15 Delicious Easter Salad Recipes to Try This Year

Easter lunch has a tendency to sneak up on us. One minute you’re thinking about spring cleaning, and the next, you’re standing in the kitchen wondering how to balance the heaviness of the traditional ham or lamb with something a little fresher. We all love the classics, but by the time the main course is served, the last thing anyone wants is to feel too full to enjoy the day.

That’s where a good salad comes in. Not just a sad bowl of lettuce, but the kind of salad that actually steals the show. The best ones bring bright colors, crunchy textures, and flavors that taste like spring itself.

Whether you need a side dish to pass or a lighter main course, this list has you covered. Here are 15 delicious Easter salad recipes to try this year. Let’s get started with five of our favorites to get you inspired.

1. Strawberry Spinach Salad with Poppy Seed Dressing

This salad is practically made for a spring table. The sweet berries pair perfectly with the earthy spinach, and the homemade dressing ties it all together without being too heavy.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 6

Ingredients:

• 6 oz fresh baby spinach
• 1 lb fresh strawberries, hulled and sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup sliced almonds, toasted
• 4 oz crumbled feta cheese or goat cheese
• For the dressing:
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons honey
  • 1 tablespoon poppy seeds
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper

Recipe Steps:

• In a large bowl, combine the spinach, sliced strawberries, red onion, and toasted almonds.
• In a small jar with a tight lid, combine the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper.
• Shake the jar vigorously until the dressing is well combined and creamy.
• Drizzle the dressing over the salad just before serving and toss gently to coat. Top with the crumbled cheese.

2. Creamy Cucumber and Dill Salad

If you need something cool and refreshing to sit next to a warm, savory ham, this is the one. It’s simple, creamy, and has that classic dill flavor that just feels like a fresh spring afternoon.

Recipe Metadata:

• Time to Make: 10 minutes (plus 30 minutes to chill)
• Servings: 4

Ingredients:

• 2 large English cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 cup sour cream or plain Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon white wine vinegar or lemon juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Recipe Steps:

• Place the sliced cucumbers and red onion in a colander. Sprinkle with a little extra salt and let them sit for 10 minutes to draw out excess water. Pat them dry with a paper towel.
• In a medium bowl, whisk together the sour cream, fresh dill, white wine vinegar, sugar, salt, and pepper.
• Add the cucumbers and onions to the bowl and stir until everything is well coated.
• Cover and refrigerate for at least 30 minutes before serving to let the flavors blend.

3. Spring Pea and Mint Pasta Salad

This isn’t your average heavy pasta salad. Using fresh peas and mint makes it taste light and green. It’s a fun way to add a starch to the meal without it feeling like a carb overload.

Recipe Metadata:

• Time to Make: 20 minutes
• Servings: 8

Ingredients:

• 1 lb short pasta (like rotini, farfalle, or shells)
• 2 cups fresh or frozen peas (thawed if frozen)
• 4 oz prosciutto, chopped and crisped in a pan (optional)
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh mint, chopped
• Zest and juice of 1 lemon
• 1/3 cup olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Recipe Steps:

• Cook the pasta according to package directions until al dente. During the last minute of cooking, add the peas to the boiling water.
• Drain the pasta and peas, then rinse with cold water to stop the cooking process. Drain well.
• In a large bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper.
• Add the cooled pasta and peas to the bowl. Toss to coat.
• Add the chopped mint, Parmesan cheese, and crispy prosciutto (if using). Toss again gently and serve.

4. Roasted Asparagus and Arugula Salad with Lemon

Sometimes the simplest recipes are the most elegant. Roasting the asparagus brings out its natural sweetness, which is a great contrast to the peppery arugula. A squeeze of lemon is all you need to finish it.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 4

Ingredients:

• 1 bunch asparagus, woody ends trimmed
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 5 oz fresh arugula
• 1/4 cup shaved Parmesan cheese
• Juice of 1/2 lemon

Recipe Steps:

• Preheat your oven to 400°F (200°C).
• Place the asparagus on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat.
• Roast for 10-12 minutes, until tender and slightly browned. Let it cool for a few minutes, then cut into 2-inch pieces.
• In a large serving bowl, combine the fresh arugula and the roasted asparagus.
• Drizzle with the remaining olive oil and the fresh lemon juice. Toss gently.
• Top with shaved Parmesan cheese and serve immediately.

5. Carrot Raisin Salad with Honey Yogurt Dressing

This is a nostalgic classic that gets a slight upgrade. Instead of a heavy mayo base, a light honey yogurt dressing makes it feel fresh and modern. The raisins add little pops of sweetness that everyone loves.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 6

Ingredients:

• 1 lb carrots, peeled and grated
• 1/2 cup raisins
• 1/2 cup plain Greek yogurt
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• Pinch of salt
• 2 tablespoons chopped walnuts or pecans (optional, for topping)

Recipe Steps:

• In a large bowl, combine the grated carrots and raisins.
• In a small bowl, whisk together the Greek yogurt, honey, lemon juice, cinnamon, and salt until smooth.
• Pour the dressing over the carrot mixture and stir until everything is evenly coated.
• Cover and refrigerate for about 30 minutes to allow the flavors to meld.
• Sprinkle with chopped nuts just before serving, if desired.

