25 Christmas Salads (Festive, Colorful + Make-Ahead Friendly)

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A bright, crunchy salad is the perfect balance for a rich holiday dinner. With red pomegranate, cranberries, and citrus against green kale and spinach, these salads look festive without any extra effort.

You’ll find leafy green salads, hearty grain salads, winter fruit salads, and a few creamy potluck classics. Each one has quick ingredients and steps, plus a link to the original recipe for exact amounts.

Kitchen essentials for this list

• A salad spinner: for crisp, dry greens
• An 8-inch chef’s knife: for slicing fruit and shaving vegetables
• An apple slicer and corer: for quick apple slices
• 4-ounce ceramic ramekins: for dressings and toppings
• An oval serving platter: for a pretty composed salad

Note: the quick ingredients and steps below are our short guide to each dish, not the creator’s exact recipe. Follow the link under each one for exact amounts and the full method.

1. Great Big Holiday Salad

Peppery arugula, wild rice, pomegranate, shaved Parmesan, and spiced candied nuts make one big, celebratory salad bowl. It’s hearty enough to stand next to a holiday roast.

Quick ingredients

• Baby arugula or other greens
• Cooked wild rice blend
• Walnuts and pumpkin seeds, candied with butter, sugar, maple, and warm spices
• Pomegranate arils and shaved Parmesan
• Orange juice, cider vinegar, maple, and olive oil for the dressing

How to make it

1. Candy the nuts and seeds in a skillet and cool them on parchment.
2. Shake the dressing ingredients in a jar.
3. Toss the greens and wild rice with a little dressing.
4. Top with pomegranate, Parmesan, and the candied nuts just before serving.

Tools you need: a 10.25-inch cast iron skillet, a salad spinner, and parchment paper

👉 Get the full recipe: Great Big Holiday Salad at Little Spice Jar (exact amounts, full method, and the creator’s tips)

2. Christmas Salad with Mandarins and Pomegranate

Mandarin segments, ruby pomegranate seeds, feta, and toasted almonds give spring greens a festive red-and-orange look. A honey-Dijon dressing ties it all together.

Quick ingredients

• Spring mix greens
• Mandarin oranges, segmented
• Pomegranate arils
• Crumbled feta
• Sliced almonds
• Champagne vinegar, honey, Dijon, garlic, and olive oil

How to make it

1. Whisk the vinegar, honey, Dijon, garlic, and seasoning, then stream in the oil.
2. Toss the greens with the almonds, feta, oranges, and pomegranate.
3. Drizzle with dressing just before serving.
4. Keep the dressing separate if you’re prepping ahead.

Tools you need: a salad spinner, a balloon whisk, and 4-ounce ceramic ramekins

👉 Get the full recipe: Christmas Salad with Mandarins and Pomegranate at Small Town Woman (exact amounts, full method, and the creator’s tips)

3. Pomegranate, Burrata, and Avocado Salad

Lemony massaged kale gets topped with creamy burrata, avocado, berries, pistachios, and pomegranate. It’s colorful and makes a great centerpiece on a holiday table.

Quick ingredients

• Chopped kale and mixed greens
• Lemon juice and olive oil
• Avocado
• Fresh berries and pomegranate arils
• Shelled pistachios
• Burrata and a drizzle of balsamic reduction

How to make it

1. Massage the kale with lemon juice until softened.
2. Toss in the avocado, greens, and most of the berries, pistachios, and pomegranate.
3. Dress lightly with olive oil and season.
4. Top with burrata, the rest of the fruit and nuts, and a drizzle of balsamic. Keep burrata refrigerated until serving.

Tools you need: a salad spinner, an oval serving platter, and an 8-inch chef’s knife

👉 Get the full recipe: Pomegranate, Burrata, and Avocado Salad at A Bountiful Kitchen (exact amounts, full method, and the creator’s tips)

4. Winter Citrus Salad with Fennel and Avocado

Juicy orange and grapefruit segments are layered with shaved and roasted fennel, creamy avocado, and bitter radicchio. It’s bright and refreshing, which is exactly what a rich holiday meal needs.

