24 Festive Christmas Salad Recipes

These easy Christmas salad recipes bring something fresh and crunchy to a table full of rich holiday food! From a Christmas wreath salad and a candy cane caprese board to pear and pomegranate salads, a creamy broccoli crunch salad, and a vintage jello ring, there’s a bowl of color here for every holiday menu.

Many of these Christmas salad ideas come together in 15 to 20 minutes, and plenty can be prepped the day before. Scroll past the list for my make-ahead tips and how I pick salads for a big holiday dinner!

Winter Steak Salad

Seared round steak turns this one into a salad that eats like dinner. My salad with steak piles arugula, Brussels sprouts, carrot ribbons and pomegranate seeds under a sweet chili soy dressing, with lime peanuts for crunch. When I’m short on time, I grab a bag of pre-shredded Brussels sprouts. With red pomegranate and green sprouts, it already looks dressed for the holidays.

Apple Arugula Salad

Ready in under 15 minutes, my apple pecan arugula salad tosses peppery baby arugula with thin apple slices, red onion, goat cheese and chopped pecans. A lemon honey dressing with a little zest keeps it bright. I store the dressing in its own jar until serving, so the arugula stays crisp next to the heavier holiday sides.

Grilled Beetroot and Goat Cheese Salad

Grilling the beets gives them a little smoky char. This beet salad with goat cheese layers thin grilled beetroot slices over mixed greens with crumbled goat cheese, chopped walnuts and a red vinaigrette. Deep red beets and white cheese make it look festive on a Christmas plate, no extra garnish needed.

Fresh Italian Chopped Salad

Italian chopped salads are my go-to when I want something light but filling. This chopped Italian salad mixes romaine, cherry tomatoes, cucumber, olives, banana peppers, fresh mozzarella and salami with basil and parsley in a zesty red wine vinaigrette. Serve it with an Italian Christmas Eve dinner or next to a pan of lasagna.

Christmas Wreath Salad

Arranged in a ring on a big platter, this salad looks like a wreath before anyone takes a bite. My Christmas wreath salad starts with a bed of spinach and arugula, then gets dotted with tomatoes, mozzarella balls, cucumber, olives and pomegranate seeds. You can set it up a few hours early, then add the basil and balsamic glaze right before it goes out.

Candy Cane Caprese Board

Red tomato and white mozzarella slices make the stripes on this one. My caprese candy cane board alternates tomato rounds and fresh mozzarella with basil leaves in one long curved stripe, with a drizzle of olive oil and balsamic glaze over the top. In winter I buy vine-on tomatoes for more flavor, and for 16 people I make two candy canes crossed into an X.

Fall Harvest Pear Salad

Sweet pears and sharp blue cheese balance each other here. My pear salad with blue cheese tosses mixed greens with sliced pears, a crisp Honeycrisp apple and toasted walnuts in a spicy citrus vinaigrette made with orange juice and a pinch of cayenne. I put it on the table at Christmas, when the rest of the menu is rich and heavy.

Christmas Crunch Salad

Made with no cooking at all, this Christmas Crunch Salad combines broccoli and cauliflower florets, cherry tomatoes and red onion in a creamy, slightly sweet mayo and sour cream dressing. It makes 14 servings and can be made a day ahead, so it’s an easy one to bring to a big family Christmas.

Pear Pomegranate Salad

Featuring ripe pears, pomegranate arils and glazed pecans, this Pear Pomegranate Salad piles everything over mixed baby greens with red onion and crumbled feta. A maple Dijon vinaigrette goes on top. Plan on about 15 minutes for 6 servings, an easy side for Christmas dinner.

Kale, Apple, Pecan and Pomegranate Salad

Loaded with pomegranate arils, crisp apple, toasted pecans and goat cheese, this Kale, Apple, Pecan and Pomegranate Salad gets a pomegranate balsamic dressing with a little honey. Kale holds up better than lettuce, so you can massage it a day early and keep the toppings separate until it’s time to eat.

Red Cabbage Pomegranate Salad

Purple cabbage and ruby pomegranate seeds give this Red Cabbage Pomegranate Salad plenty of holiday color. Cucumbers, orange bell pepper, green onions, parsley, walnuts and feta round it out, with a pomegranate molasses and lemon dressing. It’s ready in 15 minutes, and the chopped vegetables and dressing can be prepped ahead.

Brussels Sprouts Salad with Cranberries

Shaved Brussels sprouts stand in for lettuce in this Brussels Sprouts Salad with Cranberries. Chopped apple and dried cranberries add sweetness, and a whole grain mustard and cider vinegar dressing ties it together. It needs at least 20 minutes in the fridge before serving, so toss it together while the rest of Christmas dinner finishes.

Winter Citrus and Avocado Salad

Grapefruit and oranges are in season all winter, and this Winter Citrus and Avocado Salad uses three kinds: ruby red grapefruit, navel or Honeybell oranges and blood oranges. Sliced avocado and baby greens go underneath, with a honey mustard and blood orange dressing on top. Slice the avocado last so it stays green.

Arugula Beet Salad with Balsamic Dressing

Roasted beets, peppery arugula, candied pecans and feta or goat cheese make up this Arugula Beet Salad with Balsamic Dressing, with dried cranberries as an optional add-in. The honey balsamic dressing keeps for up to 5 days, and the beets can be roasted 3 days ahead, which takes some work off Christmas Day.

