indulgent dish ready in minutes – perfect for a festive table.

Tri‑colour fusilli pairs with crisp cucumbers, cherry tomatoes and red pepper in this refreshing cold pasta salad. It’s tossed in a simple Italian dressing of olive oil and white wine vinegar rather than bottled vinaigrette, so the flavours stay bright. Prepared ahead and served chilled, it’s ideal for feeding a crowd or taking to a holiday potluck.

Brussels sprouts are pan‑seared until tender and tossed with roasted chestnuts and nutty oils for a luxurious side dish. The sweet, earthy chestnuts soften the sprouts’ natural bitterness, creating a savoury‑sweet combination that pairs perfectly with roast turkey or ham. It’s a beloved Christmas side in many households and a great way to convert sprout skeptics.

A bed of greens is topped with slices of crisp pears, toasted walnuts, crumbled gorgonzola and bright pomegranate arils. The ginger honey vinaigrette – spiked with a hint of sesame oil and cayenne – adds warmth and subtle heat, balancing the sweetness of the fruit. It’s a colourful, impressive salad for entertaining.

Crisp pears mingle with sweet, crunchy caramelised walnuts, punchy red onions, toasted pepitas, and either feta, goat cheese or gorgonzola. A creamy pomegranate poppy‑seed dressing and jewel‑like pomegranate seeds make this salad as beautiful as it is delicious. It’s flexible, prep‑ahead friendly and perfect for potlucks or holiday dinners.

Nutty wild rice is tossed with dried cranberries, diced apples, toasted pecans, pepitas, celery, scallions and parsley in a bright orange vinaigrette. The salad can be made ahead and served at room temperature, making it a crowd‑pleasing option for potlucks or holiday dinners.

Earthy beets and sweet orange segments are arranged prettily and drizzled with a light orange vinaigrette. Tangy goat cheese, roasted nuts and delicate pea shoots or sprouts add creaminess and crunch. Ready in about 12 minutes, it’s a vibrant salad that looks stunning on a festive table.

Curly kale is massaged with an apple‑dijon vinaigrette, then tossed with tender roasted butternut squash, tart dried cranberries and candied maple pecans. The result is a vegan salad bursting with texture and flavour – sweet, tart, nutty and savoury – that stands up well to robust holiday entrées.

Caramelised cubes of roasted butternut squash join creamy feta, toasted pecan nuts, pumpkin seeds and unsweetened dried cranberries on a bed of winter greens. A maple‑mustard dressing adds sweet and savoury depth. The mix of warm squash, salty cheese and crunchy nuts makes this a showy yet comforting winter salad.

Dried cranberries are plumped by soaking in orange juice, then tossed with juicy orange segments and mixed greens. Toasted pecans lend crunch, and a tangy orange vinaigrette brings it all together. Dairy‑free and gluten‑free, this salad delivers bright citrus flavour and satisfying textures without overwhelming rich holiday mains.

This refreshing salad highlights winter’s peak citrus with segments of satsumas and pink grapefruit layered over roasted and raw fennel, bitter radicchio and creamy avocado. Shaved pecorino, pine nuts and fresh mint add salty, nutty and herbaceous notes, while a zingy lemon vinaigrette ties everything together. It’s a bright counterpoint to heavier holiday dishes.