6. Lemon Herb Orzo Salad with Feta

This is the kind of side dish that disappears quickly. It’s light, fluffy, and packed with fresh herbs that make it taste like sunshine on a plate.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 6

Ingredients:

• 1 1/2 cups uncooked orzo pasta
• 1/4 cup olive oil
• Juice and zest of 1 large lemon
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup English cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• 4 oz crumbled feta cheese

Recipe Steps:

• Cook the orzo according to package directions. Drain, rinse with cool water, and drain again.
• In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
• Add the cooled orzo to the bowl along with the tomatoes, cucumber, parsley, dill, and chives. Stir well to combine.
• Gently fold in the crumbled feta cheese. Taste and adjust salt or lemon if needed. Serve chilled or at room temperature.

7. Grilled Peach and Burrata Salad

If you want to feel a little fancy without much work, this is it. The smoky sweetness from the grilled peaches paired with creamy burrata is an absolute showstopper for Easter.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

• 4 firm but ripe peaches, halved and pitted
• 1 tablespoon olive oil (for grilling)
• 4 cups arugula or mixed greens
• 8 oz burrata cheese (usually 1-2 balls)
• 1/4 cup balsamic glaze (store-bought or reduced balsamic vinegar)
• 1/4 cup chopped pistachios or prosciutto (optional)
• Salt and pepper to taste

Recipe Steps:

• Heat a grill pan or outdoor grill to medium-high heat. Brush the cut sides of the peaches with olive oil.
• Place peaches cut-side down on the grill. Cook for 3-4 minutes until grill marks appear. Remove and set aside.
• Arrange the arugula on a serving platter. Tear the burrata over the greens.
• Place the grilled peaches on top. Drizzle generously with balsamic glaze.
• Sprinkle with pistachios or prosciutto if using, and finish with a pinch of salt and pepper.

8. Feta, Watermelon, and Cucumber Bites

Okay, this is technically a salad in “bite” form, but it’s too perfect for an Easter gathering to leave out. It’s refreshing, sweet, salty, and requires zero forks.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 8 (as an appetizer/side)

Ingredients:

• 4 cups seedless watermelon, cut into 1-inch cubes
• 2 cups English cucumber, cut into 1-inch cubes
• 8 oz block of feta cheese, cut into 1-inch cubes
• Fresh mint leaves, roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Flaky sea salt (like Maldon)

Recipe Steps:

• On a large platter, arrange the watermelon cubes, cucumber cubes, and feta cubes in a scattered, mixed pattern.
• Sprinkle the fresh mint leaves generously over the top.
• In a small bowl, whisk together the olive oil and lime juice. Drizzle this mixture evenly over the platter.
• Finish with a light sprinkle of flaky sea salt just before serving.

9. French Bistro Lentil Salad

This one is for the guests who want something hearty and healthy. It’s earthy, tangy, and packed with protein, making it a great option if you have vegetarian guests.

Recipe Metadata:

• Time to Make: 35 minutes
• Servings: 6

Ingredients:

• 1 1/2 cups green or French lentils (du Puy), rinsed
• 1 bay leaf
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/3 cup olive oil
• Salt and pepper to taste
• 1/2 cup finely diced shallot or red onion
• 1 carrot, finely diced
• 1/2 cup chopped fresh parsley

Recipe Steps:

• In a saucepan, combine lentils, bay leaf, and enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy. Drain well, remove the bay leaf, and let cool.
• In a small bowl, whisk together the red wine vinegar, Dijon mustard, garlic, salt, and pepper. Slowly whisk in the olive oil until emulsified.
• Place the warm (or cooled) lentils in a bowl. Add the shallot, carrot, and parsley.
• Pour the dressing over the lentil mixture and toss well to combine. Let it sit for at least 15 minutes to absorb the flavors before serving.

10. Broccoli Salad with Bacon and Cheddar

A true potluck classic. The combination of crunchy broccoli, salty bacon, sharp cheddar, and a slightly sweet dressing is always a crowd-pleaser, especially with the Easter ham.

Recipe Metadata:

• Time to Make: 20 minutes (plus chilling time)
• Servings: 8

Ingredients:

• 6 cups fresh broccoli florets (about 2 heads), chopped into bite-sized pieces
• 1/2 cup red onion, finely diced
• 1/2 cup dried cranberries or raisins
• 6 slices bacon, cooked until crisp and crumbled
• 1/2 cup sharp cheddar cheese, cubed small or shredded
• 1/2 cup sunflower seeds or sliced almonds
• For the dressing:
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey or sugar

Recipe Steps:

• In a very large bowl, combine the broccoli, red onion, cranberries, bacon, cheddar cheese, and sunflower seeds.
• In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, and honey until smooth.
• Pour the dressing over the broccoli mixture. Stir until everything is well coated.
• Cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the broccoli to soften slightly.

