50+ Easy and Delicious Holiday Salad Recipes for Every Celebration

The holiday season is a time to gather with friends and family, celebrate, and indulge in delicious food.

While hearty main dishes often take center stage, a vibrant salad can be the perfect side dish to complement your festive meals.

Whether you’re hosting a dinner party, bringing a dish to a holiday potluck, or simply craving something light and refreshing, holiday salads offer a variety of flavors and textures that elevate any spread.

From crisp greens and seasonal fruits to roasted vegetables and creamy dressings, these 50+ holiday salad recipes promise to delight your guests and brighten your holiday table.

In this article, we’ve curated a list of over 50 holiday salad recipes, including options for all dietary preferences and occasions.

You’ll find everything from traditional favorites to more innovative salads, each filled with festive ingredients that reflect the season’s bounty.

Whether you’re looking for a crowd-pleasing classic or something a bit more adventurous, these recipes will provide the inspiration you need to create a memorable holiday meal.

50+ Easy and Delicious Holiday Salad Recipes for Every Celebration

As you plan your holiday menu, don’t forget to incorporate a fresh, flavorful salad to balance out the indulgent dishes.

These 50+ holiday salad recipes offer a variety of flavors, from the sweetness of seasonal fruits like cranberries and pomegranates to the richness of roasted vegetables and nuts.

With options ranging from light and refreshing to hearty and filling, you can find the perfect salad to complement your holiday gathering.

So, get creative with your holiday salad offerings and let these vibrant dishes shine alongside your main courses.

Holiday Pomegranate & Pear Salad

This Holiday Pomegranate & Pear Salad is a refreshing and vibrant dish that brings together the sweetness of ripe pears, the tanginess of pomegranate seeds, and the earthiness of mixed greens. With a drizzle of homemade citrus vinaigrette, it’s the perfect starter for any festive meal. Packed with color and flavor, this salad is as appealing to the eyes as it is to the palate.

Ingredients:

• 6 cups mixed greens (spinach, arugula, and kale)
• 2 ripe pears, thinly sliced
• 1 cup pomegranate seeds
• ½ cup crumbled feta cheese
• ¼ cup candied pecans
• 2 tablespoons fresh mint leaves (optional)

Citrus Vinaigrette:

• 3 tablespoons orange juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, toss mixed greens, sliced pears, and pomegranate seeds.
2. Sprinkle crumbled feta cheese and candied pecans over the top. Add mint leaves if desired for a hint of freshness.
3. In a small bowl, whisk together orange juice, olive oil, apple cider vinegar, honey, salt, and pepper. Adjust seasoning to taste.
4. Drizzle the citrus vinaigrette over the salad just before serving. Toss lightly to coat.

This Holiday Pomegranate & Pear Salad is an elegant addition to your holiday table, offering a balance of sweetness, tartness, and crunch. Its bright flavors complement rich holiday mains, making it a crowd-pleaser for all. Serve this salad as a starter or pair it with crusty bread for a light holiday lunch.

Festive Cranberry-Walnut Kale Salad

Bursting with festive flavors, the Cranberry-Walnut Kale Salad combines the hearty texture of kale with the sweet-tart burst of dried cranberries and the nutty crunch of toasted walnuts. A creamy maple Dijon dressing ties all the elements together, making this a healthy yet indulgent holiday treat. Perfect for potlucks or intimate family dinners, this salad is a versatile crowd-pleaser.

Ingredients:

• 6 cups kale, stems removed and chopped
• ½ cup dried cranberries
• ½ cup toasted walnuts
• ¼ cup red onion, thinly sliced
• ½ cup goat cheese, crumbled

Maple Dijon Dressing:

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

Instructions:

1. Massage chopped kale with a pinch of salt for about 2 minutes to soften it. Transfer to a large salad bowl.
2. Add dried cranberries, toasted walnuts, red onion, and crumbled goat cheese to the kale.
3. In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
4. Pour the dressing over the salad and toss until well-coated.

This Festive Cranberry-Walnut Kale Salad is a holiday favorite that balances healthfulness with indulgence. The creamy maple Dijon dressing adds a luxurious touch, making it an irresistible addition to your festive menu. Whether served as a side dish or a standalone meal, this salad is sure to impress.

