Con Poulos
The way we see it, when you’re asked to bring a salad to Christmas lunch (or dinner), you can go one of two routes. The first is to opt for a light, bright and fresh variation that will complement but not detract from the main event (cue Christmas ham, turkey or other impressive roast), and the second is to bring a substantial salad that holds its own and runs the risk of stealing the spotlight.
Our vibrant insalata of tomato, mozzarella and basil with anchovies falls firmly into the former category. It’s colourful and creamy with just the right amount of brininess to give it body and oomph – a perfect antidote to a salty protein. Or take a leaf out of Neil Perry’s book, with his simple tomato, nectarine and basil salad.
If you’re on the other end of the spectrum and planning to stake your claim on the Christmas spread, you can’t go wrong with our most-viewed festive salad involving fig, pomegranate and burrata with a Sherry vinaigrette. Christmas on a plate, it’s a feast for the tummy as well as for the eyes.
Wherever you sit on the scale, we’ve got a Christmas salad recipe that will be the talk of the table come Christmas Day. And if you’re like us and planning your Christmas menu now, you might like to view our collection of Christmas mains, containing everything from sticky glazed hams to roast ocean trout recipes. Of course no Christmas meal is complete without a showstopping dessert, so we’ve rounded up our best Christmas desserts for you, too.
Here are our top Christmas salad ideas for you to start thumbing through.
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Our favourite Christmas salads to make on Christmas Day 2026
Insalata of tomato, mozzarella and basil with anchovies
Where summer simplicity and elegance combine.
Fig, pomegranate and burrata with Sherry vinaigrette
Sherry vinegar adds brightness and depth to the winning combination of figs, pomegranate and burrata.
Eggplant tabbouleh salad with grilled peaches and pomegranate
This inventive dish reimagines the traditional tabbouleh salad, pairing the savoury aromat of za’atar with the sweetness of grilled peaches and fresh pomegranate.
Roast yellow peach and burrata salad with pomegranate dressing
The sweetness of roasted summer stone fruits balanced by the creaminess of gooey burrata make for one simple, crowd-pleasing salad.
Classic egg and potato salad
Forget those gluggy versions of decades past. Our crème fraîche-based dressing lightens the load without losing that creaminess and tang.
Kelda Haines’s goat’s cheese, beetroot and blackberry salad
Goat’s cheese and beetroot, a classic combination that can’t be beat.
Fig, fennel and grain salad with citrus dressing
This bright salad makes for a hearty solo dinner or a crowd-pleasing side at a long lunch.
Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese
One of our most popular recipes for good reason.
Hot and sour nectarine salad
Or, what to do with underripe nectarines.
Neil Perry’s tomato, nectarine and basil salad
A bright, refreshing side salad that perfectly captures the essence of summer.
The ultimate potato salad recipe with egg, apple and watercress
This potato salad is creamy, dreamy and easy.
Heirloom tomatoes and peaches with white bean and hazelnut tarator
A modern day tarator paired with peaches and heirloom tomatoes makes this the perfect starter for a festive lunch.
Roasted cauliflower salad with yoghurt dressing and almonds
Roasted cauliflower adds extra depth of flavour to this hefty salad.
Brussels sprout salad
Fried and charred, Brussels sprouts take on a sweet, nutty flavour all their own.
Citrus and pomegranate salad with verjuice-shallot dressing
That’s a good-looking salad.
Baked feta salad with mandarin and fennel
For when you need to lighten your winter eating.
Jacqui Challinor’s smoked eggplant and pomegranate salad
For lovers of eggplant.
Mixed grilled seafood salad with lemon mignonette
Feeling like something fresh this Christmas? Look no further.
Andrew McConnell’s red endive and beetroot salad with juniper and horseradish cream
A bright and simple salad that can be served as a side, but also holds up on its own.
Matt Stone’s raw zucchini, pine nut and miso salad
A pretty-as-a-picture dish for spring.
Blood plum, burrata and watercress salad with toasted barley
A recipe that proves salads can be light and satisfying in equal measure.
Chargrilled broccolini and tofu salad with soy-yuzu dressing
A satisfying, vegan-friendly salad.
Spanner crab, pink grapefruit and coconut salad
This simple crab salad is sure to impress with its fragrant Thai dressing and herbs.
Roasted capsicum, cucumber and herb salad
Serve this salad atop stracciatella for a quick entrée with charred bread for dipping.
Sean Moran’s parsley salad with finger lime
A tabbouleh-like salad with the extra pop and zing of finger lime.
Pea, asparagus and charred potato salad
A spud salad with extra bite.
Saganaki with watermelon and cucumber salad
Oozy, gooey cheese with a slight golden crust? What’s not to love.
Beef carpaccio, fig and fennel salad
Impress dinner guests with this simple and speedy summer salad.
Fig and radicchio salad with pancetta, spiced nuts and labne
A summer salad that doubles as a festive side.
