12 Easter Salad Recipes for a Fresh and Flavorful Side

Did you know that adding colorful salads to your Easter table can boost your meal’s nutritional value while tantalizing your taste buds?

With this collection of 12 Easter Salad Recipes, you’ll discover a vibrant array of fresh ingredients that create not only delicious side dishes but also delightful conversation starters.

Get ready to impress your guests with these fresh and flavorful salads that celebrate the joy of spring!

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1. Springtime Harvest Salad

Springtime Harvest Salad is a vibrant and refreshing dish that perfectly celebrates the flavors of the season. Packed with fresh vegetables, fruits, and a delightful homemade dressing, this salad is not only nutritious but also a feast for the eyes!

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 4 cups mixed salad greens (arugula, spinach, and romaine)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup radishes, thinly sliced
• 1 cup strawberries, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup balsamic vinaigrette dressing

Instructions:

1. In a large bowl, add the mixed salad greens as a base.
2. Layer the cherry tomatoes, cucumber, radishes, and strawberries on top of the greens.
3. Sprinkle the feta cheese evenly across the salad for a delicious tang.
4. Add the toasted walnuts for a satisfying crunch.
5. Drizzle the balsamic vinaigrette dressing over the salad just before serving.
6. Gently toss the salad to combine all the ingredients without bruising the greens.
7. Serve immediately and enjoy a burst of fresh spring flavors!

Tips:
To enhance the flavor, consider marinating the cucumbers in a bit of vinegar for 15 minutes before adding them to the salad. You can also swap the feta cheese for goat cheese for a creamier texture. For added sweetness, add a drizzle of honey to the dressing!

Nutrition Facts:

• Calories: 220
• Protein: 6g
• Carbohydrates: 15g
• Fat: 17g
• Fiber: 3g
• Sugar: 4g

2. Garden Fresh Easter Toss

Celebrate the vibrancy of spring with this delightful Garden Fresh Easter Toss. Overflowing with fresh vegetables, colorful herbs, and a zesty dressing, this salad is perfect for your Easter gathering and will bring a burst of flavor to your table.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6

Ingredients:

• 4 cups mixed greens (spinach, arugula, and romaine)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 bell pepper, finely chopped (any color)
• 1/2 cup red onion, thinly sliced
• 1/2 cup radishes, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup balsamic vinaigrette dressing
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the mixed greens with the cherry tomatoes, cucumber, bell pepper, red onion, and radishes.
2. Add the fresh parsley and basil, tossing gently to incorporate.
3. If using, sprinkle the feta cheese over the top of the salad.
4. Drizzle the balsamic vinaigrette dressing over the salad and season with salt and pepper to taste.
5. Toss everything together until well mixed and serve immediately.

Tips:
For an extra burst of flavor, consider adding avocado slices or toasted nuts like almonds or walnuts. A squeeze of lemon juice can also enhance the freshness of the salad.

Nutrition Facts:

• Calories: 150
• Protein: 4g
• Fat: 9g
• Carbohydrates: 15g
• Fiber: 4g
• Sugar: 2g
• Sodium: 150mg

3. Vibrant Vegetable Medley Salad

A Vibrant Vegetable Medley Salad is a delightful combination of fresh vegetables that not only looks beautiful but also delivers a punch of flavor and nutrition. Perfect for spring gatherings, this salad is sure to impress your friends and family with its colorful presentation and crisp textures.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers (red, yellow, green), diced
• 1 cup carrots, shredded
• 1 cup radishes, thinly sliced
• ½ cup red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 1 lemon, juiced
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell peppers, carrots, radishes, red onion, and fresh parsley.
2. In a small bowl, whisk together the lemon juice and olive oil until well combined.
3. Drizzle the dressing over the vegetable mixture in the large bowl.
4. Toss everything gently until all the vegetables are well coated with the dressing.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for about 15-30 minutes to allow the flavors to meld together.

Tips:

• For extra flavor, consider adding a handful of feta cheese or avocado cubes to the salad.
• To add a bit of crunch, sprinkle some toasted nuts or seeds on top before serving.
• Experiment with fresh herbs like basil or mint for a refreshing twist.

