13 Refreshing Christmas Lunch Salad Recipes That Brighten the Table

As I plan my Christmas lunch, I’m excited to add a splash of color and freshness to the table with vibrant salads. The zesty pop of citrus in the Pomegranate Winter Salad and the earthy flavors of a Kale and Roasted Beetroot dish are perfect for the occasion. These salads are more than just side dishes; they’re the showstoppers. Let’s explore these delightful creations that promise to brighten your holiday table.

Citrus and Pomegranate Winter Salad

This Citrus and Pomegranate Winter Salad is a vibrant and invigorating addition to your Christmas lunch menu. Bursting with seasonal flavors, this dish combines the tangy sweetness of citrus fruits with the jewel-like seeds of pomegranate. Each bite delivers a burst of freshness and a delightful crunch that will complement the richer dishes on your holiday table.

Not only is this salad visually stunning with its bright colors, but it also offers a balance of flavors that’s sure to impress your guests. Perfect for serving 4-6 people, this salad is a breeze to prepare and can be made in advance, allowing you to focus on other elements of your festive feast.

The combination of ingredients such as citrus, pomegranate, and fresh greens, with a simple yet flavorful dressing, guarantees that this dish is a crowd-pleaser. The salad isn’t only a treat for the taste buds but also packed with nutrients, making it a healthy choice amidst the holiday indulgence.

Ingredients:

• 2 navel oranges
• 1 grapefruit
• 1 pomegranate
• 1 small red onion
• 6 cups mixed salad greens (such as arugula, spinach, and watercress)
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts, toasted
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Citrus Fruits: Begin by peeling the oranges and grapefruit. Remove the white pith and segment the fruits. Cut each segment into bite-sized pieces and set them aside in a large mixing bowl.
2. Seed the Pomegranate: Cut the pomegranate in half. Over a bowl, gently tap the back of each half with a wooden spoon to release the seeds, making sure you remove any white pith that may fall in.
3. Slice the Onion: Thinly slice the red onion and add it to the bowl with the citrus segments. This will add a mild sharpness to the salad that complements the sweetness of the fruits.
4. Mix the Salad Base: In a large salad bowl, combine the mixed greens with the citrus segments, pomegranate seeds, and sliced onion. Toss gently to mix the ingredients evenly.
5. Prepare the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Adjust the seasoning according to your preference.
6. Assemble the Salad: Drizzle the dressing over the salad mixture and toss everything gently to make sure the dressing coats all the ingredients without wilting the greens.
7. Add Final Touches: Sprinkle the crumbled feta cheese and toasted walnuts over the salad just before serving. These add a creamy and crunchy texture, enhancing the overall dish.

Extra Tips:

When segmenting the citrus fruits, work over a bowl to catch any juice, which can be added to the dressing for an extra burst of flavor. If preparing the salad ahead of time, keep the dressing separate until just before serving to prevent the greens from wilting.

Toasting the walnuts enhances their flavor, so don’t skip this step. If you prefer a nut-free version, substitute walnuts with roasted sunflower seeds for a similar crunch.

Festive Cranberry and Feta Quinoa Salad

The Festive Cranberry and Feta Quinoa Salad is a vibrant and nutritious dish perfect for adding a pop of color and flavor to your Christmas lunch spread. This salad combines the nutty taste of quinoa with the tartness of cranberries and the salty creaminess of feta cheese, creating a harmonious blend of flavors that will delight your taste buds.

The addition of fresh herbs and a zesty dressing makes it a revitalizing side dish that pairs well with various holiday mains. Not only is this salad delicious, but it also offers a healthy alternative to heavier holiday fare. Quinoa is a protein-rich grain that provides a satisfying base, while cranberries add a dose of antioxidants.

The salad can be made in advance, allowing for a stress-free preparation in the lead-up to your festive gathering. This recipe serves 4-6 people, making it an ideal choice for a small Christmas lunch with family or friends.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1/2 cup dried cranberries
• 1 cup crumbled feta cheese
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup sliced almonds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa: Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the water and is tender.

Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork and let it cool to room temperature.

2. Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Adjust seasoning to taste and set aside.

3. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, dried cranberries, feta cheese, parsley, mint, and sliced almonds. Pour the dressing over the salad and toss gently to combine, ensuring that the dressing is evenly distributed throughout the salad.

4. Chill and Serve: Transfer the salad to a serving dish and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional parsley or almonds if desired.

Extra Tips:

For the best flavor, use freshly squeezed lemon juice for the dressing. Toasting the sliced almonds in a dry skillet over medium heat for 2-3 minutes can enhance their flavor and add a nice crunch to the salad.

If you prefer a sweeter salad, you can increase the amount of honey in the dressing. This salad can be made a day ahead; simply store it in an airtight container in the refrigerator, and add the almonds just before serving to maintain their crunch.

Kale and Roasted Beetroot Salad

The Kale and Roasted Beetroot Salad is a vibrant, nutritious dish that combines the earthy sweetness of roasted beets with the robust, slightly bitter flavor of kale. This salad is perfect for a Christmas lunch, offering a pop of color and a wholesome taste that complements a festive spread.

The addition of crumbled feta cheese and crunchy walnuts provides a delightful contrast in texture and flavor, making it a standout dish for your holiday table.

Preparing this salad involves roasting beets to bring out their natural sweetness, while the kale is massaged to soften its tough texture, guaranteeing a more enjoyable eating experience. The salad is tossed in a simple yet flavorful vinaigrette that ties all the components together beautifully.

This dish serves 4-6 people and can be a wonderful accompaniment or a light main course for your Christmas celebration.

Ingredients:

• 4 medium-sized beetroots
• 1 tablespoon olive oil (for roasting)
• Salt and pepper, to taste
• 1 large bunch of kale
• 1/4 cup extra-virgin olive oil (for dressing)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 cup crumbled feta cheese
• 1/3 cup walnuts, roughly chopped
• 1/4 cup dried cranberries

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will guarantee that it’s hot enough to roast your beetroots to perfection.
2. Prepare the Beetroots: Peel and cut the beetroots into small wedges. Toss them with a tablespoon of olive oil, salt, and pepper in a roasting pan. Spread them out evenly to guarantee they roast uniformly.
3. Roast the Beetroots: Place the pan in the preheated oven and roast for about 30-35 minutes, or until the beets are tender and caramelized, stirring halfway through the cooking time for even roasting.
4. Prepare the Kale: While the beets are roasting, wash and dry the kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Place the kale in a large bowl.
5. Massage the Kale: Add a drizzle of olive oil and a pinch of salt to the kale. Gently massage the leaves with your hands for about 2-3 minutes until they become tender and darken in color.
6. Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, and Dijon mustard until well combined.
7. Assemble the Salad: Once the beetroots are done roasting, let them cool slightly. Then, add them to the bowl with the massaged kale. Sprinkle the crumbled feta, chopped walnuts, and dried cranberries over the top.
8. Dress the Salad: Pour the dressing over the salad and toss everything together gently to combine, guaranteeing the dressing is evenly distributed.
9. Serve: Transfer the salad to a serving platter and enjoy as a vibrant addition to your Christmas lunch.

Extra Tips:

When roasting the beetroots, make sure to spread them out in a single layer to avoid steaming instead of roasting.

You can also prepare the beets a day in advance and store them in the fridge, which can save time on the day of your Christmas lunch.

When massaging the kale, don’t skip this step as it greatly improves the texture and flavor by reducing its bitterness.

Feel free to add other toppings such as sliced avocado or pomegranate seeds for extra flavor and nutrition.

Pear, Walnut, and Gorgonzola Spinach Salad

This delightful Pear, Walnut, and Gorgonzola Spinach Salad is a perfect festive dish for a Christmas lunch. It combines a medley of fresh, crisp spinach leaves with the sweet juiciness of ripe pears, the crunchy texture of toasted walnuts, and the tangy creaminess of Gorgonzola cheese.

The salad is then dressed with a simple balsamic vinaigrette, adding a delightful zing that ties all the flavors together. This salad isn’t only visually appealing but also offers a complex flavor profile that’s sure to impress your guests.

Ideal for a serving size of 4-6 people, this salad is a wonderful starter or side dish that complements any Christmas meal. The combination of ingredients provides a balance of sweet, savory, and nutty notes, making it a rejuvenating and satisfying option.

