50+ Deliciously Festive Holiday Lunch Recipes for Every Occasion

The holiday season is a time for gathering with loved ones, sharing laughter, and enjoying delicious meals together.

While dinners often take center stage, holiday lunches deserve their moment to shine.

A well-prepared holiday lunch can bring comfort, joy, and a memorable experience to your family and friends, whether you’re hosting an intimate brunch, a festive potluck, or a cheerful midday meal.

With a variety of flavors and dishes inspired by seasonal ingredients, this collection of 50+ holiday lunch recipes will help you find just the right dishes to elevate your celebration.

From warm soups and hearty salads to savory tarts and festive sandwiches, these recipes span a variety of tastes and preferences.

This guide includes traditional holiday favorites, creative twists on classics, and even options for those with dietary needs, ensuring there’s something for everyone at your table.

So, get ready to explore recipes that are sure to impress and make your holiday lunch a meal to remember.

50+ Deliciously Festive Holiday Lunch Recipes for Every Occasion

Holiday lunches offer a wonderful opportunity to bring people together in the spirit of the season. Whether you’re planning a quiet family gathering or a lively lunch with friends, this collection of 50+ holiday lunch recipes is designed to help you create meals that are festive, flavorful, and unforgettable. With a wide array of dishes that cater to every taste and dietary preference, you’ll have all the inspiration you need to host an incredible holiday lunch that reflects the warmth and joy of the season.

Festive Cranberry Chicken Salad Wraps

This Festive Cranberry Chicken Salad Wrap is the perfect holiday lunch. The combination of sweet cranberries, crisp apples, and tender chicken gives it a delicious flavor that’s both sweet and savory, with hints of holiday warmth. The wrap format makes it easy to serve and eat, ideal for casual family gatherings or holiday parties.

Ingredients:

• 2 cups cooked chicken, diced or shredded
• 1/2 cup dried cranberries
• 1/4 cup chopped celery
• 1/2 cup diced apple (Granny Smith for a tart taste)
• 1/4 cup chopped walnuts or pecans
• 1/4 cup mayonnaise or Greek yogurt
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large spinach or whole-wheat wraps
• Fresh lettuce leaves (optional)

Instructions:

1. In a large mixing bowl, combine the chicken, cranberries, celery, apple, and nuts.
2. Stir in mayonnaise or Greek yogurt and mix well, ensuring all ingredients are evenly coated.
3. Season with salt and pepper to taste.
4. Lay a wrap on a flat surface, place a few lettuce leaves if desired, and spread 1/4 of the chicken salad mixture onto the center.
5. Roll the wrap tightly, then slice in half. Repeat for remaining wraps.

Cranberry Chicken Salad Wraps bring together vibrant colors and flavors in one simple yet sophisticated meal. These wraps are easy to prepare in advance and make a light, festive lunch that’s perfect for the holiday season. Add some festive decor and enjoy these flavorful wraps with friends and family as a tasty, seasonal treat!

Butternut Squash and Spinach Stuffed Shells

If you’re looking for a holiday lunch dish that’s warm, comforting, and hearty, Butternut Squash and Spinach Stuffed Shells are a fantastic choice. The creamy squash filling, paired with rich ricotta cheese and bright spinach, creates a delightful flavor balance. Topped with a hint of sage and cheese, these stuffed shells make a beautiful main course that’s easy to bake and serve.

Ingredients:

• 12 oz jumbo pasta shells
• 1 medium butternut squash, peeled, cubed, and roasted
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 1 tsp dried sage
• 1 1/2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with cooking spray.
2. Cook jumbo pasta shells according to package directions, then drain and set aside to cool.
3. In a mixing bowl, mash the roasted butternut squash and mix in ricotta, spinach, Parmesan, salt, pepper, nutmeg, and sage.
4. Spoon about 1-2 tablespoons of the squash mixture into each pasta shell.
5. Spread marinara sauce evenly on the bottom of the baking dish, then place the stuffed shells on top.
6. Sprinkle with mozzarella cheese, cover with foil, and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Butternut Squash and Spinach Stuffed Shells are a cozy, crowd-pleasing option for holiday lunches. The vibrant squash and spinach filling with warm spices bring the flavors of the season to life. This dish can be made ahead, saving you time during busy holiday gatherings. Enjoy a taste of comfort with each savory, cheesy bite!

