35+ Delicious Holiday Gluten-Free Salad Recipes to Brighten Your Table

The holiday season is a time for celebration, feasts, and, of course, indulging in delicious food.

While many holiday meals focus on hearty mains and rich sides, it’s also important to have a selection of light, refreshing dishes to balance things out.

If you’re following a gluten-free diet or are hosting guests with dietary restrictions, finding the right salad options can elevate your holiday spread and cater to everyone’s needs.

This collection of 35+ Holiday Gluten-Free Salad Recipes is designed to inspire you with vibrant, flavorful, and nutritious salads that are perfect for festive gatherings.

From crispy greens to roasted vegetables, tangy dressings, and creative add-ins, these gluten-free salads will add color and excitement to your holiday table.

Whether you’re looking for a light side dish, a refreshing appetizer, or a hearty salad to satisfy your guests, these recipes have something for everyone!

35+ Delicious Holiday Gluten-Free Salad Recipes to Brighten Your Table

No holiday meal is complete without a variety of dishes that appeal to all tastes and dietary needs.

These 35+ Holiday Gluten-Free Salad Recipes are a perfect way to add something fresh and vibrant to your holiday celebrations.

Whether you choose a kale and roasted squash salad, a zesty citrus salad, or a festive fruit and nut mix, each salad offers a unique flavor profile and texture.

These recipes will ensure that your gluten-free guests feel included and that everyone enjoys a healthy, satisfying meal.

With so many options to choose from, you’re sure to find the perfect salad to complement your holiday feast.

Festive Pomegranate and Spinach Salad with Maple Vinaigrette

This vibrant salad combines the rich colors and flavors of pomegranate, spinach, and roasted pecans, topped with a sweet and tangy maple vinaigrette. It’s the perfect gluten-free salad for a holiday feast, adding a touch of elegance and a burst of antioxidants to your table.

Ingredients:

• 6 cups fresh spinach leaves
• 1 cup pomegranate seeds
• ½ cup roasted pecans
• ½ red onion, thinly sliced
• ½ cup crumbled feta cheese (optional)

For the Maple Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Wash and pat dry the spinach leaves. Arrange them in a large salad bowl.
2. Sprinkle the pomegranate seeds, roasted pecans, red onion slices, and feta cheese over the spinach.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad just before serving. Toss gently to combine.

The combination of crunchy pecans, juicy pomegranate seeds, and creamy feta makes this salad a crowd-pleaser. It’s a fantastic choice for a gluten-free side dish that’s as nutritious as it is festive.

Roasted Beet and Citrus Salad with Honey-Lemon Dressing

This earthy and refreshing salad features roasted beets, zesty oranges, and crisp greens, all tied together with a light honey-lemon dressing. It’s naturally gluten-free and brings a cheerful splash of color to your holiday spread.

Ingredients:

• 3 medium beets, roasted and sliced
• 2 navel oranges, peeled and segmented
• 6 cups mixed greens (arugula, kale, and spinach work well)
• ¼ cup goat cheese crumbles
• 2 tbsp chopped walnuts

For the Honey-Lemon Dressing:

• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Roast the beets by wrapping them in foil and baking at 400°F for 45 minutes. Once cooled, peel and slice them.
2. In a salad bowl, layer the mixed greens, roasted beet slices, and orange segments.
3. Sprinkle goat cheese and chopped walnuts over the top.
4. Whisk together the lemon juice, honey, olive oil, salt, and pepper in a small bowl.
5. Drizzle the dressing over the salad and toss lightly before serving.

This roasted beet and citrus salad is a harmonious blend of sweet, tangy, and earthy flavors. The walnuts and goat cheese add depth, making it a wholesome gluten-free option that complements any holiday main course.

Wild Rice and Cranberry Holiday Salad

This hearty salad uses wild rice as a gluten-free base, combined with dried cranberries, fresh herbs, and crunchy almonds. Tossed in a citrusy orange vinaigrette, it’s an irresistible addition to your holiday menu that’s both filling and festive.