It’s easy to prepare and can be made in advance, allowing you to focus on enjoying the holiday festivities with your loved ones.

Ingredients (Serves 4-6):

• 6 cups fresh spinach leaves, washed and dried
• 2 ripe pears, thinly sliced
• 1 cup walnuts, toasted
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup red onion, thinly sliced
• 1/4 cup dried cranberries (optional)
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Prepare the Salad Base: In a large salad bowl, place the fresh spinach leaves. Verify they’re thoroughly washed and dried to prevent the salad from becoming soggy.
2. Slice the Pears: Core and thinly slice the pears. Arrange them evenly over the spinach leaves in the salad bowl.
3. Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts until they’re golden brown and fragrant. This should take about 3-5 minutes. Allow them to cool slightly before adding to the salad.
4. Add Remaining Ingredients: Sprinkle the crumbled Gorgonzola cheese, toasted walnuts, thinly sliced red onion, and dried cranberries (if using) over the spinach and pears.
5. Make the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper until well combined. Adjust the seasoning according to your taste preference.
6. Dress the Salad: Just before serving, drizzle the balsamic vinaigrette over the salad. Toss gently to verify all ingredients are evenly coated with the dressing.
7. Serve Immediately: Serve the salad immediately to maintain the freshness and crispness of the spinach and pears.

Extra Tips:

To guarantee the salad remains fresh and vibrant, prepare the salad ingredients and dressing separately if you’re making it ahead of time, and combine them just before serving. This prevents the spinach from wilting.

When selecting pears, choose ones that are ripe but firm to maintain their shape and texture in the salad. If you prefer a milder cheese, you can substitute Gorgonzola with feta or goat cheese.

Finally, feel free to experiment with different nuts or dried fruits to customize the salad to your liking.

Roasted Butternut Squash and Farro Salad

Roasted Butternut Squash and Farro Salad is a delightful dish that combines the nutty flavor of farro with the sweet, caramelized taste of roasted butternut squash. This vibrant and hearty salad is perfect for a festive Christmas lunch, offering a satisfying blend of textures and flavors that will please any crowd.

With the addition of fresh greens and a zesty dressing, this salad serves as a nutritious centerpiece that complements the rich dishes typically found on a holiday table. The roasted butternut squash brings warmth and a subtle sweetness, while the farro adds a chewy, nutty element that makes the salad both filling and nutritious.

The mix of these ingredients with a tangy dressing and a sprinkle of nuts or seeds creates a balanced dish that can be served as a side or a main course. Ideal for 4-6 people, this recipe will bring a touch of elegance and freshness to your Christmas lunch.

Ingredients for 4-6 servings:

• 1 medium butternut squash, peeled and cubed
• 1 cup farro
• 3 cups water or vegetable broth
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon ground cinnamon
• 1 teaspoon maple syrup (optional)
• 5 cups mixed greens (such as arugula, baby spinach, or kale)
• 1/2 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• Zest and juice of 1 lemon
• 1 tablespoon honey or agave syrup
• 1 tablespoon Dijon mustard

Instructions:

1. Prepare the Farro: Rinse the farro under cold water. In a medium saucepan, combine farro and water or broth. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for about 25-30 minutes or until the farro is tender but still chewy. Drain any excess liquid and set aside to cool slightly.
2. Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash cubes with 2 tablespoons of olive oil, salt, pepper, cinnamon, and maple syrup if using. Spread evenly on a baking sheet and roast for 25-30 minutes, or until the squash is tender and lightly browned, stirring halfway through.
3. Prepare the Dressing: In a small bowl, whisk together the lemon juice, zest, remaining tablespoon of olive oil, honey, and Dijon mustard. Season with salt and pepper to taste.
4. Assemble the Salad: In a large salad bowl, combine the cooled farro, roasted butternut squash, mixed greens, crumbled feta, dried cranberries, and chopped nuts. Drizzle the dressing over the salad and gently toss to combine.
5. Serve: Transfer the salad to a serving platter or individual plates. For added presentation, sprinkle a few extra nuts or cranberries on top before serving.