Apple, Bacon, and Cheddar Grilled Cheese Sandwiches

Apple, Bacon, and Cheddar Grilled Cheese Sandwiches add a gourmet twist to a classic comfort food, perfect for holiday lunches. The crispy bacon and tart apple slices complement the sharp cheddar beautifully, creating a sandwich with layers of flavor and texture. This grilled cheese pairs well with a warm cup of soup or cider, making it a festive and satisfying meal.

Ingredients:

• 8 slices of sourdough bread
• 4 tbsp butter, softened
• 1 cup sharp cheddar cheese, shredded
• 1 Granny Smith apple, thinly sliced
• 8 slices of cooked bacon
• 1/4 tsp cinnamon (optional)

Instructions:

1. Butter one side of each slice of bread.
2. Lay four slices of bread, butter side down, on a flat surface. Top each with 1/4 cup shredded cheddar, a few apple slices, and two pieces of bacon.
3. Sprinkle a pinch of cinnamon on the apples if desired, then place the remaining bread slices on top, butter side up.
4. Heat a skillet over medium heat. Grill each sandwich for about 3-4 minutes on each side until the bread is golden and the cheese is melted.
5. Slice each sandwich in half and serve warm.

This Apple, Bacon, and Cheddar Grilled Cheese is the ultimate holiday sandwich, combining savory and sweet flavors for an unforgettable bite. The crispiness of the bacon and tartness of the apple with melted cheddar cheese create a festive take on the classic grilled cheese. Perfect for holiday luncheons, this sandwich is easy, quick, and sure to become a seasonal favorite.

Roasted Vegetable and Quinoa Salad with Honey Balsamic Dressing

This Roasted Vegetable and Quinoa Salad with Honey Balsamic Dressing is a vibrant, nutrient-packed option for your holiday lunch. Roasting seasonal vegetables like sweet potatoes, Brussels sprouts, and carrots enhances their natural sweetness, which pairs beautifully with the tangy honey balsamic dressing. The addition of quinoa offers protein and a satisfying base, making this dish a filling and festive choice for any holiday meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 small sweet potato, peeled and cubed
• 1 cup Brussels sprouts, halved
• 2 carrots, peeled and sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp honey
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1/4 cup olive oil (for dressing)
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C). On a baking sheet, toss sweet potatoes, Brussels sprouts, and carrots with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until vegetables are tender and lightly caramelized.
2. While the vegetables roast, cook the quinoa according to package instructions.
3. In a small bowl, whisk together honey, balsamic vinegar, Dijon mustard, and 1/4 cup olive oil to make the dressing.
4. Once the vegetables are done, combine them with the cooked quinoa in a large bowl. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and serve warm or at room temperature.

This Roasted Vegetable and Quinoa Salad is a wholesome and festive dish that offers the perfect balance of savory roasted vegetables, sweet honey balsamic dressing, and protein-rich quinoa. It’s a great option for vegetarian or plant-based eaters at your holiday lunch, and the vibrant colors and flavors make it a beautiful addition to your holiday table. It can also be made in advance, saving you time during the busy holiday season.

Maple-Glazed Turkey Meatballs with Cranberry Sauce

These Maple-Glazed Turkey Meatballs with Cranberry Sauce bring a modern, flavorful twist to traditional holiday dishes. The sweet maple glaze complements the lean turkey meatballs, while the homemade cranberry sauce adds a tangy kick. This recipe is perfect for a lighter yet satisfying lunch and works well as an appetizer or main course for any holiday gathering.