Winter Roasted Beet & Citrus Salad

The Winter Roasted Beet & Citrus Salad is a stunning and flavorful creation that combines the earthy sweetness of roasted beets with the bright, zesty flavors of winter citrus. Enhanced with creamy avocado and crunchy pistachios, this salad is a delightful medley of textures and colors. Perfect for holiday gatherings, it’s a nutritious and elegant choice for any table.

Ingredients:

• 3 medium beets, roasted and sliced
• 2 oranges, peeled and segmented
• 1 avocado, sliced
• ¼ cup pistachios, chopped
• 4 cups mixed greens (spinach and spring mix)
• ¼ cup goat cheese or feta (optional)

Honey-Lemon Dressing:

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45–60 minutes, or until tender. Allow them to cool, peel, and slice.
2. In a salad bowl, layer mixed greens, roasted beets, orange segments, avocado slices, and chopped pistachios. Add goat cheese or feta if desired.
3. In a small jar, combine lemon juice, olive oil, honey, Dijon mustard, salt, and pepper. Shake well to mix.
4. Drizzle the honey-lemon dressing over the salad and toss gently to combine.

The Winter Roasted Beet & Citrus Salad is a vibrant dish that showcases the best of seasonal produce. Its unique blend of flavors and textures makes it a standout at any holiday feast. Serve this salad as a starter or alongside your favorite winter entrées for a well-rounded and memorable meal.

Apple, Brie, and Arugula Salad with Maple Pecan Dressing

The Apple, Brie, and Arugula Salad is a delightful combination of crisp apples, creamy brie, and peppery arugula, topped with a luscious maple pecan dressing. This salad is an elegant yet simple dish that adds sophistication to your holiday table. Its balanced flavors and beautiful presentation make it a must-have for festive gatherings.

Ingredients:

• 4 cups fresh arugula
• 1 large apple (Granny Smith or Honeycrisp), thinly sliced
• 4 ounces brie cheese, sliced
• ½ cup pecans, toasted and chopped
• ¼ cup dried cranberries

Maple Pecan Dressing:

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

Instructions:

1. Arrange arugula in a large salad bowl or platter. Layer with apple slices, brie, toasted pecans, and dried cranberries.
2. In a small bowl, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
3. Drizzle the maple pecan dressing over the salad just before serving. Toss lightly to coat.

This Apple, Brie, and Arugula Salad is a seasonal masterpiece that pairs the creamy richness of brie with the crispness of apples and the nuttiness of pecans. It’s a perfect accompaniment to roasted meats or a delightful standalone dish for lighter holiday meals.

Shaved Brussels Sprouts & Bacon Salad

Elevate your holiday meals with this Shaved Brussels Sprouts & Bacon Salad. The crunch of raw Brussels sprouts meets the smoky savoriness of crispy bacon, all brought together with a tangy mustard vinaigrette. This dish is hearty, satisfying, and full of festive flair, making it an excellent side for winter feasts.

Ingredients:

• 4 cups shaved Brussels sprouts
• 4 slices bacon, cooked and crumbled
• ½ cup grated Parmesan cheese
• ¼ cup dried cranberries or cherries
• ¼ cup sliced almonds, toasted

Mustard Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Place the shaved Brussels sprouts in a large salad bowl. Massage with a pinch of salt to tenderize if desired.
2. Add crumbled bacon, grated Parmesan, dried cranberries, and toasted almonds to the sprouts.
3. In a small bowl, whisk together olive oil, Dijon mustard, white wine vinegar, honey, salt, and pepper until well combined.
4. Drizzle the mustard vinaigrette over the salad and toss to coat.

This Shaved Brussels Sprouts & Bacon Salad brings a unique and hearty twist to traditional holiday salads. With its combination of textures and bold flavors, it’s a guaranteed hit at festive dinners and complements rich main courses beautifully.

Winter Harvest Quinoa Salad

The Winter Harvest Quinoa Salad is a nutrient-packed dish filled with seasonal ingredients like roasted sweet potatoes, kale, and dried cranberries. Tossed in a zesty orange vinaigrette, this salad is wholesome, flavorful, and visually stunning. It’s perfect for health-conscious guests and a delightful way to celebrate the season’s bounty.

Ingredients:

• 1 cup cooked quinoa
• 1 medium sweet potato, roasted and cubed
• 2 cups chopped kale
• ½ cup dried cranberries
• ¼ cup pumpkin seeds
• ½ cup crumbled feta cheese

Orange Vinaigrette:

• 3 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine cooked quinoa, roasted sweet potato cubes, chopped kale, dried cranberries, and pumpkin seeds.
2. Sprinkle crumbled feta cheese over the top.
3. In a small bowl, whisk together orange juice, olive oil, apple cider vinegar, maple syrup, salt, and pepper until smooth.
4. Pour the orange vinaigrette over the salad and toss gently to combine.

