Easter Salad

Easter Salad is a bright, beautiful, and refreshing dish that captures the vibrant flavors of spring. It’s a colorful mix of crisp greens, seasonal fruits or vegetables, and crunchy toppings, all tied together with a zesty vinaigrette. This salad is the perfect complement to classic Easter mains and is as festive as it is easy to make.

Why You’ll Love This Recipe

• Celebrates spring produce with fresh, vibrant ingredients
• Quick to assemble—ready in under 20 minutes
• Perfect side dish for ham, lamb, or vegetarian Easter entrees
• Easily customizable for different dietary needs
• Adds elegance and balance to any holiday table

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Mixed spring greens (spinach, arugula, or spring mix)
• Sliced strawberries or blueberries
• Asparagus or snap peas (lightly blanched)
• Sliced radishes or cucumber
• Crumbled goat cheese or feta
• Toasted almonds or pistachios
• Optional: fresh herbs like mint or basil
• Dressing: lemon-honey vinaigrette or balsamic glaze

directions

this recipe

1. Prepare the greens
   • Rinse and dry your greens thoroughly. Use a salad spinner or pat dry with paper towels.
2. Blanch the veggies
   • If using asparagus or snap peas, blanch them in boiling water for 2 minutes, then cool in ice water and drain.
3. Make the dressing
   • Whisk together lemon juice, olive oil, honey, salt, and pepper in a small bowl until emulsified.
4. Assemble the salad
   • In a large bowl or platter, layer the greens with fruit, blanched vegetables, radishes or cucumber, cheese, and nuts.
5. Dress and serve
   • Drizzle with the vinaigrette just before serving. Garnish with fresh herbs if desired.

Servings and timing

• Servings: 6–8
• Prep time: 10 minutes
• Cook time (blanching): 5 minutes
• Total time: 15–20 minutes

Variations

• Fruit-forward: Use strawberries, goat cheese, and almonds with lemon-honey dressing
• Veggie-centric: Add asparagus, peas, radishes, and feta with a basil vinaigrette
• Sweet and savory: Use roasted carrots, blueberries, and pistachios with balsamic glaze
• Waldorf-style: Include apples, grapes, walnuts, and a yogurt-based dressing
• Vegan: Skip the cheese and use maple syrup in the dressing

storage/reheating

• Store undressed salad components separately in airtight containers for up to 2 days
• Do not freeze; best enjoyed fresh
• Dress just before serving to maintain crispness

FAQs

What’s the best way to keep greens fresh?

Dry them thoroughly and store in a sealed container with a paper towel to absorb moisture.

Can I make the salad ahead of time?

Yes—prepare all components and store separately. Assemble and dress right before serving.

What fruit works best in Easter salad?

Strawberries, blueberries, mandarin segments, or pomegranate seeds all work well.

Is goat cheese the only option?

No, you can use feta, blue cheese, or a vegan alternative.

How do I toast nuts for salad?

Heat them in a dry skillet over medium heat for 2–4 minutes, stirring often.

What’s a good dressing alternative?

Try a balsamic reduction, raspberry vinaigrette, or a creamy poppy seed dressing.

Can I add protein to make it a main dish?

Yes—grilled chicken, salmon, or chickpeas make great additions.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free; check your dressing for additives.

What should I serve it with?

Pairs well with ham, lamb, quiche, or Easter brunch dishes.

How do I prevent soggy salad?

Keep dressing separate until just before serving and dry greens thoroughly.

Conclusion

Easter Salad is a stunning and flavorful way to bring the best of the season to your holiday table. With its colorful combination of fresh greens, fruits, and crunchy toppings, it’s a simple yet elegant dish that complements any Easter meal. Customize it to your taste and enjoy a fresh, festive bite of spring.

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