Ingredients:

• 1 cup wild rice, cooked
• ½ cup dried cranberries
• ¼ cup sliced almonds, toasted
• 2 green onions, finely chopped
• ¼ cup fresh parsley, chopped

For the Orange Vinaigrette:

• 3 tbsp fresh orange juice
• 1 tsp orange zest
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the wild rice according to package instructions and let it cool slightly.
2. In a large mixing bowl, combine the cooked wild rice, dried cranberries, toasted almonds, green onions, and parsley.
3. In a separate bowl, whisk together orange juice, orange zest, olive oil, honey, salt, and pepper.
4. Pour the dressing over the rice mixture and toss until well-coated.

This wild rice and cranberry salad is a satisfying gluten-free dish that doubles as a side or a standalone meal. Its nutty texture and sweet-tangy profile bring balance to rich holiday entrees.

Winter Kale Salad with Roasted Sweet Potatoes and Cranberries

This hearty winter kale salad combines nutrient-dense kale, roasted sweet potatoes, and dried cranberries with a tangy balsamic dressing. It’s a perfect gluten-free salad option for winter holidays, offering warmth, sweetness, and a crunch that will impress your guests.

Ingredients:

• 6 cups curly kale, washed and chopped
• 2 medium sweet potatoes, cubed and roasted
• ½ cup dried cranberries
• ¼ cup pumpkin seeds
• ½ red onion, thinly sliced
• ½ cup feta cheese, crumbled (optional)

For the Balsamic Vinaigrette:

• 3 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 3 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender.
2. In a large bowl, massage the chopped kale with a little olive oil to soften the leaves.
3. Add the roasted sweet potatoes, dried cranberries, pumpkin seeds, red onion, and crumbled feta cheese (if using) to the kale.
4. In a small bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, honey, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.

The combination of tender roasted sweet potatoes and the slightly bitter kale creates a satisfying contrast in textures. The tangy balsamic dressing brings it all together, making this salad a perfect gluten-free choice for the holidays. It’s nourishing, colorful, and full of winter flavor.

Apple, Walnut, and Blue Cheese Salad with Poppy Seed Dressing

This simple yet sophisticated salad is a delightful blend of sweet apples, crunchy walnuts, and creamy blue cheese, finished off with a sweet and tangy poppy seed dressing. It’s a gluten-free salad that perfectly balances salty, sweet, and tangy flavors—ideal for your holiday meal.

Ingredients:

• 4 cups mixed greens (arugula, spinach, or mesclun)
• 2 apples (such as Honeycrisp or Granny Smith), thinly sliced
• ½ cup toasted walnuts
• ¼ cup blue cheese, crumbled
• ¼ red onion, thinly sliced

For the Poppy Seed Dressing:

• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• 1 tbsp poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, sliced apples, toasted walnuts, blue cheese, and red onion.
2. In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, olive oil, poppy seeds, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat all ingredients.

This apple, walnut, and blue cheese salad is a fresh and flavorful addition to any holiday menu. The crispy apples paired with rich blue cheese and crunchy walnuts offer a delightful variety of textures and tastes, while the poppy seed dressing ties it all together. This salad is perfect for those looking for a light yet indulgent gluten-free option.

Brussels Sprout and Bacon Salad with Dijon Maple Dressing

This Brussels sprout salad brings together the rich flavor of roasted Brussels sprouts and crispy bacon with a tangy Dijon maple dressing. It’s an irresistible gluten-free salad with the right mix of savory and sweet, perfect for the holidays.

