24 Elegant Easter Salad Recipes for a Light Dish

As the spring season arrives, it's time to refresh your meals with delicious and healthy salads. You're looking for Easter salad inspiration, and you've come to the right place. Elegant recipes await, but will you discover the perfect one to impress your family and friends?

Easter is a special time to spend with loved ones, and a tasty salad can make the celebration even more enjoyable. With 24 elegant Easter salad recipes to choose from, you'll find the perfect dish to add to your holiday menu. From classic combinations to unique twists, get ready to find your new favorite salad recipe!

1. Spring Pea and Mint Salad

Fresh spring peas and mint come together in a light and invigorating salad.

Ingredients

• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the spring peas and mint leaves, and pat them dry with a paper towel.
2. In a large bowl, combine the spring peas, mint leaves, feta cheese, and chopped red onion.
3. In a small bowl, whisk together the olive oil and lemon juice.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional mint leaves if desired.

2. Heirloom Tomato and Burrata Salad

Fresh heirloom tomatoes paired with creamy burrata cheese make a perfect summer salad.

Ingredients

• 4 heirloom tomatoes, sliced into 1/4-inch thick rounds
• 1 ball of burrata cheese
• 1/4 cup of extra-virgin olive oil
• 2 tbsp of balsamic vinegar
• 1 tsp of salt
• 1/2 tsp of black pepper
• 1/4 cup of fresh basil leaves, chopped

Instructions

1. Arrange the tomato slices on a large plate or platter.
2. Cut the burrata cheese into small pieces and place them on top of the tomatoes.
3. Drizzle the olive oil over the salad.
4. Drizzle the balsamic vinegar over the salad.
5. Sprinkle the salt and black pepper over the salad.
6. Top the salad with chopped fresh basil leaves.
7. Serve immediately and enjoy.

3. Roasted Carrot and Avocado Salad

A rejuvenating spring salad with roasted carrots and creamy avocado.

Ingredients

• 4 large carrots
• 2 ripe avocados
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the carrots into 1-inch pieces and roast in the oven for 20-25 minutes.
3. Peel and dice the avocados.
4. In a large bowl, whisk together olive oil and lemon juice.
5. Add the mixed greens, roasted carrots, and diced avocado to the bowl.
6. Season with salt and pepper to taste.
7. Top with crumbled feta cheese and serve.

4. Quinoa and Black Bean Salad

A healthy and flavorful salad with quinoa and black beans.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans
• 1 red bell pepper
• 1 small red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa in a fine mesh strainer and cook according to package instructions using 2 cups of water.
2. In a large bowl, combine the cooked quinoa, black beans, diced red bell pepper, and small red onion.
3. In a small bowl, whisk together olive oil and lime juice.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Stir in chopped cilantro and season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled and enjoy.

5. Grilled Asparagus and Lemon Salad

Fresh asparagus and lemon combine in a light salad.

Ingredients

• 1 pound fresh asparagus
• 2 lemons
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup shaved parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat grill to medium-high heat.
2. Trim the asparagus and brush with olive oil.
3. Season the asparagus with salt and pepper.
4. Grill the asparagus for 3-5 minutes per side.
5. Squeeze lemon juice over the asparagus.
6. Top the asparagus with parmesan cheese and parsley.
7. Serve the salad warm or at room temperature.

6. Kale and Strawberry Salad

Fresh kale and sweet strawberries combine in a tasty salad.

Ingredients

• 2 cups kale
• 1 pint strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. Wash and chop the kale into bite-sized pieces.
2. Hull and slice the strawberries.
3. In a large bowl, combine kale, strawberries, and crumbled feta cheese.
4. Sprinkle chopped pecans over the top of the salad.
5. In a small bowl, whisk together olive oil and balsamic vinegar.
6. Pour the dressing over the salad and toss to combine.
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy.

7. Caprese Salad With Fresh Mozzarella

Fresh mozzarella and tomatoes create a simple yet flavorful salad.

Ingredients

• 8 ounces fresh mozzarella cheese
• 3 large tomatoes
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh basil leaves

Instructions

1. Slice the mozzarella cheese into 1/4-inch thick rounds.
2. Cut the tomatoes into 1/4-inch thick slices.
3. Arrange the mozzarella and tomato slices on a large plate or platter.
4. Drizzle the olive oil over the salad.
5. Drizzle the balsamic vinegar over the salad.
6. Sprinkle the salt and pepper over the salad.
7. Top the salad with fresh basil leaves.
8. Serve immediately.

8. Watermelon and Feta Salad

Invigorating summer salad featuring watermelon and feta.

Ingredients

• 4 cups diced watermelon
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine diced watermelon and crumbled feta cheese.
2. Sprinkle chopped fresh mint and pecans over the watermelon mixture.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Drizzle the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled and enjoy.

9. Spinach and Artichoke Salad

A delicious and invigorating Spinach and Artichoke Salad perfect for Easter.

