Salad – Family Feast

Bright colors and fresh scents make your table feel festive at once. You can mix citrus, pomegranate, nuts, and greens to add brightness, or choose warm roasted vegetables for a heartier dish. Pick a few salads from the list that contrast texture and flavor, plan dressings ahead, and prep components a day or two early so you’ll be ready to assemble quickly and serve at peak freshness. Citrus Winter Greens With Pomegranate and Toasted Almonds Bright, zesty winter salad that’s festive, crunchy, and bursting with color. Ingredients: 6 cups mixed winter greens (baby spinach, arugula, and baby kale) 2 medium blood oranges or navel oranges, peeled and sliced into rounds 1 grapefruit, peeled and segmented (optional for extra citrus) 1/2 cup pomegranate seeds 1/2 cup sliced or slivered almonds, toasted 1/4 small red onion, thinly sliced 2 tablespoons chopped fresh mint (optional) 3 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar or champagne vinegar 1 teaspoon honey or maple syrup Salt and freshly ground black pepper, to taste How to Make: Toast the almonds in a dry skillet over medium heat, shaking often, until golden and fragrant, about 3–4 minutes. Remove and cool. Whisk together the olive oil, vinegar, honey, and a pinch of salt and pepper to make the dressing. Place the mixed winter greens in a large salad bowl. Add the orange rounds and grapefruit segments gently on top of the greens. Scatter the pomegranate seeds, toasted almonds, and thinly sliced red onion over the salad. Drizzle the dressing over the salad just before serving. Toss gently to combine, adding chopped mint if using, and adjust salt and pepper to taste. Serve immediately so the greens stay crisp and the citrus looks bright. Enjoy this festive, crunchy salad that brings sunshine to the winter table! Roasted Beet, Fennel, and Goat Cheese Salad Bright, jewel-toned beets meet crisp fennel and tangy goat cheese for a festive, flavor-packed salad. Ingredients: 4 medium beets (mixed colors if available), scrubbed and trimmed 1 bulb fennel, thinly sliced (reserve some fronds for garnish) 2 tablespoons olive oil, divided Salt and freshly ground black pepper 2 ounces goat cheese, crumbled 1/4 cup toasted walnuts or pistachios, roughly chopped 2 cups mixed salad greens or arugula 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup Optional: a squeeze of fresh lemon juice How to Make: Preheat the oven to 400°F (200°C). Wrap each beet in foil or place on a baking sheet, drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast beets until tender when pierced with a fork, about 45–60 minutes depending on size. While beets roast, toss sliced fennel with a pinch of salt and the remaining tablespoon of olive oil; set aside. Make the dressing by whisking together balsamic vinegar, Dijon, honey, and a pinch of salt and pepper; add a splash of lemon juice if you like. When beets are cool enough to handle, peel them (skin should slip off) and slice or cube them. On a platter or in a bowl, arrange the mixed greens, roasted beet pieces, and fennel slices. Sprinkle crumbled goat cheese and toasted nuts over the salad. Drizzle the dressing over everything and gently toss to combine, or arrange neatly and drizzle just before serving. Finish with reserved fennel fronds and an extra crack of black pepper. Enjoy the bright colors and cozy flavors — a perfect holiday centerpiece for your table! Pear, Gorgonzola, and Candied Walnut Salad Crisp Pear, Tangy Gorgonzola, and Candied Walnut Salad — a festive, easy-to-build salad that balances sweet, creamy, and crunchy. Ingredients: 4 cups mixed salad greens (arugula, baby spinach, and/or mixed lettuces) 2 ripe but firm pears (Bosc or Anjou), cored and thinly sliced 3/4 cup candied walnuts (see note) or toasted walnuts 4 oz Gorgonzola cheese, crumbled 1/4 cup dried cranberries or pomegranate arils (optional for color) 2 tbsp fresh parsley, roughly chopped (optional) For the dressing: 3 tbsp extra-virgin olive oil 1 1/2 tbsp white wine vinegar or apple cider vinegar 1 tsp Dijon mustard 1 tsp honey or maple syrup Salt and freshly ground black pepper, to taste How to Make: If making candied walnuts: in a small skillet, combine 1/2 cup sugar (or 1/3 cup brown sugar) and 2 tbsp water over medium heat; stir until sugar dissolves, add 3/4 cup walnut halves, toss to coat, cook 2–3 minutes until glossy, then transfer to parchment to cool and separate. Let cool completely. Whisk together the olive oil, vinegar, Dijon, honey, and a pinch of salt and pepper in a small bowl or jar; taste and adjust seasoning. Place the mixed greens in a large salad bowl or divide among plates. Arrange the pear slices over the greens. Sprinkle the crumbled Gorgonzola