25+ Easy and Delicious Easter Fun Salad Recipes for Every Taste

Easter is the perfect time to celebrate the arrival of spring, and what better way to highlight the fresh, vibrant flavors of the season than with a festive, fun salad?

Whether you’re hosting a brunch, dinner, or picnic, Easter salads can be both a beautiful and delicious addition to your table.

From colorful vegetables to fruity combinations and creamy cheeses, there are endless possibilities to make your Easter salad a standout dish.

In this article, we’ve gathered 25+ fun Easter salad recipes that are not only bursting with flavor but also designed to add a little extra joy to your holiday celebration.

These salads are sure to impress your guests with their creativity, vibrant colors, and fresh, seasonal ingredients.

25+ Easy and Delicious Easter Fun Salad Recipes for Every Taste

Easter is a time to come together and celebrate the joys of the season, and nothing says “spring” quite like a beautifully prepared salad.

With these 25+ fun Easter salad recipes, you’ll have plenty of options to choose from, each one offering its own unique twist on fresh, seasonal ingredients.

Whether you prefer something light and zesty or a heartier salad full of bold flavors, there’s a perfect recipe for everyone at your Easter table.

So, get creative, have fun, and enjoy the process of bringing a healthy and colorful dish to your celebration.

These salads are more than just a side—they’re an essential part of making your Easter meal as memorable as possible!

Easter Bunny Garden Salad Recipes

This vibrant and creative Easter Bunny Garden Salad is perfect for any festive gathering. The combination of fresh, colorful vegetables and playful bunny shapes will add a fun touch to your Easter celebration. The salad is packed with crunchy, refreshing ingredients that can be made ahead of time, making it a great choice for brunches, picnics, or a side dish at your Easter feast.

• 1 cup baby spinach leaves
• 1 cup mixed greens (arugula, kale, and romaine)
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1 small red bell pepper, cut into strips
• 1 small carrot, grated
• ½ cup cooked quinoa (optional for added texture)
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Optional: crumbled feta cheese or goat cheese
• For decoration: radishes, small slices of cucumber, and olives (to make bunny ears and face)

Instructions:

1. In a large salad bowl, combine the baby spinach and mixed greens as the base.
2. Add the cherry tomatoes, cucumber slices, bell pepper strips, grated carrots, and quinoa.
3. Drizzle olive oil and lemon juice over the top of the salad, tossing gently to coat all the ingredients.
4. Season with salt and pepper to taste.
5. For the fun bunny decoration, cut radishes into thin slices for the ears and use cucumber slices for the face. You can use a small olive for the eyes and a radish or small grape for the nose.
6. If desired, top with crumbled feta or goat cheese for extra flavor.

This Easter Bunny Garden Salad isn’t just a feast for the eyes; it’s also a healthy, crunchy dish that balances out the richness of holiday meals. Its creative bunny design will delight both children and adults alike, making it a standout addition to your Easter spread. The fresh vegetables and optional quinoa ensure that it’s both nutritious and satisfying, while the tangy lemon dressing brings everything together beautifully. Whether served as a side dish or a main event, this salad is sure to leave everyone smiling.

Easter Egg-Celent Potato Salad Recipes

This Easter Egg-Celent Potato Salad is a fun twist on a classic favorite, perfect for adding a festive touch to your holiday table. With hard-boiled eggs, a creamy dressing, and crunchy vegetables, this recipe is simple to prepare and will make a big impact at any Easter meal. The addition of colorful veggies and the playful “egg” theme makes this salad as delightful to look at as it is to eat.