Quick ingredients

• Mixed citrus such as small oranges and pink grapefruit
• Fennel, some shaved thin and some roasted
• Avocado
• Radicchio leaves
• Pine nuts, shaved pecorino, and fresh mint
• Olive oil, lemon juice, garlic, and Dijon for the dressing

How to make it

1. Roast part of the fennel until tender, and shave the rest very thin.
2. Whisk the dressing and toss the shaved fennel with a little of it to soften.
3. Cut the citrus into segments or rounds with a sharp knife and slice the avocado.
4. Arrange everything on a platter with the radicchio, then finish with pine nuts, pecorino, mint, and more dressing.

Tools you need: an 8-inch chef’s knife, an oval serving platter, and a Microplane zester

👉 Get the full recipe: Winter Citrus Salad with Fennel and Avocado at Love and Lemons (exact amounts, full method, and the creator’s tips)

5. Apple Fennel Salad

Crisp Granny Smith apples, fennel, and celery are shaved thin and tossed with cranberries, pecans, mint, and Parmesan. The orange-honey dressing keeps it light and crunchy.

Quick ingredients

• Granny Smith apples
• Fennel bulb and celery, thinly sliced
• Dried cranberries
• Honey-roasted pecans
• Fresh mint and shaved Parmesan
• Orange juice, olive oil, honey, and cider vinegar

How to make it

1. Shake the dressing ingredients in a jar.
2. Thinly slice the fennel, apples, and celery.
3. Toss with the cranberries, pecans, mint, and Parmesan.
4. Dress and serve right away so the apples stay crisp.

Tools you need: an 8-inch chef’s knife, an apple slicer and corer, and 4-ounce ceramic ramekins

👉 Get the full recipe: Apple Fennel Salad at Cake 'n Knife (exact amounts, full method, and the creator’s tips)

6. Harvest Salad with Sweet Potatoes

Roasted, seasoned sweet potato cubes go over kale with apples, pecans, pomegranate, and blue cheese. A tangy balsamic vinaigrette makes it a full meal.

Quick ingredients

• Kale, chopped
• Sweet potatoes, cubed and roasted or air-fried
• Apples, sliced
• Toasted pecans and pomegranate seeds
• Crumbled blue cheese
• Balsamic, olive oil, honey, and Dijon dressing

How to make it

1. Season the sweet potatoes and roast or air-fry until crisp-edged.
2. Shake the dressing together.
3. Pile the kale in a bowl and top with the apples, pecans, pomegranate, cheese, and sweet potatoes.
4. Drizzle with dressing and serve.

Tools you need: a half sheet pan with cooling grid, a salad spinner, and an 8-inch chef’s knife

👉 Get the full recipe: Harvest Salad with Sweet Potatoes at Chef Savvy (exact amounts, full method, and the creator’s tips)

7. Kale and Brussels Sprout Salad

Thinly shaved Brussels sprouts and kale ribbons are tossed with toasted almonds and pecorino in a lemony mustard dressing. It holds up for hours, which makes it great for a buffet.

Quick ingredients

• Brussels sprouts, thinly sliced
• Lacinato kale, cut into ribbons
• Whole almonds, toasted and chopped
• Pecorino Romano, grated
• Lemon juice, white balsamic, Dijon, and olive oil

How to make it

1. Whisk the lemon, vinegar, Dijon, and seasoning, then whisk in the oil.
2. Shave the sprouts and slice the kale.
3. Toast the almonds in a little oil and chop them.
4. Toss everything with the dressing and cheese, and let it sit 10 minutes before serving.

Tools you need: an 8-inch chef’s knife, a box grater, and a balloon whisk

👉 Get the full recipe: Kale and Brussels Sprout Salad at With Spice (exact amounts, full method, and the creator’s tips)

8. Arugula and Pear Salad

Peppery arugula, sweet pear slices, toasted pecans, and shaved Parmesan come together in just a few minutes. A simple lemon-Dijon dressing keeps it fresh.

Quick ingredients

• Fresh arugula
• Ripe pear, sliced
• Toasted pecans
• Shaved Parmesan
• Lemon juice, Dijon, and olive oil

How to make it

1. Shake the dressing ingredients in a jar until creamy.
2. Slice the pear just before serving.
3. Toss the arugula, pear, and pecans with the dressing.
4. Top with Parmesan and a few extra pear slices.

