Small cubes of potato and pieces of cooked ham are folded into a creamy cheddar sauce, then baked in one dish beneath a melted, lightly browned cheese topping. Leftover holiday ham works well, but cooked ham steak can be used in the same amount.

The potatoes get a brief boil before assembly. They should be tender enough to eat but firm enough to hold their shape; the short, uncovered oven bake heats the casserole through and browns the cheese. It is not long enough to cook raw potato cubes.

Ingredients for Holiday Ham and Potato Casserole

• 2 lb russet or Yukon Gold potatoes, peeled if desired and cut into 1/2-inch cubes (900g)
• 2 cups cooked ham, cut into bite-size pieces (280g)
• 3 tablespoons unsalted butter (45g), plus a little for the dish if needed
• 1/2 cup finely diced yellow onion (80g)
• 3 tablespoons all-purpose flour (25g)
• 2 cups milk
• 1/2 cup sour cream (120g)
• 2 cups shredded sharp cheddar cheese, divided (225g)
• Up to 1/2 teaspoon kosher salt, to taste
• 1/4 teaspoon black pepper
• Optional: 1 to 2 tablespoons thinly sliced chives or green onions, for serving

Ham and cheddar both contribute salt, so taste the mixture before adding the full amount. Cheddar shredded from a block may melt more smoothly into the sauce.

How to Make Holiday Ham and Potato Casserole

1. Preheat and prepare: Heat the oven to 375°F (190°C). Lightly butter a 2 1/2- to 3-quart oval or similar casserole dish if needed. Cut the potatoes into evenly sized 1/2-inch cubes.
2. Precook the potatoes: Put the cubes in a large pot, cover with water, and bring to a gentle boil. Simmer, stirring gently once or twice. Start checking at about 6 minutes; drain after about 6 to 8 minutes, when a fork enters with slight resistance and the cubes still hold their shape. Let them release steam briefly in the colander.
3. Make the sauce: Melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened. Whisk in the flour, then gradually whisk in the milk. Continue cooking and whisking until the sauce is smooth and thick enough to coat the back of a spoon.
4. Add the cheese, ham, and potatoes: Remove the pan from the heat. Stir in the sour cream, pepper, and about 1 1/2 cups of the cheddar just until the cheese melts. Gently fold in the potatoes and ham so the cubes stay intact. Taste, then add up to 1/2 teaspoon salt as needed.
5. Fill the dish: Spread the mixture evenly in the casserole dish and scatter the remaining cheddar over the top.
6. Bake uncovered: Bake for about 20 to 25 minutes, starting to check at 18 to 20 minutes. The center should be hot, the edges should bubble lightly, and the cheese should be melted with a few golden-brown spots. A shallower dish may brown sooner, so use those cues rather than extending the bake just for more color.
7. Rest: Let the casserole stand for about 10 minutes so the creamy filling settles before serving.

Why the Potatoes Are Precooked

Boiling the small cubes until just fork-tender lets them finish in the short oven bake without losing their shape. Drain them as soon as a fork meets slight resistance; cubes that crumble in the pot may turn mushy when folded into the sauce. Raw potatoes require a different, longer baking method, so do not skip the boil and use the same oven time.

How to Keep the Casserole Creamy, Not Watery

Let the drained potatoes release surface steam before mixing them with the sauce. Water clinging to the cubes can thin the filling. The sauce should coat a spoon before the potatoes and ham go in; add extra milk only if it is too thick to coat them.

Stir the cheddar in off the heat and stop once it has melted. Prolonged high heat can make a cheese sauce grainy.

Serving Suggestions

Serve the casserole warm with vegetables or a crisp salad, or include it in a brunch spread. Christmas honey garlic butter roasted carrots make a holiday side; Christmas Waldorf salad offers a cool, crisp contrast. Offer the optional chives or green onions at the table.

How to Store and Reheat

Cool leftovers promptly and refrigerate in an airtight container for up to about 3 days, particularly if the ham was already leftover. Reheat individual portions in the microwave, or cover a larger portion and warm it in a 350°F (175°C) oven until hot throughout. Uncover near the end if you want to refresh the cheese topping.