Ingredients:

• 1 lb ground turkey
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 2 tbsp olive oil (for frying)
• 1/4 cup maple syrup
• 2 tbsp soy sauce
• 1 tbsp Dijon mustard
• 1/2 cup fresh cranberries
• 2 tbsp orange juice
• 1 tbsp sugar (optional)

Instructions:

1. In a mixing bowl, combine ground turkey, breadcrumbs, egg, Parmesan, garlic powder, onion powder, salt, and pepper. Shape the mixture into small meatballs (about 1 inch in diameter).
2. Heat olive oil in a skillet over medium heat. Add the meatballs and cook, turning occasionally, for 8-10 minutes or until browned and cooked through. Remove from the skillet and set aside.
3. In a small saucepan, combine maple syrup, soy sauce, and Dijon mustard. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.
4. In another saucepan, add cranberries, orange juice, and sugar (if desired). Simmer over medium heat for 5-7 minutes, until the cranberries burst and the sauce thickens. You can mash the cranberries slightly for a smoother consistency.
5. Once the meatballs are cooked, pour the maple glaze over them and toss to coat.
6. Serve the meatballs with cranberry sauce on the side or drizzle over the top.

These Maple-Glazed Turkey Meatballs with Cranberry Sauce are a flavorful and festive option for your holiday lunch. The sweetness of the maple glaze and the tartness of the cranberry sauce create a delicious contrast that makes this dish stand out. Whether served as a main course or an appetizer, these meatballs are sure to be a hit with guests of all ages. They are also easy to prepare in advance, allowing you to focus on enjoying the holiday festivities.

Mushroom and Gruyère Tart with Puff Pastry

This Mushroom and Gruyère Tart with Puff Pastry is an elegant yet simple holiday lunch option. The buttery, flaky puff pastry provides the perfect base for the earthy mushrooms and rich Gruyère cheese. It’s a perfect dish for vegetarians or anyone who loves savory flavors. This tart can be served warm or at room temperature, making it ideal for both casual and formal holiday gatherings.

Ingredients:

• 1 sheet puff pastry (store-bought or homemade)
• 2 tbsp olive oil
• 2 cups mushrooms (button, cremini, or a mix), sliced
• 1 small onion, finely chopped
• 1/4 cup white wine (optional)
• 1 tsp thyme leaves
• Salt and pepper to taste
• 1/2 cup grated Gruyère cheese
• 1/4 cup heavy cream
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a baking sheet lined with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add mushrooms and onions, cooking until the mushrooms release their moisture and become tender (about 5-7 minutes).
3. Add white wine (if using) and thyme, cooking for another 2 minutes, then season with salt and pepper. Let the mixture cool slightly.
4. Spread the mushroom mixture evenly over the center of the puff pastry, leaving a border around the edges.
5. Drizzle the heavy cream over the mushrooms, then sprinkle with grated Gruyère cheese.
6. Fold the edges of the puff pastry over the filling, creating a rustic border.
7. Brush the pastry edges with a beaten egg to give it a golden finish.
8. Bake for 20-25 minutes, or until the pastry is golden and puffed and the cheese is melted and bubbly.
9. Slice and serve warm or at room temperature.

The Mushroom and Gruyère Tart with Puff Pastry is a decadent and festive dish that is sure to impress at any holiday lunch. The combination of savory mushrooms, melty Gruyère cheese, and flaky pastry makes this tart both comforting and elegant. It’s an easy dish to prepare but looks sophisticated on the table, making it a perfect choice for a special holiday meal. Whether served as a main course or a side, this tart will be a memorable part of your holiday celebration.

Herb-Crusted Salmon with Lemon-Dill Sauce

Herb-Crusted Salmon with Lemon-Dill Sauce is a light and flavorful holiday lunch that offers a perfect balance of savory herbs, rich fish, and a refreshing lemon-dill sauce. This dish is ideal for a sophisticated holiday meal, providing a healthy yet indulgent option. The herbs create a crispy crust on the salmon, while the tangy sauce elevates its natural flavors. It’s quick to prepare, making it a great choice for busy holiday days.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the garlic powder, parsley, thyme, salt, and pepper.
3. Rub the salmon fillets with olive oil and sprinkle the herb mixture evenly over the top of each fillet.
4. Place the salmon on the prepared baking sheet and bake for 12-15 minutes or until the salmon is cooked through and the crust is golden.
5. While the salmon is baking, whisk together Greek yogurt, dill, lemon juice, and Dijon mustard in a small bowl to make the sauce.
6. Once the salmon is done, serve with a generous drizzle of lemon-dill sauce on top.