Tools you need: a salad spinner, an 8-inch chef’s knife, and 4-ounce ceramic ramekins

👉 Get the full recipe: Arugula and Pear Salad at Life As A Strawberry (exact amounts, full method, and the creator’s tips)

9. Broccoli Cranberry Salad

Crunchy broccoli, cheddar cubes, red onion, and dried cranberries are tossed in a sweet-tangy creamy dressing. It’s a potluck classic that tastes even better after a little time in the fridge.

Quick ingredients

• Broccoli florets, cut small
• Red onion, diced
• Cheddar cheese, cubed
• Dried cranberries
• Mayo, cider vinegar, and sugar

How to make it

1. Soak the onion in cold water for a few minutes to mellow it, then drain.
2. Combine the broccoli, onion, cheese, and cranberries.
3. Whisk the mayo, vinegar, and sugar and fold it in.
4. Chill before serving and keep it refrigerated. Don’t leave it out more than 2 hours.

Tools you need: glass mixing bowls, an 8-inch chef’s knife, and airtight storage containers

👉 Get the full recipe: Broccoli Cranberry Salad at Vegetarian Mamma (exact amounts, full method, and the creator’s tips)

10. Kale Pomegranate Salad

Thinly sliced lacinato kale is massaged with a lemon-honey dressing, then topped with feta, pecans, and pomegranate. It’s a sturdy salad that can be dressed ahead.

Quick ingredients

• Lacinato kale, thinly sliced
• Lemon juice and zest, garlic, olive oil, and honey
• Crumbled feta
• Chopped pecans or walnuts
• Pomegranate arils

How to make it

1. Whisk the lemon, garlic, oil, and honey.
2. Toss the kale with the dressing and massage until it softens.
3. Let it rest at least 15 minutes.
4. Top with feta, nuts, and pomegranate before serving.

Tools you need: a salad spinner, a Microplane zester, and an 8-inch chef’s knife

👉 Get the full recipe: Kale Pomegranate Salad at My Everyday Table (exact amounts, full method, and the creator’s tips)

11. Cranberry Quinoa Salad with Candied Walnuts

Fluffy quinoa cooked in broth is tossed with cranberries, broccoli, green onion, and honey-candied walnuts. It’s a make-ahead side that also works as a meatless main.

Quick ingredients

• Quinoa, rinsed
• Vegetable broth
• Fresh or dried cranberries
• Broccoli florets and green onion
• Walnuts candied with butter, brown sugar, and honey
• Light olive oil, garlic, and vinegar for the dressing

How to make it

1. Toast the rinsed quinoa, then simmer it in broth until fluffy and cool it.
2. Candy the walnuts in a skillet and cool on parchment.
3. Toss the quinoa with the cranberries, broccoli, and onion and dress it.
4. Add the walnuts just before serving so they stay crunchy.

Tools you need: a 3-quart stainless steel saucepan, a 10.25-inch cast iron skillet, and fine-mesh strainers

👉 Get the full recipe: Cranberry Quinoa Salad with Candied Walnuts at Peas and Crayons (exact amounts, full method, and the creator’s tips)

12. Kale, Apple, Pecan, and Pomegranate Salad

Massaged kale is topped with crisp apple, toasted pecans, goat cheese, and pomegranate, then drizzled with a pomegranate-balsamic dressing. The red and green colors are made for December.

Quick ingredients

• Kale, chopped
• Pomegranate arils and pomegranate juice
• Crisp apple, thinly sliced
• Toasted pecans
• Goat cheese and red onion
• Balsamic, honey, Dijon, and olive oil

How to make it

1. Toast the pecans in a dry skillet and let them cool.
2. Whisk the pomegranate juice, balsamic, honey, Dijon, and oil.
3. Massage the kale with half the dressing.
4. Top with the apple, pecans, cheese, onion, and pomegranate, and add more dressing to taste.

Tools you need: a 10.25-inch cast iron skillet, a balloon whisk, and an apple slicer and corer

👉 Get the full recipe: Kale, Apple, Pecan, and Pomegranate Salad at Salads for Lunch (exact amounts, full method, and the creator’s tips)

13. 7-Layer Christmas Potluck Salad

Layers of romaine, eggs, red pepper, peas, cheddar, cauliflower, and tomatoes show off in a clear glass bowl. A creamy dressing goes on top, so it can be assembled ahead.