Sicilian artichoke, broad bean and pecorino salad
We know how finicky preparing whole artichokes can be, so we assure you that using marinated artichokes makes an equally delicious salad.
Hellenika’s Greek salad
Take your salad to the next level with this authentic Greek salad from Hellenika.
Beetroot salad with feta and lentils
We all know someone who thinks salads are boring. Consider them converted with this flavour-packed number.
Watermelon, duck and cucumber salad
Watermelon gives this duck salad a fresh upgrade.
Neil Perry’s asparagus, green bean and pistachio salad
Whether as a light side salad or a tasty Christmas addition, this green machine punches above its weight.
Heirloom carrot and mandarin salad
This light and bright salad is best served with free-flowing wine and some good friends.
Woodcut’s white peaches and cherries with walnut tarator
Seasonal white peaches make the perfect addition to this summer salad.
Grain salad with dukkah and pickled pomegranate
A festive favourite that’s quick and easy.
Beetroot and ham salad with sour cherry dressing
This is the ideal Boxing Day salad when you need to use up any leftover ham.
Brown butter roasted carrot salad with chickpeas
This roasted carrot salad works perfectly as a festive side dish, too.
Poached chicken asparagus salad with blue cheese
This is an ultra-elevated take on a chicken salad — with bite.
Hot-smoked ocean trout and pearl barley salad
This hot-smoked ocean trout recipe makes for a delicious and easy weeknight dinner.
Seared tuna salad with radish, finger lime and citrus vinaigrette
This zingy seared tuna salad, topped with citrus vinaigrette and finger lime, will be a crowd-pleaser at your next lunch party.
Woodcut’s cos lettuce with kimchi and sesame dressing
This colourful dish adds a variety of flavour and texture to the holiday table.
Warm mixed bean, chickpea and mozzarella salad
This quick and easy dinner-worthy salad comes together in minutes, making it perfect for warmer weather.
Mike McEnearney’s grilled prawn, watermelon and tomato salad
Summer’s greatest hits, all in one bowl.
Zucchini, guanciale, mozzarella and fregola salad
Australian Gourmet Traveller fast recipe for zucchini, guanciale, mozzarella and fregola salad.
Roasted cauliflower, Brussels sprout and chickpea salad
A warm roast vegetable salad, brightened with chimichurri.
Goat’s cheese and potato salad
A fast and fresh take on the classic potato salad, with creaminess from goat’s cheese and crunch from roasted almonds.
Spiced lamb larb with crisp vermicelli
This fragrant salad works beautifully with lamb but the fresh mint, basil and coriander will go just as well with beef, chicken or duck.
Bitter green salad with apple and walnut
The bitter leaves and tart green apples in this classic salad perfectly complement the more decadent flavours of a Christmas menu.
Cherry and Chinese spiced duck salad
Australia’s cherry season takes a detour through China with this fresh twist on classic duck, hoisin and stone fruit.
The Agrarian Kitchen’s quinoa tabbouleh
This light and bright side adds a spice kick to festive feasting.
Freekeh and shaved cauliflower salad with herb dressing
While we love cauliflower roasted, using it raw and shaved whisper-thin adds a lovely textural element to salads.
Beetroot salad with barley and hazelnut
Using a mix of raw and roasted vegetables in salads is a simple way to add different textures and flavours to a dish. Beetroot works particularly well.
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Prawn and avocado salad with spiced tomato dressing
How to improve on fresh prawns with avocado? Adding a smoky, spicy tomato dressing to the mix.
Salade printemps with goat’s curd and herb vinaigrette
Creamy goat’s curd and crisp spring vegetables come together in this herbaceous French salad.
E’cco’s zucchini salad with pecorino, currants, sunflower seeds and lemon
A spring-ready salad with the added crunch of sunflower seeds.
Prawn, cabbage and soba noodle salad
A quick and easy salad that sings with that sesame-miso dressing.
Louis Tikaram’s cucumber and snow pea salad
A refreshing side to a banquet, or a worthy snack on its own.
Grilled peppers and flatbread salad
Eat a rainbow with this rustic summer salad.
Mike McEnearney’s fig salad with roast onions, walnuts and radicchio
A purple-hued salad that celebrates the best of fig season.
Beetroot, chickpea and za’atar salad
Roasted beetroot. Tender chickpeas. The zing of za’atar. It’s a combination that just works.
Harissa-roasted cauliflower with preserved-lemon dressing
A warm vegetarian salad that punches above its weight in the flavour stakes.
Italian antipasti salad with sopressa dressing
Pair this salad with some chargrilled chicken or some fresh tuna to turn this salad from a side dish to a winning main.
Baby vegetable slaw with grapefruit and tarragon
This elegant no-fuss slaw will bring colour and freshness to any feast.
Peach, basil, jamón and pumpernickel salad
Peach, basil, jamón and pumpernickel salad recipe – Heat oil in a frying pan over medium-high heat, add pumpernickel and fry, turning with a spatula, until crisp (6-8 minutes). Drain on paper towels and leave to cool.
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