25+ Delicious Holiday Low Sodium Salad Recipes for a Heart-Healthy Festive

The holiday season is synonymous with indulgence, rich dishes, and tempting treats.

While it’s easy to get swept up in the festive feasting, it’s equally important to keep meals balanced and heart-healthy.

This is where low sodium salads come into play. Not only do they add a refreshing and nutrient-packed touch to your holiday table, but they also help you enjoy the season without the bloating or heaviness that often follows big meals.

If you’re looking for ways to spice up your holiday spread without compromising on taste or health, you’re in the right place.

We’ve compiled a list of over 25 holiday low sodium salad recipes that are perfect for any gathering—from family dinners to festive parties.

These salads feature an array of fresh ingredients, bold flavors, and simple, homemade dressings that won’t add unnecessary sodium.

Whether you’re a fan of sweet and tangy combinations, nutty crunch, or fresh, citrusy flavors, these low sodium salads have something for everyone.

They’re easy to prepare, visually appealing, and packed with seasonal ingredients that will bring both comfort and joy to your holiday meals.

25+ Delicious Holiday Low Sodium Salad Recipes for a Heart-Healthy Festive

Choosing low sodium options during the holiday season doesn’t mean sacrificing taste or festivity.

With these 25+ holiday low sodium salad recipes, you can elevate your holiday menu with light, vibrant, and flavor-rich salads that complement any main course.

From roasted root vegetable salads to zesty citrus and kale combinations, there’s a salad here for every palate.

So, the next time you’re planning your holiday spread, add these salads to the lineup to create a menu that’s as nutritious as it is delicious.

You’ll be serving dishes that not only taste good but also support your well-being.

Winter Citrus and Pomegranate Salad

This vibrant salad combines sweet and tangy flavors with a refreshing mix of textures, perfect for holiday gatherings. The combination of citrus fruits, pomegranate seeds, and crisp greens makes it light and festive.

Ingredients

• 1 cup baby spinach
• 1 cup arugula
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/2 cup pomegranate seeds
• 1/4 cup chopped walnuts (optional)
• 1/4 cup crumbled goat cheese (optional)
• 2 tbsp unsalted, cold-pressed olive oil
• 1 tbsp white wine vinegar
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp Dijon mustard
• Freshly cracked black pepper to taste

Instructions

1. In a large bowl, combine the baby spinach and arugula.
2. Add the orange and grapefruit segments, pomegranate seeds, and walnuts.
3. In a separate small bowl, whisk together the olive oil, white wine vinegar, lemon juice, Dijon mustard, and black pepper until the dressing emulsifies.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Sprinkle the crumbled goat cheese on top before serving.

The fresh, citrusy notes are complemented by the crunchy walnuts and the sweet pop of pomegranate seeds, creating a dish that captures the essence of winter with a light, holiday twist. This salad not only adds color to the table but also brings a balance of tangy, sweet, and nutty flavors that pair well with your main holiday dishes.

Cranberry-Apple Spinach Salad

This salad brings together the tartness of fresh cranberries, the crispness of apple slices, and the richness of toasted pecans for a refreshing and nutritious addition to your holiday spread.

Ingredients

• 4 cups baby spinach
• 1 large red apple, thinly sliced
• 1/2 cup fresh cranberries, halved
• 1/4 cup toasted pecans
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup thinly sliced red onion
• 3 tbsp unsalted pecan oil (or extra-virgin olive oil)
• 1 tbsp apple cider vinegar
• 1/2 tbsp honey
• 1/4 tsp ground cinnamon
• Freshly ground black pepper to taste

Instructions

1. Place the baby spinach in a large salad bowl.
2. Add the sliced apple, cranberries, pecans, feta cheese, and red onion to the bowl.
3. In a small mixing bowl, combine the pecan oil, apple cider vinegar, honey, ground cinnamon, and black pepper. Whisk until fully combined.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Serve immediately for the best texture and flavor.

The combination of sweet, tart, and nutty flavors in this salad makes it a crowd-pleaser. The cranberries and apple offer an uplifting holiday vibe, while the toasted pecans add an irresistible crunch. This salad is an excellent way to offer a vibrant and low-sodium option that enhances the holiday table without compromising on taste or festive flair.

