Need a festive salad that tastes like Christmas without weighing you down? You’re not alone. This Christmas Salad with Roasted Celery Root brings earthy sweetness, bright citrus, and a touch of sparkle to the table.
We’re swapping heavy holiday side dishes for something crisp, colorful, and genuinely satisfying. That’s the catch: you can have flavor and lightness in the same bowl.
Roasting celery root transforms its flavor into a caramel-y, nutty base that makes the whole salad sing. That’s why this dish feels special without requiring a magician’s wand.
Grab a cutting board, a whisk, and your favorite holiday playlist. You’ll have a show-stopping plate ready in no time—and some bragging rights to boot.
Contents
Equipment
Must-haves
- Chef’s knife
- Cutting board
- Vegetable peeler
- Large rimmed baking sheet
- Parchment paper or silicone mat
- Medium mixing bowls
- Whisk or small whisk
- Salad tongs
Nice-to-haves
- Mandoline slicer for even celery-root slices
- Salad spinner to dry greens
- Toasted sesame seeds or shaved Parmesan for topping
Ingredients
- 2 medium celery roots, peeled and cubed (about 1-inch cubes for even roasting)
- 1 tablespoon olive oil (for roasting; just enough to lightly coat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large Granny Smith apple, diced
- 1/2 cup dried cranberries
- 1/2 cup walnuts, toasted and roughly chopped
- 4 cups mixed salad greens (arugula, spinach, or spring mix)
- Zest and juice of 1 orange
- 3 tablespoons olive oil (dressing)
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper to taste
- Optional: 1/4 cup pomegranate seeds
- Optional: 2 ounces shaved Parmesan or goat cheese
Tip: Roasting celery root until the edges caramelize adds a nutty sweetness that threads through the whole bowl.
Orange zest wakes up the greens like a tiny holiday fireworks show. If you skip it, your salad will still be good—just not fireworks-level.
Instructions
- Preheat your oven to 425°F (220°C). Toss celery-root cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a parchment-lined baking sheet and roast 25–30 minutes, until tender and caramelized. Let cool slightly.
- In a small bowl, whisk together orange zest and juice, 3 tablespoons olive oil, white wine vinegar, Dijon mustard, maple syrup, and a pinch of salt and pepper to create a bright dressing.
- Toast the walnuts on a separate sheet for 5–6 minutes until fragrant; cool.
- In a large bowl, combine greens, apple, dried cranberries, and walnuts. Add roasted celery root.
- Drizzle with dressing and toss gently to coat. If you’re feeling fancy, sprinkle pomegranate seeds and/or shaved cheese on top.
- Taste and adjust salt or pepper as needed. Serve immediately for peak crunch.
Good to Know
The celery root can be roasted a day ahead—refrigerate and bring to room temperature before mixing with greens. The dressing also keeps nicely in the fridge for a few days.
Tips
- Make ahead: roast celery root the day before; assemble greens and dressing right before serving to keep crunch.
- Dress just before serving to keep greens vibrant; salad stores best when dressed lightly or kept separate until plating.
- Toasted walnuts add awesome texture—don’t skip the toasting step.
Variations
Try swapping in roasted parsnips or beet chunks for color and sweetness. For a vegan version, skip the cheese and add a little extra nut crumble for richness.
Serving suggestions
Pair this salad with roasted turkey, ham, or a simple herbed chicken for a complete Christmas plate. It also makes a bright starter for a holiday buffet—no heavy lifting required.