Quick ingredients

• Chopped romaine
• Hard-cooked eggs
• Red bell pepper, peas, and green onion
• Shredded sharp white cheddar
• Cauliflower florets and cherry tomatoes
• Bacon bits and a creamy dressing

How to make it

1. Cook the eggs until the yolks are firm, cool, and chop them.
2. Layer the lettuce, eggs, vegetables, and cheese in a glass bowl so the colors show.
3. Spread the dressing over the top to seal it.
4. Cover and refrigerate. Keep it chilled and serve within a day.

Tools you need: glass mixing bowls, an 8-inch chef’s knife, and a salad spinner

👉 Get the full recipe: 7-Layer Christmas Potluck Salad at Two Healthy Kitchens (exact amounts, full method, and the creator’s tips)

14. Millionaire Cranberry Salad

This retro, creamy dessert-style salad folds homemade cranberry sauce into yogurt and whipped cream with pineapple, marshmallows, coconut, and pecans. It’s sweet, fluffy, and very pink.

Quick ingredients

• Fresh or frozen cranberries
• Sugar, orange juice, orange zest, and cinnamon sticks
• Vanilla yogurt and whipped cream
• Drained pineapple tidbits
• Mini marshmallows, flaked coconut, and chopped pecans

How to make it

1. Simmer the cranberries with sugar, orange juice, zest, and cinnamon until they burst, then cool completely.
2. Combine the yogurt, whipped cream, pineapple, marshmallows, coconut, and pecans.
3. Stir in the cooled cranberry sauce.
4. Refrigerate for several hours and keep it cold until serving.

Tools you need: a 3-quart stainless steel saucepan, glass mixing bowls, and a Microplane zester

👉 Get the full recipe: Millionaire Cranberry Salad at Sweet and Savory Meals (exact amounts, full method, and the creator’s tips)

15. Winter Fruit Salad

Juicy oranges, crisp apple, kiwi, and pomegranate are dressed in lime and honey. It’s a bright, fresh side for brunch or a holiday buffet.

Quick ingredients

• Oranges, segmented
• Crisp apple
• Kiwis
• Pomegranate arils
• Lime juice and honey (or maple syrup)
• Fresh mint

How to make it

1. Segment the oranges with a knife, catching the juice.
2. Cut the apple and kiwi into bite-size pieces.
3. Toss the fruit with the lime juice and honey.
4. Top with pomegranate and mint and serve chilled.

Tools you need: an 8-inch chef’s knife, a large maple cutting board with juice groove, and 4-ounce ceramic ramekins

👉 Get the full recipe: Winter Fruit Salad at Minimalist Baker (exact amounts, full method, and the creator’s tips)

16. Persimmon Salad with Balsamic Vinaigrette

Sweet Fuyu persimmon slices, pomegranate, goat cheese, and maple pecans go over mixed greens. Persimmons are at their best in winter, so this one is perfect for the holidays.

Quick ingredients

• Mixed greens
• Fuyu persimmons, sliced
• Pomegranate arils
• Crumbled goat cheese
• Maple-glazed pecans
• Balsamic, olive oil, honey, and garlic

How to make it

1. Shake the vinaigrette in a jar.
2. Toss the greens with a little dressing.
3. Top with persimmons, pomegranate, pecans, and goat cheese.
4. Add more dressing at the table.

Tools you need: a salad spinner, an 8-inch chef’s knife, and 4-ounce ceramic ramekins

👉 Get the full recipe: Persimmon Salad with Balsamic Vinaigrette at The Foodie Affair (exact amounts, full method, and the creator’s tips)

17. Roasted Butternut Squash and Feta Salad

Caramelized roasted butternut squash, crisp apple, feta, and toasted pepitas sit on a bed of spring greens and spinach. A maple-orange dressing adds a cozy sweetness.

Quick ingredients

• Butternut squash, cubed
• Spring greens and baby spinach
• Diced apple
• Crumbled feta
• Pepitas, toasted
• Olive oil, vinegar, orange juice, maple syrup, and Dijon

How to make it

1. Toss the squash with oil and seasoning and roast at 400°F until tender and browned.
2. Toast the pepitas in a dry skillet.
3. Whisk the dressing.
4. Toss the greens with the apple, squash, feta, and pepitas, and dress to taste.

Tools you need: a half sheet pan with cooling grid, parchment paper, and a balloon whisk

👉 Get the full recipe: Roasted Butternut Squash and Feta Salad at Kitchen Treaty (exact amounts, full method, and the creator’s tips)

18. Halloumi Salad with Pomegranate

Pan-seared halloumi sits on arugula with lentils, quinoa, orange, cucumber, and pomegranate. It’s hearty enough to serve as a vegetarian main.

