Christmas salads don’t always get the spotlight, but they should. This one brings brightness, texture, and a needed contrast to the rich, heavy mains found on most holiday tables.
What you’ll get here is more than a bowl of chopped greens. This festive Christmas salad balances crunch, sweetness, and just the right hit of acid from a vinaigrette that doesn’t fight for attention. You’ll learn how to combine cabbage, apple, celery, and pomegranate in a way that holds up on the table and in the fridge the next day.
If you’re planning a Healthy Christmas menu, need a dish that feels fresh, or are looking for Christmas meal ideas that actually get eaten, this one checks all those boxes. I’ve made it for Easy Christmas Dinner spreads, for larger buffets of Christmas salad recipes, and even once tucked it into a packed lunch between Christmas events.
It’s dependable. And more importantly, it’s genuinely good.
Holiday Salad Ingredients That Actually Hold Their Own
The apples bring more than color. I use a mix of Honeycrisp or Fuji for sweetness and Granny Smith for tang. Keeping the skin on adds both bite and contrast.
The shredded purple and green cabbage give structure. I prefer Napa cabbage for its lighter, leafier feel, especially if I’m serving the salad immediately. But when prepping ahead, a firmer green cabbage holds better over time. I’ve done both, and depending on the rest of the Christmas food ideas on the menu, I make the call that morning.
Sliced celery and thin red onion cut through with freshness and sharpness. Don’t skip them. They keep the salad from leaning too sweet or soft.
The pomegranate seeds pop in every sense. They’re juicy, they shine, and they bring a sweet tartness that ties the dressing to the produce. I use a full cup, sometimes a bit more if I’m scattering some on top for extra color just before serving.
For the crunch on top, I prefer toasted walnut halves. But I’ll be honest: raw works too. The difference lies in aroma and texture. If the rest of the meal is warm and rich, toasting gives this salad a little more presence.
📝 In my notes, I’ve found that raw walnuts feel a bit softer and fresher, while toasted ones create a more defined contrast against soft apples and cabbage. I lean toasted when serving this next to roasted meats or casseroles.
A Vinaigrette That Balances, Not Overpowers
This dressing doesn’t coat. It clings lightly.
Extra virgin olive oil gives it body, while apple cider vinegar and lemon juice add a bright, clear acidity. The honey rounds it out, just enough to balance the cabbage and onion. Dijon mustard holds it all together—literally—and gives a slight sharpness underneath.
I whisk it until it’s smooth, then taste. You should too. Sometimes a little extra honey or salt makes all the difference, especially depending on how ripe your apples are.
If you’re looking to pair this with other winter salad recipes or serve it alongside something creamy like Cranberry Salad with Cool Whip, this dressing plays well with both.
Serving and Timing for Christmas Brunch or Dinner
This salad holds up for a couple of hours if you leave the dressing and nuts off until the last minute. That’s what makes it one of the best Christmas salad recipes I’ve come back to year after year.
The apples benefit from a quick toss in lemon juice if you’re chopping them earlier in the day. Keep everything chilled in separate bowls, then toss before serving. I always keep the walnuts off until the end—they lose their crunch otherwise.
If you’re serving buffet style or need easy Christmas dinner ideas you can prep ahead, this fits well with others like Pear Salad with Candied Pecans.
For brunch spreads, especially those that already include sweet dishes, I serve this in a wide, shallow bowl to show off the color. A little pomegranate scattered on top right before it hits the table always catches eyes.
Storage Tips and Leftover Thoughts
Refrigerate leftovers in an airtight container, and skip the walnuts until you’re ready to eat. I’ve taken this salad out the next day, added a few cubes of roasted chicken, and had a fast lunch between baking batches of cookies.
Unlike cream-based holiday salads, this one doesn’t wilt or separate as quickly. The cabbage stays crisp. The apples soften slightly but stay flavorful.
If you’re pairing salads for a more varied plate, this one contrasts beautifully with something softer like Ambrosia Salad. It gives balance, both on the plate and in the belly.
Related Recipes for More Christmas Salad Ideas
Need more variety for your holiday table? These mix well with this apple and pomegranate salad and offer range in texture and sweetness:
Each one brings something different. One leans savory, one nostalgic, one creamy. Together, they fill out a table without doubling up on flavor.
Final Thoughts and a Note from My Kitchen
I’ve made this salad more times than I can count. It’s easy to prep, quick to toss, and always gets eaten. Even guests who usually skip salads take a second helping.
So if you’re building out your Christmas salad ideas or need more balance in your holiday salads, give this one a spot on the menu.
It won’t compete with the ham or the stuffing. It complements. And that’s exactly what a good Christmas salad should do.
📌 Save this Christmas Salad Recipe to your board for later!
Leave a comment below if you made it, have a question, or want to swap in something new. I read every one—and I always learn something from you too.
Christmas Salad Recipe
Christmas salad brings color and freshness to the table with a mix of winter greens, pomegranate seeds, and a light vinaigrette. I toss everything just before serving so the greens stay crisp. It’s a festive Christmas salad that looks bright next to heavier mains and adds balance to the plate. I’ve used this for Christmas salads at dinners, brunches, and even packed lunches the next day. If you’re looking for Christmas salad recipes that are simple but still feel special, this one fits right in. It works with most mains and makes a great addition to holiday salads or salad side dishes you can prep ahead. Add it to your list of Christmas meal ideas, especially if you’re aiming for a healthy Christmas menu.
Ingredients
- FOR THE SALAD
- 1 large red apple (Honeycrisp or Fuji), chopped
- 1 large green apple (Granny Smith), chopped
- 1 cup celery, sliced thin
- 1/2 head purple cabbage, shredded or thinly sliced
- 1/2 head green cabbage or Napa cabbage, shredded
- 1/2 small red onion, thinly sliced
- 1 cup pomegranate seeds (arils)
- 1/2 cup walnut halves (toasted or raw)
- FOR THE DRESSING
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey (or maple syrup)
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- PREP THE PRODUCE: Wash and dry all fresh ingredients. Chop both apples into small cubes or thin wedges, leaving the skin on for texture and color. Slice celery, cabbages, and red onion thinly. If using a whole pomegranate, remove the seeds by gently loosening them in a bowl of water to minimize mess.
- TOAST THE WALNUTS: Place a dry skillet over medium heat. Add walnut halves and toast for 3 to 4 minutes, stirring frequently until they become fragrant and lightly browned. Remove from heat and let them cool.
- MIX THE DRESSING: In a small bowl or jar, combine the olive oil, honey, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper. Whisk or shake vigorously until the mixture is well emulsified and smooth.
- ASSEMBLE THE SALAD: In a large mixing or serving bowl, combine the chopped apples, sliced celery, shredded cabbage, sliced onion, and pomegranate seeds. Drizzle the dressing over the mixture and toss gently to coat all ingredients evenly.
- GARNISH AND SERVE: Sprinkle the toasted walnuts over the top of the salad just before serving. Optionally, add a few extra pomegranate seeds for color. Serve immediately or refrigerate until ready to serve.
Notes
For best texture, add dressing and walnuts just before serving if preparing ahead. Apples can be tossed in a little lemon juice to prevent browning if prepping early.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 252Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 1mgSodium 146mgCarbohydrates 34gFiber 8gSugar 22gProtein 5g
