35+ Flavorful Holiday Paleo Salad Recipes to Brighten Your Table

The holiday season is a time for family gatherings, hearty meals, and festive cheer, but it can also be a challenge for those following a Paleo lifestyle.

If you’re looking for ways to celebrate with dishes that are both health-conscious and delicious, you’re in the right place.

This collection of over 35 holiday Paleo salad recipes will help you create nutrient-rich salads that stand out on any holiday table.

From crisp greens to sweet and savory combinations, these recipes are perfect for adding variety and color to your holiday spread.

Whether you’re seeking a vibrant side dish or a fresh, main-course salad, there’s a recipe here to suit every taste and occasion.

35+ Flavorful Holiday Paleo Salad Recipes to Brighten Your Table

The holidays are about sharing joy, love, and great food, and these 35+ holiday Paleo salad recipes bring just that to your table.

They provide an abundance of seasonal flavors, nutrient-packed ingredients, and eye-catching presentations that will impress your guests and make your holiday gatherings even more special.

Each recipe can be tailored to fit your dietary needs and preferences, ensuring that your celebration remains healthy and stress-free.

By incorporating these salads into your holiday menu, you’ll be serving more than just food; you’ll be offering memorable dishes that everyone can enjoy and feel good about.

So, mix, toss, and savor the holidays with these creative and nourishing salads that are sure to become a tradition in your holiday celebrations.

Holiday Citrus Kale Salad

This vibrant, nutrient-rich salad is perfect for holiday gatherings with its festive blend of seasonal flavors. The combination of sweet oranges, pomegranate seeds, and the earthy crunch of kale makes it both eye-catching and refreshing. The touch of toasted almonds and a homemade citrus vinaigrette bring it all together for an irresistible dish.

Ingredients:

• 4 cups fresh kale, chopped
• 1 large orange, peeled and segmented
• 1/2 cup pomegranate seeds
• 1/4 cup toasted almonds, roughly chopped
• 1/4 red onion, thinly sliced
• 1/2 avocado, diced

For the vinaigrette:

• 2 tbsp extra-virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp honey (optional for a touch of sweetness)
• Salt and black pepper to taste

Instructions:

1. In a large bowl, massage the kale with a pinch of salt for about 1-2 minutes until it becomes tender and bright green.
2. Add the orange segments, pomegranate seeds, sliced red onion, and diced avocado to the bowl.
3. In a small jar, combine olive oil, lemon juice, apple cider vinegar, honey, salt, and black pepper. Shake well to combine.
4. Pour the vinaigrette over the salad and gently toss until everything is evenly coated.
5. Sprinkle toasted almonds over the top before serving.

This salad is a perfect side dish for your holiday feast, adding a fresh and bright element to balance richer dishes. The blend of citrus, sweet-tart pomegranate, and creamy avocado creates a harmonious combination, making it a guaranteed crowd-pleaser.

Roasted Brussels Sprout and Cranberry Salad

This salad takes the classic holiday flavors of Brussels sprouts and cranberries and elevates them into a warm, satisfying dish. It’s hearty yet light, with crispy Brussels sprouts, sweet-tart cranberries, and a hint of bacon for added depth.

Ingredients:

• 2 cups Brussels sprouts, halved
• 1/2 cup fresh or frozen cranberries
• 1/4 cup cooked and crumbled bacon (optional)
• 1/4 cup pumpkin seeds (pepitas)
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp maple syrup
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts with 1 tbsp of olive oil, salt, and black pepper, and spread them on a baking sheet.
3. Roast for 15-20 minutes or until the sprouts are golden and crispy at the edges. Add the cranberries to the baking sheet in the last 5 minutes of roasting.
4. While the Brussels sprouts are roasting, prepare the dressing by mixing the remaining olive oil, balsamic vinegar, and maple syrup in a small bowl. Add salt and pepper to taste.
5. Once the Brussels sprouts and cranberries are done, transfer them to a serving bowl. Add the crumbled bacon and pumpkin seeds.
6. Drizzle the dressing over the salad and gently toss to combine.

