45+ Flavorful Holiday Dairy-Free Salad Recipes for the Season

The holiday season is a time for delicious feasts, festive flavors, and celebrating with loved ones.

But if you’re looking for fresh, healthy options to complement the richer dishes, a salad can be a perfect addition to your holiday spread.

For those with dietary restrictions or simply seeking lighter fare, dairy-free salads are an excellent choice.

Not only are they bursting with flavor, but they’re also packed with nutritious ingredients that will leave you feeling refreshed and satisfied.

In this article, we’ve gathered 45+ holiday dairy-free salad recipes that are perfect for any occasion, from the traditional family dinner to a more casual get-together.

Whether you’re craving roasted vegetables, crisp greens, or fruity combinations, these salads are designed to bring out the best of the season’s produce, all while being completely dairy-free!

45+ Flavorful Holiday Dairy-Free Salad Recipes for the Season

Holiday meals don’t have to be indulgent and heavy to be satisfying.

With these 45+ holiday dairy-free salad recipes, you can add a refreshing and healthy twist to your celebrations without compromising on flavor.

From vibrant, colorful greens to roasted vegetable medleys and sweet fruit-infused salads, there’s something for everyone to enjoy.

These dishes are not only dairy-free but also versatile enough to cater to various dietary preferences, making them perfect for diverse gatherings.

So this holiday season, let these salads take center stage and bring a burst of freshness and balance to your table.

Holiday Roasted Beet and Citrus Salad

This colorful and vibrant holiday salad is the perfect balance of sweet, tangy, and earthy flavors. Roasted beets are paired with juicy citrus fruits, creating a festive dish that’s both refreshing and hearty. Topped with a creamy dairy-free dressing and sprinkled with crunchy walnuts, this salad is an ideal side dish for your holiday gatherings.

Ingredients:

• 3 medium-sized beets, peeled and cut into cubes
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/4 cup chopped walnuts
• 2 cups mixed salad greens (arugula, spinach, or baby kale)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

For the Dressing:

• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard
• 1 tablespoon water (adjust to desired consistency)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the beet cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. While the beets are roasting, prepare the citrus by peeling and segmenting the oranges and grapefruit. Set aside.
3. Toast the walnuts in a dry pan over medium heat for about 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
4. To make the dressing, whisk together the tahini, maple syrup, lemon juice, Dijon mustard, water, and season with salt and pepper until smooth.
5. Once the beets are roasted, assemble the salad by combining the salad greens, roasted beets, citrus segments, and toasted walnuts in a large bowl.
6. Drizzle with the tahini dressing and toss gently to combine. Serve immediately or refrigerate for up to 2 hours before serving.

This Holiday Roasted Beet and Citrus Salad is a true showstopper on any holiday table. The earthy sweetness of the roasted beets complements the citrus’ refreshing tartness, while the walnut crunch adds texture and richness. The creamy tahini dressing ties everything together, making this a light yet indulgent dairy-free option for your holiday meals.

Festive Quinoa and Pomegranate Salad

Packed with protein-rich quinoa, vibrant pomegranate seeds, and fresh herbs, this salad is both a visual and culinary delight. The combination of the slightly nutty quinoa, juicy pomegranate, and aromatic mint and parsley creates an explosion of flavors perfect for the holidays. This dish is not only dairy-free but also filling and satisfying, making it an excellent addition to any festive spread.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup sliced almonds, toasted
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Let it sit covered for 5 minutes, then fluff with a fork.
2. While the quinoa is cooling, prepare the dressing by whisking together the olive oil, apple cider vinegar, maple syrup, salt, and pepper in a small bowl.
3. Once the quinoa has cooled to room temperature, transfer it to a large mixing bowl. Add the pomegranate seeds, chopped parsley, mint, and sliced almonds.
4. Drizzle the dressing over the quinoa mixture and toss gently to combine.
5. Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld.

The Festive Quinoa and Pomegranate Salad is a vibrant, nutrient-packed dish that adds a pop of color and flavor to your holiday meals. The quinoa provides a hearty base, while the pomegranate seeds and fresh herbs bring brightness and freshness. The slight sweetness from the maple syrup dressing balances out the earthy quinoa, making this dairy-free salad an unforgettable dish that your guests will love.

Kale and Cranberry Almond Salad with Lemon Dressing

This kale and cranberry salad is a festive favorite, offering a delightful mix of flavors and textures. The bitter greens are balanced by the sweetness of dried cranberries, while the toasted almonds provide crunch. Tossed with a zesty lemon dressing, this salad is both healthy and full of holiday cheer, making it a perfect addition to any seasonal celebration.