Ingredients

• 1 package frozen chopped spinach, thawed and drained
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon lemon zest
• Salt and pepper to taste

Instructions

1. In a large bowl, combine spinach, artichoke hearts, and parsley.
2. In a separate bowl, mix mayonnaise, sour cream, Parmesan cheese, lemon zest, salt, and pepper.
3. Pour the dressing over the spinach mixture and toss to coat.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled and enjoy!

10. Radish and Arugula Salad

A revitalizing spring salad with peppery radish and arugula.

Ingredients

• 4 cups arugula
• 1 large radish, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine arugula, radish, cherry tomatoes, and feta cheese.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle chopped fresh mint over the top of the salad.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

11. Easter Egg Salad With Pickled Vegetables

Easter Egg Salad With Pickled Vegetables is an invigorating twist on traditional egg salad.

Ingredients

• 6 hard-boiled eggs
• 1/2 cup pickled vegetables
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions

1. Chop the hard-boiled eggs into small pieces and place them in a bowl.
2. Add the pickled vegetables, mayonnaise, Dijon mustard, salt, and pepper to the bowl with the eggs.
3. Stir until all the ingredients are well combined.
4. Sprinkle the chopped fresh dill on top of the salad and stir gently.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
6. Serve the Easter Egg Salad With Pickled Vegetables on a bed of lettuce or on toasted bread.

12. Chicken and Quinoa Salad With Lemon Vinaigrette

A rejuvenating and healthy salad with grilled chicken and quinoa, topped with a zesty lemon vinaigrette.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 pound boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1/2 cup lemon juice
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat and cook the chicken breast for 5-6 minutes per side.
2. In a medium saucepan, bring the quinoa and water to a boil, then reduce heat and simmer for 15-20 minutes.
3. In a small bowl, whisk together the lemon juice and olive oil to make the vinaigrette.
4. Chop the cooked chicken into bite-sized pieces and place in a large bowl.
5. Fluff the cooked quinoa with a fork and add to the bowl with the chicken.
6. Pour the lemon vinaigrette over the quinoa and chicken, and toss to combine.
7. Stir in the chopped parsley and season with salt and pepper to taste.
8. Serve the salad immediately, garnished with additional parsley if desired.

13. Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad combines sweet and earthy flavors.

Ingredients

• 4 large beets
• 1/2 cup goat cheese
• 1/4 cup walnuts
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups mixed greens

Instructions

1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.
5. In a large bowl, combine mixed greens, roasted beets, and crumbled goat cheese.
6. Drizzle the dressing over the salad and sprinkle with walnuts.
7. Serve immediately and enjoy.

14. Panzanella Salad With Cherry Tomatoes

Tuscan bread salad with cherry tomatoes and mozzarella cheese.

Ingredients

• 4 cups stale bread
• 2 cups cherry tomatoes
• 8 oz mozzarella cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp white wine vinegar
• Salt and pepper

Instructions

1. Cut the bread into 1-inch cubes and toast until lightly browned.
2. Cut the cherry tomatoes in half and place in a large bowl.
3. Slice the mozzarella cheese and add to the bowl with the tomatoes.
4. In a small bowl, whisk together olive oil and white wine vinegar.
5. Pour the dressing over the bread, tomatoes, and cheese.
6. Season with salt and pepper to taste.
7. Toss gently to combine and serve immediately.

15. Cucumber and Smoked Salmon Salad

A revitalizing salad featuring smoked salmon and cucumber.

Ingredients

• 1 large cucumber
• 1/2 cup smoked salmon
• 1/4 cup red onion
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Slice the cucumber into thin rounds and place in a bowl.
2. Cut the smoked salmon into small pieces and add to the bowl.
3. Thinly slice the red onion and add to the bowl.
4. Crumble the feta cheese and sprinkle over the top.
5. In a small bowl, whisk together olive oil and lemon juice.
6. Pour the dressing over the salad and toss to combine.
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy.

16. Arugula and Prosciutto Salad

A simple, elegant salad featuring arugula and prosciutto.

Ingredients

• 4 cups arugula
• 6 slices prosciutto
• 1 cup cherry tomatoes
• 1/2 cup shaved parmesan
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine arugula, cherry tomatoes, and shaved parmesan.
2. Cut prosciutto into thin strips and add to the bowl.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Drizzle the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional parmesan if desired.

17. Edamame and Mango Salad

A revitalizing and healthy salad combining edamame and mango.

Ingredients

• 1 cup edamame
• 1 ripe mango, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Cook the edamame according to package instructions and let cool.
2. In a large bowl, combine the cooled edamame, mango, and red onion.
3. In a small bowl, whisk together lime juice and honey until well combined.
4. Pour the lime juice mixture over the edamame mixture and toss to coat.
5. Sprinkle cilantro over the top and season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled and enjoy.

18. Butternut Squash and Kale Salad

Roasted butternut squash pairs with curly kale in a sweet and tangy salad.