The combination of caramelized Brussels sprouts with the bright acidity of cranberries creates a perfect balance of flavors. This salad is ideal for adding a touch of warmth and heartiness to any holiday meal, with the crunch of pepitas providing an enjoyable contrast.

Paleo Sweet Potato and Spinach Salad

This hearty, nutrient-dense salad is both colorful and full of holiday spirit. Roasted sweet potatoes and fresh spinach are enhanced by dried cherries and walnuts, with a touch of balsamic glaze that enriches the natural sweetness of the potatoes.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups fresh spinach
• 1/3 cup dried cherries
• 1/4 cup chopped walnuts, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with 1 tbsp olive oil, cinnamon, salt, and black pepper. Spread them out on the baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
3. In a large salad bowl, add the fresh spinach. Once the sweet potatoes are done, let them cool for a few minutes before adding them to the bowl.
4. Add the dried cherries and toasted walnuts to the bowl.
5. In a small bowl, whisk together the remaining olive oil and balsamic vinegar, and season with salt and black pepper.
6. Pour the dressing over the salad and gently toss until combined.

This sweet potato and spinach salad is perfect for a holiday side dish that is both healthy and satisfying. The subtle sweetness of the potatoes and the richness of the toasted walnuts create a delightful flavor profile that pairs beautifully with the tang of balsamic vinegar.

Paleo Beet and Orange Salad

A vibrant combination of earthy beets, sweet oranges, and a fresh herbaceous touch, this salad is an elegant addition to any holiday meal. The addition of arugula and a light vinaigrette brings out the best of each ingredient, creating a dish that’s both nutritious and festive.

Ingredients:

• 2 medium beets, roasted and peeled, sliced thinly
• 1 large orange, peeled and segmented
• 2 cups arugula or mixed greens
• 1/4 cup pistachios, roughly chopped
• 1/4 cup crumbled goat cheese (optional for a paleo-friendly twist)
• 1/4 cup fresh mint leaves, chopped

For the vinaigrette:

• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp honey (optional)
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes or until tender. Once cooled, peel and slice them thinly.
2. In a large salad bowl, combine the arugula, orange segments, beet slices, and chopped mint.
3. In a small bowl or jar, mix the olive oil, red wine vinegar, and honey. Season with salt and black pepper.
4. Drizzle the vinaigrette over the salad and gently toss to combine.
5. Top with pistachios and crumbled goat cheese, if using.

The combination of sweet, earthy, and tangy flavors in this beet and orange salad makes it a sophisticated addition to your holiday table. The fresh mint and citrus elevate it further, providing a refreshing contrast to the richness of holiday dishes.

Paleo Roasted Carrot and Quinoa Salad

This warm and hearty salad showcases the natural sweetness of roasted carrots paired with the nutty flavor of quinoa, tossed with pomegranate seeds and fresh herbs. It’s a visually stunning and nourishing dish, ideal for festive celebrations.

Ingredients:

• 3 large carrots, peeled and cut into 1-inch pieces
• 1 cup cooked quinoa
• 1/3 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 2 tbsp pumpkin seeds (pepitas)
• 2 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• Salt and black pepper to taste

For the dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp maple syrup
• Salt to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the carrots with 1 tbsp olive oil, ground cumin, salt, and black pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, or until caramelized and tender.
2. While the carrots are roasting, cook the quinoa according to package instructions and let it cool slightly.
3. In a small bowl, mix tahini, lemon juice, water, and maple syrup to create a creamy dressing. Adjust salt to taste.
4. In a large mixing bowl, combine the cooked quinoa, roasted carrots, pomegranate seeds, and chopped parsley.
5. Drizzle the tahini dressing over the salad and toss gently.
6. Top with pumpkin seeds for added crunch before serving.

The sweetness of the roasted carrots and the burst of pomegranate seeds complement the nutty quinoa beautifully. The creamy tahini dressing adds a rich, velvety finish that makes this salad a showstopper at any holiday table.