Roasted Beet and Goat Cheese Salad

This earthy and colorful salad is perfect for adding a bold flavor profile to your holiday meal. Roasted beets paired with creamy goat cheese, fresh arugula, and a simple balsamic glaze create an unforgettable dish.

Ingredients

• 3 medium beets, peeled and cut into wedges
• 2 tbsp extra-virgin olive oil
• 4 cups arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped fresh basil
• 1/4 cup toasted sunflower seeds
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Freshly cracked black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with 1 tbsp of olive oil and place them on a parchment-lined baking sheet. Roast for 25–30 minutes or until tender, flipping halfway through.
2. In a small bowl, whisk together the balsamic vinegar, honey, and the remaining olive oil until smooth. Set aside.
3. In a large bowl, place the arugula and gently toss with the roasted beets.
4. Drizzle the balsamic glaze over the arugula and beets and toss to combine.
5. Top the salad with crumbled goat cheese, basil, and sunflower seeds. Add black pepper to taste.

This salad is a showstopper, perfect for holiday dinners. The roasted beets bring an earthy, deep flavor, complemented by the tangy goat cheese and crunchy sunflower seeds. The fresh basil and a touch of honey in the dressing tie the dish together, enhancing its natural sweetness. The combination creates a dish that feels indulgent without being heavy, ideal for maintaining a balanced holiday menu.

Apple-Celery Waldorf Salad

This classic salad takes on a holiday twist with a focus on fresh, crisp ingredients and a light, flavorful dressing. It’s refreshing, crunchy, and full of festive colors, making it a perfect holiday appetizer or side dish.

Ingredients

• 2 large apples, cored and diced
• 1/2 cup celery, thinly sliced
• 1/2 cup red seedless grapes, halved
• 1/4 cup chopped walnuts
• 1/4 cup low-fat plain Greek yogurt
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp honey
• 1/4 tsp cinnamon
• Freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the diced apples, celery, grapes, and chopped walnuts.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, honey, and cinnamon until well combined.
3. Pour the dressing over the fruit and nut mixture and toss until evenly coated.
4. Sprinkle with black pepper to taste and serve chilled.

This Waldorf salad is a harmonious blend of sweet, tangy, and nutty flavors, creating a delightful holiday dish. The crisp apples and grapes provide natural sweetness while the celery adds an essential crunch. The yogurt-based dressing adds creaminess without the heaviness of traditional mayonnaise. This salad is perfect for lightening up your holiday menu while offering a burst of flavor and texture.

Kale and Quinoa Holiday Salad

Packed with hearty, nutritious ingredients, this salad is a great way to keep your holiday table balanced. The nutty quinoa, tender kale, and tangy cranberries make it a vibrant, refreshing dish that pairs well with roasted meats or can be served on its own.

Ingredients

• 1 cup cooked quinoa, cooled
• 3 cups kale, washed, stemmed, and chopped
• 1/2 cup dried cranberries
• 1/4 cup roasted pumpkin seeds
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tbsp maple syrup
• 1/2 tsp Dijon mustard
• Freshly ground black pepper to taste

Instructions

1. In a large bowl, add the cooled quinoa and chopped kale. Massage the kale gently for about 1–2 minutes until it softens slightly.
2. Stir in the dried cranberries, pumpkin seeds, and feta cheese (if using).
3. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and black pepper until the dressing is smooth.
4. Pour the dressing over the salad and toss until well combined.
5. Serve chilled or at room temperature.

The combination of tender kale and hearty quinoa makes this salad both satisfying and nutritious. The cranberries add a sweet and tart note, while the pumpkin seeds provide a nice crunch. The maple syrup and apple cider vinegar dressing gives it a subtly sweet and tangy flavor, perfect for adding a festive touch to your holiday table.

Holiday Broccoli Salad with Cranberry Vinaigrette

This salad is packed with crunchy, healthy ingredients that make it a holiday staple. It’s perfect for those who enjoy a more savory and tangy dish with a hint of sweetness. The cranberry vinaigrette adds a festive touch, making this salad a great addition to any holiday spread.

