25+ Delicious Holiday Vegan Salad Recipes to Brighten Your Festive Table

The holiday season is a time for indulgence, celebration, and gathering with loved ones.

Whether you’re hosting a dinner party or bringing a dish to a family gathering, there’s always room for fresh, vibrant dishes to complement the hearty main courses.

If you’re looking for healthy, delicious, and plant-based options to share, look no further than these 25+ holiday vegan salad recipes.

From creamy avocado and roasted sweet potatoes to crisp greens with zesty citrus dressings, these vegan salads will not only add color and texture to your festive table but also provide a refreshing contrast to heavier holiday foods.

Whether you’re serving a crowd or looking for a lighter meal, these salads are perfect for any celebration.

Packed with seasonal ingredients like beets, citrus, roasted vegetables, and leafy greens, these recipes are designed to capture the essence of the holiday season.

Plus, they’re quick and easy to prepare, making them a great choice for busy cooks who want to spend more time enjoying the festivities than in the kitchen.

25+ Delicious Holiday Vegan Salad Recipes to Brighten Your Festive Table

Vegan holiday salads are not only delicious but also a wonderful way to introduce healthier, plant-based options into your seasonal meals.

With a variety of textures, flavors, and vibrant colors, these 25+ recipes will make sure your holiday spread is both festive and nourishing.

Whether you’re catering to dietary preferences or simply looking for something new to try this holiday season, these salads are the perfect addition to any gathering.

From roasted vegetable and grain salads to fresh, crisp fruit combinations, there’s a recipe for every taste and occasion.

These salads are not just side dishes; they’re a celebration of the season’s bounty and a way to elevate your holiday dining experience.

So why not add a few of these vibrant vegan salad recipes to your menu? You’ll be amazed at how they brighten up the table and satisfy guests of all kinds.

Crispy Roasted Brussels Sprout & Pomegranate Salad

This vibrant salad combines the crispy texture of roasted Brussels sprouts with the refreshing burst of pomegranate seeds, creating a perfect balance of sweet and savory flavors. The addition of toasted pecans and a tangy balsamic vinaigrette elevates the dish, making it ideal for any festive occasion.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pecans, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 2 tbsp olive oil (for dressing)
• Fresh parsley for garnish

Directions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway, until golden and crispy.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, and olive oil until smooth.
3. Once the Brussels sprouts are roasted, transfer them to a large mixing bowl. Add the pomegranate seeds, toasted pecans, and red onion.
4. Drizzle the dressing over the salad and toss to combine.
5. Garnish with fresh parsley before serving.

This roasted Brussels sprout salad not only offers a visually stunning contrast of colors but also provides a delightful blend of textures and flavors. The crispy Brussels sprouts give a savory depth, while the pomegranate seeds offer a refreshing sweetness. The tangy balsamic vinaigrette ties the ingredients together, making this salad a standout at any holiday gathering.

Winter Citrus & Kale Salad with Candied Walnuts

This nutrient-packed kale salad is brightened with the zesty flavors of winter citrus fruits like oranges and grapefruits. The added crunch of candied walnuts and a citrus vinaigrette dressing makes it both festive and refreshing.

Ingredients:

• 4 cups kale, chopped and stems removed
• 1 large orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/2 cup candied walnuts
• 1/4 cup red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp orange juice
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• Salt and pepper, to taste

Directions:

1. Massage the chopped kale with a pinch of salt to soften the leaves, then set aside.
2. In a small bowl, whisk together olive oil, orange juice, apple cider vinegar, maple syrup, salt, and pepper to make the dressing.
3. Add the citrus segments, candied walnuts, and red onion to the kale.
4. Drizzle the dressing over the salad and toss gently to combine.

The combination of kale, citrus, and candied walnuts in this salad is a celebration of winter’s finest flavors. Massaging the kale helps break down its tough texture, making it easier to eat and more flavorful. The citrus fruits bring a burst of refreshing sweetness, while the candied walnuts add an irresistible crunch. This salad is a nutritious and festive choice for any holiday table.

Roasted Butternut Squash & Spinach Salad with Maple Tahini Dressing

This hearty salad features roasted butternut squash as the star ingredient, paired with fresh spinach and a creamy maple tahini dressing that provides a sweet and savory flavor profile perfect for the holiday season.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups fresh spinach
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup red onion, thinly sliced
• 1/4 cup tahini
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 2 tbsp water (to thin the dressing)

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
2. In a small bowl, whisk together tahini, maple syrup, lemon juice, and water until smooth and creamy.
3. In a large mixing bowl, combine the roasted butternut squash, spinach, dried cranberries, pumpkin seeds, and red onion.
4. Drizzle the maple tahini dressing over the salad and toss gently to coat.