Paleo Apple and Walnut Salad

This crisp and refreshing salad pairs the sweet and tart flavors of apples with the crunch of walnuts and the tangy brightness of a lemon dressing. Perfect for holiday meals, it’s a light yet satisfying dish that will bring a festive touch to your table.

Ingredients:

• 2 large apples, thinly sliced (use a mix of sweet and tart varieties)
• 4 cups mixed greens (e.g., spinach, arugula, and romaine)
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup dried unsweetened cranberries
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, apple slices, walnuts, cranberries, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Serve immediately, garnished with extra walnuts if desired.

This apple and walnut salad is light, crunchy, and full of holiday cheer. The sweet and tart apple slices pair wonderfully with the toasted walnuts and tangy dressing, making it a delightful, crowd-pleasing dish perfect for holiday feasts.

Paleo Winter Squash and Spinach Salad

A warm, comforting salad that’s perfect for holiday meals, this dish features roasted winter squash paired with fresh spinach, pomegranate seeds, and toasted hazelnuts. The hint of cinnamon in the dressing enhances the seasonal flavors, making it a standout addition to any holiday spread.

Ingredients:

• 2 cups winter squash (e.g., butternut or acorn), peeled, cubed, and roasted
• 4 cups fresh spinach
• 1/3 cup pomegranate seeds
• 1/4 cup toasted hazelnuts, roughly chopped
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1/2 tsp ground cinnamon
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cubed winter squash with 1 tbsp olive oil, salt, black pepper, and a pinch of cinnamon. Spread on a baking sheet and roast for 20-25 minutes or until tender and lightly caramelized.
2. In a large salad bowl, combine the spinach, roasted squash, pomegranate seeds, sliced red onion, and chopped hazelnuts.
3. In a small bowl, whisk together the remaining olive oil, apple cider vinegar, ground cinnamon, salt, and black pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve warm, garnished with additional pomegranate seeds and hazelnuts.

This winter squash and spinach salad is a beautiful medley of flavors and textures—earthy, sweet, and crunchy with a warm hint of cinnamon. It’s perfect for adding a touch of comfort and elegance to your holiday table.

Paleo Broccoli and Apple Salad

A fresh, crunchy, and slightly tangy salad that brings together the flavors of crisp apples, broccoli florets, and crunchy sunflower seeds. The light lemon dressing adds brightness and a subtle kick to this nutrient-rich dish, making it an ideal holiday side.

Ingredients:

• 3 cups broccoli florets, steamed until just tender
• 2 large apples, cored and thinly sliced
• 1/4 cup sunflower seeds, toasted
• 1/4 cup chopped fresh dill (optional)
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tsp honey (optional)
• Salt and black pepper to taste

Instructions:

1. Steam the broccoli florets until just tender, about 3-4 minutes, and let them cool to room temperature.
2. In a large bowl, combine the broccoli, sliced apples, red onion, and sunflower seeds.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper.
4. Pour the dressing over the salad and toss gently to coat.
5. Garnish with chopped fresh dill before serving.

This broccoli and apple salad offers a refreshing blend of sweet, tangy, and nutty flavors. The light lemon dressing and the crunch of sunflower seeds make this salad an excellent side dish that pairs well with holiday main courses, balancing richness with freshness.

Paleo Roasted Cauliflower and Almond Salad

This salad showcases the warm, nutty flavors of roasted cauliflower paired with crisp apples and slivered almonds. Tossed in a citrusy dressing, this dish is as delicious as it is nutritious, making it a standout at any holiday gathering.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 2 tbsp extra-virgin olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp turmeric
• Salt and black pepper to taste
• 2 apples, cored and thinly sliced
• 1/3 cup slivered almonds, toasted
• 2 cups mixed greens (e.g., arugula and baby spinach)
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/4 tsp ground cumin

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1 tbsp olive oil, smoked paprika, turmeric, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes, turning halfway through, until golden and slightly crispy.
2. In a large bowl, combine the roasted cauliflower, sliced apples, toasted almonds, and mixed greens.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, apple cider vinegar, Dijon mustard, and ground cumin.
4. Pour the dressing over the salad and toss gently to coat.
5. Serve immediately, garnished with extra almonds for added crunch.

