12 Gorgeous Easter Salads Perfect For Spring Feasts is your go-to collection for fresh, vibrant, and flavor-packed dishes that celebrate the best of the season. As nature blooms and spring fills the air, your Easter table deserves a burst of color and crunch to complement the richness of holiday classics like glazed ham or roasted lamb. These salads bring together crisp greens, juicy fruits, tender veggies, and creamy dressings to create side dishes that are anything but ordinary.
From bright berry spinach salads and citrus-kissed arugula bowls to creamy potato and deviled egg salads with a festive twist, this roundup is full of crowd-pleasers. Each recipe is thoughtfully crafted to highlight seasonal produce and bring balance to your feast—offering freshness to every bite while making your Easter spread look absolutely stunning.
Whether you’re hosting a large gathering or planning a quiet brunch, these salads can be made ahead, customized to your liking, and served chilled or at room temperature for effortless entertaining. They’re not just sides—they’re conversation starters, centerpiece-worthy, and guaranteed to impress.
Dive in and discover salad recipes that will steal the spotlight this Easter and have guests coming back for seconds.
Strawberry Spinach Salad with Poppy Seed Dressing
This delightful Strawberry Spinach Salad is a refreshing addition to any spring feast. It combines fresh spinach with juicy strawberries, creating a vibrant medley of flavors that perfectly balances sweet and savory. The creamy poppy seed dressing adds a touch of richness, making it a simple yet elegant dish for your Easter table.
Not only is this salad easy to prepare, but it also brings a burst of color to your dining experience. With just a few ingredients, you can whip up a salad that feels both light and satisfying.
Ingredients
- 4 cups fresh baby spinach
- 2 cups strawberries, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup slivered almonds
- 1/4 cup poppy seed dressing
Instructions
- In a large bowl, combine the baby spinach, sliced strawberries, red onion, feta cheese, and slivered almonds.
- Drizzle the poppy seed dressing over the salad and gently toss to combine.
- Serve immediately and enjoy your fresh, colorful salad!
Roasted Beet and Citrus Salad
Roasted Beet and Citrus Salad is a delightful combination of earthy beets and zesty citrus that brighten up any spring table. The natural sweetness of the beets pairs beautifully with the fresh, tangy oranges, creating a refreshing dish that’s as pleasing to the eye as it is to the palate.
This salad is not just tasty; it’s incredibly easy to make. Perfect for a casual lunch or a festive Easter gathering, you can have it ready in no time, making it an enjoyable addition to your spring feasts.
Ingredients
- 4 medium beets, roasted and diced
- 2 oranges, segmented
- 1/2 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until tender. Allow them to cool, then peel and dice.
- In a large bowl, combine the diced beets and orange segments.
- Drizzle with olive oil and balsamic vinegar. Add salt and pepper to taste, and gently toss to combine.
- Transfer the salad to a serving platter and top with crumbled goat cheese and toasted walnuts.
- Garnish with fresh parsley and serve immediately or chill until ready to serve.
Asparagus and Quinoa Salad
This Asparagus and Quinoa Salad is a light and refreshing dish that bursts with flavors of spring. The nutty quinoa pairs beautifully with tender asparagus, while the bright citrus dressing adds a zesty kick. Not only is this salad delicious, but it’s also simple to whip up, making it a fantastic addition to your Easter feast or any spring gathering.
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Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup red bell pepper, diced
- 1/4 cup green onions, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until quinoa is fluffy. Remove from heat and let it cool.
- Blanch the Asparagus: In a separate pot, bring water to a boil. Add asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process.
- Mix the Salad: In a large bowl, combine cooked quinoa, blanched asparagus, cherry tomatoes, red bell pepper, green onions, and parsley.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss gently to combine.
- Serve: Allow the salad to rest for at least 10 minutes before serving, letting the flavors meld together. Enjoy this vibrant salad as a side dish or a light main course.
Mediterranean Chickpea Salad
The Mediterranean Chickpea Salad is a delightful mix of flavors and textures, making it an ideal choice for your spring feasts. Bursting with the freshness of ripe tomatoes, zesty olives, and creamy feta cheese, this salad is not only delicious but also simple to prepare.
With chickpeas as the star ingredient, it’s packed with protein and fiber, keeping you satisfied and energized. Plus, it comes together quickly, making it perfect for those busy Easter gatherings or casual spring picnics.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/2 cup green olives, pitted and sliced
- 1 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, black and green olives, feta cheese, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature, and enjoy your refreshing Mediterranean delight!
