23 Fresh Holiday Salad Recipes That Brighten Any Table

Gather around the table this holiday season with these vibrant salad ideas that bring color and flavor to your meals, perfect for balancing rich dishes or standing alone as light starters—let’s dive into recipes that mix seasonal fruits, crisp veggies, and simple dressings for everyone to enjoy.

1. Cranberry Pecan Spinach Salad

This salad combines the tart burst of fresh cranberries with the earthy crunch of toasted pecans over a bed of tender spinach, creating a refreshing contrast that pairs well with hearty holiday mains like turkey or ham, while the subtle sweetness from a honey balsamic dressing ties everything together in a way that feels both light and satisfying for gatherings.

Ingredients

• 6 cups fresh spinach leaves
• 1 cup fresh cranberries, halved
• 1/2 cup pecans, toasted and chopped
• 1/2 cup feta cheese, crumbled
• 1/4 red onion, thinly sliced
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Rinse and dry the spinach leaves, then place them in a large mixing bowl.
2. Add the halved cranberries, toasted pecans, crumbled feta, and sliced red onion to the bowl.
3. In a small jar, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until emulsified.
4. Drizzle the dressing over the salad ingredients and toss gently to coat evenly.
5. Let the salad sit for 5 minutes at room temperature to allow flavors to meld before serving.

How to Serve It

Top with extra toasted pecans for added crunch right before plating.

Pair with warm dinner rolls on the side for a complete starter.

Garnish with a sprinkle of fresh pomegranate seeds for a pop of color.

Serve chilled in individual bowls to keep greens crisp during the meal.

Add shaved Parmesan if you want a cheesier twist for cheese lovers.

Present on a large platter for family-style sharing at the table.

2. Pomegranate Arugula Salad

Sharp arugula meets the juicy pop of pomegranate seeds in this salad, where creamy goat cheese and crunchy almonds add layers of texture, making it a bright addition to winter feasts that cuts through richer foods with its tangy lemon dressing and hints of fresh herbs.

Ingredients

• 5 cups arugula
• 1 cup pomegranate arils
• 1/2 cup sliced almonds, toasted
• 4 ounces goat cheese, crumbled
• 1 small fennel bulb, thinly shaved
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Wash and dry the arugula, then transfer to a serving bowl.
2. Scatter pomegranate arils, toasted almonds, goat cheese, and shaved fennel over the greens.
3. Mix lemon juice, Dijon mustard, olive oil, salt, and pepper in a bowl for the dressing.
4. Pour the dressing over the salad and toss lightly to combine.
5. Serve immediately to maintain the crispness of the arugula.

How to Serve It

Scatter additional pomegranate arils on top for visual appeal.

Drizzle with a bit more olive oil if the salad seems dry.

Offer alongside roasted vegetables for a balanced plate.

Use chilled plates to keep the salad fresh longer.

Add fresh mint leaves as a garnish for an aromatic touch.

Share in small portions as a palate cleanser between courses.

3. Roasted Beet and Goat Cheese Salad

Earthy roasted beets bring a sweet depth to this salad, balanced by tangy goat cheese and crunchy walnuts on a mix of greens, with a balsamic reduction that adds a glossy finish, turning it into a standout side for holiday tables full of warmth and color.

Ingredients

• 4 medium beets, roasted and sliced
• 6 cups mixed greens
• 4 ounces goat cheese, in rounds
• 1/2 cup walnuts, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F, wrap beets in foil, and roast for 45-60 minutes until tender.
2. Peel and slice the cooled beets, then set aside.
3. Arrange mixed greens on a platter and top with beet slices, goat cheese, and walnuts.
4. Simmer balsamic vinegar and honey in a pan until reduced by half, about 10 minutes.
5. Whisk in olive oil, salt, and pepper, then drizzle over the salad.

How to Serve It

Arrange beet slices in a circular pattern for an artistic look.

Sprinkle with fresh thyme sprigs for herbal notes.

Serve at room temperature to let flavors shine.

Pair with crusty bread to soak up extra dressing.

Add orange segments for a citrus burst if desired.

Portion into mason jars for easy holiday picnics.

4. Kale and Brussels Sprout Salad

Massaged kale joins thinly sliced Brussels sprouts for a hearty base in this salad, where dried cranberries provide sweetness and pine nuts offer a nutty bite, all brought together by a zesty lemon vinaigrette that makes it a robust choice for cold-weather celebrations.