The roasted cauliflower brings a warm, nutty base, while the apples add a touch of sweetness and the toasted almonds offer a satisfying crunch. This salad is a great way to add a unique and flavorful twist to your holiday spread.

Paleo Cranberry and Walnut Spinach Salad

This festive salad is perfect for holiday gatherings, featuring the sweetness of dried cranberries paired with the crunch of toasted walnuts and the vibrant flavor of fresh spinach. The light vinaigrette adds just the right amount of tang to tie all the flavors together.

Ingredients:

• 4 cups fresh baby spinach
• 1/2 cup dried unsweetened cranberries
• 1/3 cup walnuts, toasted and roughly chopped
• 1/2 cup thinly sliced red apple
• 1/4 cup crumbled goat cheese (optional for a paleo-friendly twist)
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup (optional for a touch of sweetness)
• Salt and black pepper to taste

Instructions:

1. In a large salad bowl, combine the spinach, cranberries, walnuts, and sliced apple.
2. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup (if using), salt, and black pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Top with crumbled goat cheese if desired before serving.

The balance of sweet cranberries, crunchy walnuts, and crisp apple slices makes this salad a standout choice for your holiday meal. The tangy vinaigrette complements the natural sweetness of the ingredients, creating a dish that’s both refreshing and festive.

Paleo Warm Brussels Sprout and Apple Salad

This warm salad is a hearty and delicious way to showcase Brussels sprouts during the holiday season. The addition of thinly sliced apples and a citrusy dressing provides a sweet and tangy contrast to the savory, caramelized Brussels sprouts.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp coconut oil or ghee
• 1 large apple, cored and thinly sliced
• 1/4 cup toasted pecans
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 1/2 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a large skillet, heat the coconut oil or ghee over medium heat. Add the halved Brussels sprouts and sauté for 8-10 minutes, stirring occasionally, until they are golden and slightly crispy on the edges.
2. Add the apple slices to the skillet and cook for an additional 2-3 minutes until just softened.
3. In a small bowl, whisk together the lemon juice, apple cider vinegar, Dijon mustard, salt, and black pepper to create the dressing.
4. Transfer the cooked Brussels sprouts and apples to a serving bowl. Drizzle with the dressing and toss to combine.
5. Top with toasted pecans before serving.

This warm Brussels sprout and apple salad is full of rich flavors and textures. The caramelized Brussels sprouts provide a hearty base, balanced by the fresh crunch of apple slices and the sweet touch of toasted pecans. The citrusy dressing adds brightness, making this a perfect holiday side dish.

Paleo Pomegranate and Avocado Salad

This simple, refreshing salad combines the creamy texture of avocado with the juicy pop of pomegranate seeds and the tang of a citrus dressing. It’s a beautiful, nutrient-rich dish that adds a burst of color and flavor to your holiday table.

Ingredients:

• 2 avocados, peeled, pitted, and sliced
• 1 cup pomegranate seeds
• 4 cups mixed greens (e.g., arugula, spinach, or baby kale)
• 1/4 cup thinly sliced cucumber
• 1/4 cup chopped fresh cilantro
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime juice
• 1/2 tsp honey (optional)
• Salt and black pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens, sliced avocados, cucumber, and pomegranate seeds.
2. In a small bowl, whisk together the olive oil, lime juice, honey (if using), salt, and black pepper.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Garnish with chopped cilantro before serving.

This pomegranate and avocado salad is a light yet satisfying dish with a perfect balance of sweet, tangy, and creamy flavors. The combination of textures and colors makes it an eye-catching addition to your holiday feast, while the citrusy dressing enhances the natural flavors of the ingredients.