• 4 large russet potatoes, peeled and cubed
• 6 hard-boiled eggs, chopped
• 1 cup celery, diced
• 1 small red onion, finely chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• ½ cup mayonnaise (or Greek yogurt for a lighter version)
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Optional: a sprinkle of paprika or chopped chives for garnish

Instructions:

1. Boil the cubed potatoes in salted water until tender (about 10-12 minutes). Drain and set aside to cool.
2. While the potatoes are cooling, chop the hard-boiled eggs, celery, and onion.
3. In a separate bowl, whisk together the Dijon mustard, apple cider vinegar, and mayonnaise (or Greek yogurt) to create the dressing.
4. In a large mixing bowl, combine the cooled potatoes, eggs, celery, and onion. Pour the dressing over the salad and mix gently to coat all the ingredients.
5. Season with salt and pepper to taste.
6. Garnish with freshly chopped parsley and, for an extra festive touch, sprinkle with paprika or top with chives.
7. Chill in the fridge for at least 1 hour before serving to allow the flavors to meld together.

This Easter Egg-Celent Potato Salad is a perfect balance of creamy, tangy, and crunchy textures, making it an ideal side dish for your holiday meal. The addition of hard-boiled eggs ties it beautifully into the Easter theme while enhancing the salad’s richness. Whether served on a brunch buffet or as part of a picnic spread, this potato salad is sure to be a crowd-pleaser. The freshness of celery and onion, combined with the creamy dressing, creates a refreshing contrast to heavier dishes, making it the perfect addition to any Easter table.

Easter Spring Fling Fruit Salad Recipes

Bright, fresh, and bursting with flavor, the Easter Spring Fling Fruit Salad is an irresistible combination of colorful fruits that celebrate the arrival of spring. This fruity mix is refreshing, naturally sweet, and features a hint of honey and mint for a little extra flair. This salad is an excellent addition to any Easter brunch or dinner and works as both a side dish or a light dessert.

• 1 cup strawberries, hulled and quartered
• 1 cup blueberries
• 1 cup pineapple, cubed
• 1 orange, peeled and segmented
• 1 kiwi, peeled and sliced
• 1 mango, peeled and diced
• 1 tablespoon honey
• 1 tablespoon fresh mint, chopped
• Optional: a squeeze of lime juice for an extra zing

Instructions:

1. In a large mixing bowl, combine the strawberries, blueberries, pineapple, orange segments, kiwi slices, and mango.
2. Drizzle the honey over the fruit and toss gently to combine.
3. Add the chopped fresh mint and lightly toss again.
4. For an added citrusy twist, squeeze a little lime juice over the salad to bring out the fruit’s natural sweetness.
5. Serve immediately or chill in the fridge for up to 30 minutes before serving.

The Easter Spring Fling Fruit Salad is the ultimate celebration of the season. It’s bright, vibrant, and packed with refreshing fruits that offer a natural sweetness without needing heavy syrups or dressings. The honey and mint elevate the flavor, while the lime juice adds a zesty finish. This fruit salad not only brings a burst of color to your Easter table but also provides a healthy and light option amidst the heavier dishes. Perfect as a side, snack, or even a dessert, this fruit salad will surely be a favorite at your next Easter gathering.

Easter Rainbow Veggie Salad Recipes

This Easter Rainbow Veggie Salad is a celebration of vibrant colors and fresh, crisp vegetables, making it the perfect addition to your holiday meal. The mix of crunchy carrots, sweet bell peppers, leafy greens, and the bright yellow of corn offers both a feast for the eyes and the taste buds. Lightly dressed with a tangy vinaigrette, this salad will complement your Easter dishes and add a fresh, healthy touch to your spread.

• 1 cup mixed baby greens (arugula, spinach, and lettuce)
• 1 large carrot, peeled and julienned
• 1 cup cherry tomatoes, halved
• ½ cup corn kernels (fresh or frozen)
• 1 yellow bell pepper, sliced
• ½ cucumber, sliced
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional: crumbled feta cheese or toasted seeds (pumpkin or sunflower) for garnish

Instructions:

1. In a large salad bowl, combine the baby greens, julienned carrots, cherry tomatoes, corn, yellow bell pepper, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. If desired, sprinkle with crumbled feta cheese or toasted seeds for added texture and flavor.
5. Serve immediately, or chill for 10-15 minutes before serving to let the flavors meld together.