The casserole can be assembled ahead, covered, and refrigerated. A chilled casserole may need longer in the oven; check that the center is hot rather than relying on the original bake time.

Nutrition

Approximate nutrition per serving, based on 1/7 of the casserole: 425 calories, 22g protein, 24g fat, and 32g carbohydrates. Approximate nutrition per 100g: 140 calories, 7g protein, 8g fat, and 10g carbohydrates. Values vary with the ham and dairy used.

Broccoli, carrot rounds, squash, red pepper, onion, mushrooms, and thin lemon slices roast together into a colorful garlic-and-herb side. The pieces should be tender but still distinct, with browned broccoli tips and lightly caramelized edges.

Because the vegetables cook at different rates, the carrots, broccoli, mushrooms, and onion get a head start. Squash, pepper, lemon, and minced garlic go in later so the softer vegetables hold their shape and the garlic does not spend the entire roast in a hot oven. Two sheet pans give this full batch room to brown.

Ingredients for Christmas Roasted Vegetables

• 1 lb carrots, peeled and cut into 1/2-inch rounds (450g; about 3 medium)
• 1 large head broccoli, cut into medium florets (about 1 lb or 450g)
• 1 medium zucchini, cut into thick half-moons (200g)
• 1 medium yellow summer squash, cut into thick half-moons (200g)
• 1 large red bell pepper, cut into broad strips (180g)
• 1 medium red onion, cut into wedges and separated slightly (150g)
• 8 oz cremini or brown mushrooms, thickly sliced (225g)
• 1 small lemon, thinly sliced into rounds, with visible seeds removed
• 1/3 cup olive oil, divided
• 4 cloves garlic, finely minced
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon dried oregano
• 1 1/2 teaspoons kosher salt, or to taste
• 1/2 teaspoon black pepper

How to Roast the Vegetables

1. Heat the oven: Preheat to 425°F (220°C) with racks in the upper and lower thirds. Set out two large rimmed sheet pans.
2. Season the first vegetables: In a large bowl, toss the carrots, broccoli, mushrooms, and onion with about half the olive oil, the salt, pepper, rosemary, and oregano. Divide between the pans in roomy single layers. The pieces should be lightly coated, with no oil pooling on the pans.
3. Give them a head start: Roast uncovered for 10 to 12 minutes, until the vegetables are beginning to soften but are not yet tender. Meanwhile, cut the zucchini, yellow squash, red pepper, and lemon if you have not already done so.
4. Add the remaining vegetables: Toss the zucchini, yellow squash, pepper, and lemon with the remaining olive oil and minced garlic, distributing the garlic rather than leaving it in clumps. Turn the vegetables already on the pans once, then add the new ingredients, leaving space between pieces.
5. Finish roasting: Roast uncovered for about 12 to 20 minutes more. Start checking the carrots and broccoli after about 12 minutes in this stage; swap rack positions or rotate the pans if they brown unevenly. The carrots should pierce easily with a fork but hold their shape, the broccoli should have browned tips, and the squash should be tender without collapsing. Look for browned spots on the softened onion and mushrooms and some color on the lemon rounds. Remove any pieces that become tender before the rest.
6. Serve: Taste and adjust the seasoning. Let the vegetables settle for 3 to 5 minutes, then gather them on one sheet pan or transfer to a platter. Serve warm and leave them uncovered while hot so steam does not soften the browned edges.

Why the Vegetables Roast in Stages

Thick carrot rounds need longer than zucchini and yellow squash. Adding the squash later helps it stay tender rather than watery or mushy, while the carrots finish cooking. The pepper and lemon go in at the same time; adding minced garlic then also reduces its chance of becoming dark and bitter. Expect about 25 to 35 minutes of roasting in total, but use tenderness and browning rather than the clock as the final test.

How to Get Browned Edges

Spread this full batch across both pans instead of piling it onto one. Space lets moisture escape; crowded vegetables tend to steam and look wet rather than brown. If you have only one pan, roast in batches.

Serving Christmas Roasted Vegetables

Serve alongside roasted pork, chicken, or a holiday roast, or add the vegetables to a meal with grains. For a cool, crunchy contrast on the table, pair them with Christmas Waldorf Salad with Apples, Grapes & Walnuts.