Ingredients:

• 6 cups chopped kale (stems removed)
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• 1/4 cup pumpkin seeds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Begin by massaging the kale to tenderize it. Place the chopped kale in a large bowl, drizzle with a small amount of olive oil, and gently massage the leaves with your hands for 2-3 minutes until they become softer and darker in color.
2. Toast the sliced almonds in a dry pan over medium heat for about 3-5 minutes, stirring occasionally, until they are golden brown and fragrant.
3. Prepare the dressing by whisking together the olive oil, lemon juice, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until smooth and emulsified.
4. Add the dried cranberries, toasted almonds, and pumpkin seeds to the kale, and pour the dressing over the salad.
5. Toss everything together, ensuring the kale is well coated with the dressing. Serve immediately, or let it sit for 10-15 minutes to allow the flavors to marinate.

The Kale and Cranberry Almond Salad with Lemon Dressing is a nutritious and festive dish that embodies the spirit of the holidays. The massaged kale is tender and slightly bitter, perfectly complemented by the sweetness of the cranberries and the crunch of the almonds and pumpkin seeds. The zesty lemon dressing brings it all together, offering a fresh and tangy contrast that elevates this dairy-free salad to a holiday favorite.

Winter Apple and Walnut Salad

This hearty and refreshing winter apple and walnut salad is a perfect addition to any holiday meal. The crispness of the apples, the richness of toasted walnuts, and the slight bitterness of arugula combine beautifully with a light maple vinaigrette. This simple yet elegant salad is naturally dairy-free and offers a balance of sweet, savory, and tangy flavors that are sure to impress your guests.

Ingredients:

• 4 medium apples (Honeycrisp or Fuji), thinly sliced
• 4 cups arugula or mixed greens
• 1/2 cup walnuts, toasted
• 1/4 cup dried cranberries
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Begin by toasting the walnuts. Place them in a dry pan over medium heat for 5-7 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat and set aside.
2. In a large bowl, combine the sliced apples, arugula, dried cranberries, and red onion.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Top the salad with toasted walnuts and serve immediately. This salad can also be refrigerated for up to an hour before serving.

This Winter Apple and Walnut Salad is the ideal balance of fresh and indulgent flavors, with the sweetness of apples and cranberries contrasting beautifully with the toasted walnuts’ richness. The tangy maple vinaigrette ties everything together, offering a light yet satisfying salad that’s both festive and healthy. It’s a perfect dairy-free side dish to complement your holiday spread and works well as a light lunch or dinner starter.

Roasted Sweet Potato and Spinach Salad with Tahini Dressing

This warm, roasted sweet potato and spinach salad is an earthy and flavorful dish that brings warmth to any holiday meal. Roasted sweet potatoes offer natural sweetness, while fresh spinach adds a lightness that’s perfectly complemented by a rich, creamy tahini dressing. This salad is naturally dairy-free, satisfying, and nutritious, making it a wonderful holiday option for plant-based guests.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups fresh spinach
• 1/4 cup pomegranate seeds (optional for garnish)
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water (or more for desired consistency)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
2. While the sweet potatoes roast, prepare the tahini dressing by whisking together the tahini, lemon juice, maple syrup, minced garlic, water, and salt and pepper until smooth.
3. In a large bowl, toss the roasted sweet potatoes with the fresh spinach. The warmth of the sweet potatoes will slightly wilt the spinach, creating a nice texture.
4. Drizzle the tahini dressing over the salad and toss gently to coat. Top with pomegranate seeds for an extra festive touch if desired.
5. Serve immediately for a warm, comforting salad or allow to cool slightly before serving.

The Roasted Sweet Potato and Spinach Salad with Tahini Dressing is a hearty yet vibrant holiday salad. The sweet potatoes provide a comforting richness, while the spinach remains fresh and slightly wilted, offering a satisfying texture contrast. The tahini dressing is creamy and flavorful, making this salad an ideal dairy-free option to serve alongside any holiday main dish. It’s both filling and festive, making it perfect for cooler winter months.

Cranberry and Avocado Winter Salad

This Cranberry and Avocado Winter Salad is a delightful blend of creamy, tangy, and sweet flavors, making it a perfect dairy-free holiday dish. Fresh greens, creamy avocado, and tart cranberries are tossed together in a simple citrus dressing that enhances the salad’s bright and refreshing flavors. It’s an easy-to-make, nutrient-packed salad that can add a festive pop of color to your holiday table.

