23 Holiday Salads to Brighten Your Spread Celebrate winter greens with pops of color from raspberry, pomegranate, and more seasonal ingredients. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Updated on November 19, 2025 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Thom Driver Winter’s most vibrant ingredients take center stage in this collection of holiday salads, offering freshness and contrast designed to shine alongside rich, festive mains. Vibrant citrus, jewel-toned beets, tart pomegranate, and crisp apples meet hearty proteins like crab, salmon, and steak for dishes that feel celebratory from the start. Whatever recipes you choose to try, each of these salads showcases the best of the season with color, texture, and brightly flavored dressings. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 23 Collard Greens Salad with Mustard Vinaigrette Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Thinly sliced collards are massaged with a mustard-sherry vinaigrette until glossy and tender, then tossed with tart cherries, shaved Manchego, and quick candied almonds for sweet-salty crunch. Get the Recipe Save 02 of 23 Dungeness Crab Winter Salad Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Sweet Dungeness crab is served on top of crisp greens, winter fruits, and crunchy croutons in this seasonal showstopper salad. Get the Recipe Save 03 of 23 Brown Butter, Roasted Pear, and Goat Cheese Salad Food & Wine / Photo by Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Thom Driver Roasted pears caramelized in nutty brown butter top this celebratory salad, balancing peppery greens, tangy goat cheese, and glistening pomegranate arils for an elegant, holiday-ready first course. Get the Recipe Save 04 of 23 Neoclassic Seafood Salad Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Chef Alfred Portale’s iconic seafood salad from Gotham Bar and Grill showcases pristine seafood — often shrimp, squid, and scallops — gently poached and quickly chilled to preserve its clean, briny sweetness. Get the Recipe Save 05 of 23 Citrus, Beet, and Arugula Salad with Halloumi Croutons Dan Perez / Food Styling and Prop Styling by Nurit Kariv Crispy fried halloumi cubes act as warm, salty “croutons” alongside peppery arugula, bright citrus, and roasted beets. This vibrant, jewel-toned salad is a welcome addition to any holiday table. Get the Recipe Save 06 of 23 Roasted Hot Honey Sweet Potato Salad Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood Roasting intensifies the sweet potatoes’ natural sweetness, giving them caramelized edges and plush centers that take well to a hot honey dressing. Smoked paprika, pickled red onions, toasted pecans, and fresh parsley add texture and smoky, tangy, nutty, herbal flavor. Get the Recipe Save 07 of 23 Kale Salad with Cranberries, Almonds, and Goat Cheese Maxwell Cozzi Sturdy kale softens under a tangy citrus-Dijon dressing, with creamy goat cheese, toasted almonds, and dried cranberries for well-varied and balanced winter salad. Get the Recipe Save 08 of 23 Fennel and Apple Salad with Hazelnuts Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee Shaved, fragrant fennel and crisp-tart Granny Smith apple deliver snap and crunch in this verdant salad topped with toasty hazelnuts. It's all tossed in a Champagne vinegar, Dijon mustard, and honey dressing. Get the Recipe Save 09 of 23 Persimmons, Pomegranate, and Purslane with Pepitas Victor Protasio Sweet Fuyu persimmons, tart pomegranate arils, cool purslane, and toasted pepitas create a jewel-toned salad from 1999 F&W Best New Chef Suzanne Goin. She calls it "The 4 Ps" — a persimmon salad with an arugula garnish. Get the Recipe Save 10 of 23 Salad with Apples, Brussels Sprouts, and Apple Cider Vinaigrette Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Baby arugula, shaved brussels sprouts, and radicchio are tossed in a sweet-tangy apple cider vinaigrette, which balances the greens’ bitter, peppery, and earthy notes. Walnuts, prosciutto, and crisp apple add texture and richness, with options like candied nuts or cooked farro to make the dish sweeter or more substantial. Get the Recipe Save 11 of 23 Roasted Beet Salad with Horseradish-Cashew Cream Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis London chef Carine Ottou uses a variety of beets, such as red, golden, or Chioggia (sometimes called candystripe) to create the rainbow