50+ Flavorful Easter Side Salad Recipes for Every Taste

Easter is the perfect time to gather with family and friends, enjoy delicious food, and celebrate the season of renewal.

While the main dishes often steal the spotlight, side salads are an essential part of any festive meal.

These vibrant, refreshing dishes add balance and brightness to your table, making them an ideal complement to your Easter feast.

Whether you prefer light and fresh salads, hearty grain-based options, or creative twists on classic recipes, there’s a salad for every taste and preference.

In this blog, we’ve rounded up 50+ Easter side salad recipes to inspire your menu.

From crisp greens and citrusy delights to creamy and savory options, you’ll find plenty of ideas to add flavor and color to your holiday spread.

With these salad recipes, you can make your Easter meal even more memorable and satisfying, ensuring that each bite is as delightful as the last.

50+ Flavorful Easter Side Salad Recipes for Every Taste

As you prepare for Easter, don’t forget to include a variety of side salads to round out your meal.

These 50+ recipes offer something for everyone, whether you’re looking for a quick and easy dish or an elegant salad to impress your guests.

With vibrant ingredients, unique dressings, and diverse flavors, these salads will elevate your Easter table and provide a refreshing contrast to your main dishes.

So go ahead, mix and match these delightful salads and create a festive spread that your loved ones will remember for years to come.

Classic Spring Pea and Avocado Salad

This bright and fresh spring pea and avocado salad is the perfect side dish for Easter. It combines tender peas, creamy avocado, and crunchy cucumbers with a tangy lemon vinaigrette, creating a balanced, light, and flavorful salad. The vibrant green colors are visually appealing and complement any Easter main dish. The addition of herbs like mint or basil adds a refreshing twist, making it a delightful addition to your Easter spread.

• Ingredients:
  • 1 cup fresh peas (or frozen, thawed)
  • 1 ripe avocado, diced
  • 1 cucumber, thinly sliced
  • 2 tablespoons fresh mint or basil, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste
  • Optional: Feta cheese or goat cheese crumbles
• Instructions:
  1. In a large mixing bowl, combine the peas, diced avocado, cucumber, and chopped herbs.
  2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.
  3. Drizzle the dressing over the salad and gently toss to combine.
  4. Optional: Top with feta or goat cheese crumbles for extra richness.
  5. Serve immediately, or refrigerate for up to an hour to let the flavors meld.

This Classic Spring Pea and Avocado Salad is a beautiful addition to any Easter table. The combination of fresh ingredients, vibrant colors, and a tangy dressing makes it both satisfying and refreshing. It’s a light salad that balances heavier main courses, leaving your guests with a sense of freshness. Enjoy it as a complement to your holiday meal or as a standalone dish at a spring gathering.

Roasted Carrot and Beetroot Salad with Goat Cheese

This Roasted Carrot and Beetroot Salad with Goat Cheese is a colorful, earthy side dish that brings a sophisticated flair to your Easter feast. The natural sweetness of roasted carrots and beets is beautifully enhanced with the creamy tang of goat cheese, offering a perfect balance of flavors. The addition of arugula adds a peppery bite, and the balsamic glaze ties everything together. This salad is not only a treat for the taste buds but also for the eyes, making it a show-stopping side.

• Ingredients:
  • 4 medium carrots, peeled and cut into sticks
  • 2 medium beets, peeled and cut into wedges
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup arugula
  • 3 tablespoons goat cheese, crumbled
  • 2 tablespoons balsamic glaze
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Toss the carrot sticks and beet wedges with olive oil, salt, and pepper.
  3. Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized.
  4. In a serving bowl, arrange the roasted carrots and beets over a bed of arugula.
  5. Top with crumbled goat cheese and drizzle with balsamic glaze.
  6. Serve warm or at room temperature for the best flavor.

This Roasted Carrot and Beetroot Salad with Goat Cheese is an exceptional side for Easter, combining earthy vegetables with the rich creaminess of goat cheese and a sweet balsamic glaze. The roasted vegetables bring out a depth of flavor that complements the fresh, peppery arugula. The dish offers a wonderful mix of textures and tastes, making it a standout addition to any spring meal. It’s a delicious, satisfying salad that pairs beautifully with lamb, ham, or any holiday centerpiece.

Creamy Dill Potato Salad

A creamy dill potato salad is a classic Easter side dish that everyone loves. The rich, tangy dressing made with mayonnaise, Dijon mustard, and fresh dill gives the salad its creamy texture and refreshing flavor. With tender baby potatoes and a sprinkle of chives, this dish is the epitome of comfort food and a nostalgic favorite that never goes out of style. Whether served cold or at room temperature, it’s the perfect side to complement any Easter main course.