Ingredients:

• 4 cups mixed greens (spinach, arugula, or baby kale)
• 1 ripe avocado, diced
• 1/2 cup fresh cranberries (or use dried cranberries for a sweeter option)
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, diced avocado, fresh cranberries, pumpkin seeds, and red onion.
2. In a separate small bowl, whisk together the olive oil, orange juice, apple cider vinegar, maple syrup, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for up to an hour before serving to allow the flavors to meld.

The Cranberry and Avocado Winter Salad offers a delightful combination of creamy, tangy, and crunchy textures. The fresh cranberries provide a burst of tartness, which contrasts beautifully with the smooth avocado and the sweetness of the orange-based dressing. This salad is not only dairy-free but also packed with healthy fats, making it a perfect light yet satisfying side dish for your holiday celebrations. The combination of vibrant colors and fresh ingredients will bring a festive spirit to your meal.

Mediterranean Chickpea Salad with Lemon-Herb Dressing

This Mediterranean Chickpea Salad is a vibrant, hearty, and nutrient-packed dish that’s perfect for any holiday spread. With its fresh vegetables, protein-rich chickpeas, and a zesty lemon-herb dressing, this salad is a refreshing and satisfying dairy-free option. The combination of crunchy cucumber, sweet cherry tomatoes, and tangy olives makes each bite a burst of flavor, and it pairs wonderfully with holiday entrees.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Serve immediately or refrigerate for up to 2 hours to let the flavors develop.

This Mediterranean Chickpea Salad with Lemon-Herb Dressing is an easy-to-make and crowd-pleasing option for your holiday meals. The fresh vegetables and chickpeas provide a satisfying texture, while the zesty dressing enhances the flavors without overwhelming them. It’s a perfect dairy-free side dish that’s not only healthy but also full of vibrant colors, adding a fresh and festive touch to your holiday table.

Holiday Pear and Arugula Salad with Balsamic Glaze

The Holiday Pear and Arugula Salad is a simple yet elegant dairy-free option that combines the sweetness of ripe pears with the peppery bite of arugula. Topped with toasted pecans and drizzled with a balsamic glaze, this salad offers a wonderful balance of sweet, savory, and tangy flavors. It’s an ideal light starter or side dish for holiday gatherings, offering both a refreshing taste and a beautiful presentation.

Ingredients:

• 4 cups fresh arugula
• 2 ripe pears, cored and sliced
• 1/4 cup toasted pecans
• 1/4 cup pomegranate seeds (optional for garnish)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the arugula and pear slices.
2. Toast the pecans in a dry pan over medium heat for 3-5 minutes, until fragrant and lightly browned. Set aside to cool.
3. In a small saucepan, combine the balsamic vinegar and maple syrup. Heat over low heat, stirring occasionally, until the mixture thickens and forms a syrupy glaze, about 5-7 minutes.
4. Drizzle the olive oil over the salad and toss gently. Top with toasted pecans and pomegranate seeds.
5. Drizzle the balsamic glaze over the salad just before serving.

This Holiday Pear and Arugula Salad with Balsamic Glaze is a beautifully balanced dish that’s both flavorful and festive. The crisp sweetness of the pears pairs perfectly with the peppery arugula, while the toasted pecans add crunch and richness. The balsamic glaze adds a tangy sweetness that brings everything together, making this dairy-free salad a delicious and elegant addition to your holiday spread.

Spicy Roasted Carrot and Lentil Salad

The Spicy Roasted Carrot and Lentil Salad is a warm, hearty dish that brings a touch of spice and depth to your holiday table. Roasted carrots are combined with cooked lentils and tossed with a flavorful mix of spices to create a satisfying salad that’s perfect for colder weather. This dairy-free recipe is rich in fiber, protein, and nutrients, making it a nourishing option that can easily stand as a main or a side.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 1 cup cooked lentils (green or brown)
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for more heat)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water (to thin the dressing)
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper. Spread the carrots on a baking sheet and roast for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
2. In a large bowl, combine the roasted carrots with the cooked lentils.
3. In a small bowl, whisk together the tahini, lemon juice, water, garlic powder, salt, and pepper to make the dressing. Adjust the water for the desired consistency.
4. Drizzle the dressing over the warm carrot and lentil mixture and toss to coat.
5. Garnish with chopped cilantro and serve immediately.