Ingredients

• 4 cups kale, stemmed and chopped
• 2 cups Brussels sprouts, shaved
• 1/2 cup dried cranberries
• 1/4 cup pine nuts, toasted
• 1/2 cup Parmesan, shaved
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Massage chopped kale with a pinch of salt for 2 minutes to soften.
2. Add shaved Brussels sprouts, cranberries, pine nuts, and Parmesan to the bowl.
3. Whisk lemon juice, Dijon, olive oil, salt, and pepper for the dressing.
4. Toss the salad with the dressing until well coated.
5. Let rest for 10 minutes before serving to soften further.

How to Serve It

Top with extra Parmesan shavings for cheesy indulgence.

Serve in deep bowls to contain the hearty mix.

Garnish with lemon zest for added brightness.

Combine with grilled chicken for a main dish option.

Keep dressing on the side for customizable portions.

Enjoy fresh, as it holds up well for leftovers.

5. Apple Pecan Salad

Tart apple slices mingle with candied pecans in this crisp salad over romaine, where blue cheese adds a creamy tang and a cider dressing evokes fall flavors, making it a delightful complement to holiday roasts with its mix of sweet and savory elements.

Ingredients

• 6 cups romaine lettuce, chopped
• 2 apples, thinly sliced
• 1/2 cup pecans, candied
• 4 ounces blue cheese, crumbled
• 1/2 cup red grapes, halved
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Chop romaine and place in a large bowl.
2. Add sliced apples, candied pecans, blue cheese, and halved grapes.
3. Mix apple cider vinegar, maple syrup, olive oil, salt, and pepper in a jar.
4. Shake well and pour over the salad, tossing to combine.
5. Serve right away to prevent apples from browning.

How to Serve It

Fan apple slices on top for an eye-catching display.

Sprinkle with fresh chopped chives for green contrast.

Offer with warm cider for a thematic pairing.

Use as a side for pork dishes during holidays.

Add dried apples if fresh ones are unavailable.

Plate individually for elegant dinner parties.

6. Pear and Gorgonzola Salad

Juicy pear wedges pair with pungent Gorgonzola in this elegant salad on baby greens, accented by toasted hazelnuts and a honey mustard dressing that balances the fruit’s sweetness, offering a sophisticated touch to any festive spread.

Ingredients

• 5 cups baby greens
• 2 pears, wedged
• 4 ounces Gorgonzola, chunked
• 1/2 cup hazelnuts, toasted
• 1/4 cup dried cherries
• 2 tablespoons honey
• 1 tablespoon whole grain mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Wash and dry baby greens, then arrange in a bowl.
2. Top with pear wedges, Gorgonzola chunks, hazelnuts, and cherries.
3. Whisk honey, mustard, olive oil, salt, and pepper for dressing.
4. Drizzle over the salad and gently mix.
5. Allow to sit briefly for pears to absorb flavors.

How to Serve It

Arrange pears in a star pattern for holiday flair.

Top with crushed hazelnuts for extra texture.

Serve alongside cheese boards for appetizers.

Drizzle extra honey for sweeter preferences.

Use ripe pears to maximize juiciness.

Present on chilled platters for freshness.

7. Citrus Avocado Salad

Bright citrus segments team up with smooth avocado in this refreshing salad on butter lettuce, where pistachios add crunch and a light lime dressing enhances the tropical vibes, perfect for lightening up heavy holiday menus with sunny flavors.

Ingredients

• 6 cups butter lettuce
• 2 oranges, segmented
• 1 grapefruit, segmented
• 2 avocados, sliced
• 1/2 cup pistachios, shelled
• 2 tablespoons lime juice
• 1 tablespoon agave syrup
• 1/4 cup olive oil
• Fresh mint leaves for garnish
• Salt and pepper to taste

Instructions

1. Tear butter lettuce into pieces and place in bowl.
2. Add citrus segments, avocado slices, and pistachios.
3. Combine lime juice, agave, olive oil, salt, and pepper.
4. Toss the salad with the dressing carefully to avoid mashing avocado.
5. Garnish with mint and serve chilled.

How to Serve It

Layer citrus on top for colorful presentation.

Add fresh cilantro if mint is not available.

Pair with seafood mains for complementary tastes.

Serve in halved citrus shells for fun.

Sprinkle sea salt flakes for enhanced flavor.

Keep avocado fresh by adding last.

8. Quinoa and Vegetable Salad

Nutty quinoa forms the base for this hearty salad with roasted vegetables and chickpeas, where feta crumbles bring saltiness and a tahini dressing adds creaminess, making it a filling yet fresh option for vegetarian holiday guests.

