4 Healthy Salads To Get You From Thanksgiving To Christmas

Use the stretch from Thanksgiving to Christmas to try a little "clean eating" with these delicious salads.

If you overindulged at Thanksgiving, you may have some anxiety at the thought that you’ll probably be overdoing it again in a few short weeks. Eating lots of rich, high-fat, and high sodium meals and desserts can leave you feeling sluggish and miserable. Why not use the stretch from Thanksgiving to Christmas to try a little “clean eating” with these delicious and healthy salads?

Avocado salad - Vegetarian cuisine

Spinach and Arugula Salad with Strawberry Dressing

Course Salad
Cuisine American



  • 2 heaping handfuls of spinach
  • 2 heaping handfuls of arugula
  • 1 avocado, sliced
  • ½ cup sliced red onion
  • ½ cup walnuts, chopped
  • ¼ cup dried cranberries
  • ¼ cup sliced unsalted almonds (toasted)


  • ½ cup rice wine vinegar
  • ½ cup granulated sugar
  • ½  cup olive oil
  • ¼ cup chopped Vidalia onion
  • ½ teaspoon Dijon mustard
  • ½ cup fresh or frozen strawberries, (tops removed for fresh, thawed and drained for frozen)
  • 1 tablespoon chopped chives


  • Wash greens and spin dry, then add to a large serving bowl. Top with the avocado, onions, cranberries, and nuts.
  • In food processor add all dressing ingredients except oil. Blend, and then slowly incorporate oil until combined. Add salt to taste.
  • Dress salad right before serving.
Keyword Spinach and Arugula Salad, spinach and arugula salad recipes, Strawberry salad dressing
Refried beans - Stock photography

Black Bean Salad With Corn, Red Peppers and Cilantro-Lime Vinaigrette

Course Appetizer, Salad
Cuisine American


  • 2 15-ounce cans black beans, rinsed and drained
  • 3 ears fresh cooked corn, kernels cut off the cob
  • 2 red bell peppers, diced
  • 2 cloves garlic, minced
  • 2 tablespoons minced shallots, from one medium shallot
  • 2 teaspoons salt
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons sugar
  • 9 tablespoons extra virgin olive oil, best quality such as Colavita
  • 1 teaspoon lime zest (be sure to zest limes before juicing them)
  • tablespoons fresh lime juice
  • ½ cup chopped fresh cilantro, plus more for garnish
  • 2 avocados, chopped


  • Combine all ingredients except for avocados in a large bowl and mix well. Serve at room temperature.
  • Cover and chill for a few hours or overnight.
  • Right before serving, add avocados and mix gently, being careful not to mash avocados.
  • Garnish with a more chopped cilantro if desired. Serves 6-8.
Vegetarian cuisine - Fruit

Chopped Winter Fruit ‘n Spice Salad

Course Appetizer, Dessert, Salad
Cuisine American


  • 1 red-apple, chopped
  • 1 green apple, chopped
  • 1 pear, chopped
  • 1/2 pineapple, chopped
  • 2 bananas, sliced
  • 1 pomegranate, seeds removed and chopped
  • 1 cup red or green grapes, halved, or use canned Mandarin oranges
  • honey to taste
  • cinnamon to taste
  • nutmeg to taste
  • dash of salt
  • plain or vanilla lowfat yogurt


  • Combine and chill well.
  • Serve with plain or vanilla yogurt, if desired.
Keyword winter fruit salad, winter fruit salad recipe
Greek salad - Salad

Farro and Avocado Bowl

Course Salad
Cuisine American


  • 1 cup farro
  • 2 cups water
  • 1-2 avocados
  • ½ large, sweet red pepper, finely chopped
  • 2/3 cup Feta cheese, crumbled
  • lemon juice (1 lemon)
  • salt to taste


  • To cook the farro: add the water and farro to a large saucepan.
  • Cook on medium heat for approximately 20 minutes, or until it reaches the desired texture.
  • Use it warm or cold.
  • Cut the avocados into bite-sized pieces.
  • Add the avocado and chopped sweet pepper to the farro.
  • Crumble the feta cheese on top.
  • Before serving, squeeze the lemon juice over the farro and vegetables.
  • Add salt to taste.
  • Stir and serve. Serves 3-4.
Keyword farro and avocado bowl recipe, Farro bowl

All of us at Farmers’ Almanac wish you a happy and healthy holiday eating season!

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