How to Store and Reheat

For advance preparation, wash and cut the vegetables and keep them refrigerated until you are ready to roast. Roast close to serving time for the best browned edges.

Cool leftovers completely, transfer to an airtight container, and refrigerate for up to 4 days. Reheat on a sheet pan at 350°F (175°C) for about 10 to 15 minutes, until warm, or microwave in short intervals. The squash will be softer than when freshly roasted.

Nutrition

Approximate nutrition per serving, based on 1 of 8 side-dish servings: 155 calories, 4g protein, 10g fat, and 16g carbohydrates. Approximate nutrition per 100g: 60 calories, 2g protein, 4g fat, and 6g carbohydrates. Values vary with ingredient size and the amount of oil used.

Whole green beans, golden sliced almonds, and a light garlic-butter finish make this a simple holiday side. Blanching keeps the beans vivid green and crisp-tender; a brief skillet finish warms them without cooking away their snap. Lemon brightens the butter, while almonds scattered over the platter just before serving stay crunchy.

The beans can be blanched and dried a day ahead, leaving only the quick skillet finish for serving time. Plan on about 15 minutes of prep and 10 minutes of cooking for 6 side-dish servings.

Ingredients for Christmas Green Beans Almondine

• 2 lb fresh green beans, trimmed and left whole (900g)
• 1/2 cup sliced almonds (45g)
• 3 tablespoons unsalted butter, divided (40g)
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Kosher salt for the blanching water, plus about 1/2 teaspoon for the finished beans
• 1/8 teaspoon black pepper, or to taste
• A few lemon wedges for serving, optional

How to Make Christmas Green Beans Almondine

1. Blanch the beans: Bring a large pot of salted water to a boil, using enough water to cover the beans. Add the beans and cook uncovered until vivid green and crisp-tender. Start tasting thin haricots verts at 2 minutes; they may take 2 to 4 minutes. Begin checking thicker standard beans around 3 minutes; they may take 3 to 5 minutes. A bean should yield to a bite but still have a slight snap.
2. Cool and dry: Transfer the beans to an ice bath for about 2 minutes to stop the cooking. Drain and dry thoroughly with a clean towel or paper towels so excess water does not dilute the butter finish.
3. Toast the almonds: Melt 1 tablespoon of the butter in a wide skillet over medium-low heat. Add the almonds and stir frequently for 2 to 4 minutes, until fragrant and lightly golden. Transfer them to a plate promptly so they do not burn.
4. Warm the beans: Add the remaining 2 tablespoons of butter to the skillet and increase the heat to medium. Stir in the garlic briefly, just until fragrant, without letting it brown. Add the dry beans and toss uncovered for 2 to 3 minutes, until hot and lightly glossy.
5. Season and serve: Remove the skillet from the heat. Toss the beans with the lemon juice, about 1/2 teaspoon kosher salt, and the pepper; taste and adjust. Pile the whole beans loosely on a platter and scatter the almonds over them just before serving. Add lemon wedges beside the platter, if desired.

How to Keep the Beans Crisp-Tender

Bean thickness matters more than an exact blanching time. Thin haricots verts can be ready sooner than thicker standard beans, so taste early and stop when the beans are tender with a little snap. The ice bath prevents further cooking, and drying the beans lets them warm in the skillet without turning watery.

Make-Ahead and Serving

Blanch, cool, drain, and dry the beans up to a day ahead, then refrigerate them in an airtight container. Finish them with butter and garlic shortly before serving. Keep the toasted almonds separate until the beans are plated; they can soften if left on warm, moist beans.

Serve alongside roast turkey, ham, chicken, beef, pork, or fish. For another holiday vegetable, pair them with Christmas Honey Garlic Butter Roasted Carrots.