• Ingredients:
  • 2 pounds baby potatoes, halved or quartered
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh dill, chopped
  • 1/4 cup chives, chopped
  • Salt and pepper to taste
• Instructions:
  1. Boil the potatoes in a large pot of salted water for 10-15 minutes, or until tender. Drain and let them cool slightly.
  2. In a separate bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, fresh dill, salt, and pepper.
  3. Once the potatoes are cool enough to handle, toss them in the dressing until evenly coated.
  4. Garnish with chopped chives and serve cold or at room temperature.
  5. Refrigerate for at least 1 hour before serving for the flavors to meld.

This Creamy Dill Potato Salad is a true Easter classic that’s both comforting and refreshing. The creamy dressing and fresh dill elevate the tender potatoes, creating a salad that’s rich in flavor but light enough for spring. It pairs wonderfully with roasted meats, grilled vegetables, or a fresh green salad, making it a versatile and beloved side for any holiday meal. Whether serving a small family gathering or a large crowd, this dish will undoubtedly be a hit!

Citrus and Fennel Salad with Pomegranate Seeds

This vibrant Citrus and Fennel Salad with Pomegranate Seeds is a refreshing and zesty side dish that adds a burst of color and flavor to your Easter table. The combination of tangy citrus fruits, crisp fennel, and sweet-tart pomegranate seeds creates a delightful balance of textures and tastes. The light vinaigrette with a hint of honey and olive oil ties everything together, making this salad a bright, flavorful complement to your Easter feast.

• Ingredients:
  • 2 large oranges, peeled and sliced
  • 1 grapefruit, peeled and sliced
  • 1 fennel bulb, thinly sliced
  • 1/2 cup pomegranate seeds
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • Salt and pepper to taste
  • Fresh mint leaves for garnish
• Instructions:
  1. In a large bowl, combine the orange slices, grapefruit slices, fennel, and pomegranate seeds.
  2. In a small bowl, whisk together olive oil, honey, white wine vinegar, salt, and pepper until well combined.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Garnish with fresh mint leaves before serving.
  5. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

This Citrus and Fennel Salad with Pomegranate Seeds is a fresh and tangy side dish that adds a bright, vibrant touch to your Easter meal. The mix of citrus fruits brings a refreshing zing, while the fennel offers a delicate crunch and the pomegranate seeds add a pop of sweetness and color. With a simple vinaigrette dressing, this salad is light and flavorful, making it the perfect complement to heavier main courses like ham or lamb. It’s a visually stunning and palate-cleansing side that’s sure to impress your guests.

Asparagus and Cherry Tomato Salad with Lemon Parmesan Dressing

This Asparagus and Cherry Tomato Salad with Lemon Parmesan Dressing is a light and healthy side dish that’s perfect for Easter. The tender, roasted asparagus and sweet cherry tomatoes are complemented by a tangy and creamy lemon Parmesan dressing that adds a rich, zesty flavor. This salad is simple to prepare yet packs a punch in both flavor and texture, making it an ideal accompaniment to any spring meal.

• Ingredients:
  • 1 bunch asparagus, trimmed
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Greek yogurt
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Place the trimmed asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper.
  3. Roast for 12-15 minutes, or until tender and slightly caramelized.
  4. In a small bowl, whisk together the Parmesan cheese, lemon juice, Dijon mustard, and Greek yogurt to make the dressing.
  5. In a serving bowl, combine the roasted asparagus and halved cherry tomatoes.
  6. Drizzle the dressing over the vegetables and toss to coat.
  7. Serve warm or at room temperature.

This Asparagus and Cherry Tomato Salad with Lemon Parmesan Dressing is a bright, flavorful side dish that adds a touch of elegance to any Easter meal. The roasted asparagus provides a tender bite, while the cherry tomatoes bring sweetness and freshness. The creamy, tangy lemon Parmesan dressing ties everything together, creating a delicious, balanced salad that pairs beautifully with roasted meats or grilled dishes. It’s a simple yet impressive addition to your Easter spread that will leave guests reaching for seconds.

Mediterranean Couscous Salad with Kalamata Olives and Feta

This Mediterranean Couscous Salad with Kalamata Olives and Feta is a hearty and flavorful side dish that brings Mediterranean flair to your Easter celebration. The fluffy couscous is combined with briny Kalamata olives, creamy feta, and crisp cucumber, creating a satisfying and colorful salad. A zesty lemon-oregano dressing adds a fresh and aromatic touch, making this salad the perfect complement to your Easter meal.

