Christmas Salad

This Christmas salad is full of the flavors of the holiday season. A bed of kale and shredded Brussels sprouts is topped with roasted butternut squash, quinoa, chickpeas, and pomegranate arils. Then, it’s topped with maple pecans and a tangy Dijon mustard vinaigrette for a beautiful and satisfying holiday dish.

I always think of salads when I need a simple meal or side that’s flavorful and easy to make. Of course, you might think of mixed greens and dressing, but salad recipes can be so much more. They can be a complete meal, without the need for any meat or cheese.

I love making interesting salads like bean-filled balela salad or sweet watermelon basil salad. A favorite of mine during the holiday season is this Christmas Salad recipe. It’s loaded with seasonal flavors, like roasted butternut squash and colorful pomegranate arils.

It is my go-to recipe whenever I go to a holiday party or host a party because it’s always a crowd-pleaser. Bursting with fresh flavors, you can’t beat it!

Jump to:

• Why You’ll Love This Christmas Salad
• Ingredients and Notes
• Substitutions and Variations
• How to Make This Christmas Salad
• FAQ
• Expert Tips
• Serving Suggestions
• Storage
• More Christmas Recipes!
• Recipe

Why You’ll Love This Christmas Salad

• Holiday Side Dish: If you’re in need of a side dish that will shine, this salad is a must! It will be a hit on your holiday menu.
• Simple Ingredients: This recipe uses various simple ingredients to create its complex flavors.
• Easy: This is an easy recipe that only requires a bit of chopping and roasting.
• Flavorful: Every bite has a complex flavor profile, with sweet, savory, and tart coming together in each bite.
• Healthy: This salad is loaded with protein, fiber, complex carbs, vitamins, and minerals.
• Festive: The colors and flavors of this salad are perfect for the holiday season.

Ingredients and Notes

Roasted Butternut Squash

• Butternut Squash: This winter squash gets nice and sweet when roasted.
• Cinnamon: The warm flavor of cinnamon pairs perfectly with the sweet squash.
• Olive Oil: Olive oil allows the squash to roast and caramelize without sticking.

Salad

• Kale: Kale is a leafy green superfood packed with vitamins and minerals and gives the salad a slightly peppery flavor.
• Brussels Sprouts: Shredded Brussels sprouts add bright flavor to the salad.
• Chickpeas: Chickpeas add an earthy flavor and tons of plant-based protein.
• Quinoa: This ancient grain has a mild flavor and adds a wonderful nutty texture to the salad.
• Dried Cranberries: Dried cranberries add a sweet and tart flavor combination.
• Pomegranate Seeds: Pomegranate seeds add bright, tropical flavor.
• Pumpkin Seeds: Pumpkin seeds add rich flavor and tons of texture.
• Maple Pecans: Maple pecans add sweet, earthy flavor and crunch.

Dressing

• Olive Oil and Dijon Mustard: A mix of extra virgin olive oil and Dijon mustard creates a bold base for the dressing.
• Lemon Juice: Adds a touch of acidity. If you don’t have fresh lemon juice use apple cider vinegar instead.
• Garlic Powder: Garlic powder adds a zippy kick of flavor.

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Substitutions and Variations

• Kale: If you prefer, you can use collard greens, arugula, Swiss chard, mustard greens, or spinach.
• Quinoa: You can substitute lentils, amaranth, bulgar, millet, or even cooked brown rice instead of quinoa.
• Onions: Add sliced onions for an extra boost of flavor.
• Bell Peppers: Bell peppers add tons of color and bright, sweet, and slightly biting flavor to the salad.
• Mandarine Oranges: For a touch of citrus flavor.
• Cayenne: Add a tiny pinch of cayenne to the dressing to add a bit of heat.

How to Make This Christmas Salad

Roasted Butternut Squash

1. Toss the cubed squash with the oil and seasonings.
2. Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper.
3. Roast at 400°F until fork tender, flipping halfway through cooking.

Dressing

1. Whisk all the dressing ingredients vigorously in a jar or bowl until combined and emulsified, and set aside.

Making the Salad

1. Remove the stems from the kale leaves, then give them a rough chop.
2. Pulse the Brussels sprouts in a food processor until they’re finely shredded.
3. Add the chopped kale and shredded Brussels sprouts to a large bowl.
4. Top the greens with the remaining ingredients and roasted butternut squash.
5. Pour the dressing on top of the salad and toss to combine. Enjoy!

FAQ

Expert Tips

• Fully drain and thoroughly rinse your chickpeas. The liquid in the cans is extremely starchy and salty, so it should be completely removed from the chickpeas for the best flavor.
• Remove any brown or spotted leaves from the Brussels sprouts before shredding them.
• Be sure to use parchment paper for your baking dish. It’s so easy to accidentally use wax paper and end up in a smoke-filled kitchen.
• Whisk your dressing ingredients vigorously to ensure they are thoroughly combined, and whisk them again just before adding the dressing to the salad.

Serving Suggestions

This delicious holiday salad is perfect for serving alongside other tasty Christmas recipes like roasted cauliflower with tahini, meatless meatloaf, or lentil shepherd’s pie.

Storage

This salad is at its peak flavor and freshness directly after it’s been made. However, leftovers can be stored if necessary.

Refrigerator: Store for up to 2 days in an airtight container. Be aware that the greens will become soft and wilted as time passes.

More Christmas Recipes!

Recipe