Extra Tips:

When roasting the butternut squash, make certain the pieces are evenly sized to promote even cooking. You can prepare the farro and dressing a day ahead to save time on the day of serving.

If you prefer a vegan version, omit the feta cheese and use agave syrup instead of honey. For additional flavor, consider adding a pinch of chili flakes to the squash prior to roasting. Feel free to customize the mix of greens according to your preference or availability.

Arugula and Apple Salad With Maple Vinaigrette

The Arugula and Apple Salad with Maple Vinaigrette is a revitalizing and vibrant dish perfect for your Christmas lunch spread. This salad combines the peppery flavor of arugula with the crisp sweetness of apples, creating a delightful contrast that’s both satisfying and invigorating. The maple vinaigrette adds a touch of warmth and sweetness, perfectly complementing the freshness of the salad. It’s a light yet flavorful dish that guarantees your holiday meal is both healthy and delicious.

This salad isn’t only a feast for the taste buds but also a visual delight, with the rich green of the arugula, the bright red and green of the apples, and the golden hue of the maple vinaigrette. It’s an easy-to-make dish that requires minimal preparation but delivers maximum flavor. Perfect for serving 4-6 people, this salad can be a wonderful starter or a revitalizing side dish to accompany your main course.

Ingredients for 4-6 people:

• 6 cups fresh arugula
• 2 medium apples, thinly sliced (such as Fuji or Honeycrisp)
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted walnuts
• 1/4 cup dried cranberries
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Cooking Instructions:

1. Prepare the Salad Base: Start by washing the arugula thoroughly under cold water to remove any dirt or grit. Spin it dry using a salad spinner or pat dry with clean kitchen towels. Place the arugula in a large salad bowl.
2. Slice the Apples: Core and thinly slice the apples, ensuring even slices for a consistent texture throughout the salad. Add the apple slices to the arugula in the salad bowl.
3. Add the Toppings: Sprinkle the crumbled feta cheese, toasted walnuts, and dried cranberries over the arugula and apple mixture. Make certain that these ingredients are evenly distributed throughout the salad for balanced flavor in every bite.
4. Prepare the Maple Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the olive oil, maple syrup, apple cider vinegar, and Dijon mustard. Season the dressing with salt and freshly ground black pepper to taste. Whisk or shake the mixture until the vinaigrette is emulsified and well combined.
5. Dress the Salad: Just before serving, drizzle the maple vinaigrette over the salad. Toss gently to coat the arugula and apples evenly with the dressing, making sure all ingredients are lightly covered.
6. Serve Immediately: Transfer the dressed salad onto individual plates or a serving platter. Serve immediately to enjoy the crispness of the arugula and apples alongside the creamy feta and crunchy walnuts.

Extra Tips:

For the best results, choose fresh, high-quality arugula and crisp apples to guarantee the salad has a vibrant taste and texture. Toasting the walnuts before adding them to the salad enhances their flavor and adds a delightful crunch.

If you prefer a creamier texture, consider using goat cheese instead of feta. Adjust the sweetness of the vinaigrette by varying the amount of maple syrup to suit your taste. To prevent the apples from browning, toss them with a little lemon juice before adding them to the salad.

Enjoy this festive dish as part of your Christmas lunch, and feel free to customize it with your favorite seasonal ingredients!

Christmas Caprese Salad With Balsamic Glaze

Celebrate the festive season with a revitalizing and colorful Christmas Caprese Salad With Balsamic Glaze. This classic Italian salad is given a holiday twist, making it a perfect addition to your Christmas lunch spread. With the vibrant colors of red tomatoes, green basil, and white mozzarella, this dish not only looks festive but also delivers a burst of fresh flavors that will delight your guests. The tangy balsamic glaze adds a sweet and savory touch, elevating the simple ingredients to a delightful holiday treat.

The beauty of a Caprese salad lies in its simplicity, allowing the fresh ingredients to shine. For a Christmas-inspired twist, consider using a combination of red and green heirloom tomatoes, or even cherry tomatoes in these festive colors. Quality is key, so opt for fresh mozzarella and fragrant basil leaves. The balsamic glaze can be made at home or purchased ready-made, providing a rich and syrupy finish that complements the salad perfectly.

This dish is quick to assemble and can be prepared in advance, making it a stress-free option for your holiday menu.

