A festive, crunchy, flavor-packed holiday salad that actually gets eaten.

Holiday tables are usually filled with the richest, coziest foods, cheesy potatoes, buttery rolls, creamy casseroles, meats, sweets, and things baked in even more butter. But every big holiday spread needs one fresh, vibrant dish that balances out all that richness… and THIS Red & Green Christmas Chopped Salad is exactly that dish.

It’s bright, crisp, colorful, refreshing, and shockingly delicious, it is the kind of salad people go back for seconds of. Truly! This is not your sad holiday lettuce bowl with two tomatoes on top. This is a chopped salad moment with major crunch, bold contrast, salty bits, sweet pops, and a dressing that is so simple but so layered and flavorful that you’ll start making it all year long.

Packed with fresh romaine, bitter-sweet radicchio, crunchy cucumber, juicy cherry tomatoes, salty feta, buttery pistachios, and jewel-toned dried cranberries… this salad is holiday colors in a bowl — but classy. Chic. Stunning on the table. And unbelievably easy to prepare.

Why This Christmas Chopped Salad Works Every Time

✔️ The colors scream holiday cheer

Romaine + radicchio + cranberries + pistachios = Christmas palette perfection.

✔️ It’s crunchy and refreshing

Every bite is crisp, cool, and satisfying — which is so needed during holiday meals.

✔️ The flavor balance is incredible

Sweet cranberries, salty feta, crunchy nuts, fresh cucumber, juicy tomatoes, and that garlicky honey-Dijon vinaigrette… BABE.

✔️ It pairs well with EVERYTHING

Ham, turkey, salmon, roast beef, pasta, lasagna, pot roast — you name it.

✔️ Make-ahead friendly

Chop the veggies early, shake the dressing later. Stress-free hosting.

✔️ Healthy, but not boring

This is a salad people actually want to eat, light but exciting.

Ingredients

Salad:

• 2 heads romaine, chopped
• 1 cup radicchio, chopped
• 1 cucumber, diced
• 1 cup cherry tomatoes
• 1/2 cup feta
• 1/3 cup pistachios
• 1/4 cup dried cranberries

Dressing:

• 1/3 cup olive oil
• 3 tbsp vinegar (red wine or apple cider are great)
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 garlic clove, finely minced
• 1 tsp oregano
• 1 tsp garlic powder
• Salt, to taste
• Black pepper, to taste

How to Make This Christmas Chopped Salad

1. Chop your greens

Cut the romaine and radicchio into small, even pieces. This is the secret of chopped salads — every bite is loaded with flavor because everything is the same size.

2. Prep your veggies

Dice the cucumber and halve the cherry tomatoes. Add them to the greens.

3. Add the toppings

Sprinkle on feta, pistachios, and dried cranberries. You now have the prettiest holiday color palette happening in this bowl.

4. Make the dressing

Add olive oil, vinegar, honey, Dijon, garlic, oregano, garlic powder, salt, and pepper to a jar.

Shake it until fully emulsified.

5. Toss + serve

Pour dressing over the salad just before serving and toss until evenly coated. Serve immediately for the best crunch.

Pro Tips for the Best Holiday Chopped Salad

✨ Chill your veggies: cold produce chops cleaner and stays crisp longer.

✨ Toast the pistachios for 2–3 minutes for major flavor upgrade.

✨ Use a block of feta, crumble it yourself for creamier texture.

✨ Add fresh herbs like basil or parsley for extra brightness.

✨ Don’t overdress: chopped salads only need a light, even coat.

Festive Add-Ins If You Want to Jazz It Up

Want to make it even MORE Christmas? Try these:

✨ Pomegranate seeds — insane sparkle + juicy pops.

✨ Candied pecans — sweet, crunchy, holiday dessert energy.

✨ Avocado — creamy and delicious (add right before serving).

✨ Roasted red peppers — deeper red contrast and smoky sweetness.

