With so much beautiful produce ripening in our gardens, Christmas is the perfect time to go all out in terms of homegrown flavour. Growing your own salad at home isn’t as hard as you think. The red and green Christmas colours are bountiful in the garden this time of year. These 5 Christmas Salads will be sure to complete your Australian feast. 

With a blast of green goodness from herbs like basil, mint, coriander, rocket, baby spinach and even sorel, you can’t go wrong. Then add some rich red, orange and yellow with amazing seasonal fruits. Nectarines and tomatoes add amazing colour then a splash of capsicum and beetroot. TADA you’ve created some amazing festive salads which taste amazing!

As featured in Lifestyle Food

Nectarine, quinoa and avocado salad

Christmas Salads - nectarine salad


  • 1 cup tricolour quinoa
  • 80g spinach leaves
  • 2 ripe nectarines – pitted and sliced
  • 1 ripe avocado – stone removed and sliced
  • Small red onion – thinly sliced
  • Handful of walnuts
  • 1 tbsp Honey
  • 1 tbsp Olive Oil
  • 1 lemon – juiced


Cook the quinoa according to the instructions on the packet. Leave to cool.

Use the olive oil, lemon juice and 1 teaspoon of the honey to make a dressing. Put the sliced onion into the dressing and leave to stand.

Put a piece of baking paper onto a baking tray. Spread your walnuts out in a single layer.  Drizzle with the remainder of the honey. Cook in the oven until honey starts to caramelise. Remove and allow to cool.

Spread your cool quinoa into a large bowl. Add the spinach leaves, nectarine slices and avocado slices. Remove the onion from the dressing and place into the salad. Top with the honeyed walnuts. Pour on the dressing to serve.

Tomato, basil and bocconcini salad

Christmas Salads - tomato and basil


  • 4 large ripe tomatoes, sliced
  • Large handful basil, washed
  • 4 sorrel leaves, chopped (optional)
  • Cherry bocconcini, flattened
  • Salt and pepper to taste


  • Olive oil
  • Balsamic vinegar


On a flat serving plate, lay a slice of tomato, a basil leaf and using your thumb, flatten a piece of bocconcini and lay this on top. Top with the chopped sorrel leaves to add a hint of lemon. Once all have been arranged, drizzle with dressing to serve.

Beetroot and carrot rainbow salad

Christmas Salads Rainbow salad


  • 4 carrots, peeled and grated
  • 1 beetroot, raw, peeled and grated
  • Large handful of mint leaves, chopped
  • Small handful of coriander leaves, chopped
  • 1 cup, Tamari coated almonds, roughly chopped
  • ½ cup currant


  • 1 x chilli de-seeded and chopped finely (long red for a milder flavour, short red for hot)
  • 1 x teaspoon of ginger, finely grated
  • 1-2 tbsp of freshly squeezed lemon juice
  • 1 x tbsp apple cider vinegar
  • 1 x tsp ground sumac
  • 4 x tbsp olive oil
  • Salt and Pepper to taste


Mix carrots and beetroot in a large bowl. Toss in mint and coriander leaves. Add almonds and currants.

Whisk dressing ingredients together, and then pour over to serve.

Pumpkin, beetroot and halloumi salad

Christmas Salads pumpkin and beetroot


  • 1kg butternut pumpkin – peeled and cut into 2cm cubes
  • 6 beetroots – cooked
  • Small red onion – sliced
  • 100g Rocket
  •  Halloumi – sliced and pan fried.
  •  1 tbsp Sesame seeds – toasted
  •  Parsley
  •  Salt to taste


  • Olive oil
  • Lemon Juice
  • Crushed garlic


Peel the pumpkin and place on a baking tray, covered with baking paper. Drizzle on some olive oil and salt to taste. Roast at 180 degrees until cooked. Allow cooling

Cut the beetroot into chunks. In a large bowl, place the rocket, pumpkin and beetroot. Add onion slices and on top place the halloumi. Toss in the sesame seeds and dress with parsley to finish.

Add dressing to make this salad complete.

Roasted capsicum, eggplant and red onion salad

Christmas salads Capsicum & Eggplant


  • 60g spinach leaves
  • 60g rocket leaves
  • 2 red capsicum
  • 1 eggplant, sliced in half
  • 1 small red onion, sliced
  • 150g cherry tomatoes washed and halved
  •  A handful of basil – roughly chopped
  •  Olive oil
  •  Salt and pepper to taste


  •  Olive oil
  •  Balsamic vinegar


Place baking paper onto a baking tray. Place the eggplant slices, cut side down on and salt and drizzle with oil. On another baking tray, place baking paper and the capsicum. Put in a hot oven, 180 degrees. Eggplant will be cooked after 10 minutes. Remove and allow to cool. Capsicum will be cooked once the skin has blackened. Remove and allow to cool.

Once the eggplant has cooled, cut into cubes. Once capsicum is cooled, remove seeds and skin and slice into 2cm pieces.

Place spinach and rocket into a large bowl. Add eggplant, capsicum, red onion and cherry tomatoes. Toss in basil. Season to taste. Mix together olive oil and balsamic vinegar and dress to serve.

Homegrown salads, don’t get much better than this. The smell of freshly picked herbs, crushed garlic and juicy produce is enough to make you want to give it a go yourself right? See you in the garden.