Ingredients (Serves 4-6):

• 4 large heirloom tomatoes (red and green if possible)
• 1 pound fresh mozzarella cheese
• 1 cup fresh basil leaves
• 1/2 cup balsamic glaze
• Extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients: Wash and dry the heirloom tomatoes and basil leaves. Slice the tomatoes into 1/4-inch thick rounds. Slice the mozzarella into similar-sized rounds.
2. Assemble the Salad: On a large serving platter, alternate slices of tomato and mozzarella, slightly overlapping them in a circular pattern or in straight rows. Tuck fresh basil leaves between the layers, ensuring they’re evenly distributed throughout the salad.
3. Season the Salad: Drizzle extra virgin olive oil over the tomatoes and mozzarella. Season generously with salt and pepper, adjusting to taste.
4. Add the Balsamic Glaze: Drizzle the balsamic glaze over the assembled salad. Be generous, as the glaze will add a sweet and tangy flavor that enhances the dish.
5. Final Touches: For added flavor and presentation, scatter a few additional basil leaves on top. Serve immediately or refrigerate for up to an hour before serving.

Extra Tips:

To guarantee your Christmas Caprese Salad With Balsamic Glaze is a hit, choose the freshest and highest-quality ingredients you can find. If you prefer a thicker glaze, you can make your own by reducing balsamic vinegar over low heat until it reaches the desired consistency.

Remember that the salad can be prepared a short time before serving, but it’s best enjoyed fresh. If preparing ahead, add the balsamic glaze just before serving to maintain the salad’s vibrant appearance. Enjoy this festive dish as a starter or a side, and watch it become a holiday favorite!

Brussels Sprouts and Bacon Slaw

This Brussels Sprouts and Bacon Slaw is a deliciously festive and crunchy addition to your Christmas lunch table.

It’s a vibrant mix of shredded Brussels sprouts, crispy bacon, and a tangy dressing that ties all the flavors together. This slaw is the perfect balance of savory and fresh, making it a great accompaniment to any holiday meal. The bacon adds a delightful smokiness, while the Brussels sprouts provide a nutritious crunch that everyone will love.

Perfect for serving 4-6 people, this slaw can be prepared in advance, saving you time on the big day. The combination of textures and flavors not only makes it a treat for the taste buds but also a visually appealing dish that adds a pop of color to your festive spread.

Whether you’re a fan of Brussels sprouts or looking for a new way to enjoy them, this recipe is sure to become a family favorite.

Ingredients:

• 1 pound Brussels sprouts
• 6 slices bacon
• 1/4 cup red onion, finely chopped
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Brussels Sprouts: Begin by washing the Brussels sprouts thoroughly. Trim the ends and remove any yellow or damaged leaves. Using a sharp knife or a mandoline, finely shred the sprouts into thin slices and set aside in a large mixing bowl.
2. Cook the Bacon: In a large skillet over medium heat, cook the bacon slices until they’re crispy. This should take about 6-8 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into bite-sized pieces.
3. Mix the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well-combined. Adjust seasoning to taste if necessary.
4. Combine Ingredients: Add the crumbled bacon, chopped red onion, dried cranberries, and sliced almonds to the bowl with the shredded Brussels sprouts. Pour the dressing over the mixture and toss everything together until the ingredients are evenly coated.
5. Chill and Serve: For the best flavor, let the slaw chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Toss once more before serving and enjoy!

Extra Tips:

To save time, you can buy pre-shredded Brussels sprouts at most grocery stores.

If you prefer a sweeter slaw, you can increase the amount of honey in the dressing. Feel free to customize the slaw by adding other ingredients like sliced apples or toasted pecans for additional flavor and texture.

If you’re preparing this dish ahead of time, keep the dressing separate and toss it with the salad just before serving to maintain the crispness of the Brussels sprouts.

Winter Citrus and Avocado Salad

Celebrate the festive season with a revitalizing and vibrant Winter Citrus and Avocado Salad. This delightful dish combines the bright flavors of juicy citrus fruits with the creamy texture of ripe avocados, creating a perfect balance of taste and texture.

