This festive Christmas salad is a colourful wreath of peppery rocket topped with figs in blankets, goat’s cheese pastry stars, fruit, nuts and herbs. Served with a maple lemon dressing on the side, it’s a show-stopping vegetarian centrepiece that can easily be made vegan.
The Ultimate Christmas Wreath Salad That Steals the Show
Looking for the perfect Christmas salad that’s festive, colourful and guaranteed to impress? This stunning Christmas salad wreath is a show-stopping dish that combines seasonal flavours, beautiful presentation and flexibility for vegetarian and vegan guests.
Designed to sit proudly at the centre of your Christmas table, this Christmas salad recipe features a fresh rocket base shaped like a wreath, a bright maple lemon dressing served on the side, and an irresistible selection of festive toppings: meat-free figs in blankets, goat’s cheese stars with cranberry sauce, fresh fruits and nuts.
Watch How to Make This Christmas Salad Wreath
Why This Is the Best Christmas Salad for the Festive Table
A great Christmas salad should feel special, and this one delivers on every level. It’s light yet indulgent, visually striking and packed with contrasting textures and flavours.
Why you’ll love this wreath salad:
- Meat-free and vegetarian
- Easily adaptable to a vegan Christmas salad
- Packed with festive colours and seasonal ingredients
- Perfect as a starter or side dish.
This is the kind of Christmas salad guests remember and ask for again next year.
Other festive salads to try
How to Build the Rocket Wreath Base
The base of this festive Christmas salad is fresh rocket (arugula), arranged into a wreath shape on a large serving platter. The peppery leaves provide a bold, fresh foundation and a deep green backdrop for the vibrant toppings.
At the centre of the wreath sits a small ramekin filled with maple lemon dressing, served on the side to keep the salad crisp and allow everyone to dress their portion to taste.
Maple Lemon Dressing
This simple yet elegant dressing brings the entire Christmas salad together.
- Fresh lemon juice for brightness
- Maple syrup for gentle festive sweetness
- Olive oil for a smooth, balanced finish
Serving the dressing separately ensures the rocket stays fresh and makes this salad ideal for entertaining.
Festive Toppings for Your Salad Wreath
What truly sets this Christmas salad recipe apart is its generous selection of seasonal toppings, each chosen for flavour, colour and texture.
Figs in Blankets (Vegan)
Move over pigs, these “figs in blankets” are a game-changer festive twist on a Christmas classic. Fresh figs wrapped in vegan bacon rashers and roasted until sticky and caramelised: sweet, savoury and irresistible.
Goat’s Cheese Puff Pastry Stars
Golden puff pastry stars filled with cranberry sauce and creamy goat’s cheese add richness and festive charm.
🌱 MAKE IT VEGAN : Simply use vegan goat’s cheese, vegan puff pastry and plant-based milk.
Fresh Fruit & Colourful Accents
- Black grapes for juicy sweetness
- Physalis (cape gooseberries) for a festive pop of orange and gentle tang
- Sweet red pepper drops (from a jar) also known as peppadrops, sweet and tangy for a colour boost
Toasted Nuts for Crunch
- Toasted pecan nuts for warmth
- Toasted shelled pistachios for colour and subtle sweetness
Fresh Thyme Sprigs
A final scattering of thyme adds a wintry aroma and an elegant finishing touch.
How to Make a Christmas Salad Wreath
Ingredients
To make this festive Christmas salad you will need:
FOR THE FIGS IN BLANKETS
- fresh figs
- vegan bacon rashers
- vegetable oil
- maple syrup
FOR THE GOAT’S CHEESE STARS
- sheet puff pastry
- goat’s cheese log
- cranberry sauce
- milk of choice
FOR THE SALAD
- rocket leaves
- physalis
- black grapes
- sweet red pepper drops (from a jar) also known as peppadrops
- toasted pecan nuts
- toasted shelled pistachios
- thyme sprigs
FOR THE DRESSING
- Dijon mustard
- fresh lemon juice
- extra virgin olive oil
- maple syrup
- white wine vinegar
- garlic clove
- salt & pepper
Step 1: Prepare The Figs in Blankets
- Cut the figs and bacon rashers in half lengthwise.