Ingredients

• 1 cup quinoa, cooked
• 2 cups butternut squash, roasted and cubed
• 1 can chickpeas, drained
• 1/2 cup feta, crumbled
• 1/4 cup parsley, chopped
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Cook quinoa according to package, fluff, and cool.
2. Roast squash at 425°F for 25 minutes until caramelized.
3. Mix quinoa, squash, chickpeas, feta, and parsley in bowl.
4. Blend tahini, lemon juice, olive oil, salt, and pepper.
5. Stir dressing into salad and refrigerate for 30 minutes.

How to Serve It

Scoop into lettuce cups for handheld servings.

Top with pomegranate for seasonal pops.

Serve warm or cold based on preference.

Add roasted garlic for deeper flavor.

Portion for meal prep during holidays.

Garnish with lemon wedges for squeezing.

9. Greek Holiday Salad

Classic Greek elements get a holiday spin with extra herbs in this salad of cucumbers, tomatoes, and olives on romaine, where feta and a oregano vinaigrette create a bold, refreshing profile that transports tastes to warmer climes amid winter feasts.

Ingredients

• 6 cups romaine, chopped
• 2 cucumbers, diced
• 4 tomatoes, wedged
• 1/2 cup kalamata olives
• 1/4 red onion, sliced
• 4 ounces feta, cubed
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Chop romaine and place in large bowl.
2. Add diced cucumbers, tomato wedges, olives, onion, and feta.
3. Whisk vinegar, oregano, olive oil, salt, and pepper.
4. Toss everything with the dressing.
5. Let marinate for 15 minutes before serving.

How to Serve It

Skewer olives on toothpicks for easy eating.

Add grilled pita triangles on the side.

Garnish with fresh oregano sprigs.

Serve family-style in a big bowl.

Mix in bell peppers for more color.

Enjoy as a light lunch option.

10. Waldorf Salad with Twist

Traditional Waldorf gets a creamy yogurt twist in this salad of apples, celery, and grapes with walnuts, where a hint of cinnamon brings holiday warmth, offering a cool, crunchy side that nods to classics while feeling new.

Ingredients

• 3 apples, diced
• 4 celery stalks, chopped
• 1 cup grapes, halved
• 1/2 cup walnuts, chopped
• 1/2 cup Greek yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon cinnamon
• 2 tablespoons lemon juice
• Salt to taste

Instructions

1. Dice apples and toss with lemon juice to prevent browning.
2. Add chopped celery, halved grapes, and walnuts to apples.
3. Mix yogurt, mayonnaise, cinnamon, and salt in a bowl.
4. Fold the dressing into the fruit mixture.
5. Chill for 20 minutes before serving.

How to Serve It

Nestle in lettuce leaves for natural bowls.

Sprinkle cinnamon on top for aroma.

Pair with cheese crackers for snacks.

Add raisins for sweeter bites.

Serve in small cups for parties.

Keep chilled until ready.

11. Caprese with Balsamic Glaze

Layered tomato and mozzarella shine in this Caprese salad with fresh basil and a thick balsamic glaze, where the simplicity highlights ripe flavors, making it a quick, vibrant addition to holiday buffets that feels both elegant and effortless.

Ingredients

• 4 tomatoes, sliced
• 8 ounces mozzarella, sliced
• 1 bunch fresh basil leaves
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Slice tomatoes and mozzarella into even rounds.
2. Arrange alternating slices on a platter with basil between.
3. Reduce balsamic vinegar in a pan over medium heat for 5 minutes until syrupy.
4. Drizzle glaze and olive oil over the arrangement.
5. Season with salt and pepper, then serve.

How to Serve It

Stack slices for tower presentations.

Add prosciutto for a meaty option.

Garnish with cracked black pepper.

Serve with baguette slices.

Use heirloom tomatoes for variety.

Plate as an appetizer course.

12. Spinach Strawberry Salad

Sweet strawberries contrast with spinach in this salad, accented by almonds and a poppy seed dressing that adds a subtle nuttiness, creating a light, fruity dish that brings summer vibes to holiday tables.

Ingredients

• 6 cups spinach
• 2 cups strawberries, halved
• 1/2 cup almonds, sliced
• 1/4 red onion, ringed
• 2 tablespoons poppy seeds
• 1/4 cup white wine vinegar
• 2 tablespoons sugar
• 1/4 cup vegetable oil
• Salt to taste

Instructions

1. Place spinach in a bowl.
2. Top with strawberries, almonds, and onion rings.
3. Blend poppy seeds, vinegar, sugar, oil, and salt.
4. Dress the salad and toss gently.
5. Serve fresh to keep strawberries firm.