The salad isn’t only visually stunning with its array of colors but also provides a burst of freshness that pairs wonderfully with any Christmas lunch spread. Whether you’re looking to lighten up your meal or add a touch of elegance to your table, this salad is an ideal choice for the holiday season.

This recipe serves 4-6 people, making it perfect for a family gathering or a small festive party. The combination of tangy citrus, buttery avocados, and a hint of mint will leave your taste buds wanting more.

The salad isn’t only easy to prepare but also allows for creativity with the choice of citrus fruits. Feel free to mix and match your favorites or use what’s in season for the best flavor experience.

Ingredients:

• 2 large oranges
• 2 large grapefruits
• 2 ripe avocados
• 1 small red onion
• 1/4 cup fresh mint leaves
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• 1/4 cup pomegranate seeds (optional)
• 1/4 cup toasted almonds or pecans (optional)

Instructions:

1. Prepare the Citrus Fruits: Begin by peeling the oranges and grapefruits. Use a sharp knife to carefully cut away the peel and white pith, then slice the fruits into rounds. Remove any seeds and set the slices aside in a large salad bowl.
2. Slice the Avocados: Cut the avocados in half, remove the pits, and gently scoop the flesh out of the skins. Slice the avocado halves into thin wedges and add them to the salad bowl with the citrus slices.
3. Add the Onion: Peel the red onion and slice it thinly into rings. Separate the rings and scatter them over the citrus and avocado in the salad bowl.
4. Mix the Dressing: In a small bowl, combine the olive oil, fresh lemon juice, salt, and pepper. Whisk the ingredients together until the dressing is well emulsified.
5. Combine the Salad: Pour the dressing over the citrus, avocado, and onion mixture. Gently toss the salad to guarantee everything is evenly coated with the dressing.
6. Garnish and Serve: Finely chop the fresh mint leaves and sprinkle them over the salad. If desired, add pomegranate seeds and toasted almonds or pecans for extra texture and flavor. Serve the salad immediately, or chill it for up to an hour before serving.

Extra Tips:

To make sure the avocados in your salad are perfectly ripe, look for ones that yield slightly to gentle pressure but aren’t too mushy.

If you want to prepare the salad in advance, you can keep the citrus and dressing ready and slice the avocados right before serving to prevent them from browning.

For an added festive touch, consider using a mix of blood oranges and Cara Cara oranges to add even more color to your dish. This salad pairs beautifully with grilled meats or roasted vegetables, making it a versatile addition to your Christmas meal.

Wild Rice and Cranberry Pilaf Salad

Wild Rice and Cranberry Pilaf Salad is a delightful dish that combines the earthy flavors of wild rice with the sweet tanginess of dried cranberries, making it a perfect addition to your Christmas lunch. This salad isn’t only delicious but also visually appealing, with vibrant colors that will enhance any festive table setting.

The nutty texture of wild rice pairs beautifully with the subtle sweetness of cranberries, while a simple dressing brings all the flavors together in harmony. This salad is versatile and can be served warm or at room temperature, making it a convenient dish to prepare ahead of time.

It’s also a great option for those looking to include a healthy, gluten-free dish in their holiday spread. The addition of toasted nuts and fresh herbs adds an extra layer of flavor and texture, creating a satisfying and nutritious dish that your guests are sure to enjoy.

Ingredients (Serves 4-6):

• 1 cup wild rice
• 3 cups vegetable broth or water
• 1 cup dried cranberries
• 1/2 cup chopped toasted pecans or walnuts
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Wild Rice: Rinse the wild rice under cold water to remove any debris. In a medium-sized saucepan, combine the wild rice and vegetable broth (or water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 45-50 minutes or until the grains are tender and have absorbed the liquid.
2. Soak the Cranberries: While the rice is cooking, place the dried cranberries in a small bowl and cover them with warm water. Let them soak for about 10 minutes to plump up, then drain the water and set the cranberries aside.
3. Mix the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper. Adjust the seasoning according to your taste preference.
4. Combine Ingredients: In a large mixing bowl, combine the cooked and slightly cooled wild rice, soaked cranberries, toasted pecans, red onion, and chopped parsley.
5. Dress the Salad: Pour the dressing over the wild rice mixture. Gently toss all the ingredients together until they’re well coated with the dressing.
6. Serve: Transfer the Wild Rice and Cranberry Pilaf Salad to a serving platter. Serve it warm or at room temperature as part of your Christmas lunch spread.