Ingredients

• 3 cups broccoli florets, blanched
• 1/2 cup red bell pepper, finely diced
• 1/4 cup chopped red onion
• 1/4 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/4 cup low-fat plain Greek yogurt
• 2 tbsp fresh cranberry juice
• 1 tbsp apple cider vinegar
• 1/2 tbsp honey
• Freshly ground black pepper to taste

Instructions

1. Blanch the broccoli florets in boiling water for 1–2 minutes until they are bright green, then immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
2. In a large bowl, combine the blanched broccoli, diced red bell pepper, red onion, cranberries, and sunflower seeds.
3. In a small bowl, whisk together the Greek yogurt, cranberry juice, apple cider vinegar, honey, and black pepper until smooth.
4. Pour the cranberry vinaigrette over the broccoli mixture and toss until evenly coated.
5. Chill in the refrigerator for at least 30 minutes before serving.

The combination of the sweet cranberries and tangy vinaigrette, with the crunch of sunflower seeds and the freshness of broccoli, makes this salad a wonderful addition to any holiday meal. This dish provides a great balance of flavors and textures that will brighten up your plate while keeping it low in sodium.

Sweet Potato and Arugula Salad with Orange Dressing

This vibrant salad combines sweet, roasted sweet potatoes with peppery arugula and a refreshing orange dressing. It’s a balanced mix of flavors that celebrates the season and makes a perfect holiday side dish.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp extra-virgin olive oil
• 3 cups arugula
• 1/2 cup pomegranate seeds
• 1/4 cup chopped pecans, toasted
• 1/4 cup crumbled goat cheese (optional)
• 1/2 cup freshly squeezed orange juice
• 1 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• 1/2 tsp honey
• Freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes in 1 tbsp of olive oil and spread them on a baking sheet lined with parchment paper. Roast for 20–25 minutes, or until tender and lightly caramelized, flipping halfway through.
2. In a large bowl, add the arugula, pomegranate seeds, and toasted pecans.
3. In a small bowl, whisk together the orange juice, apple cider vinegar, Dijon mustard, honey, and black pepper until fully combined.
4. Add the roasted sweet potato cubes to the salad and drizzle the dressing over the top.
5. Gently toss to combine and sprinkle the goat cheese on top (if using).

The combination of sweet, roasted sweet potatoes and the tangy citrus dressing brings a burst of flavors and textures to your holiday table. The pomegranate seeds add a touch of sweetness and color, while the pecans provide a delightful crunch. This salad is both hearty and light, offering a nourishing yet elegant addition to your holiday spread.

Roasted Cauliflower and Spinach Salad with Tahini Dressing

This hearty salad pairs the rich flavors of roasted cauliflower with the freshness of spinach and a creamy tahini dressing. It’s both satisfying and nutrient-rich, making it perfect for holiday feasts or a light meal.

Ingredients

• 1 medium head of cauliflower, cut into florets
• 1 tbsp extra-virgin olive oil
• 3 cups fresh spinach
• 1/4 cup toasted pine nuts
• 1/4 cup pomegranate seeds
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp water
• 1/2 tbsp honey
• Freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with olive oil and season lightly with black pepper. Spread the cauliflower on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
2. In a large bowl, add the fresh spinach, toasted pine nuts, and pomegranate seeds.
3. In a separate bowl, whisk together the tahini, lemon juice, water, and honey until smooth. Add water a little at a time to reach your desired dressing consistency.
4. Add the roasted cauliflower to the salad and drizzle with the tahini dressing.
5. Gently toss to combine and serve immediately.

This salad blends the earthy, caramelized flavors of roasted cauliflower with the freshness of spinach, creating a balanced dish that’s perfect for holiday meals. The tahini dressing adds a creamy and nutty element that elevates the salad’s overall flavor profile. The pomegranate seeds provide a pop of sweetness and color, making this a festive and nutritious addition to your holiday table.