Ingredients:

• 5 cups Brussels sprouts, trimmed and halved
• 6 slices of bacon, cooked and crumbled
• 1 small apple, thinly sliced
• ¼ cup sunflower seeds
• ¼ cup grated Parmesan cheese (optional)

For the Dijon Maple Dressing:

• 2 tbsp Dijon mustard
• 2 tbsp maple syrup
• 3 tbsp apple cider vinegar
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20-25 minutes, or until golden and crispy on the edges.
2. In a salad bowl, combine the roasted Brussels sprouts, crumbled bacon, apple slices, sunflower seeds, and grated Parmesan cheese (if using).
3. In a small bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, olive oil, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.

The roasted Brussels sprouts paired with crispy bacon create a rich and satisfying base for this holiday salad. The Dijon maple dressing adds a perfect sweet-and-sour contrast, making it a must-have gluten-free dish for your holiday table. It’s hearty enough to be a main dish or can serve as a perfect side.

Roasted Cauliflower and Chickpea Salad with Tahini Dressing

This warm roasted cauliflower and chickpea salad with tahini dressing is a comforting and nourishing option for your holiday spread. The roasted cauliflower brings a deep, caramelized flavor, while the crispy chickpeas add a satisfying crunch. Drizzled with a creamy, lemony tahini dressing, this salad is rich in flavor and perfect for a gluten-free holiday side dish.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

For the Tahini Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1 small garlic clove, minced
• Water to thin the dressing
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden and the chickpeas are crispy.
4. While the cauliflower and chickpeas are roasting, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper in a small bowl. Add water gradually to thin the dressing to your desired consistency.
5. Once the cauliflower and chickpeas are done, transfer them to a serving bowl and drizzle with tahini dressing. Sprinkle with fresh parsley and serve warm.

The warmth of the roasted cauliflower and chickpeas, combined with the richness of the tahini dressing, makes this salad a hearty, satisfying addition to your holiday spread. Its smoky, creamy flavors are sure to delight guests who appreciate hearty, gluten-free dishes that are both filling and full of flavor.

Pear, Arugula, and Gorgonzola Salad with Walnut Vinaigrette

This sophisticated salad features the perfect blend of sweet pears, peppery arugula, and tangy Gorgonzola cheese, with a walnut vinaigrette that ties it all together. It’s a wonderful gluten-free option for a holiday starter or side salad, offering a delightful mix of flavors that complement rich holiday meals.

Ingredients:

• 4 cups arugula
• 2 ripe pears, cored and thinly sliced
• ¼ cup Gorgonzola cheese, crumbled
• ¼ cup toasted walnuts, chopped
• ½ small red onion, thinly sliced

For the Walnut Vinaigrette:

• 3 tbsp walnut oil (or olive oil)
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine arugula, sliced pears, crumbled Gorgonzola, walnuts, and red onion.
2. In a small bowl, whisk together walnut oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until smooth.
3. Drizzle the walnut vinaigrette over the salad and toss gently to combine.

The combination of peppery arugula, sweet pears, and tangy Gorgonzola creates a flavor profile that’s perfect for the holidays. The walnut vinaigrette adds a rich depth, while the toasted walnuts provide a delightful crunch. This gluten-free salad is a wonderful choice for a festive and elegant addition to your holiday menu.

Mango, Avocado, and Black Bean Salad with Lime Dressing

This tropical-inspired salad is a refreshing and vibrant option for a gluten-free holiday dish. The sweetness of ripe mango, the creamy richness of avocado, and the heartiness of black beans create a balanced and colorful salad. Topped with a zesty lime dressing, this dish is light, satisfying, and bursting with flavors.

Ingredients:

• 2 ripe avocados, diced
• 1 large mango, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped

For the Lime Dressing:

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp honey
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine diced avocados, mango, black beans, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, honey, garlic, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine, ensuring the avocado remains intact.

This mango, avocado, and black bean salad is a vibrant and flavorful dish that brings a tropical flair to your holiday table. The creamy avocado and sweet mango pair perfectly with the zesty lime dressing, while the black beans provide a satisfying protein boost. It’s an excellent gluten-free salad that’s sure to stand out at any gathering.