• Ingredients:
  • 1 1/2 cups couscous
  • 1 cucumber, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
• Instructions:
  1. Prepare the couscous according to the package instructions, then fluff with a fork and let it cool slightly.
  2. In a large bowl, combine the cooked couscous, diced cucumber, Kalamata olives, feta cheese, and parsley.
  3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
  4. Drizzle the dressing over the salad and toss gently to combine.
  5. Serve at room temperature or chilled.

This Mediterranean Couscous Salad with Kalamata Olives and Feta is a flavorful and satisfying side that’s perfect for Easter. The couscous provides a light yet hearty base, while the olives and feta bring a burst of savory richness. The fresh cucumber and parsley add a refreshing crunch, and the lemon-oregano dressing ties it all together with a bright, zesty finish. This salad pairs beautifully with grilled lamb, roasted chicken, or any main dish with Mediterranean flavors. It’s an easy-to-make, crowd-pleasing addition to your Easter feast.

Roasted Brussels Sprouts and Sweet Potato Salad

This Roasted Brussels Sprouts and Sweet Potato Salad is a hearty and flavorful side dish that offers a beautiful mix of savory, sweet, and earthy flavors. The roasted Brussels sprouts bring a slight crispiness, while the caramelized sweet potatoes add sweetness and a soft texture. Tossed together with a simple maple-balsamic vinaigrette and topped with crunchy walnuts, this salad makes for an eye-catching and delicious addition to any Easter meal.

• Ingredients:
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup walnuts, chopped
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
• Instructions:
  1. Preheat your oven to 400°F (200°C).
  2. Toss the Brussels sprouts and sweet potato cubes in olive oil, salt, and pepper.
  3. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.
  4. While the vegetables roast, prepare the dressing by whisking together maple syrup, balsamic vinegar, Dijon mustard, and olive oil.
  5. Once the vegetables are roasted, remove from the oven and let them cool slightly.
  6. Toss the roasted Brussels sprouts and sweet potatoes with the dressing and sprinkle with chopped walnuts.
  7. Serve warm or at room temperature.

This Roasted Brussels Sprouts and Sweet Potato Salad is a delightful combination of sweet and savory flavors that perfectly complements any Easter main dish. The earthy Brussels sprouts and caramelized sweet potatoes offer rich textures, while the maple-balsamic dressing adds a touch of sweetness and tang. The crunchy walnuts provide a satisfying contrast, making this salad both flavorful and nutritious. It’s a wonderful side dish for a festive occasion like Easter, offering a nice balance to heavier proteins like lamb or ham.

Spinach and Strawberry Salad with Balsamic Glaze

This Spinach and Strawberry Salad with Balsamic Glaze is a fresh and vibrant dish that combines the sweetness of strawberries with the peppery bite of spinach. The addition of toasted almonds adds a crunchy texture, while the balsamic glaze offers a tangy-sweet finish. It’s an elegant and refreshing salad that’s easy to prepare and complements a wide range of Easter main courses. The bright flavors and simple ingredients make this salad a perfect springtime side.

• Ingredients:
  • 4 cups fresh spinach, washed and dried
  • 1 cup strawberries, hulled and sliced
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons balsamic glaze
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the fresh spinach and sliced strawberries.
  2. In a small bowl, whisk together olive oil, Dijon mustard, salt, and pepper to create the dressing.
  3. Drizzle the dressing over the salad and toss gently to coat.
  4. Top with toasted almonds and drizzle with balsamic glaze.
  5. Serve immediately, or refrigerate for up to an hour before serving.

This Spinach and Strawberry Salad with Balsamic Glaze is the perfect way to welcome spring and brighten your Easter meal. The combination of fresh spinach and sweet strawberries offers a light, refreshing bite, while the balsamic glaze adds a touch of complexity with its tangy-sweet richness. The toasted almonds bring a satisfying crunch that balances the soft greens and juicy strawberries. This salad pairs beautifully with a variety of Easter main dishes, especially roasted meats or grilled vegetables, making it a versatile and delightful addition to your holiday spread.

Creamy Cucumber and Dill Salad

This Creamy Cucumber and Dill Salad is a refreshing and creamy side dish that’s light, cooling, and full of flavor. The crisp cucumber slices are paired with a tangy and creamy dressing made with Greek yogurt, fresh dill, and a touch of lemon. The result is a cool, satisfying salad that complements the rich flavors of Easter dishes like roast lamb or baked ham. It’s simple to prepare and will leave your guests asking for the recipe.