How to Serve It

Arrange strawberries in a flower pattern.

Add feta for creamy contrast.

Pair with lemonade for refreshment.

Serve in stemless wine glasses.

Mix in blueberries for more berries.

Enjoy outdoors if weather permits.

13. Broccoli and Cheddar Salad

Crunchy broccoli florets mix with sharp cheddar and bacon in this salad, where raisins add sweetness and a mayo dressing binds it all, turning it into a comforting, crowd-pleasing side for holiday potlucks.

Ingredients

• 4 cups broccoli florets
• 1 cup cheddar, shredded
• 1/2 cup bacon, cooked and crumbled
• 1/4 cup raisins
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste

Instructions

1. Blanch broccoli in boiling water for 2 minutes, then ice bath.
2. Combine broccoli, cheddar, bacon, and raisins in bowl.
3. Whisk mayo, vinegar, sugar, salt, and pepper.
4. Stir dressing into mixture.
5. Refrigerate for 1 hour to blend flavors.

How to Serve It

Top with extra bacon for smokiness.

Serve in scooped-out bread bowls.

Garnish with green onions.

Pair with barbecued meats.

Add sunflower seeds for crunch.

Keep cool for picnics.

14. Cucumber Tomato Avocado Salad

Cool cucumbers and tomatoes join avocado in this simple salad with cilantro and lime, offering a fresh, hydrating break from heavy holiday eats with its clean, zesty profile.

Ingredients

• 3 cucumbers, diced
• 2 cups cherry tomatoes, halved
• 2 avocados, cubed
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Dice cucumbers and halve tomatoes, place in bowl.
2. Cube avocados and add with cilantro.
3. Mix lime juice, olive oil, salt, and pepper.
4. Toss gently to combine.
5. Serve immediately.

How to Serve It

Squeeze extra lime over top.

Add jalapeño for spice.

Pair with tacos.

Serve in avocado halves.

Garnish with radish slices.

Enjoy as a salsa alternative.

15. Classic Caesar Salad

Crisp romaine anchors this Caesar salad with homemade croutons and Parmesan, where a garlicky dressing delivers that signature tang, making it a reliable favorite for holiday dinners.

Ingredients

• 6 cups romaine, torn
• 1 cup croutons
• 1/2 cup Parmesan, shaved
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Tear romaine and place in bowl.
2. Add croutons and Parmesan.
3. Blend mayo, lemon, Worcestershire, garlic, oil, salt, and pepper.
4. Toss salad with dressing.
5. Serve with anchovies if desired.

How to Serve It

Top with grilled chicken strips.

Garnish with lemon twists.

Pair with pasta dishes.

Use whole leaves for wraps.

Add cherry tomatoes for color.

Serve family-style.

16. Nicoise Salad with Tuna

French-inspired Nicoise features tuna, eggs, and veggies on greens with a mustard vinaigrette, providing a protein-packed salad that’s substantial yet light for holiday lunches.

Ingredients

• 6 cups lettuce
• 1 can tuna, drained
• 4 eggs, hard-boiled and quartered
• 2 potatoes, boiled and sliced
• 1 cup green beans, blanched
• 1/2 cup olives
• 2 tomatoes, wedged
• 2 tablespoons Dijon mustard
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Arrange lettuce on platter.
2. Top with tuna, eggs, potatoes, beans, olives, and tomatoes.
3. Whisk mustard, vinegar, oil, salt, and pepper.
4. Drizzle over the arrangement.
5. Serve at room temperature.

How to Serve It

Compose in sections for picking.

Add capers for briny kick.

Pair with baguettes.

Use fresh tuna if available.

Garnish with herbs.

Enjoy as a main.

17. Roasted Vegetable and Feta Salad

Roasted veggies like zucchini and peppers mix with feta on arugula, where a herb dressing adds freshness, creating a warm salad option for holidays.

Ingredients

• 4 cups arugula
• 2 zucchini, roasted
• 2 bell peppers, roasted
• 1 eggplant, roasted
• 1 onion, roasted
• 4 ounces feta
• 2 tablespoons balsamic
• 1/4 cup olive oil
• Fresh herbs to taste
• Salt and pepper

Instructions

1. Roast veggies at 425°F for 30 minutes.
2. Cool and chop, then mix with arugula and feta.
3. Whisk balsamic, oil, herbs, salt, pepper.
4. Toss together.
5. Serve warm.

