11 Delicious Christmas Salads to Add to the Holiday Feast

Salads are an easy way to include vegetables into your Christmas dinner and can be prepared in advance. It can be hard to find exciting recipes for Christmas salads, so we’ve compiled a list of our favorite Christmas salad recipes. Also, Be sure to check out some of the products on Amazon for the amazing discount during this Christmas.

1 Honey and Mustard Glazed Ham with Beetroot Salad

A great salad for a festive dinner, this honey and mustard glazed ham are served alongside a sweet and tangy beetroot salad that makes the dish special.

Ingredients
– 2 tbsp honey
– 1 tbsp wholegrain mustard
– 2 thick slices of gammon, about 160g per slice
– 300g cooked beetroot in natural juices, drained and roughly chopped
– 1 small red onion, finely diced
– 4 Little Gem lettuces, leaves separated with stalks left intact
Method
1. To make the glaze, place all ingredients except the ham in a saucepan over medium heat. Stir until combined. Bring to the boil, then reduce heat to low. Simmer for 3 minutes or until slightly thickened. Set aside to cool slightly while you cook the gammon.
2. preheat oven to 200c/180c fan-forced. Line an oven tray with baking paper. Place the ham on the tray, brush with a little glaze, and bake for 10 minutes. Brush with more glaze and bake for a further 5-10 minutes or until crisp.
3. Meanwhile, place all ingredients in a bowl and toss gently to combine to make the salad. Divide among four plates and serve with ham.

2 Roast Parma Ham Salad With Warm Dressing

The trick to this dish is getting as much flavor from as few ingredients as possible – so avoid using those that aren’t going to add any extra oomph!

Ingredients
– 1 tsp Dijon mustard
– 2 tbsp olive oil
– 50g blue cheese, crumbled
For the salad:
– 4 large handfuls of mixed leaves (rocket, baby spinach, and watercress)
– 3 slices of Parma ham, cut into thin strips
– 4 cherry tomatoes, halved
– 100g baby Bella mushrooms, sliced

Method
1. In a small bowl or jar, mix the mustard and oil. Add the blue cheese and stir through the dressing until well combined. If you find it too thick to pour easily, add a little hot water to thin it out slightly.
2. Lay the mixed leaves on your serving plate or platter and top with Parma ham strips followed by cherry tomato halves and sliced mushrooms – drizzle over any leftover dressing before serving.

3 Salmon and Potato Salad

This salmon and potato salad make use of canned salmon, so it’s an easy recipe to prepare in advance, or at least get started on before you need it! It will be even better if you cook the potatoes while the oven is on for your Christmas turkey, so they are ready just when you need them.

– 2 tbsp olive oil
– 1/4 cup (60ml) white wine vinegar or balsamic vinegar
– 1 tsp sugar
– 300g baby new potatoes, halved or quartered if large
– 200g can red salmon in springwater, drained and flaked
– 1/2 bunch asparagus (about eight spears), cut into 3cm lengths
Method
1. Heat the oven to 190c/170c fan-forced. Place the oil, vinegar, and sugar in a jar and shake well to combine—season with salt and pepper. Place the potatoes on a baking tray, then drizzle over half of the dressing. Toss to coat, then roast for 30 minutes or until just tender. Transfer to a bowl.
2. Add the salmon, asparagus, and remaining dressing, then toss gently to combine. Season with salt and pepper if needed before serving warm or at room temperature.

4. Christmas New Potato Salad

The ultimate Christmas salad, this is an absolute winner whether you’re cooking for a crowd or just yourself.

Ingredients
– 1/4 cup (60ml) white wine vinegar or balsamic vinegar
– 1 tsp sugar
– 2 tbsp olive oil
– 300g baby new potatoes, halved or quartered if large
– 100g soft goat’s cheese, crumbled
– 100g green beans, thinly sliced lengthways
– 1 large handful (30g) flat-leaf parsley leaves, roughly chopped
Method
1. Heat the oven to 190c/170c fan-forced. Place the oil, vinegar, and sugar in a jar and shake well to combine—season with salt and pepper. Place the potatoes on a baking tray, then drizzle over half of the dressing. Toss to coat, then roast for 30 minutes or until just tender. Transfer to a bowl.
2. Add the remaining ingredients, season with salt and pepper if needed and toss gently to combine – serve warm or at room temperature.

5 Turkey Salad With Buttered Brown Bread

This is the perfect Christmas salad fresh, light but oh-so filling! Most people like because it doesn’t require any cooking, so you can get all your prep done in advance (if you’re using roasted turkey breast) and just put it together when you need it.

Ingredients
– 1/4 cup (60ml) red wine vinegar
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp sugar
– 4 slices crusty brown bread, torn into pieces and toasted
– 300g roasted turkey breast, thinly sliced or shredded
– 100g baby spinach leaves
– 100g grape tomatoes, halved
Method
1. In a small bowl, whisk the vinegar, salt, pepper, and sugar until the sugar has dissolved. Set aside.
2. Arrange the bread on a platter, top with turkey and spinach, then sprinkle over tomatoes. Drizzle over the dressing before serving.

6 Cranberry Spinach Salad

Who says salads are just for summer? This spin on the trusty cranberry and walnut version is perfect for spring or Christmas.