Cabbage and Apple Slaw
This Cabbage and Apple Slaw brings a refreshing twist to your spring feasts. Combining the crunch of cabbage with the sweetness of apples creates a delightful balance of flavors and textures. It’s light, crisp, and has just the right amount of tang from a simple dressing, making it a great side for any Easter meal.
Making this slaw is quite straightforward, requiring minimal prep time while delivering maximum flavor. Perfect for potlucks or family gatherings, it’s a colorful addition to your table that everyone will enjoy!
Ingredients
- 4 cups green cabbage, thinly sliced
- 2 large apples, julienned (use a mix of sweet and tart varieties)
- 1 cup carrots, shredded
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: In a large bowl, combine the cabbage, apples, carrots, red onion, and parsley.
- Make the Dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, honey, salt, and pepper until well mixed.
- Toss Together: Pour the dressing over the slaw and toss everything together until evenly coated.
- Chill: Let the slaw sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve: Enjoy this refreshing slaw as a side dish or a light snack!
Spring Pea and Mint Salad
Spring Pea and Mint Salad is a crisp, refreshing dish that captures the essence of spring. The sweetness of fresh peas paired with the bright notes of mint create a delightful flavor combination that is light and invigorating.
This salad is incredibly easy to whip up, making it a fantastic choice for your Easter feast or any spring gathering. Just toss together a few simple ingredients, and you’ll have a vibrant salad that not only looks beautiful but tastes amazing!
Ingredients
- 4 cups fresh peas, shelled
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup red onion, finely diced
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the peas by blanching them in boiling water for about 2 minutes, then drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine the blanched peas, chopped mint, diced red onion, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving. Enjoy this fresh spring salad as a side or a light main dish!
Carrot and Raisin Salad with Honey Dressing
This Carrot and Raisin Salad with Honey Dressing is a refreshing and light dish that brings together the sweetness of carrots and raisins with a delightful dressing. The combination offers a perfect crunch alongside the chewy texture of the raisins, creating a salad that’s both fun and satisfying to eat.
Not only is this salad simple to whip up, but it also makes for a colorful addition to your Easter feast. The honey dressing adds a touch of sweetness that balances beautifully with the natural flavors of the carrots, making it a family favorite.
Ingredients
- 4 cups grated carrots
- 1 cup raisins
- 1/4 cup chopped nuts (walnuts or pecans)
- 1/4 cup honey
- 2 tablespoons lemon juice
- 1/4 teaspoon cinnamon
- Salt to taste
Instructions
- In a large bowl, combine the grated carrots, raisins, and chopped nuts.
- In a small bowl, whisk together the honey, lemon juice, cinnamon, and a pinch of salt until smooth.
- Pour the honey dressing over the carrot mixture and toss until well combined.
- Chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Serve chilled, garnished with additional nuts if desired.
Tropical Mango and Avocado Salad
Bright, fresh, and bursting with flavor, Tropical Mango and Avocado Salad is a delightful addition to any spring feast. The sweet, juicy mango pairs perfectly with creamy avocado, creating a delicious contrast that’s both refreshing and satisfying. This salad is not only easy to prepare but also brings a vibrant pop of color to your table, making it a great choice for festivities.
The combination of citrusy lime and fresh cilantro enhances the tropical flavors, bringing a taste of the islands right to your dining experience. Perfect as a side dish or a light main, this salad is sure to impress your guests while keeping things simple and fun in the kitchen!
Ingredients
- 2 ripe mangoes, peeled and diced
- 1 ripe avocado, diced
- 1 small cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced mango, avocado, cucumber, red onion, and cilantro.
- Squeeze the lime juice over the mixture, and gently toss to combine.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.
Lentil Salad with Roasted Vegetables
This Lentil Salad with Roasted Vegetables is a vibrant dish that’s not only delicious but also packed with nutrients. The earthy lentils are complemented by the sweetness of roasted bell peppers and the freshness of herbs, creating a delightful balance of flavors. It’s a simple and quick recipe that can be prepared ahead of time, making it an excellent option for your spring feasts.
The combination of textures and tastes in this salad will leave your taste buds dancing. Whether you’re serving it as a main dish or a side, this salad is sure to impress your guests while being easy to whip up in the kitchen.