This Winter Harvest Quinoa Salad is a wholesome and hearty dish that brings the flavors of the season to life. Its vibrant ingredients and zesty dressing make it a standout side dish or light main course for holiday celebrations. Nutritious and satisfying, it’s a recipe you’ll return to year after year.

Citrus Avocado and Cucumber Salad

The Citrus Avocado and Cucumber Salad is a refreshing, vibrant dish that brings together the cool crunch of cucumber, the creamy richness of avocado, and the bright, tangy flavors of citrus. Perfect for holiday meals, it’s light yet full of flavor, offering a great balance to heavier winter dishes. This salad is both visually stunning and incredibly easy to prepare.

Ingredients:

• 2 medium cucumbers, thinly sliced
• 2 ripe avocados, diced
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 small red onion, thinly sliced
• 1 tablespoon fresh cilantro, chopped (optional)

Citrus Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cucumber slices, diced avocado, citrus segments, and red onion.
2. If using, add fresh cilantro to the bowl for a pop of color and flavor.
3. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until well combined.
4. Drizzle the citrus dressing over the salad and toss gently to coat.

The Citrus Avocado and Cucumber Salad is the perfect light and bright addition to your holiday spread. The combination of creamy avocado and tangy citrus creates a delightful contrast of textures and flavors. This salad is easy to prepare, making it ideal for busy holiday hosts looking to add a refreshing, nutritious dish to their menu.

Roasted Root Vegetable Salad with Goat Cheese

This Roasted Root Vegetable Salad with Goat Cheese offers the perfect balance of earthy roasted vegetables, creamy goat cheese, and a tangy vinaigrette. Full of winter’s best root vegetables, including carrots, parsnips, and beets, this salad is hearty enough to be a main course or an elegant side dish. Its warmth and heartiness make it a comforting choice for cold-weather holiday gatherings.

Ingredients:

• 2 medium carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium beets, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens (such as arugula or spinach)
• 4 ounces goat cheese, crumbled
• ¼ cup chopped walnuts, toasted

Balsamic Vinaigrette:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Spread the carrots, parsnips, and beets on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast for 25-30 minutes, or until the vegetables are tender and lightly caramelized.
3. In a large salad bowl, combine the roasted vegetables with mixed greens.
4. Drizzle with balsamic vinaigrette and toss to combine. Top with crumbled goat cheese and toasted walnuts.

The Roasted Root Vegetable Salad with Goat Cheese is a hearty, flavorful dish that perfectly captures the essence of winter produce. The combination of warm roasted vegetables and creamy goat cheese creates a rich, satisfying flavor profile, while the balsamic vinaigrette adds a delightful tang. This salad will undoubtedly be a hit at your next holiday dinner, offering a comforting, yet elegant side dish for your guests.

Maple-Glazed Brussels Sprouts and Pear Salad

The Maple-Glazed Brussels Sprouts and Pear Salad combines the sweetness of maple syrup with the earthy flavor of Brussels sprouts and the freshness of ripe pears. With a crunchy topping of toasted pecans, this salad is a sweet and savory delight that’s perfect for holiday dining. It’s simple to make yet delivers an impressive flavor profile that pairs beautifully with roasted meats or as a standalone vegetarian dish.

Ingredients:

• 3 cups Brussels sprouts, trimmed and halved
• 2 ripe pears, cored and sliced
• ½ cup pecans, toasted
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the Brussels sprouts and cook for 5-7 minutes, stirring occasionally, until they begin to soften and brown slightly.
2. Drizzle maple syrup over the Brussels sprouts and stir to coat. Continue cooking for an additional 3-4 minutes, allowing the syrup to glaze the Brussels sprouts. Season with salt and pepper.
3. Remove from heat and set aside to cool slightly.
4. In a salad bowl, combine the glazed Brussels sprouts with pear slices and toasted pecans.
5. Drizzle with balsamic vinegar and toss gently to combine.