Quick ingredients

• Halloumi, sliced
• Arugula
• Cooked lentils and quinoa
• Orange segments, cucumber, and pomegranate seeds
• Sunflower seeds
• Lemon-honey vinaigrette with shallot

How to make it

1. Cook the lentils and quinoa, or use pre-cooked.
2. Whisk the vinaigrette.
3. Sear the halloumi in a hot skillet until golden on both sides.
4. Toss the greens, grains, and fruit with dressing and top with the warm halloumi.

Tools you need: a 10.25-inch cast iron skillet, a 3-quart stainless steel saucepan, and a balloon whisk

👉 Get the full recipe: Halloumi Salad with Pomegranate at The Girl on Bloor (exact amounts, full method, and the creator’s tips)

19. Cranberry Almond Spinach Salad

Baby spinach, toasted almonds, and dried cranberries make a simple, festive salad in about five minutes. Add a creamy poppyseed dressing or your favorite vinaigrette.

Quick ingredients

• Baby spinach
• Slivered almonds, toasted
• Dried cranberries
• Poppyseed dressing or vinaigrette

How to make it

1. Toast the almonds in a dry pan until golden, then cool.
2. Combine the spinach, almonds, and cranberries.
3. Dress right before serving.
4. Leftover undressed salad keeps for a day in the fridge.

Tools you need: a 10.25-inch cast iron skillet, a salad spinner, and 4-ounce ceramic ramekins

👉 Get the full recipe: Cranberry Almond Spinach Salad at Somewhat Simple (exact amounts, full method, and the creator’s tips)

20. Apple Pomegranate Salad

Thin apple slices, pomegranate, blue cheese, and maple-glazed hazelnuts sit on arugula, with crispy capers for a salty pop. A sherry vinaigrette brings it together.

Quick ingredients

• Arugula or other greens
• Crisp apple, thinly sliced
• Pomegranate arils
• Blue cheese
• Hazelnuts, toasted and maple-glazed
• Capers, crisped in oil
• Sherry vinegar, Dijon, honey, and olive oil

How to make it

1. Toast and skin the hazelnuts, then glaze them with maple in a skillet.
2. Fry the capers in a little oil until crisp.
3. Whisk the dressing.
4. Arrange the greens, apple, pomegranate, and cheese, and top with the nuts and capers.

Tools you need: a 10.25-inch cast iron skillet, an apple slicer and corer, and a balloon whisk

👉 Get the full recipe: Apple Pomegranate Salad at Lavender & Macarons (exact amounts, full method, and the creator’s tips)

21. Autumn Poppy Seed Spinach Salad

Spinach, apples, cranberries, toasted pecans, and white cheddar are tossed with a homemade sweet poppy seed dressing. It’s a crowd-pleasing salad that even picky eaters like.

Quick ingredients

• Baby spinach
• Fuji or Pink Lady apples
• Dried cranberries and toasted pecans
• Shredded white cheddar and sliced red onion
• Sugar, vinegar, mustard, onion, oil, and poppy seeds for the dressing

How to make it

1. Blend the sugar, vinegar, mustard, onion, and salt, then slowly stream in the oil and stir in the poppy seeds.
2. Slice the apples just before serving.
3. Toss everything together in a large bowl.
4. Dress to taste, and store extra dressing in the fridge.

Tools you need: a salad spinner, an apple slicer and corer, and a 4-cup glass measuring cup

👉 Get the full recipe: Autumn Poppy Seed Spinach Salad at Garnish & Glaze (exact amounts, full method, and the creator’s tips)

22. Fall Harvest Quinoa Salad

Roasted maple-balsamic butternut squash, quinoa, kale, pecans, and cranberries make a hearty vegan side. It holds up well and can be made a day ahead.

Quick ingredients

• Butternut squash, cubed
• Balsamic vinegar and maple syrup
• Quinoa
• Lacinato kale and green onions
• Pecans and dried cranberries
• Balsamic-maple-Dijon dressing

How to make it

1. Toss the squash with balsamic, maple, and seasoning and roast at 425°F until caramelized.
2. Cook the quinoa and let it cool slightly.
3. Thinly slice the kale and onions.
4. Toss everything with the dressing, pecans, and cranberries.