and dried cranberries (or pomegranate arils) over the salad. Scatter the candied walnuts on top. Drizzle the dressing over the salad just before serving and gently toss to combine, or serve the dressing on the side. Finish with a sprinkle of chopped parsley for color if using. Enjoy this festive salad — sweet pears, creamy Gorgonzola, and crunchy candied walnuts make every bite merry and bright! Shaved Brussels Sprouts With Cranberries and Parmesan Bright, crunchy holiday salad with tangy cranberries and nutty Parmesan. Ingredients: 1 lb Brussels sprouts, shaved (trimmed and thinly sliced) 1/2 cup dried cranberries 1/3 cup freshly grated Parmesan cheese (plus extra for serving) 1/3 cup toasted sliced almonds or chopped pecans (optional for crunch) 2 tablespoons chopped fresh parsley (optional) 3 tablespoons extra-virgin olive oil 1½ tablespoons apple cider vinegar (or lemon juice) 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup Salt and freshly ground black pepper, to taste How to Make: Shave the Brussels sprouts thinly using a sharp knife, mandoline, or food processor; place in a large bowl. Add the dried cranberries, grated Parmesan, and toasted nuts (if using). In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Pour the dressing over the shaved Brussels sprouts and toss well to combine so every piece is coated. Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if you like brighter acidity. Let the salad sit 10–15 minutes to soften slightly and allow flavors to meld. Sprinkle with chopped parsley and extra Parmesan before serving. Enjoy a crisp, festive salad that’s ready to steal the show on any holiday table! Blood Orange, Avocado, and Pistachio Salad Bright, festive and bright-tasting—this salad pops with citrus, creamy avocado, and crunchy pistachios. Ingredients: 3 blood oranges, peeled and sliced into rounds or segments 2 ripe avocados, peeled, pitted and sliced 1/2 cup shelled pistachios, roughly chopped 4 cups mixed salad greens (arugula, baby spinach, or your favorite mix) 1 small shallot, very thinly sliced 2 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar or Champagne vinegar 1 teaspoon honey or maple syrup (optional, to balance acidity) Salt and freshly ground black pepper, to taste Fresh mint or cilantro leaves for garnish (optional) How to Make: Arrange the mixed greens on a large serving platter or in a bowl. Nestle blood orange slices evenly over the greens. Place avocado slices between the orange pieces so they’re evenly distributed. Scatter the thinly sliced shallot and chopped pistachios over the salad. Whisk together olive oil, vinegar, honey (if using), and a pinch of salt and pepper. Drizzle the dressing over the salad just before serving. Garnish with fresh mint or cilantro leaves and give everything a gentle toss if desired. Enjoy this bright, crunchy, and creamy salad that’s perfect for holiday tables or a light, elegant starter. Kale Caesar With Garlic Croutons and Lemon Zest Bright, zesty kale Caesar with crunchy garlic croutons — a fresh twist on a classic. Ingredients: 8 cups kale, stems removed and leaves torn into bite-sized pieces (about 1 bunch) 1 cup sturdy bread (sourdough or baguette), cut into 1/2-inch cubes 3 tablespoons olive oil, divided 2 cloves garlic, minced (plus 1 whole clove for rubbing the bowl, optional) 1/4 cup Parmesan cheese, grated, plus extra for garnish 2 tablespoons lemon juice (about 1 lemon) 1 teaspoon lemon zest 2 teaspoons Dijon mustard 2 tablespoons mayonnaise or Greek yogurt 2 anchovy fillets, finely chopped (or 1 teaspoon anchovy paste) — optional but traditional Salt and freshly ground black pepper, to taste 1/4 cup olive oil (for dressing) or more as needed 1/4 cup toasted pine nuts or chopped toasted walnuts (optional) Lemon wedges, for serving How to Make: Preheat the oven to 400°F (200°C). Toss the bread cubes with 1 tablespoon olive oil, a pinch of salt, and the minced garlic. Spread on a baking sheet and bake 8–10 minutes until golden and crisp. Set aside to cool. Wash and thoroughly dry the kale. Remove thick stems and tear leaves into bite-sized pieces. Put the kale in a large bowl. If using, rub the inside of the serving bowl with a cut garlic clove for an extra garlicky punch. In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, mayonnaise (or yogurt), chopped anchovies, and grated Parmesan. Slowly whisk in 1/4 cup olive oil until the dressing is smooth and emulsified. Taste and season with salt and pepper. Pour about half the dressing over the kale. Massage the kale with your hands for 1–2 minutes until it softens and darkens. Add the cooled garlic croutons and most of the remaining dressing if needed. Toss to coat evenly. Sprinkle the salad