Roasted Beet and Goat Cheese Salad with Orange Vinaigrette

This roasted beet and goat cheese salad combines earthy roasted beets with creamy goat cheese and sweet, juicy oranges, all drizzled with a tangy orange vinaigrette. It’s a colorful, gluten-free salad that’s full of flavor and texture, making it an excellent choice for a holiday side dish or a light starter.

Ingredients:

• 4 medium beets, peeled and cubed
• 4 cups mixed greens (arugula, spinach, or baby kale)
• ½ cup goat cheese, crumbled
• 1 orange, peeled and segmented
• ¼ cup walnuts, toasted and chopped

For the Orange Vinaigrette:

• 3 tbsp fresh orange juice
• 2 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 30-35 minutes, or until tender, stirring halfway through.
2. While the beets roast, prepare the orange vinaigrette by whisking together orange juice, white wine vinegar, Dijon mustard, olive oil, salt, and pepper in a small bowl.
3. In a large salad bowl, combine mixed greens, roasted beets, orange segments, goat cheese, and toasted walnuts.
4. Drizzle the orange vinaigrette over the salad and toss gently to combine.

The earthy sweetness of the roasted beets paired with the creamy goat cheese and citrusy orange vinaigrette creates a balanced and refreshing salad. The walnuts add crunch and depth, making this a gluten-free dish that will stand out at any holiday gathering. It’s light, satisfying, and packed with vibrant color, making it a great addition to your holiday menu.

Pomegranate, Fennel, and Arugula Salad with Lemon Dressing

This pomegranate, fennel, and arugula salad is a refreshing, crunchy, and colorful gluten-free dish that combines the sweetness of pomegranate seeds with the anise-like flavor of fennel and the peppery bite of arugula. Tossed in a bright lemon dressing, this salad is perfect for adding a pop of flavor and color to your holiday meal.

Ingredients:

• 4 cups arugula
• 1 fennel bulb, thinly sliced
• ½ cup pomegranate seeds
• ¼ cup roasted almonds, chopped
• ¼ cup Parmesan cheese, shaved (optional)

For the Lemon Dressing:

• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine arugula, fennel slices, pomegranate seeds, and chopped almonds.
2. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper.
3. Drizzle the lemon dressing over the salad and toss gently to combine.
4. Top with shaved Parmesan cheese if desired.

This pomegranate, fennel, and arugula salad is an excellent gluten-free choice for holiday meals, offering a perfect balance of sweet, savory, and tangy flavors. The crunchy fennel, juicy pomegranate, and peppery arugula work beautifully together, and the bright lemon dressing pulls everything together. It’s a light, festive, and nutritious addition to your holiday spread.

Spicy Cucumber and Avocado Salad with Cilantro Lime Dressing

This refreshing spicy cucumber and avocado salad is a zesty, gluten-free option that adds a punch of flavor to any holiday meal. The creamy avocado and crisp cucumber are complemented by a tangy cilantro-lime dressing, with a touch of heat from jalapeños. It’s light, flavorful, and perfect for adding a fresh twist to your holiday table.

Ingredients:

• 2 large cucumbers, thinly sliced
• 2 ripe avocados, diced
• 1 small red onion, thinly sliced
• 1-2 jalapeños, finely chopped (adjust to desired heat)
• ¼ cup fresh cilantro, chopped

For the Cilantro Lime Dressing:

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp honey
• 1 small garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine sliced cucumbers, diced avocados, red onion, jalapeños, and chopped cilantro.
2. In a small bowl, whisk together lime juice, olive oil, honey, garlic, salt, and pepper to make the dressing.
3. Drizzle the cilantro lime dressing over the salad and toss gently to combine.

This spicy cucumber and avocado salad is a perfect blend of creamy, crisp, and tangy elements. The heat from the jalapeños and the bright cilantro lime dressing provide a festive kick, making it an excellent gluten-free salad for holiday gatherings. It’s easy to prepare and offers a fresh, flavorful contrast to heavier holiday dishes.