Nutrition Facts:

• Calories: 150
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 50mg
• Total Carbohydrates: 13g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 3g

4. Lemon Herb Quinoa Salad

Lemon Herb Quinoa Salad is a refreshing and nutritious dish that combines the zestiness of lemon with the earthy flavors of fresh herbs. Perfect as a side or a light meal on its own, this salad is both filling and satisfying.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 1/4 cup lemon juice (about 2 lemons)
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine 1 cup of quinoa and 2 cups of water or vegetable broth. Bring to a boil over medium heat.
2. Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed.
3. Remove from heat and let the quinoa cool for about 5 minutes.
4. In a large mixing bowl, combine the diced cucumber, cherry tomatoes, red onion, parsley, and basil.
5. Once the quinoa has cooled, add it to the mixing bowl with the vegetables.
6. In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
7. Pour the dressing over the quinoa and vegetables, and mix gently until everything is well combined.
8. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.
9. Serve immediately, or chill in the refrigerator for 30 minutes to allow the flavors to meld before serving.

Tips:

• For an extra burst of flavor, add some feta cheese or avocado to the salad.
• You can also incorporate other herbs such as cilantro or dill for varied tastes.
• If you prefer a slight crunch, toss in some toasted nuts or seeds such as almonds or sunflower seeds.

Nutrition Facts:

• Calories: 220
• Fat: 12g
• Carbohydrates: 28g
• Protein: 6g
• Fiber: 5g
• Sugar: 2g

5. Colorful Spring Chopped Salad

Bright, fresh, and bursting with spring flavors, this Colorful Spring Chopped Salad is the perfect addition to your Easter table. Loaded with vibrant vegetables and a zesty dressing, it’s not only visually appealing but also a delicious way to enjoy the season’s bounty.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers (assorted colors), diced
• 1/2 cup red onion, finely chopped
• 1 cup radishes, thinly sliced
• 1/2 cup fresh parsley, chopped
• 1 cup corn kernels (fresh or canned)
• 1 avocado, diced
• 1/4 cup feta cheese, crumbled (optional)

Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell peppers, red onion, radishes, parsley, corn, and avocado.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until well combined.
3. Pour the dressing over the chopped salad and toss gently to ensure all the ingredients are coated.
4. If desired, sprinkle the feta cheese on top.
5. Serve immediately or refrigerate for about 10 minutes to let the flavors meld together.

Tips:
Add a squeeze of fresh lemon juice for an extra zing! You can also toss in some chopped nuts such as almonds or walnuts for added crunch and nutrition.

Nutrition Facts:

• Calories: 180 per serving
• Protein: 4g
• Fat: 12g
• Carbohydrates: 15g
• Fiber: 6g
• Sugar: 3g

6. Creamy Avocado and Pea Salad

Indulge in this delightful Creamy Avocado and Pea Salad, a perfect blend of freshness and creaminess. It’s not only colorful but also loaded with nutrients, making it an ideal side dish for your Easter gathering or any festive occasion.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 2 ripe avocados, diced
• 1 cup frozen peas, thawed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup Greek yogurt
• 2 tablespoons lemon juice
• Salt, to taste
• Pepper, to taste

Instructions:

1. In a large mixing bowl, combine the diced avocados and thawed peas.
2. Add the finely chopped red onion and fresh cilantro into the bowl.
3. In a separate small bowl, whisk together the Greek yogurt, lemon juice, salt, and pepper until smooth.
4. Pour the yogurt mixture over the avocado and pea combination.
5. Gently toss everything together until well coated, being careful not to mash the avocados.
6. Taste and adjust seasoning with more salt or pepper if desired.
7. Serve immediately, or refrigerate for about 30 minutes to let flavors meld, if preferred.

Tips:
To enhance the flavor, consider adding a pinch of cumin or chili powder for a unique twist. For added crunch, you can also toss in some chopped nuts or seeds. A sprinkle of feta cheese can elevate the taste profile even further!