• Ingredients:
  • 2 large cucumbers, thinly sliced
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon white wine vinegar
  • 1 teaspoon honey (optional)
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the cucumber slices and chopped dill.
  2. In a small bowl, whisk together Greek yogurt, lemon juice, white wine vinegar, honey (if using), salt, and pepper.
  3. Pour the dressing over the cucumbers and toss gently to coat.
  4. Let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
  5. Serve chilled.

This Creamy Cucumber and Dill Salad is the perfect cooling dish for Easter, offering a delightful contrast to richer main courses. The creamy yogurt dressing with fresh dill provides a tangy, refreshing flavor that pairs wonderfully with the crispness of the cucumbers. The addition of lemon and vinegar brings a touch of brightness, making it a versatile side that complements everything from roasted meats to grilled fish. This easy-to-make salad is sure to be a hit with your guests, offering a light and satisfying addition to your holiday spread.

Arugula and Pear Salad with Candied Walnuts

This Arugula and Pear Salad with Candied Walnuts offers a delightful balance of peppery greens, sweet pears, and crunchy walnuts. The slight bitterness of the arugula is perfectly offset by the juicy sweetness of the pears, while the candied walnuts add a touch of sweetness and crunch. Drizzled with a simple honey-balsamic dressing, this salad is an elegant side that brings a burst of freshness and flavor to any Easter gathering.

• Ingredients:
  • 4 cups fresh arugula
  • 2 ripe pears, cored and sliced
  • 1/2 cup candied walnuts
  • 1/4 cup crumbled blue cheese (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste
• Instructions:
  1. In a large salad bowl, combine the arugula, pear slices, candied walnuts, and crumbled blue cheese (if using).
  2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve immediately or refrigerate for 30 minutes before serving.

This Arugula and Pear Salad with Candied Walnuts is a perfect addition to your Easter meal, providing a sophisticated combination of flavors. The peppery arugula and sweet pears complement each other beautifully, while the candied walnuts add a delightful crunch and sweetness. The honey-balsamic dressing brings everything together, enhancing the fresh ingredients without overpowering them. This salad pairs wonderfully with roasted meats, grilled vegetables, or light fish dishes, making it a versatile and refreshing side for your holiday table.

Roasted Beet and Goat Cheese Salad with Walnuts

This Roasted Beet and Goat Cheese Salad with Walnuts is a colorful and delicious side dish that brings earthiness, creaminess, and crunch to the table. The roasted beets provide a tender, sweet base, while the creamy goat cheese adds richness, and the toasted walnuts offer a satisfying crunch. Drizzled with a tangy balsamic vinaigrette, this salad is perfect for adding a touch of elegance and vibrant color to your Easter spread.

• Ingredients:
  • 4 medium beets, roasted and peeled
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup toasted walnuts
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Preheat the oven to 375°F (190°C).
  2. Wrap the beets in foil and roast for about 45-60 minutes until tender. Let cool, then peel and slice into wedges.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.
  4. Arrange the beet slices on a platter and top with crumbled goat cheese, toasted walnuts, and a drizzle of dressing.
  5. Garnish with fresh parsley and serve immediately or refrigerate for up to an hour before serving.

This Roasted Beet and Goat Cheese Salad with Walnuts is a perfect way to showcase the earthy sweetness of beets alongside creamy goat cheese and crunchy walnuts. The balsamic vinaigrette adds a sharp tang, balancing the richness of the goat cheese. The vibrant colors and varied textures of this salad make it a visually stunning addition to your Easter meal, while its unique flavors will leave your guests asking for the recipe. It pairs wonderfully with lamb, poultry, or even as a standalone vegetarian dish.

Greek Village Salad

A classic Greek Village Salad (Horiatiki) is a fresh and flavorful dish that combines the finest Mediterranean ingredients, such as ripe tomatoes, cucumbers, Kalamata olives, red onion, and feta cheese. Topped with a simple dressing of olive oil, oregano, and a dash of red wine vinegar, this salad is bursting with bold flavors. It’s a refreshing and easy-to-prepare side that complements any Easter dish and brings a taste of the Mediterranean to your table.

• Ingredients:
  • 2 large tomatoes, cut into wedges
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives
  • 1/2 cup feta cheese, cubed
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
  2. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing.
  3. Pour the dressing over the salad and toss gently to combine.
  4. Serve immediately or refrigerate for up to 30 minutes before serving.