11. Shaved Fennel and Apple Slaw

This is the crispy, fresh counterpoint your rich Easter meal needs. It has a wonderful licorice-lite flavor from the fennel and a sweet crunch from the apple.

Recipe Metadata:

• Time to Make: 15 minutes
• Servings: 4

Ingredients:

• 2 large fennel bulbs, thinly sliced (a mandoline is great for this)
• 1 Granny Smith apple, cored and thinly sliced
• 1/4 cup fresh parsley or dill, chopped
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• 1/4 cup walnut halves, toasted

Recipe Steps:

• In a large bowl, combine the shaved fennel, apple slices, and fresh herbs.
• In a small bowl or jar, whisk together the olive oil, lemon juice, honey, salt, and pepper.
• Pour the dressing over the fennel mixture and toss well to combine.
• Top with toasted walnuts and serve immediately (so the apples stay crisp).

12. Spring Panzanella with Asparagus and Peas

Panzanella is a Tuscan bread salad, and this spring version uses the best of the season. The bread soaks up the dressing and vegetable juices, making it incredibly flavorful.

Recipe Metadata:

• Time to Make: 30 minutes
• Servings: 6

Ingredients:

• 4 cups cubed day-old crusty bread (like sourdough or ciabatta)
• 3 tablespoons olive oil, divided
• Salt and pepper
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/3 cup fresh basil, chopped
• 3 tablespoons red wine vinegar
• 1 clove garlic, minced

Recipe Steps:

• Preheat oven to 375°F (190°C). Toss the bread cubes with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes until golden and crisp. Let cool.
• Bring a small pot of water to a boil. Add the asparagus and peas and blanch for 2 minutes. Drain and immediately run under cold water to stop cooking.
• In a large bowl, combine the toasted bread, blanched vegetables, cherry tomatoes, red onion, and basil.
• In a small bowl, whisk together the remaining 2 tablespoons olive oil, red wine vinegar, garlic, salt, and pepper.
• Pour the dressing over the salad and toss well. Let it sit for 10-15 minutes before serving so the bread can soften slightly.

13. Roasted Beet and Goat Cheese Salad

The deep, sweet flavor of roasted beets paired with tangy, creamy goat cheese is a classic for a reason. It looks stunning on the table and tastes even better.

Recipe Metadata:

• Time to Make: 1 hour (mostly inactive roasting time)
• Servings: 4

Ingredients:

• 4 medium beets (any color), scrubbed and trimmed
• 2 tablespoons olive oil, plus more for drizzling
• Salt and pepper
• 5 oz mixed greens or arugula
• 4 oz soft goat cheese, crumbled
• 1/3 cup candied pecans or walnuts
• For the vinaigrette:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • Salt and pepper

Recipe Steps:

• Preheat oven to 400°F (200°C). Wrap each beet individually in foil with a small drizzle of olive oil and a pinch of salt. Place on a baking sheet and roast for 45-60 minutes, until tender when pierced with a fork.
• Let beets cool slightly, then rub off the skins with a paper towel. Cut into wedges or slices.
• In a small bowl, whisk together all vinaigrette ingredients.
• Arrange the greens on a platter. Top with the roasted beets, crumbled goat cheese, and candied nuts.
• Drizzle with the vinaigrette right before serving.

14. Quinoa Salad with Lemon and Fresh Herbs

This light and fluffy salad is a great make-ahead option. It’s packed with herbs and lemon, so it feels bright, and the quinoa adds a nice protein boost to round out the meal.

Recipe Metadata:

• Time to Make: 25 minutes
• Servings: 6

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/4 cup olive oil
• Juice of 1 lemon (about 3 tablespoons)
• 1 teaspoon lemon zest
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup sliced green onions

Recipe Steps:

• In a saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let cool.
• In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
• Add the cooled quinoa to the bowl, along with the tomatoes, cucumber, parsley, mint, and green onions.
• Toss everything together until well combined. Taste and adjust seasoning. Serve at room temperature or chilled.

15. Classic Wedge Salad

You can’t go wrong with a wedge. It’s simple, cool, and crunchy. The iceberg lettuce is a refreshing palate cleanser, and the creamy dressing and bacon make it feel indulgent.

Recipe Metadata:

• Time to Make: 10 minutes
• Servings: 4

Ingredients:

• 1 head iceberg lettuce, cored and cut into 4 wedges
• 1/2 cup cherry tomatoes, quartered
• 4 slices bacon, cooked crisp and crumbled
• 1/4 cup red onion, finely diced
• 1/2 cup blue cheese crumbles
• For the dressing:
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup buttermilk or milk
  • 1 tablespoon chopped fresh chives
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Recipe Steps:

Top evenly with cherry tomatoes, crumbled bacon, red onion, and blue cheese crumbles. Serve immediately.

Make the dressing by whisking together the sour cream, mayonnaise, buttermilk, chives, garlic powder, salt, and pepper in a small bowl. Cover and refrigerate until ready to use.

Place each iceberg wedge on a chilled plate.

Drizzle generously with the prepared dressing.