Ingredients
- 1 cup green or brown lentils
- 2 cups vegetable broth
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 cup black beans, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Preheat the oven to 400°F (200°C). On a baking sheet, toss the diced bell peppers and zucchini with olive oil, paprika, salt, and pepper. Roast for about 20-25 minutes until tender.
- Meanwhile, in a pot, combine lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but not mushy. Drain if necessary.
- In a large bowl, combine the roasted vegetables, cooked lentils, and black beans. Toss gently to mix.
- Garnish with fresh parsley before serving. Enjoy it warm or chilled!
Wild Rice and Cranberry Salad
This Wild Rice and Cranberry Salad is a delightful blend of textures and flavors, perfect for your spring feasts. The nutty taste of wild rice pairs beautifully with the tartness of cranberries, creating a refreshing and satisfying dish. Plus, it’s easy to whip up, making it a great option for both casual gatherings and festive occasions.
The salad is not only tasty but also nutritious, packed with vitamins and fiber. With a mix of crunchy nuts and herbs, it brings a burst of color to your table. Whether served as a side or a light main dish, this salad is sure to brighten up your meal.
Ingredients
- 1 cup wild rice
- 2 1/2 cups vegetable broth
- 1 cup dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Cook the Rice: In a saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce heat, and simmer for about 45 minutes or until tender. Drain any excess liquid and let it cool.
- Combine Ingredients: In a large bowl, mix together the cooked wild rice, dried cranberries, chopped nuts, and parsley.
- Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Toss and Serve: Pour the dressing over the salad and toss until everything is well combined. Serve chilled or at room temperature.
Greek Pasta Salad with Feta and Olives
This Greek Pasta Salad is a delightful mix of flavors and textures, making it a fantastic addition to any spring feast. It’s light yet satisfying, featuring the briny kick of olives, the creaminess of feta cheese, and the freshness of cherry tomatoes. This dish captures the essence of Mediterranean cuisine and is incredibly easy to whip up, perfect for both novice cooks and seasoned chefs.
With its bright colors and bold flavors, this salad isn’t just a treat for your taste buds but also a feast for the eyes. It’s a great side dish for those Easter celebrations, and you can even enjoy it as a light lunch or dinner. Let’s dive into the recipe!
Ingredients
- 8 ounces pasta (rotini or penne)
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup feta cheese, cubed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the pasta according to the package instructions. Drain and let it cool.
- Combine Ingredients: In a large bowl, mix together the cooled pasta, cherry tomatoes, olives, feta cheese, red onion, and parsley.
- Make the Dressing: In a separate small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Toss Salad: Pour the dressing over the pasta mixture and toss until everything is well coated.
- Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Avocado and Grapefruit Salad
This Avocado and Grapefruit Salad brings a refreshing combination of flavors that beautifully captures the essence of spring. The creamy texture of ripe avocado pairs perfectly with the tartness of grapefruit, making it a delightful addition to any Easter feast. Plus, it’s easy to prepare, requiring just a few ingredients and minimal time in the kitchen.
Bright and colorful, this salad not only looks good but also tastes fantastic. With the crispness of fresh herbs and a light dressing, it’s a great way to celebrate the season. Whether you serve it as a starter or a side dish, it’s sure to add vibrancy to your table.
Ingredients
- 2 ripe avocados, sliced
- 2 grapefruits, segmented
- 1 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
Instructions
- Prepare the Grapefruit: Using a sharp knife, cut the top and bottom off each grapefruit. Stand it upright and slice off the peel and pith, following the natural curve. Segment the grapefruit by cutting along the membranes and setting the segments aside.
- Assemble the Salad: In a large bowl, combine the avocado slices, grapefruit segments, and red onion. Gently toss to mix.
- Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
- Dress the Salad: Drizzle the dressing over the salad and sprinkle with fresh cilantro. Gently toss again to coat everything evenly.
- Serve: Enjoy the salad immediately or chill it for about 15 minutes before serving to enhance the flavors.
Conclusion
These 12 gorgeous Easter salads aren’t just a beautiful addition to your spring table—they’re a celebration of everything the season has to offer. With vibrant colors, garden-fresh ingredients, and a mix of sweet, tangy, and savory flavors, they strike the perfect balance between indulgence and lightness.
Whether you opt for a classic or a creative twist, each of these recipes adds freshness and elegance to your Easter menu. Mix and match your favorites, try something new, and don’t forget to garnish with a little love. With these salads by your side, your spring feast is bound to be as delightful as the season itself.