Extra Tips: To enhance the nutty flavor, try using a mix of wild rice and brown rice. You can also substitute the pecans with almonds or pistachios if you prefer.

For an added burst of flavor, consider adding a sprinkle of orange zest or a few crumbles of feta cheese just before serving. This salad can be made a day in advance and stored in the refrigerator; just bring it to room temperature before serving for the best flavor.

Holiday Broccoli and Pomegranate Salad

Holiday Broccoli and Pomegranate Salad is a vibrant and healthy dish perfect for adding a splash of color and freshness to your Christmas lunch menu. This salad combines the crunchiness of broccoli with the sweet tanginess of pomegranate seeds, creating a delightful contrast of textures and flavors.

It’s not just a feast for the taste buds but also a visually stunning addition to your holiday table, making it an ideal choice for those looking to bring a lighter option to the festivities. This salad isn’t only nutritious but also very easy to prepare, allowing you more time to focus on other holiday preparations.

The combination of ingredients not only guarantees a balanced taste but also offers a range of health benefits, making it a great choice for those seeking to maintain healthy eating habits during the festive season. The dressing, a simple yet flavorful blend, ties all the components together, enhancing the natural flavors without overpowering them.

Ingredients (Serving Size: 4-6 people):

• 4 cups broccoli florets
• 1 cup pomegranate seeds
• 1/2 cup chopped red onion
• 1/2 cup toasted walnuts
• 1/4 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Broccoli: Start by washing the broccoli thoroughly under cold water. Pat it dry with a clean towel, then cut it into bite-sized florets. Blanch the florets in boiling water for 2 minutes to slightly soften them while maintaining their crunch.

Immediately transfer them to a bowl of ice water to stop the cooking process. Drain well and set aside.

2. Toast the Walnuts: Place the walnuts in a dry skillet over medium heat. Stir frequently until they become golden brown and fragrant, about 3-5 minutes. Remove them from the heat and let them cool.

3. Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper. Taste and adjust the seasoning as needed.

4. Assemble the Salad: In a large mixing bowl, combine the blanched broccoli, pomegranate seeds, chopped red onion, toasted walnuts, and crumbled feta cheese. Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.

5. Serve: Transfer the salad to a serving platter or individual bowls. Garnish with additional pomegranate seeds or a sprinkle of feta cheese if desired. Serve immediately, or refrigerate for up to an hour to allow the flavors to meld together.

Extra Tips:

For added convenience, you can prepare the components of the salad ahead of time. Blanch the broccoli, chop the onions, and toast the walnuts in advance, storing them separately in airtight containers.

When ready to serve, simply assemble the salad and add the dressing. If you prefer a creamier dressing, consider adding a tablespoon of Greek yogurt to the mix. Additionally, feel free to experiment with other nuts like almonds or pecans, or even substitute the feta with goat cheese for a different flavor profile.

Warm Lentil and Sweet Potato Salad

Warm Lentil and Sweet Potato Salad is a hearty and nutritious dish perfect for a cozy Christmas lunch. This salad combines the earthy flavors of lentils and the sweetness of roasted sweet potatoes, creating a delightful contrast that’s both satisfying and healthy.

It’s an excellent option for those looking to include a plant-based dish in their holiday spread, offering a burst of flavor and color to the table. The salad isn’t only delicious but also packed with nutrients, making it a guilt-free indulgence during the festive season.

The warm lentils provide a comforting base, while the roasted sweet potatoes add a hint of caramelized sweetness that pairs beautifully with a tangy vinaigrette dressing. This salad is versatile and can be enjoyed on its own or as a side dish alongside other holiday favorites.

Topped with fresh herbs and a sprinkle of nuts for added crunch, this dish is sure to be a hit with family and friends. Whether you’re catering to vegetarians or simply want to try something different, this Warm Lentil and Sweet Potato Salad is a must-try for your Christmas lunch.