How to Store and Reheat Leftovers

Refrigerate leftovers in an airtight container and use within about 3 days. Reheat the beans gently in a skillet over medium-low heat until warm, adding a small splash of water or broth only if needed to prevent sticking. Add any reserved almonds afterward. The beans may soften and the almonds may lose crunch during storage; freezing the finished dish is not recommended for best texture.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: 145 calories, 5g protein, 10g fat, and 13g carbohydrates. Per 100g: approximately 85 calories, 3g protein, 6g fat, and 8g carbohydrates. Values vary with the ingredients and amounts used.

Fresh carrots cut into thick coins roast with a honey, garlic, and butter glaze until tender and lightly browned. The slices stay distinct on the platter, with a glossy coating and chopped parsley added after roasting.

At 425°F (220°C), coin thickness makes a difference: thin slices can soften or darken before thicker ones are ready. Start checking early, and take the carrots out when a fork slips into a thick coin but the slice still holds its shape.

Ingredients for Honey Garlic Butter Roasted Carrots

• 2 pounds fresh carrots (900g), scrubbed and peeled if desired
• 4 tablespoons unsalted butter (55g)
• 2 tablespoons honey (40g)
• 3 cloves garlic, finely minced
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

How to Roast the Carrots

1. Preheat and slice: Position a rack in the center of the oven and preheat to 425°F. Cut the carrots crosswise into thick, mostly even coins.
2. Make the glaze: Melt the butter in a small saucepan over low heat. Add the garlic and stir for 1 to 2 minutes, just until fragrant. Keep it pale; browned garlic can taste bitter. Remove from the heat and stir in the honey, salt, and pepper.
3. Arrange the carrots: Toss the coins with the glaze and spread them in one layer on a rimmed baking sheet. Use a second sheet if needed rather than piling up the slices, which would trap moisture and make them steam.
4. Roast uncovered: Start checking a thicker coin at 15 minutes. The carrots will usually take about 18 to 22 minutes, depending on their thickness and your oven. Rotate the sheet once if the carrots brown unevenly.
5. Finish: Remove the carrots when a fork enters a thick coin easily, the slices still hold their shape, and the surfaces are glossy with light browned patches. Let stand for 2 to 3 minutes, then pile on a platter, spoon over any glaze from the pan, and scatter with parsley.

Why Slice Thickness Matters

Cut the coins thick enough to hold their shape and as evenly as practical so they finish together. The roasting time is an estimate for raw carrot coins, not the shorter time sometimes used for precooked canned slices. If your coins are thinner, check them sooner and remove them before the honey or edges turn dark.

If the carrots are tender but need more color, broil them briefly while watching continuously. This is optional; the honey can darken quickly.

Serving the Carrots

Serve warm with the parsley scattered over the top. For a crisp contrast, pair them with Christmas Waldorf Salad with Apples, Grapes & Walnuts.

How to Store and Reheat

Cool leftovers and refrigerate in an airtight container for up to a week, using them sooner for the best quality. Reheat in a single layer on a baking sheet at 350°F (175°C) for about 8 to 10 minutes, or until hot. The carrots may be softer and less glossy than when freshly roasted; add fresh parsley after reheating.

Cooked carrots can be frozen airtight for up to 3 months, but they will be softer after thawing and reheating. Freezing is less suitable if you want to serve them as a glossy platter side.

Nutrition

Approximate nutrition per serving, based on 1/6 of the recipe (about 170g): 155 calories, 2g protein, 8g fat, and 21g carbohydrates. Per 100g: about 90 calories, 1g protein, 5g fat, and 12g carbohydrates. Values vary with the amount of glaze served.

Strawberries, pineapple, kiwi, blueberries, red or purple grapes, and pomegranate arils make a colorful holiday fruit salad with distinct, bite-size pieces. Honey, fresh lime juice, and lime zest give the fruit a light sweet-tart coating.

The key is to dry the fruit well and add the dressing shortly before serving. Fold it gently in a wide bowl to keep the berries intact, then stop when the fruit looks lightly glossy rather than wet.