This Herb-Crusted Salmon with Lemon-Dill Sauce is a light yet satisfying holiday lunch that’s as nutritious as it is delicious. The herb crust adds a lovely crunch, while the lemon-dill sauce enhances the salmon’s delicate flavor. Perfect for any holiday spread, this dish will impress guests with its vibrant flavors and beautiful presentation. It’s quick to prepare, making it a great choice for a festive yet hassle-free meal.

Pomegranate and Roasted Beet Salad with Goat Cheese

This Pomegranate and Roasted Beet Salad with Goat Cheese is a stunning, colorful dish that brings together earthy roasted beets, sweet pomegranate seeds, and creamy goat cheese. The honey-balsamic dressing ties everything together with a subtle sweetness and tang. This salad is perfect for a light holiday lunch, offering a refreshing contrast to heavier dishes typically found at holiday meals.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup pomegranate seeds
• 4 oz goat cheese, crumbled
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, then place them on a baking sheet lined with parchment paper.
2. Roast the beets for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
3. While the beets roast, prepare the dressing by whisking together balsamic vinegar, honey, olive oil, salt, and pepper in a small bowl.
4. Once the beets are done, let them cool for a few minutes, then slice them into smaller pieces if desired.
5. In a large salad bowl, combine mixed greens, roasted beets, pomegranate seeds, and goat cheese.
6. Drizzle the dressing over the salad and toss gently to combine.

This Pomegranate and Roasted Beet Salad with Goat Cheese is a refreshing and festive dish that will add a burst of color and flavor to your holiday table. The earthy sweetness of roasted beets, the tartness of pomegranate seeds, and the richness of goat cheese create a perfect harmony of textures and tastes. It’s a great choice for a light, elegant lunch that feels luxurious without being overly heavy, and it’s sure to impress your guests.

Sweet Potato and Black Bean Tacos with Avocado Salsa

Sweet Potato and Black Bean Tacos with Avocado Salsa are a delightful vegetarian option for your holiday lunch. The sweet, caramelized sweet potatoes pair beautifully with savory black beans, while the avocado salsa adds a creamy and zesty touch. These tacos are not only bursting with flavor but also offer a nutritious and satisfying option that’s easy to make and perfect for holiday gatherings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1 tsp chili powder
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced red onion
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized.
2. While the sweet potatoes roast, heat a small pan over medium heat and sauté black beans with cumin and chili powder for 5-7 minutes until heated through and fragrant.
3. For the salsa, combine diced avocado, red onion, cilantro, lime juice, and salt in a bowl. Stir gently to combine.
4. Warm the tortillas in a dry skillet or microwave.
5. To assemble the tacos, layer each tortilla with a few spoonfuls of roasted sweet potatoes and seasoned black beans. Top with a generous spoonful of avocado salsa.
6. Serve immediately and enjoy!

Sweet Potato and Black Bean Tacos with Avocado Salsa are a festive, flavorful, and healthy holiday lunch option. The sweetness of the roasted sweet potatoes combined with the smoky, spiced black beans makes for a satisfying and hearty filling. The fresh avocado salsa adds a creamy, zesty contrast that elevates the tacos. These tacos are perfect for both casual lunches and more formal gatherings, offering a colorful and nutritious option that everyone will enjoy.