This Easter Rainbow Veggie Salad is the perfect way to add a burst of color and freshness to your holiday table. With its wide variety of vegetables, it offers an exciting combination of textures and flavors that will complement any main course. The light vinaigrette dressing ties everything together without overpowering the natural sweetness of the veggies. Whether you serve it as a side dish or a light main course, this vibrant salad is sure to be a hit with guests of all ages.

Easter Chickpea Salad Recipes

Packed with protein and flavor, the Easter Chickpea Salad is an easy-to-make and hearty dish that’s perfect for spring gatherings. The combination of chickpeas, fresh herbs, and vegetables offers a satisfying bite, while the lemony dressing adds a zesty finish. This salad is perfect for a light lunch, a side dish, or even as a main for those looking for a healthier alternative to traditional Easter meals.

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely diced
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• Salt and pepper to taste
• Optional: crumbled feta cheese or a dollop of Greek yogurt

Instructions:

1. In a large bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, red onion, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. For added richness, top with crumbled feta cheese or a dollop of Greek yogurt.
5. Chill for at least 30 minutes before serving to allow the flavors to come together.

This Easter Chickpea Salad is an easy, healthy, and satisfying addition to your holiday spread. It’s a great way to incorporate plant-based protein into your meal while still keeping things light and fresh. The herbs and lemony dressing brighten up the dish, giving it a delicious springtime vibe. Perfect for vegans and vegetarians, this salad is versatile enough to serve as a side or even as a light main. Its vibrant colors and fresh flavors will make it an instant favorite at any Easter celebration.

Easter Avocado & Mango Salad Recipes

The Easter Avocado & Mango Salad is a tropical twist on a classic side dish, combining the creamy richness of avocado with the sweet, juicy flavor of ripe mango. Tossed with a tangy lime dressing and finished with a sprinkling of chili flakes for a little heat, this salad brings both freshness and a touch of excitement to your Easter table. It’s a great way to offer a light, refreshing dish that stands out.

• 2 ripe avocados, peeled, pitted, and cubed
• 1 ripe mango, peeled and diced
• ½ red onion, thinly sliced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey (optional)
• ¼ teaspoon chili flakes (optional for a bit of heat)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed avocado, diced mango, red onion, and chopped cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, honey (if using), chili flakes, salt, and pepper.
3. Drizzle the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
4. Serve immediately, or refrigerate for up to 30 minutes for a chilled version.

This Easter Avocado & Mango Salad brings together the best of fresh, tropical flavors for a unique and exciting side dish. The creamy avocado and sweet mango create a perfectly balanced combination that is both rich and refreshing. The addition of lime juice and chili flakes adds a zesty kick, making this salad a delightful contrast to heavier Easter dishes. Whether served alongside grilled meats or as a light lunch on its own, this salad will be a hit with guests who are looking for something light, bright, and full of flavor.

Easter Garden Fresh Caprese Salad Recipes

This Easter Garden Fresh Caprese Salad is a classic Italian dish with a spring twist. With ripe, juicy tomatoes, creamy mozzarella, and aromatic basil, this salad captures the essence of fresh, seasonal ingredients. Drizzled with a balsamic glaze and a hint of olive oil, this simple yet elegant salad is a perfect accompaniment to your Easter feast, offering a refreshing balance to richer dishes.

• 2 large ripe tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• 1 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic glaze
• Salt and pepper to taste
• Optional: a sprinkle of sea salt or crushed black pepper for garnish

Instructions:

1. Arrange the tomato slices, mozzarella slices, and fresh basil leaves in an alternating pattern on a large serving platter.
2. Drizzle olive oil and balsamic glaze over the top of the salad.
3. Season with salt and pepper to taste.
4. Garnish with additional fresh basil leaves or a sprinkle of sea salt for an added touch of flavor.
5. Serve immediately for the freshest taste.