Ingredients for Christmas Fruit Salad

• 1 lb fresh strawberries, hulled and cut into bite-size pieces (450g)
• 2 cups fresh pineapple, peeled, cored, and cut into bite-size chunks (330g)
• 3 medium kiwi, peeled and cut into bite-size pieces (210g)
• 2 cups seedless red or purple grapes (300g)
• 1 1/2 cups fresh blueberries (220g)
• 3/4 cup pomegranate arils (125g)
• 2 tablespoons honey
• 2 tablespoons fresh lime juice
• 1 teaspoon finely grated lime zest

How to Make Christmas Fruit Salad

1. Wash and dry the fruit: Rinse the strawberries, grapes, and blueberries, then dry them thoroughly. Use ripe fruit that is still firm enough to hold its shape.
2. Cut and combine: Cut the strawberries, pineapple, and kiwi into similar bite-size pieces. Add them to a large, wide bowl with the whole grapes, blueberries, and pomegranate arils.
3. Whisk the dressing: Whisk the honey, lime juice, and lime zest in a small bowl, or shake them together in a jar. Taste and adjust with a little more honey or lime if needed to balance the fruit.
4. Dress gently: Add the dressing a little at a time, folding with a broad spoon or spatula. Stop when the fruit is lightly glossy and the pieces remain intact; there should be no pool of dressing at the bottom of the bowl.
5. Serve or chill: Serve soon after tossing, or refrigerate for 15 to 20 minutes if you prefer a colder salad.

How to Keep the Salad from Getting Watery

Water left on washed fruit and juice released after cutting can collect beneath the salad. Dry the fruit before cutting it, and if prepared fruit has released juice in storage, leave that juice behind when transferring it to the serving bowl. Add only enough dressing for a light sheen.

Use a wide bowl and fold rather than stir vigorously. This helps keep the strawberries and blueberries from getting crushed. If liquid pools after the salad sits, drain the excess instead of adding more dressing.

Make-Ahead Tips

For advance preparation, wash and dry the fruit, cut the sturdier pieces, and refrigerate the prepared fruit in a covered container. Keep the dressing covered separately. Cut the softer fruit close to serving when possible, then combine everything and dress it gently.

A 15-to-20-minute chill after dressing is optional. Leaving the salad dressed longer can soften the fruit and draw out more juice.

Christmas Fruit Salad Variations

Seasonal Fruit

Swap in firm seasonal fruit, such as melon or citrus, while keeping the honey-lime dressing. The finished bowl will look different from the six-fruit version above. If using apples or bananas, cut and add them close to serving.

Lemon-Honey Dressing

Replace the lime juice and zest with fresh lemon juice and zest for a different citrus flavor. Adjust the honey to taste.

Serving and Storage

Serve cool in a broad bowl as a holiday-table side or part of brunch.

Refrigerate leftovers promptly in a covered container. The salad is best freshly dressed; the fruit will release juice and soften as it sits. For the best texture, plan to serve leftovers within about a day. Freezing is not recommended because thawed fruit can release excess liquid.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings (about 215g each): 125 calories, 2g protein, 1g fat, and 32g carbohydrates. Per 100g: about 60 calories, 1g protein, less than 1g fat, and 15g carbohydrates. Values vary with the fruit’s size and sweetness.

Crisp apple chunks, halved grapes, celery, and walnuts make this Christmas Waldorf salad chunky enough to serve by the spoonful. Mini marshmallows add soft, sweet bites to this holiday version; they are not an ingredient in every Waldorf salad. A mayonnaise dressing with a little cream and lemon juice lightly coats the pieces without hiding them.

Whisk the dressing before cutting the apples, then coat them promptly to help limit browning. Serve the salad right away for the crispest texture, or chill it briefly if you prefer it cold.

Ingredients for Christmas Waldorf Salad

• 1/2 cup mayonnaise (110g)
• 2 tablespoons heavy cream, plus a little more if needed
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon fine salt, or to taste
• 3 medium crisp apples, cored and cut into bite-sized chunks, peel on (about 3 cups; 450g)
• 1 1/2 cups seedless red or purple grapes, halved (225g)
• 1 cup finely chopped celery (100g)
• 1/2 cup chopped walnuts (55g)
• 1 cup mini marshmallows (50g)

Choose crisp apples with the sweet-tart balance you like. Leaving the peel on adds color and helps the chunks hold their shape.

