3 Last-Minute Holiday Side Dishes!

Looking for last minute side dishes that are anything but boring? 

From a Festive Green Salad, Roasted Butternut Squash to Peppermint Dark Chocolate Popcorn, I’ve rounded up three of my favorite Christmas side dishes, all of which are simple, easy, and super delicious. 

Enjoy!

My Go-To Holiday Salad

A vibrantly beautiful salad that’s truly fit for a celebration! You can even shape it like a gorgeous Christmas wreath for a show stopping, edible centerpiece! Pretty greens are studded with crunchy pistachios, sweet and tangy pomegranate arils, and juicy oranges. Topped off with a sprinkling of creamy goat cheese and a refreshingly light vinaigrette. 

Salad:

5 ounces of salad greens (such as spring mix or sweet baby lettuce mix)

2 navel oranges or 4 smaller navel oranges

4 ounces shelled, roasted and salted pistachios

4 ounces pomegranate arils (a 4.3-ounce container is fine, drained)

2 ounces crumbled goat cheese 

Dressing:

1/4 cup fresh-squeezed orange juice (from about half a large navel orange)

1 teaspoons honey

1 tbsp. Apple Cider Vinegar

1 tablespoon Olive or Avocado Oil

1/2 teaspoon Dijon mustard

kosher salt

black pepper

Place greens in a large serving bowl (or divide evenly among individual salad plates).

Arrange oranges, pistachios, and pomegranate arils over top of greens. Sprinkle with goat cheese.

For dressing, whisk together orange juice, honey, vinegar oil, mustard, salt, and pepper until the salt has dissolved and the dressing is emulsified. Dress salad just before serving, or pass the dressing at the table.

Roasted Butternut Squash Soup

Let’s cozy up with a bowl of warm, creamy roasted butternut squash soup. Butternut squash and cool weather go together like they were made for each other—which, really, they are.

3 to 4 pounds butternut squash, peeled and seed

2 yellow onions

2 McIntosh apples, cored

3 tablespoons good olive oil

Kosher salt and freshly ground black pepper

2 to 4 cups vegetable broth

Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 25 to 35 minutes, until very tender.

Meanwhile, heat the vegetable broth to a simmer in a large soup pot. When the vegetables are done, put them in the pot with the broth and bring to a boil. Reduce heat and simmer, covered for 10 minutes. Puree the mixture using an immersion blender or a high-speed blender until smooth and creamy.

Peppermint Dark Chocolate Popcorn

Dark chocolate, crunchy popcorn, and refreshing peppermint make for a surprising trifecta of flavors for this festive popcorn you won’t be able to stop snacking on! It’s also perfect for stocking stuffers and gift giving.

2 tablespoons coconut oil or vegetable oil

½ cup popcorn kernels

sea salt

1 cup dark chocolate chips

2 standard-sized peppermint candy canes (you’ll need about ⅓ cup finely crushed peppermint)

Maldon salt or flaky finishing salt (optional)

Cover a large jelly roll pan with parchment paper. Pour the oil into a large, heavy-bottomed pan with a lid (if you have a medium-sized Dutch oven, it’s perfect for this). Turn the heat up to medium, add 2 kernels of corn, and cover.

Once the kernels pop, remove the lid and pour in the remaining popcorn kernels. Cover the pot and give the pot a little shimmy to distribute the kernels evenly.

Cook over medium heat, shaking the pot occasionally. Crack the lid just a smidge so the popcorn stays crisp, and cook until the popping sound slows to about one pop per every few seconds. Remove the pan from heat and dump the popcorn onto the parchment paper-covered pan. Lightly salt it and pick out any kernels that didn’t pop.

Place the candy canes in a plastic bag. Cover the bag with a tea towel and crush the candy canes by rolling a rolling pin over it. You want the candy canes to be pretty finely crushed when you’re done.

Melt the chocolate chips over a double boiler or in the microwave in twenty-second bursts, stirring between each, until the chocolate is completely melted and smooth.

Use a spoon to drizzle the chocolate over the popcorn. Working quickly, sprinkle the popcorn with the crushed candy canes. Lightly sprinkle with a pinch of Maldon/finishing salt or sea salt. Transfer the pan to the refrigerator for ten minutes, or until the chocolate is set completely. Break up the popcorn sheet with your hands and serve.