This Easter Garden Fresh Caprese Salad is a vibrant, flavorful dish that is simple to prepare but full of fresh, seasonal ingredients. The creamy mozzarella pairs beautifully with the juicy tomatoes and fragrant basil, while the olive oil and balsamic glaze provide a perfect balance of richness and acidity. This salad is ideal for a spring gathering, adding elegance to your Easter spread without requiring much preparation. Its lightness and freshness make it a crowd favorite that complements both main courses and other sides beautifully.

Easter Poppy Seed Fruit Salad Recipes

This Easter Poppy Seed Fruit Salad is a delightful combination of colorful, fresh fruits with a sweet and tangy dressing that’s perfect for springtime celebrations. The addition of poppy seeds adds a surprising texture, while the honey-lemon dressing brings all the flavors together. This light, fruity dish is a refreshing side for Easter, offering both sweetness and nutrition in every bite.

• 1 cup strawberries, hulled and sliced
• 1 cup grapes, halved
• 1 cup pineapple, cubed
• 1 cup mandarin oranges, drained
• 1 apple, cored and diced
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon poppy seeds
• Optional: a handful of chopped mint leaves for garnish

Instructions:

1. In a large bowl, combine the strawberries, grapes, pineapple, mandarin oranges, and diced apple.
2. In a small bowl, whisk together the honey, lemon juice, and poppy seeds to create the dressing.
3. Pour the dressing over the fruit mixture and toss gently to coat all the fruit evenly.
4. Garnish with fresh mint leaves for an extra pop of color and flavor.
5. Serve immediately or chill for 30 minutes before serving for a refreshing, cold treat.

This Easter Poppy Seed Fruit Salad is a burst of color and flavor, making it an ideal dish for a light Easter side or a sweet treat. The honey and lemon dressing enhances the natural sweetness of the fruit, while the poppy seeds add a unique crunch that makes each bite more exciting. This salad is not only visually appealing but also packed with vitamins and antioxidants, making it a healthy addition to any holiday spread. Whether served alongside brunch or as a dessert, this fruit salad is a refreshing and festive choice that will delight your guests.

Easter Citrus & Avocado Salad Recipes

This Easter Citrus & Avocado Salad is a zesty, refreshing dish that combines the creamy texture of avocado with the bright, tangy flavors of citrus. Perfect for spring, this salad is light yet filling, offering a balance of healthy fats and vitamin-packed citrus fruits. Topped with a simple olive oil dressing, this salad provides a delightful contrast to heavier Easter dishes and is a great way to celebrate the season’s fresh produce.

• 2 ripe avocados, peeled, pitted, and sliced
• 1 grapefruit, peeled and segmented
• 2 oranges, peeled and segmented
• 1 small red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a large bowl, combine the sliced avocados, grapefruit segments, orange segments, and red onion.
2. Drizzle olive oil and lime juice over the salad and toss gently to combine. Be careful not to mash the avocado.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro or parsley for a burst of color and added flavor.
5. Serve immediately or chill for a few minutes before serving for a cool and refreshing treat.

This Easter Citrus & Avocado Salad offers a light yet flavorful addition to your holiday meal. The creamy avocado perfectly balances the tartness of the citrus fruits, while the red onion adds a savory crunch to the mix. The simple lime dressing enhances the natural flavors without overpowering them. This salad is not only visually stunning but also full of nutrients, making it an excellent choice for a health-conscious Easter gathering. Its refreshing taste and vibrant colors make it a perfect dish for the season, offering a delightful contrast to the richer holiday fare.

Easter Roasted Beet and Arugula Salad Recipes

The Easter Roasted Beet and Arugula Salad is an earthy, flavorful dish that combines the sweetness of roasted beets with the peppery bite of arugula. Topped with crumbled goat cheese, crunchy walnuts, and drizzled with a tangy balsamic vinaigrette, this salad offers a perfect balance of flavors and textures. It’s a sophisticated yet simple addition to your Easter spread, adding both nutrition and elegance to the table.