How to Make Christmas Waldorf Salad

1. Whisk the dressing: In a large mixing bowl, whisk the mayonnaise, cream, lemon juice, and salt until smooth. It should cling to a spoon but be loose enough to fold through the fruit.
2. Prepare and dress the apples: Halve the grapes and chop the celery. Then core the apples and cut them into generous bite-sized chunks. Add the apples to the dressing promptly and fold to coat them.
3. Finish the salad: Add the grapes, celery, walnuts, and mini marshmallows. Fold gently until everything is lightly coated and the pieces remain distinct. If the dressing is too thick to coat evenly, add a small spoonful of cream.
4. Serve or chill: Serve right away, or cover and refrigerate for 30 to 60 minutes. For more walnut crunch, reserve a spoonful and fold it in just before serving.

When to Make the Salad

Assemble the salad close to serving time for the crispest apples and celery. A short, covered chill makes it cold for serving, but a long rest can soften the fruit and marshmallows and reduce the walnuts’ crunch. The dressing can be whisked shortly ahead; cut and add the apples near serving time.

Walnut Options

Chopped pecans can replace the walnuts. For a deeper nutty flavor, toast the walnuts in a dry skillet until fragrant, then let them cool completely before adding them to the salad.

How to Store Christmas Waldorf Salad

Serve cold from a communal bowl. Cover leftovers and refrigerate promptly at 40°F (5°C) or below. The salad has its best texture the day it is made; the fruit and marshmallows soften as it sits. Freezing is not recommended because it changes the texture of the fruit, celery, dressing, and marshmallows.

Nutrition Information

Approximate nutrition per side-dish serving, based on 6 servings: 300 calories, 3g protein, 22g fat, and 26g carbohydrates. Per 100g: about 175 calories, 1g protein, 13g fat, and 15g carbohydrates. Values vary with ingredient brands and sizes.

Finely shaved raw Brussels sprouts make a crisp, slaw-like base for thin red-skinned apple slices, toasted pecans, dried cranberries, and Parmesan. A maple-Dijon vinaigrette adds tang without weighing down the salad.

The cut and timing matter most: thin shreds are easier to eat, while adding the dressing gradually keeps the salad from becoming soggy. Assemble it close to serving and add the cooled pecans last so they stay crunchy. The salad takes about 25 minutes to prepare, including toasting the nuts.

Ingredients for Christmas Brussels Sprouts Salad

• 1 pound Brussels sprouts, trimmed (450g)
• 2 medium firm red-skinned apples (360g)
• 3/4 cup pecan halves or large pieces (85g)
• 1/3 cup dried cranberries (40g)
• 1/3 cup finely grated Parmesan (30g)
• 1 teaspoon lemon juice, only if slicing the apples ahead

For the maple-Dijon vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper, or to taste

How to Make Christmas Brussels Sprouts Salad

1. Toast the pecans: Warm a dry skillet over medium-low heat. Add the pecans in a mostly single layer and stir or shake the pan frequently. Start checking after 2 minutes; after about 3 to 5 minutes, they should smell fragrant and look lightly browned. Transfer them to a plate to cool completely.
2. Shave the sprouts: Trim the stem ends, remove any damaged outer leaves, and slice the sprouts into fine, leafy shreds with a sharp knife, food processor, or guarded mandoline. Keep them raw and place them in a large bowl.
3. Mix the vinaigrette: Whisk or shake the olive oil, vinegar, maple syrup, Dijon, salt, and pepper until combined. Taste and adjust the seasoning if needed.
4. Slice the apples: Core the apples and cut them into thin slices, leaving the red peel on. If they will sit before assembly, toss them lightly with the lemon juice.
5. Dress the salad: Add the vinaigrette to the sprouts gradually, tossing until lightly coated with no dressing pooling at the bottom of the bowl. Gently fold in most of the apple slices, cranberries, and Parmesan, reserving some for the top.
6. Finish and serve: Transfer to a shallow serving bowl. Scatter the cooled pecans and reserved apple, cranberries, and Parmesan over the salad. Serve promptly.