The Spicy Roasted Carrot and Lentil Salad is a warming and satisfying dish that combines savory roasted carrots, protein-rich lentils, and a spicy dressing for a comforting holiday salad. The subtle heat from the cayenne pepper adds depth, while the creamy tahini dressing balances the spices with its richness. This salad is perfect as a dairy-free main course or a hearty side dish for your holiday gatherings, offering both nutrition and flavor in every bite.

Beet and Orange Salad with Avocado Dressing

This Beet and Orange Salad with Avocado Dressing is a refreshing and vibrant holiday salad that’s both nourishing and visually stunning. The earthy sweetness of roasted beets pairs wonderfully with the citrusy brightness of fresh oranges, while the creamy avocado dressing ties the flavors together. This dairy-free dish is rich in nutrients, making it a perfect addition to any holiday meal.

Ingredients:

• 3 medium beets, peeled and roasted
• 2 large oranges, peeled and segmented
• 4 cups mixed greens (spinach, arugula, or baby kale)
• 1/4 cup toasted almonds or walnuts
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Avocado Dressing:

• 1 ripe avocado
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon water (or more to thin)
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast them for 45-60 minutes, until tender when pierced with a fork. Allow the beets to cool before peeling and slicing them into wedges.
2. For the dressing, blend the avocado, olive oil, lime juice, water, garlic, salt, and pepper in a food processor or blender until smooth. Add more water if necessary to reach your desired consistency.
3. In a large salad bowl, combine the roasted beets, orange segments, and mixed greens.
4. Drizzle the avocado dressing over the salad and toss gently to combine.
5. Top with toasted almonds or walnuts and serve immediately.

This Beet and Orange Salad with Avocado Dressing is a beautiful, flavorful, and nutrient-dense option for your holiday spread. The sweet, earthy beets pair perfectly with the bright citrus of oranges, while the creamy avocado dressing adds a rich yet light touch. The toasted nuts provide a satisfying crunch, making this salad both visually appealing and satisfying. It’s a wonderful dairy-free dish that will surely be a hit at any holiday gathering.

Roasted Brussels Sprouts and Cranberry Salad with Maple Dressing

This Roasted Brussels Sprouts and Cranberry Salad with Maple Dressing is a warm, seasonal salad that perfectly combines the rich flavor of roasted Brussels sprouts with the tart sweetness of cranberries. A drizzle of maple dressing adds a natural sweetness, balancing the slightly bitter sprouts. This dairy-free dish offers both heartiness and a burst of festive flavor, making it ideal for the holidays.

Ingredients:

• 4 cups Brussels sprouts, trimmed and halved
• 1/2 cup fresh or dried cranberries
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• 1/4 cup walnuts or pecans, chopped (optional)

For the Maple Dressing:

• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, turning once, until golden and crispy.
2. In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, salt, pepper, and olive oil to make the dressing.
3. In a large bowl, combine the roasted Brussels sprouts, cranberries, and walnuts (if using).
4. Drizzle the maple dressing over the salad and toss gently to combine.
5. Serve warm, or refrigerate and serve chilled.

This Roasted Brussels Sprouts and Cranberry Salad with Maple Dressing is a perfect blend of savory, sweet, and slightly tangy flavors. The crispy Brussels sprouts and tart cranberries provide a delightful contrast, while the maple dressing ties everything together with its natural sweetness. This dairy-free salad is perfect for a holiday meal, offering a comforting yet fresh addition to your spread.

Pomegranate, Cucumber, and Fennel Salad with Lemon Dressing

The Pomegranate, Cucumber, and Fennel Salad with Lemon Dressing is a light, refreshing, and festive dish that will brighten up any holiday spread. The crispness of cucumbers and the subtle anise flavor of fennel blend beautifully with the juicy, sweet-tart pomegranate seeds. Topped with a tangy lemon dressing, this salad is simple, elegant, and completely dairy-free, making it a great choice for those looking for a light but flavorful holiday side.

Ingredients:

• 2 cups cucumber, thinly sliced
• 1 fennel bulb, thinly sliced
• 1/2 cup pomegranate seeds
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey or maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber slices, fennel slices, pomegranate seeds, and chopped mint.
2. In a small bowl, whisk together the olive oil, lemon juice, honey or maple syrup (if using), salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or chill for 20 minutes before serving for enhanced flavor.

The Pomegranate, Cucumber, and Fennel Salad with Lemon Dressing is a refreshing and vibrant salad that brings a burst of color and flavor to any holiday meal. The crisp cucumber and fennel, paired with the sweet-tart pomegranate, create a delightful balance, while the lemon dressing adds a tangy kick. This dairy-free salad is not only healthy but also visually stunning, making it a perfect choice to add a light, festive touch to your holiday table.