Tools you need: a half sheet pan with cooling grid, a 3-quart stainless steel saucepan, and an 8-inch chef’s knife

👉 Get the full recipe: Fall Harvest Quinoa Salad at The Garden Grazer (exact amounts, full method, and the creator’s tips)

23. French Goat Cheese Salad

Warm goat cheese toasts top butter lettuce with green beans, avocado, and tomato. It feels like a Paris bistro and makes an elegant holiday starter.

Quick ingredients

• Butter and red leaf lettuce
• Haricots verts, blanched
• Avocado and tomatoes
• French bread slices
• Goat cheese
• Sherry vinegar, lemon, Dijon, and walnut or olive oil

How to make it

1. Whisk the vinaigrette.
2. Blanch the green beans and shock them in cold water.
3. Toast the bread, top with goat cheese, and warm until soft.
4. Arrange the lettuce, beans, avocado, and tomato, then top with the toasts.

Tools you need: a half sheet pan with cooling grid, a 3-quart stainless steel saucepan, and a balloon whisk

👉 Get the full recipe: French Goat Cheese Salad at Recipe Girl (exact amounts, full method, and the creator’s tips)

24. Fruit Salad with Marshmallows

Tangerines, apples, pears, banana, and marshmallows are tossed in a light citrus syrup. It’s a sweet, nostalgic side that kids love at holiday dinners.

Quick ingredients

• Tangerines or mandarins
• Apples and pears
• Banana
• Mini marshmallows
• Water, sugar, orange juice, and lemon juice for the dressing

How to make it

1. Simmer a quick citrus syrup and chill it.
2. Cut the fruit into bite-size pieces.
3. Toss the fruit and marshmallows with the cooled dressing.
4. Add the banana right before serving so it doesn’t brown, and keep it chilled.

Tools you need: a 3-quart stainless steel saucepan, an 8-inch chef’s knife, and 4-ounce ceramic ramekins

👉 Get the full recipe: Fruit Salad with Marshmallows at The Frugal Girls (exact amounts, full method, and the creator’s tips)

25. Pear, Cranberry, and Hazelnut Salad

Tender greens and bitter chicories are tossed with a shallot vinaigrette and topped with pear, cranberries, hazelnuts, and blue cheese. It’s an easy, elegant side for a big holiday meal.

Quick ingredients

• Tender greens
• Chicories (radicchio, endive, or frisée)
• Pear, thinly sliced
• Dried cranberries
• Chopped hazelnuts
• Blue cheese
• Shallot, red wine vinegar, Dijon, honey, and olive oil

How to make it

1. Whisk the shallot vinaigrette.
2. Toss the greens and chicories with just enough dressing to coat.
3. Season to taste.
4. Top with the pear, cranberries, hazelnuts, and cheese.

Tools you need: a salad spinner, a balloon whisk, and an oval serving platter

👉 Get the full recipe: Pear, Cranberry, and Hazelnut Salad at Platings + Pairings (exact amounts, full method, and the creator’s tips)

FAQ

How far ahead can I make a Christmas salad?

Prep the parts separately: wash and dry the greens, make the dressing, and toast the nuts up to 2 days ahead. Toss everything together right before serving. Sturdy kale, Brussels sprout, and grain salads can be dressed a few hours early.

Which salads hold up best on a buffet?

Kale, Brussels sprout, and quinoa salads stay crisp for hours. Creamy salads like broccoli cranberry and millionaire cranberry salad need to stay cold and shouldn’t sit out more than 2 hours.

How do I keep apples and pears from browning?

Slice them at the last minute, or toss the slices with a little lemon juice or the salad’s dressing.

What makes a salad look festive?

Pomegranate arils, dried cranberries, citrus segments, and red apple or radicchio pop against dark greens. Crumbled white cheese like feta or goat cheese adds a snowy finish.

How should I store leftover salad?

Store undressed salad and dressing separately in the fridge and use within 1 to 2 days. Dressed tender greens wilt quickly, but kale and grain salads keep a little longer.

Add one or two of these to your holiday menu for a fresh, colorful side. Rounding out the table? See our Christmas dinner main dishes, Christmas appetizers, and holiday side dishes.

You might also like: candied pecans, sugared cranberries, and brown sugar glazed ham.