This roasted butternut squash salad is an absolute crowd-pleaser, combining earthy, sweet flavors with crunchy textures. The maple tahini dressing ties everything together with its creamy, slightly sweet taste, making it a satisfying dish for any celebration. The combination of spinach, cranberries, and pumpkin seeds adds freshness and crunch, providing a wholesome and delicious salad.

Sweet Potato & Avocado Salad with Lemon-Tahini Dressing

This comforting salad combines the creamy richness of avocado with the sweetness of roasted sweet potatoes. A zesty lemon-tahini dressing ties the flavors together, making it a perfect balance of savory and sweet for the holidays.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water (to thin the dressing)

Directions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway, until tender and slightly caramelized.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth and creamy.
3. In a large mixing bowl, combine the roasted sweet potatoes, diced avocado, red onion, and pumpkin seeds.
4. Drizzle the lemon-tahini dressing over the salad and toss gently to combine.

This sweet potato and avocado salad is both hearty and refreshing. The roasted sweet potatoes offer a warm, comforting texture, while the creamy avocado balances with richness. The tangy lemon-tahini dressing enhances the flavors with its bright citrus and earthy notes. It’s an easy, nutrient-packed dish that feels indulgent yet light, making it an excellent choice for a holiday feast.

Apple & Beet Salad with Cinnamon Pecan Dressing

This crisp salad blends the natural sweetness of apples with the earthy flavors of roasted beets. Topped with a cinnamon-spiced pecan dressing, this dish is a warm, cozy option for any festive gathering.

Ingredients:

• 2 medium apples, thinly sliced
• 2 medium beets, roasted and sliced
• 1/4 cup pecans, chopped
• 1 tbsp olive oil
• 2 tbsp maple syrup
• 1/4 tsp ground cinnamon
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste
• 2 cups mixed greens (arugula, spinach, etc.)

Directions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45 minutes to 1 hour, until tender. Peel and slice after cooling.
2. In a small skillet, toast the chopped pecans over medium heat with olive oil, maple syrup, cinnamon, salt, and pepper until fragrant and caramelized, about 5 minutes.
3. In a large mixing bowl, combine the sliced apples, roasted beets, and mixed greens.
4. Drizzle the cinnamon pecan dressing over the salad and toss gently.

The sweetness of apples and roasted beets in this salad offers a lovely contrast in flavors, enhanced by the spiced cinnamon pecan dressing. The toasted pecans bring a satisfying crunch and a warmth that complements the earthiness of the beets. This salad is an ideal balance of flavors and textures, making it a wonderful addition to any holiday spread.

Cranberry & Roasted Carrot Salad with Maple Balsamic Vinaigrette

This festive salad features the earthy sweetness of roasted carrots paired with tart cranberries and a rich maple balsamic vinaigrette. It’s an excellent dish for brightening up any winter holiday table.

Ingredients:

• 4 medium carrots, peeled and cut into strips
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup fresh cranberries (or dried if preferred)
• 1/4 cup toasted almonds, chopped
• 4 cups mixed greens (spinach, arugula, etc.)
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 2 tbsp olive oil (for the dressing)

Directions:

1. Preheat the oven to 400°F (200°C). Toss the carrot strips with olive oil, salt, and pepper, then roast for 20-25 minutes, turning halfway through, until caramelized and tender.
2. In a small bowl, whisk together balsamic vinegar, maple syrup, and olive oil to make the dressing.
3. In a large mixing bowl, combine the roasted carrots, fresh cranberries, mixed greens, and toasted almonds.
4. Drizzle the maple balsamic vinaigrette over the salad and toss gently to combine.

This salad brings a burst of color to the table, with the vibrant roasted carrots and tart cranberries creating a festive look. The maple balsamic vinaigrette ties everything together with its sweet and tangy flavor, complementing the roasted vegetables beautifully. The toasted almonds add a nice crunch, making this salad a delicious and wholesome choice for your holiday meal.

Mango & Black Bean Salad with Cilantro-Lime Dressing

This tropical-inspired salad is a refreshing departure from traditional holiday fare. The sweetness of mango pairs perfectly with the earthy flavors of black beans, while a zesty cilantro-lime dressing adds a fresh, vibrant touch.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp maple syrup
• Salt and pepper, to taste

Directions:

1. In a large mixing bowl, combine the diced mango, black beans, red bell pepper, red onion, and chopped cilantro.
2. In a small bowl, whisk together olive oil, lime juice, maple syrup, salt, and pepper to make the dressing.
3. Drizzle the cilantro-lime dressing over the salad and toss gently to combine.