Sweet Potato and Kale Salad with Tahini Dressing

This Sweet Potato and Kale Salad with Tahini Dressing is a hearty, nutritious, and vibrant salad that’s perfect for holiday gatherings. Roasted sweet potatoes add a natural sweetness and depth of flavor, while the kale provides a hearty base rich in vitamins. The creamy tahini dressing brings everything together with its rich texture and nutty flavor. This dairy-free salad is filling and full of seasonal flavors, making it a wonderful side or main dish for the holidays.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 4 cups kale, stems removed and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted pumpkin seeds
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water (to thin)
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
2. In a large bowl, massage the kale with a little olive oil and a pinch of salt to soften the leaves.
3. For the tahini dressing, whisk together the tahini, lemon juice, maple syrup, water, garlic powder, salt, and pepper until smooth. Add more water if necessary to reach the desired consistency.
4. Once the sweet potatoes are roasted, allow them to cool slightly before adding them to the kale, along with the red onion.
5. Drizzle the tahini dressing over the salad and toss to combine.
6. Top with toasted pumpkin seeds and serve.

This Sweet Potato and Kale Salad with Tahini Dressing is a perfect blend of sweet, savory, and creamy flavors, making it an excellent dairy-free option for the holidays. The roasted sweet potatoes add a comforting depth, while the kale and tahini dressing offer a rich, satisfying contrast. This salad is packed with nutrients and will surely complement any festive meal, providing a fresh and wholesome dish that guests will love.

Apple, Walnut, and Spinach Salad with Honey Mustard Dressing

This Apple, Walnut, and Spinach Salad with Honey Mustard Dressing is a refreshing, crunchy, and flavorful dish that combines the sweetness of apples with the earthy taste of spinach and the crunch of walnuts. The creamy yet tangy honey mustard dressing ties all the ingredients together, offering a rich contrast to the natural sweetness of the apples. This dairy-free salad is light yet satisfying, making it an excellent choice for a holiday appetizer or side dish.

Ingredients:

• 4 cups fresh spinach
• 2 apples, thinly sliced (use a sweet variety like Fuji or Gala)
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup dried cranberries (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Honey Mustard Dressing:

• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup or honey
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, apple slices, toasted walnuts, and dried cranberries (if using).
2. In a small bowl, whisk together the Dijon mustard, maple syrup (or honey), apple cider vinegar, olive oil, salt, and pepper until smooth and creamy.
3. Drizzle the honey mustard dressing over the salad and toss gently to coat.
4. Serve immediately, or refrigerate for 15-20 minutes to allow the flavors to meld.

This Apple, Walnut, and Spinach Salad with Honey Mustard Dressing is a delightful, crunchy, and refreshing dish that brings a touch of sweetness and savory flavor to any holiday meal. The combination of apples, walnuts, and spinach is both satisfying and vibrant, while the honey mustard dressing adds a creamy, tangy finish. It’s a perfect dairy-free option that’s easy to prepare and sure to please your guests with its balance of flavors and textures.

Warm Quinoa and Roasted Vegetables Salad

The Warm Quinoa and Roasted Vegetables Salad is a wholesome and hearty dish that pairs the protein-packed quinoa with a medley of roasted vegetables, creating a warm and comforting salad for the holiday table. The caramelized sweetness of roasted carrots, squash, and onions complements the nutty quinoa, while a light dressing of olive oil and lemon adds brightness. This dairy-free salad is both filling and flavorful, making it a perfect addition to any holiday feast.

Ingredients:

• 1 cup quinoa, rinsed
• 2 carrots, peeled and diced
• 1 small butternut squash, peeled and diced
• 1 red onion, peeled and quartered
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots, butternut squash, and red onion with olive oil, cumin, cinnamon, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. While the vegetables are roasting, cook the quinoa according to the package instructions.
3. In a small bowl, whisk together the olive oil, lemon juice, maple syrup, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked quinoa with the roasted vegetables. Drizzle the dressing over the salad and toss to combine.
5. Garnish with fresh parsley and serve warm.

This Warm Quinoa and Roasted Vegetables Salad is a cozy and flavorful dish that’s perfect for the holiday season. The roasted vegetables bring out the natural sweetness of the ingredients, while the quinoa provides a hearty, protein-rich base. The light lemon dressing brightens up the salad, making it a satisfying dairy-free option that complements a variety of holiday entrees. It’s a perfect balance of warmth, texture, and flavor that’s sure to be enjoyed by all.

Note: More recipes are coming soon!