Nutrition Facts:

• Calories: 200 per serving
• Protein: 5g
• Fat: 15g
• Carbohydrates: 18g
• Fiber: 9g
• Sugar: 2g

7. Roasted Beet and Goat Cheese Salad

Indulge in the earthy flavors of roasted beets paired with creamy goat cheese in this delightful salad. Perfect as a side dish or light main course, it’s a vibrant addition to any meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 70 minutes
Servings: 4

Ingredients:

• 4 medium-sized beets
• 4 cups mixed greens
• 1/2 cup crumbled goat cheese
• 1/4 cup walnuts, chopped
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Wash the beets thoroughly and wrap each beet individually in aluminum foil, ensuring they’re well covered.
3. Place the wrapped beets on a baking sheet and roast in the oven for 45 minutes, or until tender when pierced with a fork.
4. Once cooked, remove the beets from the oven and let them cool for about 10 minutes.
5. Carefully peel off the skins, which should come off easily, and slice the beets into bite-sized pieces.
6. In a large bowl, combine the mixed greens, roasted beet slices, walnuts, and crumbled goat cheese.
7. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to create the dressing.
8. Drizzle the dressing over the salad and toss gently to combine.
9. Serve immediately, garnished with extra goat cheese and walnuts if desired.

Tips:

• For added flavor, roast the walnuts for 5-7 minutes in the oven until golden.
• Feel free to add slices of fresh oranges or candied pecans for a delicious twist on this salad.

Nutrition Facts:

• Calories: 250
• Protein: 6g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 5g
• Sugar: 10g

8. Citrus Spinach Salad with Poppy Seed Dressing

Citrus Spinach Salad with Poppy Seed Dressing is a fresh and vibrant dish perfect for any spring gathering. The combination of citrus fruits and leafy greens tossed in a creamy, sweet dressing is sure to elevate your meal to new heights.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 8 cups fresh spinach, washed and dried
• 1 large grapefruit, segmented
• 1 medium orange, segmented
• 1 cup sliced strawberries
• 1/2 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup pecans, chopped (optional)

For the Poppy Seed Dressing:

• 1/3 cup mayonnaise
• 1/4 cup plain yogurt
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon poppy seeds
• Salt and pepper, to taste

Instructions:

1. In a large salad bowl, combine the fresh spinach, grapefruit segments, orange segments, sliced strawberries, red onion, feta cheese, and pecans if using.
2. In a separate bowl, whisk together the mayonnaise, plain yogurt, honey, apple cider vinegar, and poppy seeds until smooth and well combined. Season with salt and pepper to taste.
3. Drizzle the poppy seed dressing over the salad and toss gently to ensure all ingredients are evenly coated.
4. Serve immediately and enjoy this refreshing salad as a delightful side dish or a light main course.

Tips:
For extra flavor, try adding diced avocado or chopped mint leaves for a refreshing twist. If you prefer a zesty kick, a splash of lemon juice can enhance the citrus profile of the salad.

Nutrition Facts:

• Calories: 250 per serving
• Protein: 5g
• Carbohydrates: 22g
• Fat: 17g
• Fiber: 4g
• Sugar: 10g

9. Festive Lentil and Kale Salad

Experience the vibrant flavors of spring with this Festive Lentil and Kale Salad. Packed with nutritious ingredients, this salad is perfect for any gathering, especially during the Easter season!

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes (for cooling)
Total Time: 50 minutes
Servings: 4

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 cups water
• 2 cups kale, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup cucumber, diced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. In a medium saucepan, combine 1 cup of lentils and 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 20-25 minutes or until lentils are tender but not mushy. Drain and let cool.
2. While the lentils are cooking, prepare the dressing by whisking together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and salt and pepper to taste. Set aside.
3. In a large salad bowl, combine the chopped kale, halved cherry tomatoes, diced red onion, and diced cucumber.
4. Once the lentils have cooled, add them to the salad bowl along with the dressing. Toss everything gently to combine.
5. Sprinkle the feta cheese (if using) over the top and garnish with fresh parsley. Serve immediately or let it chill for about 10 minutes for the flavors to meld before serving.