The Greek Village Salad is a timeless, refreshing dish that brings the essence of the Mediterranean to your Easter feast. The combination of juicy tomatoes, crisp cucumbers, briny olives, and creamy feta creates a deliciously satisfying salad that is both light and flavorful. The olive oil and vinegar dressing with oregano adds a zesty kick, making this salad a perfect complement to your main courses. Whether paired with grilled lamb, chicken, or a variety of side dishes, this salad will surely be a crowd-pleaser at your Easter celebration.

Mango Avocado Salad with Lime Dressing

This Mango Avocado Salad with Lime Dressing is a tropical, refreshing side dish that perfectly balances the creamy texture of ripe avocado with the juicy sweetness of mango. The crispness of red onion and the tangy, citrusy lime dressing enhance the flavors, making it a vibrant and exciting addition to your Easter spread. It’s a light, healthy, and colorful salad that pairs beautifully with grilled meats or seafood.

• Ingredients:
  • 2 ripe avocados, diced
  • 1 ripe mango, peeled and diced
  • 1/4 cup red onion, finely sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the diced avocados, mango, red onion, and cilantro.
  2. In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to create the dressing.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve immediately or chill for about 30 minutes before serving.

The Mango Avocado Salad with Lime Dressing offers a tropical burst of flavor that adds brightness and color to your Easter meal. The smooth, buttery avocados and sweet, juicy mangoes create a harmonious texture, while the tangy lime dressing ties everything together with a zesty finish. This light salad is not only packed with nutrients but also brings a fresh, vibrant element to your celebration. It pairs wonderfully with grilled chicken, shrimp, or even as a standalone dish for vegetarians.

Carrot and Raisin Salad with Honey Mustard Dressing

This Carrot and Raisin Salad with Honey Mustard Dressing is a simple yet flavorful side dish that offers a combination of sweet, tangy, and crunchy elements. The carrots provide a satisfying crunch, while the raisins bring sweetness, and the creamy honey mustard dressing ties everything together with a touch of tang. This salad is a great way to add color and flavor to your Easter table while being light and refreshing.

• Ingredients:
  • 4 large carrots, peeled and grated
  • 1/2 cup raisins
  • 1/4 cup Greek yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
• Instructions:
  1. In a large bowl, combine the grated carrots and raisins.
  2. In a separate small bowl, whisk together Greek yogurt, Dijon mustard, honey, apple cider vinegar, salt, and pepper to make the dressing.
  3. Pour the dressing over the carrot and raisin mixture and toss gently to combine.
  4. Chill in the refrigerator for at least 30 minutes before serving.

This Carrot and Raisin Salad with Honey Mustard Dressing is a light, tangy, and sweet side dish that adds a burst of color to your Easter spread. The crunchy carrots and chewy raisins are complemented by the creamy dressing, which brings a perfect balance of sweetness and tang. This salad is not only easy to make but also versatile enough to accompany a wide variety of main dishes, from roasted meats to hearty vegetarian options. It’s a great way to introduce a fresh, vibrant flavor to your holiday meal.

Roasted Asparagus Salad with Parmesan and Lemon

This Roasted Asparagus Salad with Parmesan and Lemon is a simple yet elegant side dish that celebrates the fresh flavors of spring. The asparagus is roasted to perfection, allowing its natural sweetness to develop while retaining a bit of crispness. Paired with grated Parmesan cheese and a fresh squeeze of lemon, this salad is a delightful combination of savory and bright flavors. It’s a sophisticated side that can easily elevate your Easter dinner.

• Ingredients:
  • 1 bunch asparagus, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • Fresh parsley for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C).
  2. Arrange the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper.
  3. Roast for 15-20 minutes, until tender and slightly browned.
  4. Remove the asparagus from the oven and let it cool slightly.
  5. Arrange the roasted asparagus on a serving platter, and sprinkle with Parmesan cheese, lemon juice, and lemon zest.
  6. Garnish with fresh parsley and serve immediately.

This Roasted Asparagus Salad with Parmesan and Lemon is a simple, elegant dish that highlights the fresh, earthy flavors of asparagus. The slight char from roasting enhances the sweetness of the vegetable, while the tangy lemon and rich Parmesan add depth and brightness to the flavor profile. This salad pairs beautifully with almost any main course, from roasted lamb to baked salmon, and is a perfect addition to your Easter meal. Its fresh, vibrant flavors make it a standout side dish that’s both easy to prepare and visually stunning.

Note: More recipes are coming soon!