of color in this vibrant beet salad. Crunchy flax, chia, and poppy seed crisps take the place of croutons, while a dairy-free horseradish-cashew cream unifies the dish. Get the Recipe Save 12 of 23 Christmas Salad Eva Kolenko Natasha Phan of L.A.’s Kogi restaurant group turns to this crisp, refreshing salad during the holiday season, pairing arugula, endive, fennel, and watercress with pomegranate seeds, scallions, and crunchy fried wontons. Get the Recipe Save 13 of 23 Cauliflower Salad with Yogurt Sauce and Pomegranate Greg DuPree Writer Reem Kassis was inspired by her mother's fried eggplant salad in making this dish of fried cauliflower, toasted nuts, and pomegranate arils in a tangy, garlicky yogurt sauce. Get the Recipe Save 14 of 23 José Andrés’ Apple Salad with Almonds and Blue Cheese James Ransom / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Celebrity chef and humanitarian José Andrés combines crisp Granny Smith apples and assertive Cabrales (a blue cheese from Asturias, Spain) for this sharp, toothsome, sweet-savory salad. Toasted almonds add nuttiness and even more crunch. Get the Recipe Save 15 of 23 Bitter Greens Salad with Raspberry Vinaigrette Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Julia Bayless Frisée and other bitter greens shine dressed in a bright raspberry vinaigrette, an ideal counterpoint to rich holiday mains. Roasted salted Marcona almonds and burrata cheese balls add nutty depth and fresh creaminess. Get the Recipe Save 16 of 23 Kale Salad with Shaved Brussels Sprouts Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley This robust winter salad gets a lively lift from a whole-lemon vinaigrette that brightens the hearty mix of curly kale and shaved brussels sprouts. Thin Honeycrisp apple matchsticks add refreshing sweetness, while toasted pecans contribute a rich, crunchy finish. Get the Recipe Save 17 of 23 Pineapple and Serrano Ham Salad with Thai Red Curry Vinaigrette Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver Savory Serrano ham and juicy pineapple and bring salty-sweetness to this salad of bitter, beautiful radicchio. A Thai red curry vinaigrette lends aromatics and heat. Get the Recipe Save 18 of 23 Green Salad with Heirloom Tomato Vinaigrette Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen In this recipe from Rebekah Peppler's Le Sud: Recipes from Provence-Alpes-Côte d’Azur, an heirloom tomato vinaigrette brings sunny acidity and subtle sweetness to tender greens. In the winter, add a smidge of honey to the vinaigrette to taste to make up for the in-season tomatoes’ natural sweetness. Get the Recipe Save 19 of 23 Lentil Salad with Roasted Red Peppers Food & Wine / Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Tender lentils meet sweet roasted peppers and herbs for a hearty, make-ahead salad that improves as it sits. A vinegar-forward dressing keeps things bright alongside rich roasts and savory sides. Get the Recipe Save 20 of 23 "Caesared" Salmon Salad Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell In this inventive take on a salmon Caesar, the dressing is brushed onto the fish before grilling, forming a flavorful crust that keeps the salmon moist while adding subtle smokiness. For a standout pairing, Master Sommelier Andy Myers recommends Roero: "The crunchy apple and pear flavors make the cheese sing; the fresh acidity cleanses the palate of the anchovy." Get the Recipe Save 21 of 23 Charred Focaccia and Steak Salad Eric Wolfinger In this hearty steak salad recipe from F&W's Justin Chapple, toasty focaccia croutons, Calabrian chile, peppery greens, and a sharp dressing make this main course–friendly dish especially satisfying. Get the Recipe Save 22 of 23 Wedge Salad with Tahini Green Goddess Dressing Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Shell Royster F&W's Justin Chapple opts for a tahini-green goddess dressing instead of classic blue cheese in this take on a classic wedge salad. Get the Recipe Save 23 of 23 Poached Salt Cod Salad with Sweet Peppers Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Lydia Pursell Gentle poaching desalinates and tenderizes the salt cod, which is tossed with sweet peppers, purslane, herbs, and cherry tomatoes in this hearty holiday salaid. Get the Recipe Save Explore more: Food Was this page helpful? Thanks for your feedback! Tell us why! 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