Paleo Sweet Potato and Kale Salad

This hearty salad brings together the natural sweetness of roasted sweet potatoes, the earthy taste of kale, and the rich crunch of toasted pumpkin seeds. Drizzled with a warm maple-dijon vinaigrette, it’s the perfect addition to a holiday spread, offering both nutrition and satisfying flavors.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp extra-virgin olive oil
• Salt and black pepper to taste
• 4 cups chopped kale, stems removed
• 1/3 cup toasted pumpkin seeds
• 1/2 cup pomegranate seeds
• 1/4 cup chopped red onion
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized.
2. In a large bowl, combine the chopped kale, pomegranate seeds, and red onion.
3. In a small saucepan over low heat, whisk together the remaining olive oil, maple syrup, Dijon mustard, and apple cider vinegar. Heat gently until just warm.
4. Add the roasted sweet potatoes to the bowl with kale and toss with the warm dressing until evenly coated.
5. Top with toasted pumpkin seeds before serving.

The combination of sweet and savory flavors makes this salad a showstopper. The sweet potatoes provide a comforting base, while the pomegranate seeds and kale add a burst of freshness and texture. The warm maple-dijon dressing ties all the ingredients together, making it perfect for holiday feasts.

Paleo Citrus Beet and Arugula Salad

This vibrant salad is a celebration of flavors with the earthiness of roasted beets, the peppery bite of arugula, and the bright sweetness of citrus segments. Topped with a sprinkling of chopped pistachios, it’s a light, festive dish that pairs well with any holiday meal.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tbsp extra-virgin olive oil
• Salt and black pepper to taste
• 2 cups arugula
• 2 large oranges, peeled and segmented
• 1/4 cup chopped pistachios
• 1/4 cup crumbled goat cheese (optional)
• 1 tbsp balsamic vinegar
• 1 tbsp orange juice
• 1/2 tsp honey (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with 1 tbsp olive oil, salt, and black pepper. Place on a baking sheet and roast for 30-35 minutes, or until fork-tender.
2. In a large bowl, combine the arugula, roasted beets, orange segments, and chopped pistachios.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, orange juice, and honey (if using) until well combined.
4. Drizzle the dressing over the salad and toss gently.
5. Top with crumbled goat cheese if desired.

This citrus beet and arugula salad is both beautiful and delicious. The roasted beets provide an earthy sweetness that pairs perfectly with the tangy orange segments and the nutty crunch of pistachios. A touch of goat cheese adds creaminess, elevating this dish as a colorful, nutrient-packed holiday side.

Paleo Roasted Carrot and Cashew Salad

This salad combines the rich flavor of roasted carrots with the subtle sweetness of dried apricots and the creamy crunch of cashews. The addition of a light lemon-tahini dressing adds a nutty and tangy element, perfect for complementing holiday dishes.

Ingredients:

• 5 large carrots, peeled and sliced into thin rounds
• 2 tbsp extra-virgin olive oil
• Salt and black pepper to taste
• 1/2 cup dried apricots, chopped
• 1/3 cup toasted cashews, roughly chopped
• 2 cups baby arugula
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (or more for desired consistency)
• 1/2 tsp garlic powder

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sliced carrots with 1 tbsp olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, or until tender and lightly caramelized.
2. In a large bowl, combine the roasted carrots, chopped apricots, and toasted cashews.
3. In a small bowl, whisk together the tahini, lemon juice, water, garlic powder, and a pinch of salt until smooth and well combined. Add more water if needed to achieve a drizzling consistency.
4. Add the baby arugula to the bowl and gently toss with the tahini dressing.
5. Serve immediately, garnished with additional cashews if desired.

This roasted carrot and cashew salad is an inviting combination of flavors and textures. The carrots’ natural sweetness, paired with the tangy lemon-tahini dressing and crunchy cashews, makes it an excellent choice for a holiday side dish that’s as satisfying as it is flavorful.

Note: More recipes​ are coming soon!