This festive Holiday Salad is loaded with maple walnut and pepita clusters, golden sweet potatoes, juicy pomegranate, and shaved Parmesan, all tossed in a tangy apple cider vinaigrette! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
The holiday table is usually packed with rich, heavy dishes, so I love bringing something bright and fresh that still feels special. This Holiday Salad is exactly that. It has everything I want in a celebration salad: crunchy maple-glazed nut clusters, tender caramelized sweet potatoes, pops of sweet-tart pomegranate, and salty shaved Parmesan, all brought together with a simple honey-Dijon apple cider vinaigrette.
It also happens to be gorgeous. The deep red pomegranate arils against the greens make it look like Christmas in a bowl, and it fits right in on a Thanksgiving table, too.
I love when I get assigned the salad for Thanksgiving dinner because it’s my chance to show it CAN be a star on the table. This is the exact recipe that will get everyone asking you for the recipe when you bring it to your holiday feast!
The best part is how much you can do ahead. Make the nut clusters, sweet potatoes, and dressing earlier in the day, and assembly takes just a few minutes before you sit down to eat. You’re going to LOVE this one!
Why You’ll Love This Holiday Salad
- It’s a showstopper. The red pomegranate, green leaves, and golden sweet potatoes give you a salad that looks every bit as festive as the occasion.
- Those maple nut clusters! Walnuts and pepitas bake in maple syrup until they turn into sweet, crunchy clusters. Fair warning: you’ll want to snack on them straight off the tray.
- Every bite has a little bit of everything. You get sweet, salty, tangy, crunchy, and creamy all at once, which is what makes a salad crave-worthy.
- It’s make-ahead friendly. The nut clusters, sweet potatoes, and dressing can all be prepped ahead, so you’re not scrambling when guests arrive.
- It works for any holiday. Bring it to Thanksgiving, set it on the Christmas table, or serve it at a New Year’s gathering. It fits right in everywhere, all fall and throughout the winter.
- It balances out the heavier dishes. Next to the mashed potatoes and stuffing, a fresh, colorful salad full of real-food ingredients is a welcome addition to your plate.
- It’s naturally gluten-free and meatless. That makes it an easy option when you’re feeding a crowd with different needs.
Recipe Ingredients: What You Need
This salad is full of colorful, nourishing ingredients that taste like the holidays. Here’s what you need! Recipe ingredients and instructions are available in printable form in the recipe card towards the bottom of this post.
For the Salad
- 1 cup walnut halves: Walnuts are one of the best plant sources of omega-3 fats, which are known for their anti-inflammatory benefits. They also give the clusters their hearty crunch.
- 1 cup pepitas: Pepitas (hulled pumpkin seeds) are rich in magnesium and zinc and add a little plant-based protein. Their small size helps the clusters hold together.
- 1/3 cup maple syrup: Maple syrup coats the walnuts and pepitas and caramelizes in the oven, turning them into sweet, crunchy clusters. Use pure maple syrup, not pancake syrup.
- 1 sweet potato, diced: Sweet potatoes are packed with beta-carotene, which your body turns into vitamin A, plus fiber to keep you full. Sauteing them gives you tender centers with caramelized edges.
- 2 tablespoons olive oil: For sauteing the sweet potatoes until golden.
- Salt and pepper: To season the sweet potatoes.
- 5 oz mixed greens: Leafy greens bring vitamin K, folate, and antioxidants to the table. A spring mix or baby greens blend works perfectly here.
- 1 cup pomegranate arils: These little jewels add a burst of sweet-tart juice and a pop of holiday red. Pomegranates are rich in antioxidant polyphenols, along with vitamin C and fiber. You can buy arils already seeded or seed a whole pomegranate yourself.
- 1 cup shaved Parmesan cheese: Parmesan adds a salty, savory finish that balances the sweetness of the maple and pomegranate. Shave it from a block with a vegetable peeler for the prettiest ribbons.