This Maple-Glazed Brussels Sprouts and Pear Salad offers a unique, sweet-salty flavor that’s perfect for the holiday season. The maple syrup gives the Brussels sprouts a rich glaze, while the fresh pears add a refreshing contrast. The toasted pecans bring a satisfying crunch, making this salad a flavorful and memorable addition to any festive meal.

Pomegranate, Feta, and Spinach Salad with Lemon Vinaigrette

The Pomegranate, Feta, and Spinach Salad is a vibrant and festive dish that bursts with color and flavor. The sweetness of pomegranate seeds balances the tangy saltiness of feta cheese, while the fresh spinach provides a perfect base. Topped with a simple lemon vinaigrette, this salad is a delightful and nutritious option for holiday gatherings. The crisp, refreshing ingredients make it a standout choice for any meal.

Ingredients:

• 4 cups fresh spinach
• 1 cup pomegranate seeds
• ½ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced
• ¼ cup toasted sunflower seeds

Lemon Vinaigrette:

• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine spinach, pomegranate seeds, crumbled feta, red onion, and toasted sunflower seeds.
2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until smooth.
3. Drizzle the lemon vinaigrette over the salad and toss gently to combine.

This Pomegranate, Feta, and Spinach Salad is a perfect blend of tangy, sweet, and savory flavors. The fresh, crunchy elements and the tangy vinaigrette make it a refreshing, healthy addition to your holiday menu. It’s a visually stunning dish that will delight your guests while offering a nutritious, light option alongside heavier holiday fare.

Warm Butternut Squash and Kale Salad with Tahini Dressing

The Warm Butternut Squash and Kale Salad is a cozy, satisfying dish that’s perfect for the colder months. Roasted butternut squash pairs beautifully with sautéed kale, creating a hearty base, while a creamy tahini dressing adds a rich, nutty flavor. This salad offers a lovely contrast of textures and is perfect for holiday meals when you need something filling yet nutritious.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups kale, chopped
• ½ cup red onion, thinly sliced
• ¼ cup pumpkin seeds

Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon warm water (or more to adjust consistency)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss butternut squash cubes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
3. While the squash is roasting, heat a tablespoon of olive oil in a skillet over medium heat. Sauté kale and red onion for 4-5 minutes until wilted and softened.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and warm water to make the dressing. Add salt and pepper to taste.
5. Once the squash is roasted, combine it with the sautéed kale and red onion in a large bowl. Drizzle with tahini dressing and top with pumpkin seeds.

This Warm Butternut Squash and Kale Salad with Tahini Dressing is a nourishing and delicious addition to any holiday meal. The warmth of the roasted squash and sautéed kale creates a comforting base, while the creamy tahini dressing brings everything together in perfect harmony. This salad is a wonderful option for guests seeking a hearty, plant-based dish that’s still festive and flavorful.

Cranberry and Roasted Sweet Potato Salad with Maple Dressing

The Cranberry and Roasted Sweet Potato Salad with Maple Dressing is a perfect blend of autumnal flavors. The roasted sweet potatoes bring a rich, caramelized flavor, while fresh cranberries provide a tart contrast. The addition of a maple dressing enhances the dish with a hint of sweetness, making this salad ideal for the holidays. It’s a crowd-pleaser with a balance of flavors and textures that everyone will love.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup fresh cranberries
• 4 cups mixed greens (such as spinach, arugula, and kale)
• ¼ cup chopped pecans, toasted

Maple Dressing:

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

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
3. In a small saucepan, heat maple syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper over low heat. Stir to combine and warm the dressing.
4. In a large bowl, combine roasted sweet potatoes, fresh cranberries, and mixed greens.
5. Drizzle the warm maple dressing over the salad and toss gently. Top with toasted pecans before serving.

This Cranberry and Roasted Sweet Potato Salad with Maple Dressing brings together sweet and savory elements in a dish that is as festive as it is flavorful. The roasted sweet potatoes add depth, while the cranberries offer a tartness that is perfectly complemented by the rich maple dressing. This salad is a fantastic choice for holiday gatherings, offering a hearty yet fresh option for your guests to enjoy.

Apple, Walnut, and Blue Cheese Salad with Honey Dijon Dressing

The Apple, Walnut, and Blue Cheese Salad with Honey Dijon Dressing is a delightful mix of crisp apples, creamy blue cheese, and crunchy walnuts. The honey Dijon dressing adds a sweet yet tangy kick, making it a perfect balance of flavors. This salad is not only light and refreshing but also hearty enough to stand on its own as a main dish for a vegetarian-friendly holiday meal. Its simple ingredients are elevated by the richness of blue cheese and the depth of walnuts, making it a true crowd-pleaser.