Holiday Cabbage Salad with Apple Cider Vinaigrette

This simple yet flavorful salad is perfect for holiday meals, providing a crisp, refreshing dish that complements richer main courses. The apple cider vinaigrette adds a festive touch and brings out the natural sweetness of the ingredients.

Ingredients

• 2 cups shredded purple cabbage
• 2 cups shredded green cabbage
• 1 large apple, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup unsalted sunflower seeds
• 1/4 cup low-fat plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• Freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the shredded purple cabbage, green cabbage, apple slices, shredded carrots, and chopped cilantro.
2. In a small bowl, whisk together the Greek yogurt, apple cider vinegar, maple syrup, ground cinnamon, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Sprinkle with sunflower seeds for added crunch before serving.

This salad is colorful and full of texture, with the sweetness of the apple and maple syrup balancing out the earthy flavors of the cabbage and carrots. The apple cider vinaigrette adds a subtle sweetness and tang that pairs well with the holiday season. This dish is refreshing and light, offering a perfect contrast to heavier holiday dishes while still delivering on flavor and visual appeal.

Roasted Beet and Citrus Salad

This vibrant salad is a perfect holiday dish, featuring the earthy sweetness of roasted beets and the refreshing brightness of citrus fruits. The combination of these ingredients, paired with a light vinaigrette, makes it a stunning and flavorful addition to your holiday menu.

Ingredients

• 3 medium beets, scrubbed and peeled
• 2 tbsp extra-virgin olive oil
• 2 large oranges, peeled and segmented
• 1/2 grapefruit, peeled and segmented
• 3 cups mixed greens (such as arugula, spinach, and watercress)
• 1/4 cup toasted pistachios
• 1/4 cup crumbled goat cheese (optional)
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1/2 tsp Dijon mustard
• Freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Cut the beets into wedges and toss them in 1 tbsp of olive oil and black pepper. Spread them on a baking sheet lined with parchment paper and roast for 25–30 minutes, or until tender and slightly caramelized.
2. In a large bowl, combine the mixed greens, orange segments, and grapefruit segments.
3. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and the remaining olive oil until smooth.
4. Add the roasted beets to the salad and drizzle with the vinaigrette.
5. Gently toss to combine and sprinkle with the toasted pistachios and crumbled goat cheese (if using).

The earthy, natural sweetness of the roasted beets pairs beautifully with the tangy citrus segments, creating a refreshing and festive dish. The pistachios provide a satisfying crunch, while the goat cheese adds a creamy touch. This salad is both nutritious and visually appealing, making it a must-have holiday dish.

Cranberry Spinach Salad with Walnuts and Feta

This holiday salad is a delightful combination of sweet and savory flavors. Fresh spinach, sweet-tart cranberries, and creamy feta create a perfect balance, while the walnuts add a satisfying crunch. The simple, homemade vinaigrette ties all the flavors together.

Ingredients

• 4 cups fresh spinach, washed and dried
• 1/2 cup fresh or frozen cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts, toasted
• 1/2 apple, thinly sliced
• 1/4 cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp maple syrup
• 1/2 tsp Dijon mustard
• Freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the spinach, cranberries, sliced apple, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, maple syrup, Dijon mustard, and black pepper until well combined.
3. Pour the vinaigrette over the salad and toss gently to coat.
4. Sprinkle the toasted walnuts on top before serving.

This salad is a harmonious mix of sweet, tangy, and creamy flavors that is perfect for holiday meals. The cranberries provide a burst of tartness that contrasts beautifully with the rich feta and the natural sweetness of the apple slices. The walnuts add a satisfying crunch, making each bite more exciting. This dish is quick to prepare but adds elegance and color to any festive table.

Mediterranean Chickpea Salad

This hearty salad is loaded with protein-rich chickpeas, fresh vegetables, and a bright, zesty dressing. It’s perfect for holiday gatherings as a side dish or as a main course for a lighter meal option.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• 3 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Freshly ground black 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, lemon juice, dried oregano, and black pepper until well combined.
3. Pour the dressing over the chickpea mixture and toss until evenly coated.
4. Sprinkle with crumbled feta cheese (if using) before serving.