This mango and black bean salad brings a burst of tropical flavor to your holiday spread. The sweetness of the mango and the richness of black beans create a satisfying base, while the cilantro-lime dressing adds a zesty and refreshing finish. It’s a light yet filling salad, perfect for adding a bright and unique twist to your holiday meals.

Roasted Cauliflower & Chickpea Salad with Tahini Lemon Dressing

This hearty salad features roasted cauliflower and crispy chickpeas, complemented by a tangy tahini lemon dressing. It’s a simple yet flavorful dish that’s perfect for any holiday gathering.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil (for cauliflower)
• 1 tbsp olive oil (for chickpeas)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 4 cups mixed greens (arugula, spinach, etc.)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water (to thin the dressing)

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, pepper, cumin, and smoked paprika. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
2. Toss the chickpeas with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, until crispy.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water until smooth.
4. In a large bowl, combine the roasted cauliflower, chickpeas, and mixed greens.
5. Drizzle the tahini lemon dressing over the salad and toss gently to combine.

The roasted cauliflower and chickpeas in this salad create a satisfying, flavorful base. The tahini lemon dressing adds a creamy and zesty touch that brings all the components together. This salad is filling, nutritious, and packed with bold flavors—making it an excellent choice for a holiday meal or anytime you need a hearty, plant-based dish.

Pineapple & Cucumber Salad with Mint-Lime Dressing

This light and refreshing salad is perfect for bringing a tropical flair to your holiday spread. The combination of sweet pineapple, crisp cucumber, and a mint-lime dressing creates a vibrant and cooling dish.

Ingredients:

• 2 cups pineapple, diced
• 1 cucumber, sliced thinly
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp lime juice
• 1 tsp maple syrup
• Salt and pepper, to taste

Directions:

1. In a large mixing bowl, combine the diced pineapple, cucumber slices, and chopped mint.
2. In a small bowl, whisk together lime juice, maple syrup, salt, and pepper.
3. Drizzle the mint-lime dressing over the fruit and vegetable mixture, and toss gently to combine.

This pineapple and cucumber salad is light, bright, and full of flavor. The pineapple provides a juicy, sweet bite, while the cucumber adds refreshing crunch. The mint-lime dressing adds a zesty, herbaceous note that enhances the overall tropical flavor profile. It’s a perfect dish to serve as a starter or side salad during your holiday celebrations.

Roasted Parsnip & Pear Salad with Walnut Vinaigrette

This elegant salad brings together the earthy sweetness of roasted parsnips with the juicy freshness of pears, all topped with a rich walnut vinaigrette. It’s a perfect combination of flavors that will elevate your holiday meal.

Ingredients:

• 2 medium parsnips, peeled and sliced
• 2 ripe pears, sliced
• 1 tbsp olive oil (for roasting parsnips)
• Salt and pepper, to taste
• 1/4 cup walnuts, chopped
• 1/4 cup balsamic vinegar
• 1 tbsp Dijon mustard
• 2 tbsp olive oil (for vinaigrette)
• 1 tsp maple syrup

Directions:

1. Preheat the oven to 400°F (200°C). Toss the parsnip slices with olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
2. In a small bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, and maple syrup to make the walnut vinaigrette.
3. In a large mixing bowl, combine the roasted parsnips, sliced pears, and chopped walnuts.
4. Drizzle the walnut vinaigrette over the salad and toss gently to combine.

The roasted parsnips in this salad add a sweet, nutty flavor that pairs perfectly with the juicy pears. The walnut vinaigrette is rich and savory, with a touch of sweetness from the maple syrup. This salad is a sophisticated and delicious option for any holiday meal, offering a beautiful balance of flavors and textures.

Grilled Peach & Arugula Salad with Balsamic Glaze

This simple yet stunning salad combines the sweetness of grilled peaches with the peppery bite of arugula. The balsamic glaze brings everything together, creating a flavorful and visually striking dish.

Ingredients:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 cups arugula
• 1/4 cup balsamic vinegar
• 1 tsp maple syrup

Directions:

1. Preheat the grill or grill pan to medium-high heat. Brush the peach halves with olive oil, and season with salt and pepper.
2. Grill the peaches for 3-4 minutes per side until charred and softened. Slice them after cooling slightly.
3. In a small saucepan, heat the balsamic vinegar and maple syrup over medium heat. Simmer for 5-7 minutes until it thickens into a glaze.
4. In a large mixing bowl, combine the grilled peach slices and arugula.
5. Drizzle the balsamic glaze over the salad and toss gently.