• 3 medium beets, peeled and cubed
• 2 tablespoons olive oil
• 4 cups arugula
• ½ cup crumbled goat cheese
• ¼ cup walnuts, toasted
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the cubed beets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes, or until tender, tossing halfway through.
2. In a large bowl, toss the arugula with the roasted beets.
3. In a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper.
4. Drizzle the dressing over the salad, then top with crumbled goat cheese and toasted walnuts.
5. Serve immediately, or chill for 10 minutes before serving.

This Easter Roasted Beet and Arugula Salad is the ideal blend of earthy and fresh flavors. The roasted beets’ natural sweetness pairs perfectly with the sharpness of arugula, while the goat cheese adds a creamy richness. The walnuts provide crunch and texture, and the balsamic dressing ties everything together with a tangy finish. This salad is not only visually stunning with its vibrant colors but also offers a host of nutrients, making it an excellent addition to any Easter celebration.

Easter Spinach Strawberry Salad Recipes

The Easter Spinach Strawberry Salad is a fresh and colorful dish that perfectly combines the sweetness of strawberries with the earthiness of spinach. Topped with toasted almonds and a light balsamic glaze, this salad is both satisfying and refreshing. It makes a beautiful springtime addition to your Easter table, offering a balanced mix of vitamins and a delightful contrast of flavors.

• 4 cups fresh spinach, washed and dried
• 1 cup strawberries, hulled and sliced
• ¼ cup sliced almonds, toasted
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fresh spinach and sliced strawberries.
2. In a small skillet, toast the sliced almonds over medium heat for 2-3 minutes, stirring frequently to avoid burning.
3. Drizzle the olive oil and balsamic glaze over the salad and toss gently to combine.
4. Sprinkle the toasted almonds on top and season with salt and pepper to taste.
5. Serve immediately or chill for 10-15 minutes before serving for a cooler version.

This Easter Spinach Strawberry Salad is a perfect combination of sweet and savory flavors, making it an ideal addition to your spring celebration. The fresh spinach provides a crisp base, while the juicy strawberries add a natural sweetness. The toasted almonds lend a satisfying crunch, and the balsamic glaze gives a tangy finish. This simple yet elegant salad is quick to prepare and can be made ahead of time, making it a convenient and healthy option for any Easter gathering.

Easter Grilled Peach Salad Recipes

The Easter Grilled Peach Salad is a unique and flavorful dish that highlights the natural sweetness of peaches paired with the smoky char of the grill. Combined with fresh greens, creamy burrata, and a honey-lime dressing, this salad captures the essence of spring and is perfect for adding a sweet and savory touch to your Easter table. The grilled peaches add a delicious depth of flavor, making this salad a showstopper.

• 2 ripe peaches, halved and pitted
• 4 cups mixed greens (arugula, spinach, and baby kale)
• ½ cup burrata cheese, torn into pieces
• 1 tablespoon olive oil
• 2 tablespoons honey
• 1 tablespoon lime juice
• Salt and pepper to taste
• Optional: fresh mint leaves for garnish

Instructions:

1. Preheat the grill or grill pan to medium heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
2. Grill the peaches for 2-3 minutes on each side, until grill marks appear and the peaches are softened.
3. In a large bowl, combine the mixed greens with the grilled peaches, tearing them into smaller pieces.
4. Drizzle the honey-lime dressing over the salad and toss gently to combine.
5. Top with torn burrata pieces and garnish with fresh mint leaves.
6. Serve immediately while the peaches are warm, or chill for a few minutes if preferred.

The Easter Grilled Peach Salad is a delightful combination of sweet, smoky, and creamy flavors that make it an unforgettable side dish for your holiday meal. The grilled peaches add a unique twist, complementing the creaminess of the burrata and the freshness of the greens. The honey-lime dressing ties everything together with a perfect balance of sweetness and acidity. This salad is ideal for adding a touch of spring elegance to your Easter spread, offering both vibrant colors and irresistible flavors.