with extra Parmesan and toasted nuts if using. Adjust seasoning with salt, pepper, or a squeeze of lemon. Serve right away with lemon wedges on the side. Enjoy — a bright, crunchy Caesar that’s perfect for the holidays or any time you want a lively, satisfying salad. Baby Arugula With Prosciutto, Fig, and Burrata Baby arugula with salty prosciutto, sweet figs, and creamy burrata — a festive salad that feels fancy but comes together in minutes. Ingredients: 5 oz baby arugula (about 5 cups) 4–6 fresh figs, quartered (or 1 cup dried figs, chopped) 4 oz burrata (one ball) 3–4 thin slices prosciutto, torn into pieces 2 Tbsp extra-virgin olive oil 1 Tbsp balsamic glaze or 2 tsp balsamic vinegar 1 tsp honey (optional, for extra sweetness) Salt and freshly ground black pepper, to taste 1–2 Tbsp toasted pine nuts or chopped walnuts (optional) Zest of 1 lemon (optional, for brightness) How to Make: Place the baby arugula in a large serving bowl or on a platter. Scatter the quartered figs and torn prosciutto evenly over the arugula. Drizzle the olive oil and balsamic glaze (or vinegar) over the salad; add honey if using. Gently toss just to coat the leaves, or leave arranged if you want a composed look. Tear the burrata and place it on top or in the center; let the creamy center spill over the salad. Season with a pinch of salt and a few grinds of black pepper; be light on salt because prosciutto is salty. Sprinkle toasted pine nuts or walnuts and lemon zest over the top if desired. Serve immediately so the burrata stays creamy and the arugula stays crisp. Enjoy this elegant, sweet-and-salty salad as a starter or a light holiday main — simple, stunning, and irresistible. Warm Sweet Potato, Spinach, and Maple-Bacon Salad A cozy, slightly sweet and savory salad that feels like a hug on a chilly holiday night. Ingredients: 2 medium sweet potatoes, peeled and cut into 1-inch cubes 2 tablespoons olive oil Salt and black pepper, to taste 6 slices thick-cut bacon 2 tablespoons pure maple syrup 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 2 teaspoons maple syrup (for dressing) or to taste 5 ounces fresh baby spinach (about 5 cups) 1/2 small red onion, thinly sliced 1/3 cup toasted pecans or walnuts, roughly chopped 1/4 cup crumbled feta or goat cheese (optional) 1 tablespoon chopped fresh parsley (optional, for garnish) How to Make: Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, salt, and pepper on a baking sheet. Roast sweet potatoes 20–25 minutes, turning once, until tender and lightly browned; set aside to cool slightly. While potatoes roast, cook bacon in a skillet over medium heat until crisp; transfer to paper towels and chop when cool. Reserve 1 tablespoon bacon fat in the skillet, discard the rest or save for another use. Lower heat and add 2 tablespoons maple syrup to the skillet with reserved bacon fat; warm 30–60 seconds until syrup is glossy, then remove from heat. In a small bowl whisk together apple cider vinegar, Dijon mustard, the 2 teaspoons maple syrup for dressing, and a pinch of salt and pepper. In a large bowl combine spinach, sliced red onion, toasted nuts, and roasted sweet potatoes. Drizzle the dressing over the salad and toss gently to coat. Add chopped bacon and crumbled cheese if using; toss once more to combine. Taste and adjust seasoning, garnish with parsley, and serve immediately. Enjoy this warm, festive salad that balances sweet, salty, and crunchy in every bite! Radicchio, Chicory, and Orange Segments With Hazelnuts Winter Quinoa Salad With Roasted Squash and Cranberry Vinaigrette Bright, cozy winter flavors—roasted squash, nutty quinoa, and a tart cranberry vinaigrette that sings. Ingredients: 1 cup quinoa, rinsed 2 cups vegetable broth (or water) 1 small butternut squash (about 1–1.5 lb), peeled and diced into 1/2-inch cubes 2 tablespoons olive oil, divided Salt and freshly ground black pepper 1/2 cup dried cranberries 1/3 cup chopped pecans or walnuts, toasted 2 cups baby spinach or mixed greens 1/4 cup crumbled feta or goat cheese (optional) Zest of 1 orange (optional) 2 tablespoons chopped fresh parsley or cilantro (optional) For the cranberry vinaigrette: 1/2 cup fresh or frozen cranberries (if frozen, thawed) 2 tablespoons maple syrup or honey 2 tablespoons apple cider vinegar (or red wine vinegar) 1/3 cup extra-virgin olive oil 1/2 teaspoon Dijon mustard Salt and pepper to taste 1–2 tablespoons warm water to thin, if needed How to Make: Preheat oven to 425°F (220°C). Toss the diced squash with 1 tablespoon olive oil, a pinch of salt and pepper. Spread on a baking sheet in a single layer. Roast squash for 20–25 minutes, turning once, until tender and lightly caramelized. Remove and let cool slightly. Meanwhile, combine