This Mediterranean chickpea salad is refreshing and packed with nutrient-dense ingredients that keep the holiday meal light yet satisfying. The chickpeas add protein and fiber, while the fresh vegetables and olives bring bold flavors and textures. The lemony dressing ties the salad together, making it an excellent side dish or even a main course for those who prefer a plant-based option.

Pomegranate and Kale Salad with Lemon-Honey Dressing

This holiday salad is a beautiful blend of nutrient-rich kale, sweet-tart pomegranate seeds, and the crunch of toasted almonds. The lemon-honey dressing adds a bright, tangy flavor that ties everything together, making this a perfect side dish for any festive meal.

Ingredients

• 4 cups fresh kale, stems removed and chopped
• 1/2 cup pomegranate seeds
• 1/4 cup toasted almonds, chopped
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp honey
• 1/2 tsp Dijon mustard
• Freshly ground black pepper to taste

Instructions

1. In a large bowl, massage the chopped kale with a pinch of salt for about 1–2 minutes to soften it slightly.
2. Add the pomegranate seeds, toasted almonds, sliced red onion, and crumbled goat cheese (if using) to the kale.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, and black pepper until well combined.
4. Pour the dressing over the salad and toss gently to combine.

The kale’s hearty texture is balanced by the pop of sweet-tart pomegranate seeds and the crunchy, nutty almonds. The lemon-honey dressing adds a touch of brightness and sweetness that enhances the salad’s overall flavors. This dish not only looks festive with its rich colors but also provides a nutritious boost for your holiday meal.

Quinoa and Roasted Squash Salad

This warm quinoa and roasted squash salad is perfect for a winter holiday meal. It features sweet, caramelized squash paired with the nuttiness of quinoa and the freshness of arugula. Drizzled with a simple balsamic vinaigrette, it’s both satisfying and full of seasonal flavors.

Ingredients

• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 small butternut squash, peeled, cubed, and roasted
• 2 cups arugula or baby spinach
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp ground cinnamon
• Freshly ground black pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C). Toss the cubed butternut squash with 1 tbsp of olive oil, cinnamon, and black pepper. Roast for 20–25 minutes, or until tender and caramelized.
2. In a large bowl, combine the cooked quinoa, roasted butternut squash, arugula, dried cranberries, and pumpkin seeds.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and black pepper.
4. Drizzle the dressing over the salad and gently toss to combine.
5. Top with crumbled feta cheese (if using) before serving.

This quinoa and roasted squash salad is a perfect way to celebrate the holiday season with its comforting warmth and a mix of flavors that are both sweet and savory. The earthy squash and hearty quinoa provide a satisfying base, while the arugula adds a peppery touch. The cranberries contribute a hint of sweetness and color, and the pumpkin seeds add a satisfying crunch. It’s a holiday dish that’s both nutritious and comforting.

Apple, Celery, and Walnut Salad

This refreshing salad is a great addition to any holiday spread, balancing crisp apple slices with the crunch of celery and walnuts. It’s topped with a creamy, low-sodium yogurt dressing that adds a touch of tanginess.

Ingredients

• 2 large apples, thinly sliced (choose a crisp variety like Honeycrisp or Fuji)
• 1/2 cup celery, thinly sliced
• 1/4 cup chopped walnuts, toasted
• 1/4 cup dried cherries or raisins
• 1/4 cup low-fat plain Greek yogurt
• 1 tbsp apple cider vinegar
• 1/2 tbsp honey
• Freshly ground black pepper to taste

Instructions

1. In a large bowl, combine the sliced apples, celery, chopped walnuts, and dried cherries.
2. In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, and black pepper until smooth.
3. Pour the dressing over the apple mixture and gently toss to coat.

This apple, celery, and walnut salad is light, crunchy, and subtly sweet. The combination of apples and celery offers a fresh, crisp base, while the walnuts add depth and texture. The yogurt dressing adds a creamy touch without overpowering the flavors, making it a perfect complement to richer holiday dishes. This salad is simple to prepare and full of contrasting flavors that keep every bite interesting.

Note: More recipes​ are coming soon!