Cranberry and Brie Stuffed Chicken Breast

Cranberry and Brie Stuffed Chicken Breast is a rich and elegant dish that brings a festive twist to a classic chicken recipe. With the tangy sweetness of cranberries and the creamy richness of melted Brie, this stuffed chicken is both visually stunning and incredibly tasty. It’s perfect for a holiday lunch when you want to serve something special but not overly heavy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh or dried cranberries
• 4 oz Brie cheese, sliced
• 1/4 cup fresh spinach leaves
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup chicken broth
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Slice a pocket into each chicken breast, being careful not to cut all the way through.
2. Stuff each chicken breast with a few slices of Brie, a sprinkle of cranberries, and a few spinach leaves. Secure with toothpicks, if necessary, and season the outside of the chicken with salt and pepper.
3. In a large ovenproof skillet, heat olive oil over medium heat. Sear the chicken breasts for 3-4 minutes on each side, until golden.
4. Mix chicken broth, honey, and balsamic vinegar and pour it into the skillet.
5. Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is fully cooked and the cheese is melted.
6. Garnish with fresh parsley and serve warm.

Cranberry and Brie Stuffed Chicken Breast is an exceptional holiday dish that combines beautiful flavors and textures. The creamy, melty Brie pairs wonderfully with tart cranberries, creating a gourmet flavor profile that is sure to impress. This dish is perfect for an elegant yet approachable holiday lunch that will leave your guests delighted and satisfied.

Spinach and Ricotta Stuffed Shells with Marinara Sauce

Spinach and Ricotta Stuffed Shells with Marinara Sauce are a comforting and festive dish, perfect for a holiday lunch gathering. This Italian-inspired recipe features jumbo pasta shells filled with a creamy spinach and ricotta mixture, topped with rich marinara sauce and melted cheese. It’s a cozy, vegetarian-friendly option that’s both flavorful and hearty, making it ideal for serving to a crowd.

Ingredients:

• 12 oz jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 cup fresh spinach, chopped
• 1 egg, lightly beaten
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and let cool slightly.
2. In a large bowl, combine ricotta, 1/2 cup mozzarella, Parmesan, spinach, egg, salt, and pepper.
3. Spoon the ricotta mixture into each shell and place them in a baking dish. Pour marinara sauce over the shells and sprinkle with the remaining mozzarella.
4. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
5. Garnish with fresh basil and serve warm.

These Spinach and Ricotta Stuffed Shells with Marinara Sauce are a festive and hearty option for holiday lunches, perfect for feeding a crowd with minimal effort. The creamy filling, combined with the marinara sauce, offers classic Italian flavors in every bite. This dish brings warmth and comfort to the holiday table, and it’s an excellent vegetarian option that everyone will love.

Maple-Glazed Carrots and Pecans on a Bed of Quinoa

Maple-Glazed Carrots and Pecans on a Bed of Quinoa is a vibrant, seasonal dish that’s perfect for a holiday lunch. This recipe features roasted carrots glazed with maple syrup and topped with toasted pecans for a sweet, nutty flavor. Served on a bed of fluffy quinoa, this dish is both wholesome and elegant, making it a great choice for a festive vegetarian option.

Ingredients:

• 1 lb carrots, peeled and sliced diagonally
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp maple syrup
• 1/4 cup chopped pecans
• 1 cup quinoa
• 2 cups vegetable broth
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper and spread them on a baking sheet.
2. Roast carrots for 20 minutes, then drizzle with maple syrup and add pecans. Continue roasting for an additional 10 minutes, until carrots are tender and pecans are toasted.
3. While the carrots roast, rinse the quinoa and cook it in vegetable broth according to package instructions.
4. Fluff the quinoa with a fork and transfer it to a serving platter. Arrange the maple-glazed carrots and pecans on top.
5. Garnish with fresh thyme and serve warm.

Maple-Glazed Carrots and Pecans on a Bed of Quinoa is a delightful holiday dish that combines sweetness and texture, with the earthy flavors of roasted carrots and nutty quinoa. The maple syrup and pecans add a holiday-worthy touch that’s both seasonal and satisfying. This beautiful, wholesome dish is perfect for a holiday lunch that’s light yet full of flavor, making it a versatile choice for festive gatherings.

Butternut Squash and Sage Risotto

Butternut Squash and Sage Risotto is a creamy, comforting dish that brings warmth to any holiday table. With sweet roasted butternut squash and the earthy notes of fresh sage, this risotto is flavorful and fragrant, creating a cozy yet elegant lunch option. Perfect for a festive meal, this risotto offers a balance of sweet and savory flavors that celebrate the best of holiday ingredients.