rinsed quinoa and vegetable broth in a small saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. While quinoa cooks, make the vinaigrette: In a blender or food processor, combine cranberries, maple syrup, vinegar, Dijon, and a pinch of salt and pepper. Pulse to break down. With the blender running, slowly stream in the olive oil until emulsified. Taste and add warm water a tablespoon at a time if you want a thinner dressing. Adjust sweetness or acid as needed. Toast the pecans or walnuts in a dry skillet over medium heat 3–4 minutes until fragrant; set aside to cool. In a large bowl, combine the fluffed quinoa, roasted squash, dried cranberries, toasted nuts, and spinach or greens. Add orange zest and chopped herbs if using. Drizzle about half the cranberry vinaigrette over the salad, toss gently, and taste. Add more dressing if you like. Sprinkle crumbled feta or goat cheese on top, season with additional salt and pepper if needed, and serve warm, room temperature, or chilled. Enjoy this colorful, crunchy winter quinoa salad that’s perfect for holiday sides or a bright main—delicious every way! Apple, Celery, and Tarragon Salad With Yogurt-Dill Dressing Crisp, tangy, and herb-kissed — a festive salad that’s bright enough for holiday spreads. Ingredients: 2 large apples (Honeycrisp or Granny Smith), cored and thinly sliced 2 celery stalks, thinly sliced on the bias 2 tbsp fresh tarragon leaves, roughly chopped 1/4 red onion, very thinly sliced (optional) 2 tbsp chopped toasted walnuts or pecans (optional) 1/2 cup plain yogurt (Greek or regular) 2 tbsp mayonnaise (or extra yogurt for lighter) 1 tbsp fresh dill, finely chopped (or 1 tsp dried) 1 tsp lemon juice 1 tsp honey or maple syrup Salt and freshly ground black pepper, to taste How to Make: Wash and slice the apples and celery; place them in a medium bowl. Add the chopped tarragon and red onion (if using) to the bowl with the apples and celery. In a small bowl, whisk together yogurt, mayonnaise, dill, lemon juice, and honey until smooth. Season the dressing with a pinch of salt and a few grinds of black pepper; taste and adjust. Pour the dressing over the apple mixture and toss gently until everything is evenly coated. Stir in the toasted nuts if using, reserving a few to sprinkle on top for crunch. Chill for 10–20 minutes to let flavors mingle, or serve immediately for extra crispness. Give it one final toss, adjust seasoning if needed, and transfer to a serving bowl. Enjoy a bright, crunchy bite that’s perfect alongside roasted mains or on its own as a festive snack. Farro Salad With Roasted Pears, Cranberries, and Pecorino A cozy, slightly sweet grain salad that’s perfect for holiday gatherings. Ingredients: 1 cup farro, rinsed 3 cups water or low-sodium vegetable broth 2 ripe pears (Bosc or Anjou), cored and cut into wedges 1 tablespoon olive oil (for roasting pears) Pinch of salt and black pepper 1/2 cup dried cranberries 1/3 cup toasted walnuts or pecans, roughly chopped 1/3 cup shaved Pecorino Romano (or Parmesan) 3 cups arugula or baby spinach (optional, for freshness) For the dressing: 3 tablespoons extra-virgin olive oil 1 tablespoon apple cider vinegar (or white wine vinegar) 1 teaspoon Dijon mustard 1 teaspoon honey or maple syrup Salt and black pepper to taste How to Make: Preheat the oven to 400°F (200°C). Toss pear wedges with 1 tablespoon olive oil, a pinch of salt and pepper, and spread on a baking sheet. Roast pears 15–20 minutes, turning once, until tender and lightly caramelized. Set aside to cool slightly. While pears roast, bring 3 cups water or broth to a boil. Add rinsed farro, reduce heat, and simmer 20–30 minutes until tender but chewy. Drain any excess liquid and fluff with a fork; let cool slightly. Whisk together dressing ingredients (olive oil, vinegar, Dijon, honey, salt, pepper) in a small bowl or jar. In a large bowl, combine cooked farro, dried cranberries, toasted nuts, and greens if using. Pour dressing over the salad and toss gently to coat evenly. Fold in roasted pear wedges and top with shaved Pecorino. Taste and adjust seasoning if needed. Serve warm, at room temperature, or chilled—this salad shines any way. Enjoy the warm-roasted pears and tangy Pecorino with every bite—perfect for holiday plates or weeknight comfort. Conclusion You’ve got a dozen salads to brighten your holiday table, so mix and match colors, textures, and flavors before guests arrive. Aim to prep 70% of ingredients ahead—wash greens, toast nuts, roast squash—so you can assemble quickly. Plate larger salads last to keep leaves crisp. Use simple dressings and taste as you go. Store leftovers in airtight containers in the fridge and eat within three days for best freshness.