✨ Roasted chickpeas — for extra crunch + protein.

Make-Ahead Instructions

To make hosting easier:

• Chop all veggies up to 24 hours ahead Store each component separately or layered (greens on bottom, tomatoes on top).
• Make the dressing ahead Shake before using the honey and Dijon settle slightly.
• Wait to toss until right before serving This keeps your salad fresh, crisp, and gorgeous.

What to Serve This Salad With

This salad is incredibly versatile and pairs beautifully with:

• Holiday ham
• Turkey or roasted chicken
• Prime rib
• Salmon
• Pasta bakes
• Lasagna
• Vegetarian holiday mains
• Soup + bread combos

It’s the bright, refreshing moment that balances the richness of traditional holiday dishes.

 FAVORITES FOR THIS RECIPE

These are the tools I use every time I make this festive chopped salad — they make prep faster, chopping easier, and the dressing perfectly blended.

• Large Cutting Board – Essential for chopping all the veggies into those perfect bite-sized pieces.
• Sharp Chef’s Knife – A good knife makes the biggest difference for clean, even cuts.
• Large Mixing Bowl – You need plenty of room to t oss everything without spilling.
• Glass Mason Jar – My favorite way to shake up dressings in seconds.
• Mini Grater or Garlic Press – Ideal for getting that fresh garlic finely minced for the dressing.
• Salad Tongs – Makes serving easy and keeps your greens fluffy, not smashed.

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Holiday Recipes To Try

• Maple Roasted Carrots
• Reindeer Crunch (White Chocolate Peppermint Snack Mix)
• Cheesy Garlic Pull-Apart Christmas Tree Bread
• Cranberry Brie Bites
• Chocolate Crinkle Cookies

Final Thoughts

This Red & Green Christmas Chopped Salad is everything I want during the holidays: fresh, crunchy, colorful, ridiculously easy, and bursting with flavor. It adds brightness to the table, looks stunning next to all the festive dishes, and gets devoured every single time I serve it.

It’s make-ahead friendly, crowd pleasing, kid-approved (thanks to the pistachios + cranberries), mom-approved (because it takes minutes), and the kind of dish people actually ask you to bring back every year.

If you need a quick holiday side that looks impressive but takes almost no effort this is your new go-to. Bookmark it, print it, Pin it… and let me know how fast it gets eaten. 💛🎄🥗✨

FAQ: Red & Green Christmas Chopped Salad

Can I make this salad ahead of time?

Yes! You can chop all the veggies and assemble them in a bowl up to 24 hours in advance. Just keep the dressing separate and toss right before serving so everything stays crisp and fresh.

What type of vinegar works best for the dressing?

Red wine vinegar is my favorite for this recipe, but apple cider vinegar and white wine vinegar both work beautifully. Use what you have!

Can I make the dressing ahead?

Absolutely. Mix or shake the dressing up to 3 days early. Store it in the fridge and shake again before pouring the honey and Dijon settle slightly.

Can I make this dairy-free?

Yes! Just swap the feta for a plant-based feta or add roasted chickpeas for a creamy, crunchy alternative.

Can I add protein to make it a full meal?

Definitely. Grilled chicken, salmon, shrimp, or even roasted chickpeas turn this into a hearty holiday lunch or dinner.

What can I use instead of pistachios?

Walnuts, pecans, almonds, or even pumpkin seeds all work great. Toasting them first adds even more flavor.

What can I substitute for radicchio?

If you prefer something milder, purple cabbage works perfectly and still adds that beautiful pop of color.

How do I keep the salad from getting soggy?

Don’t dress it until right before serving. If you’re bringing it to a party, pack the dressing in a jar and toss when you arrive.

Can I double this recipe for a big crowd?

YES! This salad scales beautifully, just double all ingredients and use a large serving bowl or platter.

Is this salad gluten-free?

Yes! All the ingredients are naturally gluten-free, making it an easy, allergy-friendly holiday side.