Sweet Potato and Kale Salad with Maple Mustard Dressing

This hearty and colorful sweet potato and kale salad combines roasted sweet potatoes with fresh kale, crunchy pecans, and a deliciously sweet and tangy maple mustard dressing. It’s a nutrient-dense, gluten-free salad that works wonderfully as a side dish for holiday meals. The combination of roasted vegetables and a rich dressing creates a satisfying and flavorful experience for your guests.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• ½ cup toasted pecans
• ¼ cup dried cranberries

For the Maple Mustard Dressing:

• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes, until tender and lightly browned.
2. In a large bowl, massage the chopped kale with a pinch of salt and a drizzle of olive oil until softened.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper for the dressing.
4. Once the sweet potatoes are roasted, add them to the kale along with the toasted pecans and dried cranberries.
5. Drizzle the maple mustard dressing over the salad and toss gently to combine.

This sweet potato and kale salad is a warm, hearty option for a gluten-free holiday dish. The combination of roasted sweet potatoes and the tangy maple mustard dressing brings a delightful sweetness to the salad, while the kale and toasted pecans provide a satisfying crunch. It’s a perfect balance of flavors that will leave your guests coming back for more.

Butternut Squash, Apple, and Arugula Salad with Cider Vinaigrette

This vibrant butternut squash, apple, and arugula salad is a perfect gluten-free choice for the holidays. Roasted butternut squash brings a creamy sweetness, while crisp apples and peppery arugula add texture and freshness. The cider vinaigrette ties everything together with a tangy kick, making this salad an excellent side dish for any holiday spread.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 2 apples, thinly sliced (Granny Smith or Fuji work well)
• 4 cups arugula
• ¼ cup walnuts, chopped and toasted
• ¼ cup crumbled feta cheese (optional)

For the Cider Vinaigrette:

• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
2. In a large salad bowl, combine arugula, sliced apples, and roasted butternut squash.
3. In a small bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Drizzle the cider vinaigrette over the salad and toss gently.
5. Top with toasted walnuts and crumbled feta cheese if desired.

This butternut squash, apple, and arugula salad is bursting with flavors that embody the spirit of the season. The sweetness of roasted butternut squash pairs beautifully with the crisp apples and peppery arugula, while the cider vinaigrette adds a tangy, flavorful punch. It’s a wonderful gluten-free option that complements any holiday feast.

Roasted Brussels Sprouts and Pear Salad with Balsamic Glaze

This roasted Brussels sprouts and pear salad is a unique and flavorful gluten-free side dish that combines the slight bitterness of Brussels sprouts with the sweet juiciness of pears. The roasted Brussels sprouts add a caramelized, nutty flavor, while the balsamic glaze provides a tangy and slightly sweet finish. This salad offers a perfect balance of flavors and textures, making it an elegant addition to your holiday meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 ripe pears, cored and sliced
• ½ cup candied pecans or walnuts
• ¼ cup shaved Parmesan cheese

For the Balsamic Glaze:

• ½ cup balsamic vinegar
• 2 tbsp honey

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until crispy and caramelized.
2. While the Brussels sprouts are roasting, combine the sliced pears, candied nuts, and Parmesan in a large bowl.
3. In a small saucepan, bring balsamic vinegar and honey to a simmer over medium heat. Reduce the mixture until it thickens into a glaze, about 5-7 minutes.
4. Once the Brussels sprouts are done, add them to the bowl with the pears and toss gently.
5. Drizzle the balsamic glaze over the salad and toss again before serving.

This roasted Brussels sprouts and pear salad is a delightful and gluten-free dish that combines savory, sweet, and tangy elements. The caramelized Brussels sprouts provide a nutty depth, while the pears offer a refreshing sweetness. The balsamic glaze adds a beautiful, tangy finish, making it a sophisticated side dish for any holiday celebration.

Note: More recipes are coming soon!