Looking for a colorful and refreshing salad that’s perfect for the holiday season? This Strawberry Cranberry Holiday Salad is a fresh, festive, and flavorful addition to any Thanksgiving or Christmas dinner spread. Featuring juicy strawberries, tart cranberries, crisp mixed greens, and crunchy candied pecans, this salad is beautifully balanced with a light vinaigrette. Whether you’re hosting a holiday gathering or bringing a dish to a potluck, this salad will impress guests with its bright, seasonal flavors and gorgeous presentation.
Ingredients:
For the Salad:
- 5 oz mixed salad greens (spring mix, baby spinach, or arugula)
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup dried cranberries (or fresh cranberries, sliced in half)
- 1/3 cup candied pecans (store-bought or homemade)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 small red onion, thinly sliced
- 1/2 avocado, sliced (optional for extra creaminess)
For the Candied Pecans (if making homemade):
- 1 cup pecan halves
- 1/4 cup granulated sugar
- 1 tablespoon butter
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar (or apple cider vinegar for a lighter taste)
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Preparation:
Step 1: Prepare the Candied Pecans
- Homemade Candied Pecans: In a small skillet over medium heat, melt the butter and stir in the sugar and cinnamon (if using). Add the pecans and stir to coat evenly. Continue stirring for 3-5 minutes until the pecans are caramelized and golden. Transfer the pecans to a parchment-lined baking sheet to cool. Sprinkle with a pinch of salt. Once cooled, break apart any clumps.
- If you’re using store-bought candied pecans, skip this step.
Step 2: Make the Vinaigrette
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until the vinaigrette is well-combined and slightly thickened. Taste and adjust seasoning if necessary. Set aside.
Step 3: Assemble the Salad
- In a large salad bowl, add the mixed greens as the base.
- Arrange the sliced strawberries, dried cranberries, red onion, avocado slices (if using), and crumbled feta cheese (optional) evenly over the greens.
- Scatter the candied pecans on top of the salad.
Step 4: Dress and Toss
- Just before serving, drizzle the prepared vinaigrette over the salad.
- Toss gently to ensure the dressing coats the salad evenly. Be careful not to over-toss, as the delicate strawberries and avocado can bruise easily.
Step 5: Serve
- Transfer the salad to a serving platter or leave it in the salad bowl. Garnish with a few extra candied pecans, sliced strawberries, and cranberries on top for a festive presentation.
Cooking Notes:
- Candied Pecans: If you’re short on time, you can use store-bought candied pecans, but making them at home allows you to control the sweetness and flavor.
- Greens: Feel free to mix and match your favorite greens. Baby spinach adds a mild flavor, while arugula gives the salad a peppery bite.
- Feta Cheese: The salty tang of feta complements the sweetness of the strawberries and cranberries, but you can swap it for goat cheese or leave it out for a dairy-free option.
- Cranberries: Fresh cranberries provide a tart, zesty bite, while dried cranberries offer a chewy, sweet contrast. If using fresh cranberries, consider tossing them in a bit of sugar beforehand to balance their tartness.
Serving Suggestions:
- This Strawberry Cranberry Holiday Salad pairs beautifully with roasted turkey, ham, or other holiday main courses. It’s also a fantastic side for holiday potlucks, balancing out richer, heartier dishes.
- Serve the salad alongside a warm soup or freshly baked bread for a light yet satisfying lunch.
- Add grilled chicken or roasted turkey slices to make this salad a more substantial entrée.
Tips:
- Make Ahead: You can prepare all the salad ingredients ahead of time, but wait to toss the salad with the vinaigrette until just before serving to prevent the greens from wilting.
- Customizable: Add other toppings like pomegranate seeds, candied walnuts, or even roasted butternut squash for extra holiday flair.
- Nut-Free Option: If you need a nut-free version, replace the candied pecans with roasted pumpkin seeds or sunflower seeds for a similar crunchy texture.
Prep Time:
- 15 minutes
Cooking Time (for candied pecans):
- 5 minutes
Total Time:
- 20 minutes
Nutritional Information (per serving):
- Calories: 320 kcal
- Protein: 6g
- Sodium: 250mg
Strawberry Cranberry Holiday Salad Recipe
- Total Time: 20 minutes
Ingredients
Scale
For the Salad:
- 5 oz mixed salad greens (spring mix, baby spinach, or arugula)
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup dried cranberries (or fresh cranberries, sliced in half)
- 1/3 cup candied pecans (store-bought or homemade)
- 1/4 cup crumbled feta cheese (optional)
- 1/4 small red onion, thinly sliced
- 1/2 avocado, sliced (optional for extra creaminess)
For the Candied Pecans (if making homemade):
- 1 cup pecan halves
- 1/4 cup granulated sugar
- 1 tablespoon butter
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar (or apple cider vinegar for a lighter taste)
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
Step 1: Prepare the Candied Pecans
- Homemade Candied Pecans: In a small skillet over medium heat, melt the butter and stir in the sugar and cinnamon (if using). Add the pecans and stir to coat evenly. Continue stirring for 3-5 minutes until the pecans are caramelized and golden. Transfer the pecans to a parchment-lined baking sheet to cool. Sprinkle with a pinch of salt. Once cooled, break apart any clumps.
- If you’re using store-bought candied pecans, skip this step.
Step 2: Make the Vinaigrette
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until the vinaigrette is well-combined and slightly thickened. Taste and adjust seasoning if necessary. Set aside.
Step 3: Assemble the Salad
- In a large salad bowl, add the mixed greens as the base.
- Arrange the sliced strawberries, dried cranberries, red onion, avocado slices (if using), and crumbled feta cheese (optional) evenly over the greens.
- Scatter the candied pecans on top of the salad.
Step 4: Dress and Toss
- Just before serving, drizzle the prepared vinaigrette over the salad.
- Toss gently to ensure the dressing coats the salad evenly. Be careful not to over-toss, as the delicate strawberries and avocado can bruise easily.
Step 5: Serve
- Transfer the salad to a serving platter or leave it in the salad bowl. Garnish with a few extra candied pecans, sliced strawberries, and cranberries on top for a festive presentation.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 320 kcal
- Sodium: 250mg
- Protein: 6g