For the Dressing
- 1/3 cup extra virgin olive oil: The base of the vinaigrette. Extra virgin olive oil is a staple of an anti-inflammatory diet thanks to its healthy monounsaturated fats and protective polyphenols.
- 1/4 cup apple cider vinegar: Brings bright, tangy flavor that cuts through the richness of the cheese and nuts. Look for raw, unfiltered apple cider vinegar.
- 2 tablespoons honey: Adds just enough sweetness to round out the vinegar’s tang.
- 2 teaspoons Dijon mustard: Dijon adds depth and helps the oil and vinegar blend together into a smooth dressing.
- Salt and pepper: To taste.
How to Make a Showstopping Holiday Salad
This salad comes together in a few simple stages: bake the nut clusters, saute the sweet potatoes, whisk the dressing, and assemble. Printable instructions, along with ingredients, are available in the recipe card further down in this post.
- Prep the oven. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Make the maple nut clusters. In a bowl, mix the 1 cup walnuts and 1 cup pepitas with the 1/3 cup maple syrup until everything is coated. Spread them evenly on the parchment paper and bake for 15 minutes, stirring once halfway through. Let them cool completely on the tray. As they cool, the maple syrup hardens and creates those crunchy clusters.
- Saute the sweet potatoes. While the nuts bake, heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the diced sweet potato and season with salt and pepper. Saute until tender and browned around the edges, about 8 to 10 minutes. Set aside to cool.
- Whisk the dressing. In a small bowl, whisk together the 1/3 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 2 tablespoons honey, and 2 teaspoons Dijon mustard. Add salt and pepper to taste.
- Break up the clusters. Once the walnuts and pepitas have cooled completely, use your hands to break any large clusters into bite-sized pieces.
- Build the first layer. In a large bowl or on a large platter, add half of the greens, then top with half of the sweet potatoes, nut clusters, pomegranate arils, and shaved Parmesan. Drizzle with half of the dressing and lightly toss.
- Repeat and serve. Add a second layer with the remaining greens, sweet potatoes, nut clusters, pomegranate, and Parmesan. Drizzle with the rest of the dressing and serve right away. Enjoy!
- Layering tip: Building the salad in two layers means the toppings are spread throughout instead of all sinking to the bottom of the bowl, so everyone gets a little of everything.
- Making it ahead? Store each component separately until you’re ready to assemble. Keep the cooled nut clusters in an airtight container, the sweet potatoes and dressing in the fridge, and the greens, pomegranate, and Parmesan in their own containers. Assemble just before serving so the greens stay crisp.
What to Serve With Holiday Salad
This salad is a natural fit for a holiday spread, and it pairs beautifully with both classic mains and cozy sides. Here are a few of my favorite ways to round out the menu:
- For the main dish, serve it alongside my Butter and Herb Roasted Turkey Breast. It’s perfect when you’re hosting a smaller crowd and don’t need a whole bird. If you do need the whole bird, my Foolproof Thanksgiving Turkey uses the dry brining method and it’s incredible!
- For cozy sides, add Instant Pot Mashed Potatoes, Maple Brussels Sprouts, or my Healthy Green Bean Casserole. Don’t forget the Sourdough Stuffing!
- Don’t forget the cranberry sauce! My Homemade Cranberry Sauce comes in four different variations.
- For dessert, finish the meal with Crustless Cranberry Pie or Gluten-Free and Dairy-Free Pumpkin Pie Bars or my Gluten Free Pumpkin Pie with Pecan Praline Topping.
Planning the whole holiday meal? My Thanksgiving Dinner Ideas for a Small Crowd and my Stress Free Thanksgiving menu are both full of inspiration!
Holiday Salad FAQs
Can I make this salad ahead of time?