Ingredients:

• 1 small butternut squash, peeled and diced
• 2 tbsp olive oil, divided
• Salt and pepper to taste
• 1 small onion, finely chopped
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh sage, chopped
• 1 tbsp butter

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.
2. In a large skillet, heat remaining olive oil over medium heat. Add the onion and sauté until soft, about 3-4 minutes. Add Arborio rice and stir to coat the grains with oil.
3. Pour in white wine and cook until it’s mostly absorbed. Gradually add warm broth, one ladle at a time, stirring until each addition is absorbed before adding more, about 18-20 minutes total.
4. When the rice is creamy and al dente, stir in roasted butternut squash, Parmesan, butter, and chopped sage. Adjust seasoning with salt and pepper.
5. Serve warm, garnished with a sprinkle of Parmesan and fresh sage.

Butternut Squash and Sage Risotto is a luxurious and festive dish that captures the flavors of the season. The creamy texture of the risotto, combined with the sweetness of the squash and the earthiness of sage, makes this a comforting yet sophisticated option for holiday lunch. Its beautiful color and rich flavor will add warmth and elegance to any holiday table.

Honey-Glazed Ham and Cheddar Biscuits

Honey-Glazed Ham and Cheddar Biscuits are a delightful holiday lunch option that combines the savory goodness of ham with the flaky, cheesy perfection of homemade biscuits. Glazed with honey and baked to a golden brown, these biscuits are both comforting and satisfying. This dish is perfect for a holiday lunch that’s easy to make and fun to serve, especially for family-style gatherings or casual get-togethers.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 1 cup shredded cheddar cheese
• 3/4 cup buttermilk
• 8 oz thinly sliced ham
• 2 tbsp honey, warmed

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine flour, baking powder, and salt. Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in cheddar cheese.
3. Add buttermilk and mix until just combined. Transfer the dough to a floured surface and roll to a 1/2-inch thickness. Cut into biscuits using a biscuit cutter.
4. Place the biscuits on the baking sheet and top each with a slice of ham. Brush the tops with warm honey.
5. Bake for 12-15 minutes, until the biscuits are golden brown. Serve warm.

Honey-Glazed Ham and Cheddar Biscuits are a delicious, easy-to-make holiday lunch option that’s packed with flavor. The combination of savory ham, sharp cheddar, and sweet honey glaze creates a perfect balance that’s satisfying and festive. These biscuits are ideal for a casual holiday gathering, making them a great choice for a family-friendly lunch that’s sure to be a hit.

Winter Harvest Quinoa Salad with Maple Vinaigrette

Winter Harvest Quinoa Salad with Maple Vinaigrette is a vibrant and nutritious holiday dish that combines the wholesome flavors of roasted vegetables, quinoa, and a sweet maple vinaigrette. Packed with winter vegetables like Brussels sprouts, sweet potatoes, and cranberries, this salad is hearty enough for a main course and light enough to balance other holiday dishes. It’s a colorful and healthy addition to any holiday lunch spread.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup Brussels sprouts, halved
• 1 large sweet potato, diced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans

Maple Vinaigrette:

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

Instructions:

1. Preheat the oven to 400°F (200°C). Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender.
2. Meanwhile, cook quinoa in vegetable broth according to package instructions. Fluff with a fork and set aside.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make the vinaigrette.
4. In a large serving bowl, combine cooked quinoa, roasted vegetables, cranberries, and pecans. Drizzle with maple vinaigrette and toss gently to coat.
5. Serve warm or at room temperature.

Winter Harvest Quinoa Salad with Maple Vinaigrette is a refreshing yet hearty holiday lunch option that celebrates seasonal ingredients. The roasted vegetables and quinoa provide a nutritious base, while the maple vinaigrette adds a hint of sweetness that complements the flavors of the dish. It’s a perfect choice for a light, healthy holiday meal, bringing warmth, color, and festive flavors to the table.

Note: More recipes are coming soon!