Ingredients (Serves 4-6):

• 1 cup dried green or brown lentils
• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, toasted and roughly chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup

Instructions:

1. Prepare the Lentils: Rinse the lentils under cold water. In a medium saucepan, combine the lentils with 3 cups of water and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set the lentils aside to cool slightly.
2. Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt, pepper, ground cumin, and smoked paprika. Toss to coat the sweet potatoes evenly. Roast in the oven for 25-30 minutes or until they’re golden brown and tender, flipping halfway through.
3. Prepare the Dressing: In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and honey or maple syrup until well combined. Season with salt and pepper to taste.
4. Assemble the Salad: In a large mixing bowl, combine the cooked lentils, roasted sweet potatoes, red onion, cherry tomatoes, and parsley. Pour the dressing over the salad and gently toss to combine all the ingredients.
5. Add the Finishing Touches: Transfer the salad to a serving platter or bowl. Sprinkle the toasted walnuts over the top and garnish with additional parsley if desired.

Tips: To make the salad even more flavorful, consider adding crumbled feta cheese for a creamy and tangy element. You can also customize the salad by adding other roasted vegetables such as carrots or bell peppers.

If you prefer a bit of heat, sprinkle a pinch of red pepper flakes into the dressing. This salad can be made ahead of time and served at room temperature, making it a convenient option for busy holiday gatherings. Enjoy your Warm Lentil and Sweet Potato Salad as a delightful addition to your Christmas lunch!

Blood Orange and Fennel Salad

The Blood Orange and Fennel Salad is a revitalizing and vibrant dish that combines the sweet, tangy flavors of blood oranges with the crisp, anise-like taste of fresh fennel. This salad is perfect for a Christmas lunch, offering a delightful burst of color and flavor that complements the festive season. The citrusy notes of blood oranges are beautifully balanced by the subtle earthiness of fennel, while a simple dressing ties all the ingredients together, making each bite a revitalizing experience.

Ideal for serving 4-6 people, this salad isn’t only delicious but also visually appealing, with its bright orange and green hues. It serves as an excellent palate cleanser or a light appetizer before the main course. The addition of fresh herbs and a hint of crunch from nuts or seeds elevates the salad, making it a well-rounded dish that can be enjoyed by all, including those who mightn’t typically enjoy salads.

Here’s how to make this stunning Christmas lunch salad:

Ingredients:

• 4 blood oranges
• 2 medium fennel bulbs
• 1 small red onion
• 1/4 cup fresh mint leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup roasted almonds or pistachios
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. Prepare the Blood Oranges: Begin by peeling the blood oranges. Use a sharp knife to remove the peel and pith, guaranteeing that only the flesh remains. Carefully slice the oranges into thick rounds, about 1/4-inch thick, and set them aside on a plate.
2. Slice the Fennel: Trim the fennel bulbs by cutting off the stalks and fronds. Reserve some of the fronds for garnish. Slice the fennel bulbs in half lengthwise and remove the tough core. Using a mandoline or a sharp knife, slice the fennel thinly and place it in a large salad bowl.
3. Prepare the Onion: Peel the red onion and thinly slice it into rings. Add the onion slices to the bowl with the fennel.
4. Combine Ingredients: Add the blood orange slices to the salad bowl, mixing them gently with the fennel and onion.
5. Add Fresh Herbs and Nuts: Roughly chop the mint and parsley leaves and sprinkle them over the salad. Add the roasted almonds or pistachios for a crunchy texture.
6. Make the Dressing: In a small bowl, whisk together the olive oil and red wine vinegar. Season the dressing with salt and pepper to taste.
7. Dress the Salad: Drizzle the dressing over the salad, tossing gently to guarantee all ingredients are well-coated.
8. Garnish and Serve: Garnish the salad with reserved fennel fronds and serve immediately.

Extra Tips:

When preparing this salad, it’s important to choose blood oranges that are firm yet slightly yielding to the touch, as they indicate ripeness and sweetness.

To enhance the flavor profile, you can substitute red wine vinegar with champagne vinegar for a more delicate taste. If you prefer a sweeter salad, consider adding a drizzle of honey to the dressing.

For added depth, try toasting the nuts or seeds before adding them to the salad, as this will bring out their natural oils and flavors.

Enjoy the salad immediately after preparation to maintain its vibrant colors and crisp textures.