How to Serve It

Layer warm veggies on greens.

Top with pine nuts.

Pair with grains.

Add lemon zest.

Serve in bowls.

Garnish with basil.

18. Berry and Goat Cheese Salad

Assorted berries top spinach with goat cheese and walnuts, raspberry dressing adding tartness, for a fruity holiday salad.

Ingredients

• 6 cups spinach
• 2 cups mixed berries
• 4 ounces goat cheese
• 1/2 cup candied walnuts
• 1/4 cup raspberry vinegar
• 2 tablespoons honey
• 1/4 cup olive oil
• Salt to taste

Instructions

1. Place spinach in bowl.
2. Add berries, cheese, walnuts.
3. Mix vinegar, honey, oil, salt.
4. Dress and toss.
5. Serve chilled.

How to Serve It

Scatter berries abundantly.

Add mint leaves.

Pair with desserts.

Use fresh berries.

Serve in parfaits.

Garnish with edible flowers.

19. Asian Sesame Slaw

Cabbage slaw with Asian flavors like sesame and ginger, edamame adding protein, for a crisp holiday side.

Ingredients

• 4 cups cabbage, shredded
• 2 carrots, julienned
• 1 cup edamame
• 4 scallions, sliced
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 1 tablespoon ginger, grated
• 1 tablespoon soy sauce
• Sesame seeds for garnish

Instructions

1. Shred cabbage and julienne carrots.
2. Add edamame and scallions.
3. Whisk sesame oil, vinegar, ginger, soy.
4. Toss with dressing.
5. Top with seeds.

How to Serve It

Add mandarin oranges.

Serve with noodles.

Garnish with cilantro.

Use as taco filling.

Keep crunchy.

Pair with stir-fries.

20. Fig and Prosciutto Salad

Figs and prosciutto over arugula with balsamic, for a sweet-salty holiday treat.

Ingredients

• 5 cups arugula
• 8 figs, quartered
• 4 ounces prosciutto, torn
• 1/4 cup balsamic glaze
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. Arrange arugula.
2. Top with figs and prosciutto.
3. Drizzle glaze and oil.
4. Season.
5. Serve.

How to Serve It

Drape prosciutto artfully.

Add cheese shavings.

Pair with wine.

Use ripe figs.

Garnish with nuts.

Enjoy fresh.

21. Watermelon Feta Mint Salad

Watermelon cubes with feta and mint, for a cooling holiday salad twist.

Ingredients

• 4 cups watermelon, cubed
• 4 ounces feta
• 1 cucumber, sliced
• 1/4 cup mint, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt

Instructions

1. Cube watermelon.
2. Add feta, cucumber, mint.
3. Mix lime, oil, salt.
4. Toss.
5. Chill.

How to Serve It

Skewer for bites.

Add onions.

Pair with grill.

Garnish mint.

Serve cold.

Mix berries.

22. Orzo and Vegetable Salad

Orzo pasta salad with veggies and feta, for a hearty option.

Ingredients

• 1 cup orzo, cooked
• 2 cups cherry tomatoes
• 1 zucchini, diced
• 4 ounces feta
• 1/4 cup basil
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• Salt and pepper

Instructions

1. Cook orzo, cool.
2. Add tomatoes, zucchini, feta, basil.
3. Whisk vinegar, oil, salt, pepper.
4. Mix.
5. Refrigerate.

How to Serve It

Top with olives.

Serve room temp.

Pair pasta mains.

Add artichokes.

Garnish basil.

Portion sides.

23. Lentil and Herb Salad

Lentils with herbs and veggies, lemon dressing, for a protein-rich salad.

Ingredients

• 1 cup lentils, cooked
• 2 tomatoes, chopped
• 1 cucumber, chopped
• 1/4 cup parsley
• 1/4 cup mint
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• Salt and pepper

Instructions

1. Cook lentils, cool.
2. Add tomatoes, cucumber, herbs.
3. Mix lemon, oil, salt, pepper.
4. Toss.
5. Serve.

How to Serve It

Top feta.

Add onions.

Pair flatbreads.

Garnish lemon.

Serve warm.

Mix grains.

Pick one of these salads to try at your next gathering, or bookmark the list for future inspiration—sharing with friends can make the holidays even more flavorful and fun.