Yes! Make the nut clusters, sweet potatoes, and dressing ahead and store each one separately. Keep the clusters in an airtight container and refrigerate the sweet potatoes and dressing. When it’s time to eat, assemble the salad and toss it with the dressing. Give the dressing a good shake or whisk first, since it may separate as it sits.
How do I store leftovers?
Once the salad is dressed, the greens will start to wilt, so it’s best enjoyed right away. If you think you’ll have leftovers, dress only what you plan to serve and store the rest of the components separately.
What’s the easiest way to seed a pomegranate?
Cut the pomegranate in half and hold one half cut side down over a large bowl of water. Tap the back firmly with a wooden spoon to release the arils. They’ll sink to the bottom while the white pith floats to the top, so you can skim off the pith and drain the arils. Buying arils already seeded is a great shortcut, too.
Can I use different nuts or cheese?
Absolutely. Pecans are a delicious swap for the walnuts. If you’d rather use a different cheese, crumbled feta or goat cheese would both work well with the sweet and tangy flavors here.
Can I make this dairy-free?
Yes, just leave off the Parmesan. The nut clusters still give you plenty of rich, savory flavor.
I hope this Holiday Salad earns a spot on your table this season! If you try it, or any of my other healthy recipes, please leave a star rating and comment below. It really helps other readers see which recipes are tried and true. I appreciate you! I’d love to see your holiday spread, so share a photo and tag me on Instagram or Facebook.
Looking for more seasonal salads? Try my Winter Kale Salad next!
Holiday Salad Recipe
- Total Time: 30 minutes
- Yield: 10 servings 1x
- Diet: Gluten-Free
Description
This holiday salad is a showstopper! It brings fresh, nutritious ingredients to your holiday table, while still feeling indulgent.
Ingredients
For the Salad
- 1 cup walnut halves
- 1 cup pepitas
- 1/3 cup maple syrup
- 1 medium sweet potato, diced
- 2 tablespoons olive oil
- salt and pepper
- 5 oz mixed greens
- 1 cup pomegranate arils
- 1 cup shaved parmesan cheese
For the Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- salt and pepper, to taste
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.Make the maple nut clusters. In a bowl, mix the 1 cup walnuts and 1 cup pepitas with the 1/3 cup maple syrup until everything is coated. Spread them evenly on the parchment paper and bake for 15 minutes, stirring once halfway through. Let them cool completely on the tray. As they cool, the maple syrup hardens and creates those crunchy clusters.
- Saute the sweet potatoes. While the nuts bake, heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the diced sweet potato and season with salt and pepper. Saute until tender and browned around the edges, about 8 to 10 minutes. Set aside to cool.
- Whisk the dressing. In a small bowl, whisk together the 1/3 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 2 tablespoons honey, and 2 teaspoons Dijon mustard. Add salt and pepper to taste.
- Break up the clusters. Once the walnuts and pepitas have cooled completely, use your hands to break any large clusters into bite-sized pieces.
- Build the first layer. In a large bowl or on a large platter, add half of the greens, then top with half of the sweet potatoes, nut clusters, pomegranate arils, and shaved Parmesan. Drizzle with half of the dressing and lightly toss.
- Repeat and serve. Add a second layer with the remaining greens, sweet potatoes, nut clusters, pomegranate, and Parmesan. Drizzle with the rest of the dressing and serve right away. Enjoy!
Notes
To Make Ahead:
Make the nut clusters, sweet potatoes, and dressing ahead and store each one separately. Keep the clusters in an airtight container and refrigerate the sweet potatoes and dressing. When it’s time to eat, assemble the salad and toss it with the dressing. Give the dressing a good shake or whisk first, since it may separate as it sits. Components can be made 1-2 days ahead of time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: salad recipes
- Method: assemble
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 342
- Sugar: 13.5 grams
- Fat: 26.8 grams
- Saturated Fat: 4.7 grams
- Trans Fat: 0 grams
- Carbohydrates: 20.2 grams
- Fiber: 2.9 grams
- Protein: 9.5 grams