How to Shave Brussels Sprouts

Slice each trimmed sprout crosswise into thin shreds rather than thick rounds or wedges. A sharp knife works well; a food processor with a slicing attachment makes the job faster. If using a mandoline, use its guard and a cut-resistant glove, and stop before the remaining sprout becomes difficult to hold safely.

Packaged shredded sprouts can be thicker than freshly shaved ones. For a softer slaw-like bite, toss thicker shreds with the dressing 1 to 2 hours before serving.

Make Ahead Without Losing the Crunch

Shave the sprouts and make the vinaigrette ahead, then keep them separate until closer to serving. Toast the pecans ahead, let them cool completely, and store them separately. Slice the apples near serving time, or toss them lightly with lemon juice if they must wait.

Once dressed, the sprouts gradually soften. Add the pecans just before serving so they do not sit in the dressing.

How to Store Leftover Brussels Sprouts Salad

Refrigerate dressed leftovers in an airtight container and use within about 1 to 2 days. Expect softer sprouts and less-crisp pecans. If you have unused components, keep the sprouts, dressing, apples, and pecans separate and assemble them later.

No reheating is needed. Freezing is not recommended because the raw sprouts and apples lose their crisp texture.

Nutrition

Approximate nutrition per 1 of 8 side-dish servings: 220 calories, 4g protein, 16g fat, and 19g carbohydrates. Approximate nutrition per 100g: 160 calories, 3g protein, 12g fat, and 14g carbohydrates. Values vary with the ingredients and the amount of dressing used.

Baby spinach forms the base of this holiday side salad, with juicy mandarin segments, chewy dried cranberries, and sliced almonds scattered across the top. An orange-honey vinaigrette brings the ingredients together without covering up their distinct textures.

The key is to keep excess moisture out of the bowl: dry the spinach, drain the canned mandarins, and add the dressing only when it’s time to eat. Serve it on the side if the salad will sit on the table for a while.

Prep time: 15 minutes | Cook time: 0 minutes | Serves: 6 as a side dish

Ingredients for Christmas Spinach Salad

For the salad

• 5 ounces baby spinach (about 5 to 6 packed cups; 140g)
• 1 (11-ounce) can mandarin orange segments, drained (about 225g)
• 1/2 cup dried cranberries (60g)
• 1/3 cup sliced almonds (30g)

For the orange-honey vinaigrette

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons fresh orange juice
• 2 teaspoons honey
• 1/8 teaspoon kosher salt, or to taste
• A pinch of black pepper

How to Make Christmas Spinach Salad

1. Dry the spinach: Rinse it if needed, then dry it thoroughly in a salad spinner or with clean towels. Place the leaves in a roomy serving bowl. Dressing clings better to dry leaves, and excess water can make the salad soggy.
2. Drain the mandarins: Drain the segments well and gently blot them if they are especially wet. Handle them carefully so they stay intact.
3. Mix the vinaigrette: Whisk the olive oil, vinegar, orange juice, honey, salt, and pepper in a small bowl, or shake them in a tightly closed jar. Keep the dressing separate from the spinach.
4. Assemble the salad: Scatter the mandarins, cranberries, and almonds over the spinach. Reserve a little of each topping to sprinkle across the top, if desired.
5. Dress just before serving: Shake or whisk the vinaigrette again; it may separate as it stands. Serve it on the side, or add a little at a time and toss gently until the leaves are lightly coated but still full and separate.

How to Make the Salad Ahead

Keep the dried spinach, drained mandarins, cranberries, almonds, and vinaigrette in separate covered containers. Assemble the salad shortly before serving, then add the dressing at the last moment or offer it on the side. Once dressed, the spinach will begin to wilt.

Mandarin and Dressing Options

For fresh fruit instead of canned, peel and segment about 2 to 3 mandarins, removing any seeds. Handle the segments gently; they do not need draining.

About 1/3 cup bottled balsamic vinaigrette can replace the homemade dressing. Keep it separate until serving. Other nuts or seeds can replace the sliced almonds, though almonds give this version its crisp, thin topping. For a creamier, saltier variation, add up to 1/3 cup crumbled goat cheese or feta.