Tips:

• For added flavor, consider roasting the cherry tomatoes before adding them to the salad. This will bring out their natural sweetness!
• You can also add avocado or toasted nuts for extra creaminess and crunch.

Nutrition Facts:

• Calories: 320
• Protein: 15g
• Carbohydrates: 35g
• Fat: 15g
• Fiber: 10g
• Sodium: 250mg

10. Honey Mustard Glazed Carrot Salad

Experience the vibrant flavors of spring with this Honey Mustard Glazed Carrot Salad. The sweet and tangy dressing perfectly complements the fresh carrots, creating a delightful dish that’s perfect for your Easter celebration or any gathering.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

• 4 cups of fresh baby carrots, halved
• 2 tablespoons of honey
• 2 tablespoons of Dijon mustard
• 1 tablespoon of olive oil
• 1 tablespoon of apple cider vinegar
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a small bowl, whisk together the honey, Dijon mustard, olive oil, and apple cider vinegar until well combined.
2. In a large mixing bowl, add the halved baby carrots.
3. Pour the honey mustard dressing over the carrots and toss until they are evenly coated.
4. Season with salt and pepper to taste.
5. Transfer the salad to a serving dish and garnish with fresh parsley if desired.
6. Serve immediately, or allow it to sit for about 5 minutes for the flavors to meld.

Tips:
For an extra flavor boost, try adding a handful of toasted walnuts or sunflower seeds for crunch. You can also roast the carrots before glazing them to deepen their natural sweetness.

Nutrition Facts:

• Calories: 130
• Total Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 20mg
• Total carbohydrates: 19g
• Dietary Fiber: 3g
• Sugars: 8g
• Protein: 1g

11. Radish and Cucumber Salad with Dill

Fresh, crunchy, and bursting with flavor, this Radish and Cucumber Salad with Dill is a perfect addition to your Easter table. The vibrant colors and refreshing taste make it an ideal side dish for any spring celebration.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

• 1 cup radishes, thinly sliced
• 1 cup cucumber, thinly sliced
• 1/4 cup fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the sliced radishes and cucumbers.
2. Add the chopped fresh dill to the bowl.
3. In a small bowl, whisk together the olive oil and white vinegar.
4. Pour the dressing over the vegetable mixture.
5. Season with salt and pepper to taste.
6. Toss everything together gently until well combined.
7. Serve immediately or let it chill in the refrigerator for 10 minutes for a more refreshing taste.

Tips:
For extra flavor, try adding a squeeze of lemon juice or a pinch of feta cheese. Mixing in some garlic or red onion can elevate the taste and make the salad even more interesting.

Nutrition Facts:

• Calories: 60
• Fat: 5g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 1g
• Vitamin C: 20% of the Daily Value

12. Sweet Potato and Arugula Salad

Sweet Potato and Arugula Salad is a delightful combination of sweet and savory flavors, making it a perfect dish for any occasion, especially during Easter celebrations. This refreshing salad is packed with nutrients and can be served as a light meal or a side dish.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups arugula
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts, chopped
• 1/4 cup dried cranberries
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Begin by preheating your oven to 400°F (200°C).
2. Toss the diced sweet potatoes in a bowl with 2 tablespoons of olive oil, salt, and pepper until evenly coated.
3. Spread the sweet potatoes on a baking sheet and roast in the oven for 20 to 25 minutes, or until they are tender and slightly caramelized, flipping halfway through.
4. While the sweet potatoes are roasting, prepare the salad dressing. In a small bowl, whisk together the remaining olive oil and balsamic vinegar.
5. In a large serving bowl, add the arugula, roasted sweet potatoes, feta cheese, walnuts, and dried cranberries.
6. Drizzle the dressing over the salad and toss gently to combine all the ingredients.
7. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Tips:
For an extra flavor boost, add a squeeze of fresh lemon juice over the salad before serving. You can also include a handful of sliced apples or pears for a nice crunch and sweetness.

Nutrition Facts:

• Calories: 290
• Protein: 6g
• Carbohydrates: 38g
• Fat: 14g
• Fiber: 5g
• Sugars: 8g