- Brush the bacon rashers with oil on both sides. Then brush them with maple syrup.
- Wrap the bacon rashers around the figs, securing both ends with toothpicks so the bacon rashers stay in place while cooking.
- Place the figs in blankets on one half of an oven tray lined with parchment paper.
Step 2: Prepare The Goat’s Cheese Stars
- Roll out the puff pastry sheet and cut out 12 stars (I used a 6 to 7 cm [2 1/3 – 2 3/4 inch] star cookie cutter).
- Brush half of the stars with milk.
- Place 1/2 tsp of cranberry sauce followed by a small tsp of goat’s cheese on top of those 6 stars. (avoid any fruit chunks or cheese rind so the stars are not too bulky).
- Place the other 6 stars on top and seal each star carefully using a spoon or your fingers.
- Brush the stars with milk and transfer to the oven tray where you placed the figs.
Step 3: Bake The Figs and Stars
Bake the figs and stars in the oven for 20 mins at 200°C / 400°F until the stars are golden and the figs soft. Brush some more maple syrup on the figs if the vegan bacon has dried out too much while in the oven.
Step 4: Make The Dressing
To make the dressing whisk together the Dijon mustard, lemon juice, olive oil, maple syrup, white wine vinegar, and garlic. Season to taste with salt and pepper.
Step 5: Build Your Wreath & Serve
- Place the dressing in a ramekin in the middle of a large round serving dish. Arrange the rocket leaves around the dish in a wreath shape.
- Decorate with the figs in blankets, goat’s cheese stars, physalis, grapes cut in small bunches, and peppers. Scatter roasted pecans and pistachios all around. Top each fig in a blanket with some fresh thyme leaves.
- Serve, leaving each guest to drizzle dressing over their salad portion.
How to Make This Wreath Salad Vegan
This salad is naturally vegetarian, but it can easily be turned into a vegan Christmas salad without compromising on flavour or presentation:
- Use vegan bacon rashers for the figs
- Swap goat’s cheese for vegan goat’s cheese
- Choose vegan puff pastry and plant-based milk
The result is a festive salad everyone can enjoy.
Top Tips for Serving Your Christmas Wreath Salad
- Assemble just before serving to keep everything fresh
- Arrange toppings evenly for visual impact
- Serve the dressing chilled in the centre
- Garnish with thyme leaves
This Christmas salad works beautifully as:
- A festive starter for 6 people
- A Christmas lunch or dinner side for 6 people
- A vegetarian or vegan main course for 3 people
Christmas Salad Wreath Make-Ahead Plan
Christmas Day is busy enough, so here’s how to get almost everything done in advance and simply assemble the wreath just before serving.
- Up to 1 month ahead (optional): cut out the puff pastry stars, add the cranberry sauce and goat’s cheese, then freeze them unbaked on a tray. Once firm, transfer to a freezer bag. Bake from frozen, adding 3–5 minutes to the cooking time.
- Up to 3 days ahead: make the maple lemon dressing and keep it in a jar in the fridge. Give it a good shake before serving.
- Christmas Eve: wrap the figs in blankets, cover and chill.
- Christmas Day, 30 minutes before serving: toast the pecans and pistachios, bake the figs in blankets and stars for 20 minutes.
- 15 minutes before serving: place the dressing in a ramekin in the centre of the serving plate, arrange the rocket around it and add the toppings. Serve straight away.
Christmas Salad Wreath FAQs
Yes, some of it. The dressing keeps for up to 3 days in the fridge. The goat’s cheese stars can be baked ahead before and re-crisped in the oven. Assemble the wreath no more than 15–20 minutes before serving, as rocket is delicate.
You can bake them up to a day ahead. Let them cool completely, then store in an airtight container in the fridge and reheat at 180°C (160°C fan) for about 5 minutes. For longer, freeze them unbaked for up to a month and bake from frozen, adding a few extra minutes.
Keep the rocket chilled and dry until the last minute, let the warm figs and stars cool slightly before adding them, and serve the dressing on the side so guests can drizzle their own. Dressed rocket wilts quickly, so assemble the wreath just before it goes to the table.