Healthy Easy Holiday Salad

Served warm, this Healthy Easy Holiday Salad sautés kale and finely chopped Brussels sprouts with onion, garlic, ginger, celery and a little jalapeño, then seasons everything with za’atar. A squeeze of lime goes in at the end, and pomegranate arils on top add the Christmas color. It’s ready in under 30 minutes.

Christmas Rice & Brussels Sprout Salad

Rice turns this Christmas Rice & Brussels Sprout Salad into a hearty side. Brussels sprouts, red onion, baby spinach, toasted almond slivers, pomegranate seeds and blue cheese get tossed in a honey vinaigrette warmed up with cinnamon. Expect about 30 minutes and 7 servings, enough for most holiday tables.

Wild Rice Salad

Nutty wild rice is the base of this Wild Rice Salad, with toasted pecans, dried cranberries, green onion and parsley in a soy and rice vinegar dressing. It holds well for 24 hours and tastes good cold or at room temperature, which frees up the oven for everything else on Christmas.

Pomegranate Salad with Pears

Crisp romaine, thin red pear slices, pomegranate seeds, feta and candied pecans come together in this Pomegranate Salad with Pears. The honey Dijon vinaigrette keeps for a week in the fridge, so you can shake it up days early. Toss the pear slices in lemon juice to keep them from browning before dinner.

Orange Cranberry Quinoa Salad

Grated carrots and radishes, chopped orange, dried cranberries and walnuts get mixed into fluffy quinoa in this Orange Cranberry Quinoa Salad. A fresh orange juice and cider vinegar dressing keeps it bright. It lasts 3 to 4 days in the fridge, so it covers Christmas week lunches too. Add the walnuts right before serving.

Christmas Leftover Caesar Salad

Got leftover turkey? This Christmas Leftover Caesar Salad tosses it with shaved Brussels sprouts, gem lettuce, dried cranberries, Parmesan and croutons in a creamy homemade Caesar dressing. Ham or pancetta work in place of the turkey. It’s ready in about 25 minutes and turns the day-after leftovers into a fresh lunch.

Christmas Fruit Salad

Green apples, kiwi and strawberries give this Christmas Fruit Salad its red and green look. A simple honey and orange juice dressing coats the fruit, and whipped cream and a sprig of mint go on top. Ten minutes is all it needs, and the fruit can be cut the night before if it’s tossed in the orange juice mixture.

7 Layer Salad

Iceberg lettuce, red onion, hard-boiled eggs, peas, a creamy Parmesan dressing, cheddar and bacon stack up in this classic 7 Layer Salad. It chills for at least 6 hours and can be assembled up to a day ahead. Save the bacon for right before serving so it stays crisp.

Easy and Festive Christmas Fruit Salad

Pomegranate arils, mandarin oranges, kiwi and cubed pear look like Christmas in a bowl in this Easy and Festive Christmas Fruit Salad. A lime, honey and cinnamon dressing brings it together in about 10 minutes. Leftovers keep up to 3 days in the fridge; give it a toss before serving since the fruit releases juice.

Vintage Christmas Jello Salad

Cherry and lime jello cubes are set in a creamy coconut milk gelatin in this Vintage Christmas Jello Salad, with diced pineapple in the lime layer. Unmolded from a ring pan and topped with cherries, strawberries and mint, it looks like a wreath. Plan ahead, since it needs about 8 hours to chill.

How to Pick Salads for Christmas Dinner

Most Christmas dinners are rich: ham, rolls, potatoes and a casserole or two. A salad’s job is to cut through all that, so I look for something tart, crunchy or fresh. Here’s how I build the lineup:

• One leafy salad: arugula, kale or mixed greens with pomegranate, pears or citrus. If you want healthy Christmas salad recipes, this is the group to start with.
• One hearty salad: wild rice, quinoa or shredded Brussels sprouts. These hold up on a buffet for hours, which makes them good Christmas salad recipes for a crowd.
• One sweet salad, if your family expects it: a Christmas fruit salad or a Christmas jello salad sits next to the sides but eats like dessert.

Red and green do the decorating for you. Pick at least one salad with pomegranate, cranberries or tomatoes and the table looks festive with zero extra work. Still planning the main dish? My Christmas Eve menu ideas have a ham, a roast and slow cooker mains that go with every salad here.

Make-Ahead Tips for Holiday Salads

Christmas Day is busy, so I prep salads the day before and put them together right before we eat. Here’s what makes that work:

• Keep the dressing separate. I store it in a jar in the fridge, and most vinaigrettes keep 4 to 5 days. Shake it before pouring.
• Add toppings last. Nuts, croutons, avocado and fresh basil go on right before serving so they stay crisp and green.
• Use sturdy greens for early prep. Kale, shredded Brussels sprouts and cabbage can be dressed an hour or two ahead. Tender lettuce and arugula can’t.
• Make grain and rice salads first. They taste even better after a night in the fridge.
• Slice apples and pears late. When I take a salad somewhere, I bring the fruit whole and slice it when I get there so it doesn’t brown in the car.
• Start jello the night before. Most layered jello salads need about 8 hours to set.

Frequently Asked Questions