Christmas Salads Recipes

Add color to your table with a special Christmas salad. Whether you're searching for a salad made with seasonal vegetables, refreshing fruit, or turkey leftovers from Christmas dinner, you'll find the perfect salad recipe here.

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Red & White Salad

From EatingWell

Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.

Red & White Salad

Champagne Vinaigrette

From EatingWell

Whirring this champagne vinaigrette in the blender gives it a creamy consistency. If you don't have a blender, just mince the shallots, then whisk the ingredients in a medium bowl.

Champagne Vinaigrette

Wheat Berry Salad with Red Fruit

From EatingWell

For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette - a winning combination. Serve over a bed of peppery arugula for lunch or a light supper.

Wheat Berry Salad with Red Fruit

Crunchy Pear & Celery Salad

From EatingWell

Crisp pears are tossed with Cheddar cheese and pecans in this delicious salad. For an Italian twist, try a good Parmesan with some toasted pine nuts or to go British use crumbled Stilton and toasted walnuts.

Crunchy Pear & Celery Salad

Orange-Oregano Dressing

From EatingWell

What this dressing lacks in calories and fat it makes up for in big, bold orange flavor and herbal oregano notes.

Orange-Oregano Dressing

Warm Red Cabbage Salad

From EatingWell

In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette. Serve with roasted pork loin or turkey kielbasa.

Warm Red Cabbage Salad

Broccoli-Bacon Salad

From EatingWell

A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.

Broccoli-Bacon Salad

Roasted Garlic Dressing

From EatingWell

Rich roasted garlic makes an incomparably flavored dressing. Try this on any salad with bold-flavored greens or ingredients.

Roasted Garlic Dressing

Roasted Apple & Cheddar Salad

From EatingWell

Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.

Roasted Apple & Cheddar Salad

Smoked Trout Salad with Herb & Horseradish Dressing

From EatingWell

Smoked trout tops heart-shaped watercress and mixed greens tossed with creamy horseradish dressing, creating a wonderful appetizer salad.

Smoked Trout Salad with Herb & Horseradish Dressing

Endive & Pomegranate Salad

From EatingWell

Please your guests with the contrasting textures and flavors of crunchy Belgian endives, juicy oranges and tart, ruby-red pomegranate seeds. The addition of cooked shrimp makes this an elegant first course.

Endive & Pomegranate Salad

Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

From EatingWell

Light mayonnaise makes a velvety base for this zesty dressing, which can easily be doubled if you want enough for another meal later in the week.

Salad of Boston Lettuce with Creamy Orange-Shallot Dressing

Bold Winter Greens Salad

From EatingWell

For this cousin of the Caesar salad use a combination of winter greens, such as radicchio and escarole; the anchovies and lemon juice temper their bitterness. Vary the amount of garlic and anchovy according to your preference.

Bold Winter Greens Salad

Garlic-Dijon Vinaigrette

From EatingWell

This garlicky mustard vinaigrette is great to have in your repertoire as it goes with almost anything. The recipe makes plenty so you can fix it once and then have it on hand for several days. The garlic is delicious but bold here; use fewer cloves if you want to tone it down.

Garlic-Dijon Vinaigrette

Mixed Lettuce Salad with Cucumber Herb Vinaigrette

From EatingWell

Oak leaf and baby romaine lettuces are so tender they're best eaten straight from the garden or at least within a day or two of picking. Mild and delicate, they pair wonderfully with peppery radishes and chopped hard-boiled eggs in this easy salad.

Mixed Lettuce Salad with Cucumber Herb Vinaigrette

Warm Beet & Spinach Salad

From EatingWell

This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Cafe in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.

Warm Beet & Spinach Salad

Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette

From EatingWell

Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in the dressing gives a hint of smokiness and just a touch of heat that is wonderful with sweet pear. Apples may be used in place of the pears. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesus Gonzalez, Chef of La Cocina Que Canta.

Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

From EatingWell

This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.

Mixed Lettuce, Fennel & Orange Salad with Black Olive Vinaigrette

Maple-Mustard Vinaigrette

From EatingWell

Walnut oil is worth seeking out for this tasty dressing; store leftover oil in the refrigerator.

Maple-Mustard Vinaigrette

Beet Bliss

From EatingWell

Sophisticated and pretty; serve this to rave reviews.

Beet Bliss

Sweet Potato & Cabbage Slaw

From EatingWell

Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish.

Sweet Potato & Cabbage Slaw

Fennel & Orange Salad with Toasted Pistachios

From EatingWell

For this elegant salad, sweet-tasting fennel bulbs are thinly sliced and tossed with salty toasted pistachios, sweet oranges and tangy lime juice. Jicama or radishes add another layer of texture and earthy flavor.

Fennel & Orange Salad with Toasted Pistachios

Greens with Parmesan Vinaigrette

From EatingWell

Make a simple vinaigrette more interesting with freshly grated Parmesan.

Greens with Parmesan Vinaigrette

Pear-Walnut Salad

From Heart-Healthy Living

Fresh, sweet, crisp pears are tossed with walnuts for a great-tasting side salad that is high in fiber and antioxidants.

Pear-Walnut Salad

Roasted Beet, Goat Cheese and Fennel Salad

From Heart-Healthy Living

Make this tasty goat cheese salad as a side dish or a meal in itself. Each serving is under 200 calories.

Roasted Beet, Goat Cheese and Fennel Salad

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