Dinner

Red, Green and White Christmas Salad Recipe

ByMaya Arden February 15, 2026February 15, 2026

Introduction

This Red, Green and White Christmas Salad is a vibrant, fresh dish perfect for the holiday season. Packed with crisp vegetables, tangy feta, and sweet cranberries, it brings festive colors and flavors to your table.

A white shallow dish holds a fresh salad with three clear layers: the base is bright green snap peas and green beans arranged unevenly, the middle layer is crumbled white cheese sprinkled generously over the vegetables, and the top layer is scattered dark red dried cranberries adding contrast. A light yellow dressing is being poured from a white pitcher onto the salad from the right side. The plate rests on a rough, beige woven mat on a dark wooden table with some dried cranberries spilled beside the dish. In the blurred background, there is a large white bowl containing a leafy salad with purple cabbage. Nearby, stacked white plates with a red napkin and silver cutlery are placed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 bunches asparagus
10 oz / 300g green beans

5 oz / 150g snow peas
4 oz / 120g feta

1/3 cup dried cranberries
1 tbsp honey

2 tsp dijon mustard
2 tbsp lemon juice
6 tbsp olive oil

1/2 tsp salt
Black pepper, to taste

Instructions

Step 1: Fill a large pot with water and bring it to a boil.

Step 2: Cut the woody ends off the asparagus, then cut the asparagus into thirds. Separate the asparagus heads from the stems.
Step 3: Trim the green beans and set them aside in a separate pile.
Step 4: Remove the strings along each side of the snow peas.

Step 5: Place the green beans in the boiling water. When the water returns to a simmer, leave the beans to simmer for 30 seconds.
Step 6: Add the asparagus stems to the pot. Once the water simmers again, count 30 seconds. Then add the snow peas and asparagus heads, bring back to a simmer, and cook for another 30 seconds.
Step 7: Immediately drain the vegetables and run cold water over them for 10 seconds to stop the cooking process.

Step 8: Once cool, set the greens aside to dry. If serving immediately, pat dry gently with a paper towel.
Step 9: Combine the honey, Dijon mustard, lemon juice, olive oil, salt, and black pepper in a jar and shake well to mix the dressing.
Step 10: Place the cooled greens in a bowl and toss with the dressing until evenly coated.

Step 11: Transfer the salad to a serving bowl, crumble feta over the top, and scatter with dried cranberries. Serve immediately.

Tips & Variations

For extra crunch, add toasted walnuts or pecans before serving.
You can substitute goat cheese for feta if preferred.

Adjust the honey amount in the dressing to balance the tartness to your taste.
Blanch the veggies in batches to avoid overcrowding and ensure even cooking.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the feta and cranberries separate and add them just before serving. If refrigerated, you may want to toss the salad lightly with a little extra olive oil before serving to refresh.

How to Serve

A white plate sits on a white marbled texture with a layer of bright green snap peas and green beans as the base, topped with crumbled white cheese scattered unevenly across the vegetables, and red dried cranberries sprinkled on top and around the plate. A white pitcher is pouring a light yellow dressing over the salad. In the background, a white bowl filled with green and purple salad is slightly out of focus, along with stacked white plates with a red napkin and silver cutlery resting on them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this salad?

Fresh vegetables are best for this salad to maintain crispness and color. However, if using frozen, thaw and drain them well, then briefly blanch in boiling water to avoid sogginess.