How to Store Christmas Spinach Salad

Avoid storing the fully dressed salad because the leaves wilt. Keep leftover undressed components separate and assemble them when ready to serve. The vinaigrette can be refrigerated in a sealed container; shake or whisk it again before using. Do not freeze the assembled salad, as the spinach and fruit will lose their fresh texture.

Nutrition

Approximate nutrition per serving, based on 1/6 of the recipe: 160 calories, 2g protein, 9g fat, and 18g carbohydrates. Approximate nutrition per 100g: 170 calories, 2g protein, 10g fat, and 19g carbohydrates. Values vary with the ingredients used and the amount of dressing added.

Mandarin segments and pomegranate arils bring juicy sweetness and tartness to this leafy Christmas salad. Feta adds a salty bite, while lightly honeyed pecans add crunch. Mixed greens and romaine keep the base tender and crisp, with the toppings scattered through each portion rather than arranged in a wreath.

The citrus vinaigrette and pecans can be prepared ahead. Keep the greens dry and add the dressing just before serving so the leaves stay fresh. The salad makes 6 side servings and takes about 20 minutes to prepare, plus time for the pecans to cool.

Ingredients for Christmas Salad

For the salad

• 6 ounces tender mixed salad greens (170g)
• 2 cups chopped romaine hearts (90g)
• 1 1/2 cups mandarin orange segments, drained and patted dry (250g)
• 3/4 cup pomegranate arils (130g)
• 4 ounces crumbled feta (115g)

For the honeyed pecans

• 1 cup pecan halves or pieces (100g)
• 1 tablespoon honey
• 1 teaspoon neutral oil or unsalted butter
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon fine salt, divided between the pecans and dressing

For the citrus vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tablespoons orange juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

How to Make Christmas Salad

1. Make the vinaigrette: Shake or whisk the olive oil, orange juice, vinegar, Dijon, honey, and a pinch of the measured salt until combined. Set aside.
2. Glaze the pecans: Warm the neutral oil or butter in a skillet large enough to hold the pecans in a loose layer over medium-low heat. Add the pecans, honey, cinnamon, and remaining salt. Stir frequently and start checking after 2 minutes. After about 3 to 5 minutes, the pecans should smell toasted and have a thin, glossy coating. If the coating darkens or smokes, remove the skillet from the heat immediately.
3. Cool the pecans: Spread them in a single layer on a plate and let them cool completely. The coating should set and feel crisp before the pecans go into the salad.
4. Dry the greens and fruit: Wash the greens if needed, then spin or pat them thoroughly dry. Drain and pat the mandarin segments dry so excess liquid does not collect in the salad.
5. Assemble and dress: Place the mixed greens and romaine in a large bowl or divide them among shallow individual bowls. Scatter the mandarins, pomegranate, feta, and cooled pecans over and among the leaves. Serve the vinaigrette on the side, or drizzle on just enough to lightly coat the greens and toss gently right before serving.

How to Keep the Salad Crisp

Wet greens and dripping mandarin segments can dilute the vinaigrette and leave liquid at the bottom of the bowl. Dry both thoroughly, then wait until serving to add the dressing. The leaves should look lightly glossy, with no dressing pooling beneath them.

What to Prepare Ahead

Make the vinaigrette ahead and refrigerate it separately; shake it again before serving. The pecans can also be made ahead. Cool them completely before storing them in an airtight container, and keep the greens and toppings separate until assembly.

For a less-sweet version, use plain toasted pecans instead of the honeyed pecans and skip the skillet-glazing step. Thinly sliced apple or pear can be added for another fruit note.

Serving and Storing the Salad

Serve as a side or starter, with extra vinaigrette on the side. The salad pairs well with roast turkey, salmon, or grilled chicken.

Store leftover undressed components separately in airtight containers in the refrigerator. A fully dressed salad is best eaten promptly because the greens lose their crispness. Freezing is not recommended.

Nutrition

Approximate nutrition per serving, based on 1 of 6 side servings and including the vinaigrette: 315 calories, 6g protein, 26g fat, and 18g carbohydrates. Approximate nutrition per 100g: 190 calories, 3g protein, 16g fat, and 11g carbohydrates. Values vary with the ingredients used and the amount of dressing served.