Ingredients:

• 2 medium apples, thinly sliced (use a crisp variety like Granny Smith or Honeycrisp)
• ½ cup walnuts, toasted
• 4 ounces blue cheese, crumbled
• 4 cups mixed greens (such as arugula or spinach)
• ¼ cup dried cranberries (optional)

Honey Dijon Dressing:

• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, until fragrant and lightly browned. Set aside to cool.
2. In a large bowl, combine the apple slices, toasted walnuts, crumbled blue cheese, and mixed greens.
3. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss gently to coat. Optionally, add dried cranberries for an extra pop of sweetness.

This Apple, Walnut, and Blue Cheese Salad with Honey Dijon Dressing is a sweet and savory delight that works wonderfully as both a side dish or a light main course. The balance of crisp apples, creamy blue cheese, and toasted walnuts offers a complex flavor profile that’s perfect for the holiday season. The honey Dijon dressing ties everything together, making each bite a burst of freshness and flavor.

Roasted Beet, Goat Cheese, and Arugula Salad with Orange Dressing

The Roasted Beet, Goat Cheese, and Arugula Salad with Orange Dressing is a vibrant, earthy dish perfect for winter holiday meals. Roasted beets provide a sweet and slightly smoky flavor, which pairs perfectly with the creamy goat cheese and peppery arugula. The citrusy orange dressing adds brightness, making this salad a refreshing contrast to the richness of holiday meals. It’s a beautiful, nutrient-packed dish that can be served as a side or a light main.

Ingredients:

• 3 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula
• 4 ounces goat cheese, crumbled
• ¼ cup walnuts, toasted
• 1 tablespoon fresh orange zest

Orange Dressing:

• 3 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beet cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 30-35 minutes until tender and slightly caramelized.
3. In a small bowl, whisk together the orange juice, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
4. Once the beets are roasted, allow them to cool slightly.
5. In a large bowl, combine arugula, roasted beets, crumbled goat cheese, toasted walnuts, and orange zest.
6. Drizzle with the orange dressing and toss gently to combine.

The Roasted Beet, Goat Cheese, and Arugula Salad with Orange Dressing is a visually stunning and delicious addition to any holiday table. The sweetness of roasted beets and the tanginess of goat cheese are balanced beautifully with the peppery arugula and the bright citrus dressing. This salad is as nutritious as it is flavorful, offering a sophisticated and fresh dish that will complement a variety of holiday main courses.

Pear, Pecan, and Gorgonzola Salad with Balsamic Reduction

The Pear, Pecan, and Gorgonzola Salad with Balsamic Reduction offers a rich combination of sweet, nutty, and tangy flavors. The juicy pears provide natural sweetness, which is balanced by the sharpness of gorgonzola cheese and the crunch of toasted pecans. The balsamic reduction adds a rich, syrupy depth to the dish, making it the perfect complement to any holiday meal. This salad is simple yet sophisticated, and it’s guaranteed to be a hit at any gathering.

Ingredients:

• 2 ripe pears, cored and sliced
• ½ cup pecans, toasted
• 4 ounces Gorgonzola cheese, crumbled
• 4 cups mixed greens (such as spinach or mesclun)
• ¼ cup red onion, thinly sliced

Balsamic Reduction:

• ½ cup balsamic vinegar
• 1 tablespoon honey

Instructions:

1. In a small saucepan, bring the balsamic vinegar and honey to a simmer over medium heat. Stir occasionally and cook for 5-7 minutes, until the mixture has thickened into a syrupy consistency. Remove from heat and set aside.
2. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, or until fragrant. Set aside to cool.
3. In a large bowl, combine the pear slices, toasted pecans, crumbled Gorgonzola, mixed greens, and red onion.
4. Drizzle the balsamic reduction over the salad and toss gently to combine.

This Pear, Pecan, and Gorgonzola Salad with Balsamic Reduction is a luxurious yet easy-to-make dish that will impress your holiday guests. The combination of sweet pears, tangy Gorgonzola, and crunchy pecans makes each bite a perfect balance of flavors, while the balsamic reduction adds depth and complexity. This salad makes an excellent starter or side dish for any festive meal, bringing together a wonderful variety of textures and tastes.

Note: More recipes are coming soon!