This grilled peach and arugula salad is a delightful combination of sweet, savory, and tangy flavors. The smoky char on the peaches adds depth, while the arugula brings a peppery freshness. The balsamic glaze ties everything together with its rich, tangy sweetness, making this salad a wonderful choice for any festive occasion.

Maple Roasted Beet & Quinoa Salad with Orange Dressing

This vibrant salad combines the earthy sweetness of roasted beets with the nuttiness of quinoa and a bright, citrusy orange dressing. It’s a wholesome, nutrient-dense dish that’s perfect for holiday gatherings.

Ingredients:

• 3 medium beets, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup quinoa, cooked
• 1/2 cup walnuts, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup orange juice
• 1 tbsp olive oil (for dressing)
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup

Directions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper. Roast for 30-35 minutes until tender and caramelized.
2. While the beets roast, cook the quinoa according to package instructions and set aside to cool.
3. In a small bowl, whisk together orange juice, olive oil, apple cider vinegar, maple syrup, salt, and pepper for the dressing.
4. In a large mixing bowl, combine the cooked quinoa, roasted beets, chopped walnuts, and fresh parsley.
5. Drizzle the orange dressing over the salad and toss gently to combine.

The earthy roasted beets and nutty quinoa make a great base for this wholesome salad. The fresh citrusy orange dressing brings a zesty, refreshing element that lifts the entire dish, while walnuts provide a delightful crunch. This salad is nutrient-rich, visually appealing, and perfect for a holiday meal.

Cucumber & Avocado Salad with Lemon-Cilantro Dressing

This fresh and creamy salad pairs cool cucumbers with buttery avocado, enhanced by a tangy lemon-cilantro dressing. It’s a quick and refreshing option for a light, healthy holiday dish.

Ingredients:

• 2 large cucumbers, thinly sliced
• 2 ripe avocados, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp maple syrup
• Salt and pepper, to taste

Directions:

1. In a large bowl, combine the sliced cucumbers and diced avocados.
2. In a small bowl, whisk together olive oil, lemon juice, maple syrup, salt, and pepper for the dressing.
3. Drizzle the dressing over the salad, and toss gently to coat.
4. Garnish with chopped cilantro before serving.

This cucumber and avocado salad is light, creamy, and refreshing, with the tangy lemon-cilantro dressing offering a perfect balance of flavors. The cool cucumbers and smooth avocado make for a lovely contrast, making this salad a great accompaniment to any holiday meal.

Spicy Roasted Sweet Potato & Kale Salad with Tahini Dressing

This hearty, spicy roasted sweet potato salad is paired with nutrient-packed kale and topped with a creamy tahini dressing. The combination of spicy, sweet, and creamy makes this salad a crowd-pleaser during the holiday season.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 4 cups kale, chopped
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (to thin the dressing)

Directions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
2. Massage the chopped kale with a pinch of salt to soften the leaves.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, and water to create a smooth dressing.
4. In a large mixing bowl, combine the roasted sweet potatoes and kale.
5. Drizzle the tahini dressing over the salad and toss gently to coat.

This spicy roasted sweet potato and kale salad is hearty and satisfying, with the warm spices of cumin and chili powder adding depth to the roasted sweet potatoes. The creamy tahini dressing provides a rich contrast to the kale’s earthy flavor. This salad is perfect for those looking for a flavorful, nutrient-packed side dish for their holiday table.

Watermelon, Mint, and Feta Salad with Balsamic Reduction

This refreshing watermelon and mint salad is a perfect addition to your holiday spread, especially for warmer weather celebrations. The sweet watermelon pairs beautifully with tangy feta and is finished with a balsamic reduction for extra depth.

Ingredients:

• 4 cups watermelon, cubed
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup vegan feta cheese, crumbled (or regular feta if not vegan)
• 1/4 cup balsamic vinegar
• 1 tsp maple syrup

Directions:

1. In a large bowl, combine the cubed watermelon, chopped mint leaves, and crumbled feta cheese.
2. In a small saucepan, heat the balsamic vinegar and maple syrup over medium heat. Simmer for 5-7 minutes until it thickens into a reduction.
3. Drizzle the balsamic reduction over the salad just before serving.

This watermelon, mint, and feta salad is refreshing and light, with the sweet watermelon and herbaceous mint creating a cooling base. The crumbled feta adds a tangy bite, while the balsamic reduction elevates the flavors with its sweet, tangy finish. It’s a perfect dish for adding a touch of freshness to your holiday meal.

Note: More recipes​ are coming soon!