Ingredients
– 1/4 cup (60ml) red wine vinegar
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp sugar
– 4 slices crusty brown bread, torn into pieces and toasted
– 300g roasted turkey breast, thinly sliced or shredded
– 100g baby spinach leaves
– 100g grape tomatoes, halved

Method
1. In a small bowl, whisk the vinegar, salt, pepper, and sugar until the sugar has dissolved. Set aside.
2. Arrange the bread on a platter, top with turkey and spinach, then sprinkle over tomatoes. Drizzle over the dressing before serving.

7 Butternut & Chorizo Salad With Cheese

This is not just great for Christmas, but you can also make it for everyday lunches or dinner, which makes it perfect if you’re cooking for one or two people! You can cook your chorizo in advance to save time on Christmas day too.

Ingredients
– 1/4 cup (60ml) white wine vinegar or balsamic
– 2 tbsp olive oil
– 300g butternut, peeled and cut into 1cm chunks
– 100g soft goat’s cheese, crumbled
– 100g cherry tomatoes, halved
– 1 large handful (30g) flat-leaf parsley leaves, roughly chopped
– 100g cooked chorizo sausages or salami, sliced
Method
1. Heat the oven to 200c/180c fan-forced. Place the oil, vinegar, and sugar in a jar and shake well to combine—season with salt and pepper. Place squash on a baking tray, then drizzle over half of the dressing. Toss to coat, then roast for 30 minutes or until just tender. Transfer to a bowl.
2. Add the remaining ingredients, season with salt and pepper if needed and toss gently to combine – serve warm or at room temperature.

8 Carrot & Orange Salad With Almonds

This is another favorite salad this time of year because it’s really fresh but also filling! It tastes like Christmas in your mouth. This will be ready before you know it and is a great side dish for all your Christmas lunch needs!

Ingredients
– 1/4 cup (60ml) orange juice
– 2 tbsp white wine vinegar or balsamic vinegar
– 1 tbsp extra virgin olive oil
– 300g carrots, peeled and grated
– 100g dried cranberries or raisins
– 100g toasted flaked almonds
Method
1. Place the orange juice, vinegar, and olive oil in a jar and shake well to combine.
2 Season with salt and pepper.
3 Place, all ingredients in a large bowl, then drizzle overdressing.
4 Toss gently to combine and serve at room temperature or chilled.

9 Salmon And Caper Salad With Potato Crisps

The salmon is delicious and reflects how you can take something normal and make it fit for Christmas time! This will be ready before you know it and is a great side dish for all your Christmas lunch needs!

Ingredients
– 1/4 cup (60ml) red wine vinegar
– 1 tbsp extra virgin olive oil
– 300g baby new potatoes, halved
– 1 tbsp dijon mustard
– 1 tbsp capers, rinsed and chopped
– 200g salmon fillet, skin removed, cut into eight pieces
– 2 tbsp flat-leaf parsley leaves, to serve
Method 1. Place the vinegar and oil in a jar and shake well to combine. Season with salt and pepper. Set aside. Cook potatoes in boiling salted water for 5 minutes or until just tender. Drain, then place on paper towel to dry out briefly while preparing the remaining ingredients; spread out to stop them from sweating.
2. Combine the mustard and capers in a bowl, add the salmon pieces, turn until evenly coated, and cook under the grill (broiler) for 2-3 minutes until golden and cooked through.
3. Place the potatoes on a platter, then top with salmon, drizzle over the dressing and scatter with parsley to serve.

10 Potato And Pesto Salad With Feta Cheese

The feta cheese makes everything taste great, so you will see why this is perfect for Christmas! This will be ready before you know it and is a great side dish for all your Christmas lunch needs!

Ingredients
– 300g baby new potatoes, halved or quartered if large
– 100g snow peas (mangetout), trimmed
– 1/4 cup (60ml) green pesto
– 1/4 cup (60ml) fat-free plain Greek yogurt
– 100g baby English spinach leaves, to serve
Method
1. Place the potatoes in a saucepan and pour over enough boiling water to cover (or add salt). Cover and cook for 5 minutes or until just tender. Drain well, return to pan, and set aside for 5 minutes.
2. Meanwhile, bring another saucepan of water to a boil. Add peas; cook, uncovered, for 2 minutes or until bright green and tender-crisp. Drain and refresh under cold running water; drain again well, then pat dry with a paper towel.
3. Cut potatoes into halves or quarters if large. Place in a large bowl and add the snow peas, pesto, and yogurt; toss gently to combine—season with salt and pepper.
4. Arrange spinach leaves on serving plates and top with potato mixture. Serve immediately or cover and refrigerate for up to 3 hours.

11 Orange And Walnut Salad

This is a great side dish for all your Christmas lunch needs!

Ingredients
– 1 tbsp white wine vinegar or balsamic vinegar
– 2 tsp honey
– 1/2 cup (75g) walnut halves
– 1/4 cup (60ml) extra virgin olive oil
– 1 pinch of salt
– 100g baby English spinach leaves, to serve
– 200g oranges, peeled and segmented
Method
1. Place the vinegar, honey, walnuts, and oil in a small heatproof bowl. Microwave on High for 30 seconds or until warmed through. Set aside for 5 minutes to infuse with the flavors. Drain off any excess liquid before using—season with salt. Toss gently to combine, then set aside to cool completely.
2. Place spinach leaves on serving plates, then top with orange segments; drizzle overdressing, then sprinkle with walnuts to serve.

Salads are perfect for any occasion, and they’re sustainable, healthy food! The

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