Easter Spring Garden Salad Recipes

The Easter Spring Garden Salad is a vibrant, fresh dish that celebrates the season with a mix of tender greens and seasonal vegetables. Crisp cucumber, sweet cherry tomatoes, and crunchy radishes come together with a tangy lemon vinaigrette. This simple yet elegant salad is light, healthy, and a great way to add a burst of color and flavor to your Easter table.

• 2 cups mixed salad greens (such as spinach, arugula, and butter lettuce)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 4 radishes, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the salad greens, cucumber, cherry tomatoes, and radishes.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine, ensuring all the vegetables are coated.
4. Serve immediately or refrigerate for 10 minutes before serving for a chilled version.

This Easter Spring Garden Salad is a light and refreshing way to kick off your holiday meal. The crisp vegetables provide a variety of textures, while the lemon vinaigrette adds a bright and tangy finish. It’s an easy-to-make dish that requires only a few simple ingredients, making it perfect for busy holiday preparations. Whether served as a side or a main salad, its fresh flavors and vibrant colors are sure to impress your guests.

Easter Avocado and Corn Salad Recipes

The Easter Avocado and Corn Salad is a simple, yet flavorful dish combining creamy avocados with the sweetness of corn and the tang of lime. A touch of cilantro and a pinch of chili powder bring a subtle kick, making this salad a great option for adding a bit of zest to your Easter spread. It’s light, fresh, and a little bit indulgent, making it the perfect balance for a springtime meal.

• 2 ripe avocados, peeled, pitted, and diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• ½ teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a skillet, heat the olive oil over medium heat and add the corn kernels. Cook for 3-4 minutes, stirring occasionally, until the corn is lightly charred and golden.
2. In a large bowl, combine the diced avocados and charred corn.
3. Drizzle with lime juice, sprinkle with chili powder, and season with salt and pepper.
4. Toss gently to combine, then top with chopped cilantro for added flavor and color.
5. Serve immediately for the freshest taste or refrigerate for 10 minutes before serving.

This Easter Avocado and Corn Salad is a delightful combination of creamy, sweet, and zesty flavors. The avocado adds a rich, smooth texture, while the corn provides a pop of sweetness and crunch. The lime and chili powder bring brightness and a subtle kick that enhances the overall flavor profile. This simple salad is quick to prepare, making it a great last-minute addition to your Easter meal. It’s perfect for serving with grilled meats, tacos, or as a standalone dish at your holiday gathering.

Easter Roasted Carrot and Feta Salad Recipes

The Easter Roasted Carrot and Feta Salad is a warm and savory dish that features the natural sweetness of roasted carrots paired with tangy feta cheese and fresh greens. The combination of roasted flavors with creamy feta and a light lemon vinaigrette makes this salad perfect for spring celebrations. It’s a hearty yet healthy side that’s sure to complement any Easter meal.

• 4 large carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 4 cups mixed greens (such as arugula, spinach, or kale)
• ½ cup crumbled feta cheese
• 1 tablespoon fresh lemon juice
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrot sticks with olive oil, ground cumin, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast the carrots for 20-25 minutes, or until tender and lightly caramelized, tossing halfway through.
3. While the carrots are roasting, combine the mixed greens, crumbled feta, lemon juice, and honey in a large bowl.
4. Once the carrots are done, let them cool slightly before adding them to the salad.
5. Toss the roasted carrots with the greens and feta, ensuring everything is well combined.
6. Serve immediately or chill for 10-15 minutes before serving.

The Easter Roasted Carrot and Feta Salad offers a perfect balance of savory and sweet flavors. The roasted carrots are caramelized to bring out their natural sweetness, while the feta adds a tangy, creamy contrast. The cumin provides a warm, earthy note, and the lemon honey dressing brightens the entire dish. This salad is both satisfying and nutritious, making it an excellent choice for Easter. Its warm, comforting flavors make it a versatile side that pairs beautifully with a variety of mains, from lamb to chicken to vegetarian options.

Note: More recipes are coming soon!