Ingredients

• 1 large butternut squash
• 2 cups curly kale
• 1/2 cup chopped apple
• 1/4 cup chopped pecans
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and cube the butternut squash, then roast for 30 minutes.
3. Massage the kale with olive oil and salt for 5 minutes.
4. Chop the apple and pecans, and crumble the feta cheese.
5. In a large bowl, combine the roasted squash, kale, apple, pecans, and feta cheese.
6. In a small bowl, whisk together olive oil and apple cider vinegar.
7. Pour the dressing over the salad and toss to combine.
8. Season with salt and pepper to taste, then serve.

19. Pomegranate and Pistachio Salad

A rejuvenating salad featuring pomegranate and pistachio.

Ingredients

• 1 cup mixed greens
• 1/2 cup chopped pistachios
• 1/2 cup crumbled feta cheese
• 1/2 cup diced pomegranate
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, chopped pistachios, and crumbled feta cheese.
2. In a small bowl, whisk together the olive oil and lemon juice.
3. Drizzle the dressing over the salad and toss to combine.
4. Top the salad with diced pomegranate.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

20. Chicken Caesar Salad With Garlic Croutons

A classic salad with grilled chicken, croutons, and parmesan cheese in a tangy Caesar dressing.

Ingredients

• 1 large head of romaine lettuce
• 1 pound grilled chicken breast
• 1/2 cup homemade garlic croutons
• 1/2 cup shaved parmesan cheese
• 1/4 cup Caesar dressing
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (180°C) to toast the garlic croutons.
2. In a large bowl, toss the romaine lettuce with Caesar dressing until well coated.
3. Slice the grilled chicken breast into thin strips and add to the bowl.
4. Sprinkle shaved parmesan cheese over the salad and toss gently.
5. In a small bowl, mix minced garlic with olive oil and brush over the garlic croutons.
6. Add the garlic croutons to the salad and toss to combine.
7. Season with salt and pepper to taste, then serve immediately.

21. Zucchini and Feta Salad With Mint

A revitalizing Greek-inspired salad with zucchini, feta, and mint.

Ingredients

• 2 medium zucchinis, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine sliced zucchinis and crumbled feta cheese.
2. Sprinkle chopped fresh mint over the zucchini and feta mixture.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour the dressing over the zucchini mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled, garnished with additional mint if desired.

22. Grilled Peach and Arugula Salad

Grilled Peach and Arugula Salad is a sweet and savory summer dish.

Ingredients

• 4 ripe peaches
• 4 cups arugula
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Grill peaches for 2-3 minutes per side, until slightly charred.
3. In a large bowl, combine arugula, feta cheese, and pecans.
4. Slice grilled peaches into wedges and add to the bowl.
5. In a small bowl, whisk together olive oil and balsamic vinegar.
6. Pour dressing over salad and toss to combine.
7. Season with salt and pepper to taste.
8. Serve immediately.

23. Lentil and Roasted Vegetable Salad

A hearty and flavorful salad featuring lentils and roasted vegetables.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 2 cups water or vegetable broth
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and chopped
• 2 large Brussels sprouts, trimmed and halved
• 1 large red bell pepper, seeded and chopped
• 2 teaspoons dried thyme
• Salt and pepper, to taste
• 2 tablespoons red wine vinegar
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a medium saucepan, bring the lentils and water or broth to a boil.
3. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
4. In a large bowl, toss the onion, garlic, carrots, Brussels sprouts, and bell pepper with the olive oil, thyme, salt, and pepper.
5. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender.
6. In a large bowl, combine the cooked lentils, roasted vegetables, and parsley.
7. In a small bowl, whisk together the red wine vinegar and a pinch of salt and pepper.
8. Pour the dressing over the lentil and vegetable mixture, and toss to combine.
9. Serve warm or at room temperature.

24. Endive and Walnut Salad With Apple Cider Vinaigrette

Fresh endive and crunchy walnuts combine in a delicious salad.

Ingredients

• 4 heads of endive
• 1/2 cup of walnuts
• 1/2 cup of crumbled blue cheese
• 1/2 cup of chopped apple
• 1/4 cup of apple cider vinaigrette
• Salt and pepper to taste

Instructions

1. Cut off the bases of the endive heads and separate the leaves.
2. In a large bowl, arrange the endive leaves.
3. Sprinkle the crumbled blue cheese and chopped apple over the endive.
4. In a small bowl, whisk together the apple cider vinaigrette, salt, and pepper.
5. Drizzle the vinaigrette over the salad and top with walnuts.
6. Serve immediately and enjoy.

Conclusion

As you savor these Easter salads, imagine a symphony of flavors and colors on your plate, with each bite a celebration of spring's vibrant awakening. Fresh herbs dance on your palate, while sweet and tangy notes blend in perfect harmony, creating a truly unforgettable culinary experience that will leave you feeling light and refreshed.