Yes. Use gluten-free puff pastry, which most UK supermarkets stock, and check that your vegan bacon rashers are gluten-free, as many contain wheat. It’s also worth checking the label on your Dijon mustard and cranberry sauce.
It works well as both. The recipe serves 6, which gives each person 2 goat’s cheese stars and a fig in a blanket, ideal for a festive starter. As a side, its fresh, peppery flavours balance a rich Christmas main. For a larger buffet, simply double the toppings and use a bigger platter.
I hope you enjoy these Christmas salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Christmas Salad Wreath
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
FOR THE FIGS IN BLANKETS
- 3 fresh figs
- 3 vegan bacon rashers
- vegetable oil
- maple syrup
FOR THE GOAT’S CHEESE STARS
- 1 sheet puff pastry
- 6 tsp goat’s cheese log rind removed
- 3 tsp cranberry sauce
- milk of choice
FOR THE SALAD
- 60 g rocket leaves
- 3 physalis
- 1 small bunch black grapes
- 12 sweet red pepper drops (from a jar) also known as peppadrops
- 1 small handful toasted pecan nuts
- 1 small handful toasted shelled pistachios
- leaves from 2 thyme sprigs
FOR THE DRESSING
- 1 1/2 tsp Dijon mustard
- 2 Tbsp fresh lemon juice
- 4 Tbsp extra virgin olive oil
- 1 Tbsp maple syrup
- 1/2 Tbsp white wine vinegar
- 1 grated garlic clove
- salt & pepper to taste
Instructions
- Prepare the figs in blankets. Cut the figs and bacon rashers in half lengthwise. Brush the bacon rashers with oil on both sides. Then brush them with maple syrup. Wrap the bacon rashers around the figs, securing both ends with toothpicks so the bacon rashers stay in place while cooking. Place the figs in blankets on one half of an oven tray lined with parchment paper.3 fresh figs, 3 vegan bacon rashers, vegetable oil, maple syrup
- Preheat the oven to 200°C / 400°F.
- Prepare the goat’s cheese stars. Roll out the puff pastry sheet and cut out 12 stars (I used a 6 to 7 cm [2 1/3 – 2 3/4 inch] star cookie cutter). Brush half of the stars with milk. Place 1/2 tsp of cranberry sauce followed by a small tsp of goat’s cheese on top of those 6 stars. (avoid any fruit chunks or cheese rind so the stars are not too bulky). Place the other 6 stars on top and seal each star carefully using a spoon or your fingers. Brush the stars with milk and transfer to the oven tray where you placed the figs.1 sheet puff pastry, 3 tsp cranberry sauce, milk of choice, 6 tsp goat’s cheese log
- Bake the figs and stars in the oven for 20 mins until the stars are golden and the figs soft. Brush some more maple syrup on the figs if the vegan bacon has dried out too much while in the oven.
- To make the dressing whisk together the Dijon mustard, lemon juice, olive oil, maple syrup, white wine vinegar, and garlic. Season to taste with salt and pepper.1 1/2 tsp Dijon mustard, 2 Tbsp fresh lemon juice, 4 Tbsp extra virgin olive oil, 1 Tbsp maple syrup, 1/2 Tbsp white wine vinegar, 1 grated garlic clove, salt & pepper to taste
- To build the salad, place the dressing in a ramekin in the middle of a large round serving dish. Arrange the rocket leaves around the dish in a wreath shape.60 g rocket leaves
- Decorate with the figs in blankets, goat’s cheese stars, physalis, grapes cut in small bunches, and peppers. Scatter roasted pecans and pistachios all around. Top each fig in a blanket with some fresh thyme leaves.3 physalis, 1 small bunch black grapes, 12 sweet red pepper drops (from a jar), 1 small handful toasted pecan nuts, 1 small handful toasted shelled pistachios, leaves from 2 thyme sprigs
- Serve, leaving each guest to drizzle dressing over their salad portion.
Nutritional Information
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/christmas-salad/
I cannot wait to see your posts!
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