Get ready to welcome spring (and your guests!) with the vibrant flavors and colors of Easter Salad. This showstopper combines crisp spring greens, lush strawberries, tangy goat cheese, and satisfying hard-boiled eggs, all topped with candied nuts and a sweet-tart balsamic-honey dressing. The result is a stunning, crave-worthy salad that sparkles with freshness and just a touch of indulgence—the perfect centerpiece for your holiday table!

Ingredients You’ll Need

Easter Salad is all about embracing what’s fresh and festive, but every ingredient plays a crucial role. From the juicy strawberries to the creamy cheese and the crunch of nuts, each component adds a pop of flavor or texture you’ll love. Here’s what you’ll need:

Spring greens or baby spinach (6 cups): The verdant base—choose your favorite mix to provide crispness and color with a mild flavor that lets other ingredients shine.
Sliced strawberries (1 cup): These add natural sweetness and a gorgeous ruby tone, instantly making the salad feel special and seasonal.
Crumbled goat cheese or feta (1/2 cup): For a creamy, tangy counterpoint to the fruity and savory notes—pick whichever you already love!
Candied pecans or walnuts (1/2 cup): They bring a delightful crunch and subtle sweetness—store-bought or homemade both work beautifully.
Dried cranberries (1/3 cup): A chewy, tart accent that pairs wonderfully with both the salad and the dressing.
Hard-boiled eggs, sliced (4): The signature touch for Easter Salad, delivering protein and that classic springtime vibe.
Red onion, thinly sliced (1/4 small): Just enough for a zesty, colorful pop without overpowering the other ingredients.
Olive oil (3 tablespoons): The base for your luscious homemade dressing—choose extra-virgin for best flavor.
Balsamic vinegar (1 tablespoon): Its sweet tartness ties all the salad flavors together and elevates the fruit and greens.
Honey (1 tablespoon): Balances the avocado with a gentle sweetness—any mild honey will do.
Dijon mustard (1 teaspoon): Adds subtle heat and gives the dressing a creamy, emulsified texture.
Salt and black pepper (to taste): Essential for balancing and brightening all the other flavors.

How to Make Easter Salad

Step 1: Make the Dressing

Start with the heart of the salad—the dressing! In a small bowl, vigorously whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch each of salt and black pepper. Keep whisking until the dressing feels creamy and well incorporated. This sweet and tangy blend is what helps tie all the flavors together, giving the Easter Salad its signature flair.

Step 2: Build the Salad Base

Grab a large salad bowl and pile in your mixed spring greens or baby spinach. This leafy base is essentially your stage, so toss it gently to fluff and separate the leaves—presentation counts!

Step 3: Add the Colorful Toppings

Time to play with color! Scatter the sliced strawberries over the greens, then add crumbled goat cheese or feta, candied pecans, dried cranberries, and the thinly sliced red onion. Arrange the sliced hard-boiled eggs on top for a visually striking finish—these little details make your Easter Salad picnic-basket or buffet-table ready.

Step 4: Dress and Toss

Just before serving, drizzle your homemade dressing over the top. Use clean hands or salad tongs to gently toss everything together, ensuring each leaf gets a little coating of that balsamic-honey magic. If you’re presenting this to guests, reserve a handful of toppings to sprinkle over after tossing for a picture-perfect finish.

How to Serve Easter Salad

Garnishes

A final flourish makes your Easter Salad irresistible! Try a scattering of extra candied nuts or a few whole strawberries cut into fans. A light grind of fresh black pepper or a little extra drizzle of balsamic glaze can boost flavor and presentation even further.

Side Dishes

Easter Salad shines alongside savory pastries, roasted vegetables, or a warm basket of freshly baked rolls. It’s just as happy next to a holiday ham or simple grilled chicken, offering a zesty counterpoint to richer main courses.

Creative Ways to Present

For a truly festive look, serve your Easter Salad in a clear glass trifle bowl to show off all those layers. Or, plate it individually on chilled salad plates with a nest of microgreens on top. You can even assemble the salad in advance but leave the dressing on the side for a party buffet—watch the greens stay crisp and guests go back for seconds!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Easter Salad, transfer it to an airtight container and refrigerate promptly. It’ll stay fresh for about 1-2 days, though the greens may start to wilt once dressed—consider storing the dressing separately if you know you’ll have leftovers.

Freezing

Salad greens and fresh strawberries don’t freeze well, so this isn’t a freezer-friendly recipe. The best approach is to only prepare as much Easter Salad as you plan to eat within a day or two, enjoying all those crisp, bright flavors at their best.

Reheating

There’s no need for reheating here—Easter Salad is designed to be served fresh and chilled. That cool crunch is part of what makes it so appealing alongside hearty springtime mains!

FAQs

Can I make Easter Salad ahead of time?

Absolutely! Prep all your ingredients and store them separately in the fridge, then toss together with the dressing just before serving. This keeps everything crisp and fresh, making it a stress-free dish for entertaining.

What other fruits can I use instead of strawberries?

Feel free to get creative—blueberries, raspberries, mandarin oranges, or even thinly sliced apples or pears all work beautifully in Easter Salad. Let the season or your taste buds inspire you!

How do I make this salad a main course?

Just top your Easter Salad with slices of grilled chicken, ham, or even roasted salmon for a hearty, protein-packed main dish. The flavors pair easily with a range of proteins.

What can I use instead of goat cheese?

Feta is a great substitute for goat cheese, delivering a similar tangy creaminess. Or you can swap in blue cheese, shredded cheddar, or even small cubes of your favorite mild cheese.

Is this salad good for special diets?

Yes! Easter Salad is naturally vegetarian and packed with nutrients. To make it vegan, simply omit the eggs and cheese or use plant-based alternatives; for nut allergies, skip the nuts or use roasted seeds instead.

Final Thoughts

If you’re looking to brighten your holiday table or bring a touch of spring to any meal, Easter Salad is a guaranteed crowd-pleaser. The combination of colors, flavors, and textures will have everyone coming back for a second helping—so don’t be surprised if it becomes your new seasonal favorite!

Easter Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

Author: Emma
Total Time: 15 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

This Easter Salad is a vibrant and fresh dish perfect for any spring celebration. Packed with mixed greens, sweet strawberries, tangy goat cheese, crunchy pecans, and a flavorful dressing, it’s a colorful addition to your table.

Ingredients

Mixed Spring Greens:

6 cups

Sliced Strawberries:

1 cup

Crumbled Goat Cheese or Feta:

1/2 cup

Candied Pecans or Walnuts:

1/2 cup

Dried Cranberries:

1/3 cup

Hard-Boiled Eggs, sliced:

Small Red Onion, thinly sliced:

1/4

Olive Oil:

3 tablespoons

Balsamic Vinegar:

1 tablespoon

Honey:

1 tablespoon

Dijon Mustard:

1 teaspoon

Salt and Black Pepper:

to taste

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Instructions

Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.
Assemble the Salad: In a large bowl, combine greens, strawberries, cheese, pecans, cranberries, eggs, and red onion.
Toss and Serve: Drizzle dressing over the salad, toss gently, and serve immediately.