30+ Delicious Easter Green Salad Recipes to Brighten Your Table

Easter is the perfect time to embrace the flavors of spring, and what better way to celebrate than with a collection of vibrant, refreshing green salads?

Whether you’re hosting a large family gathering or looking for a healthy side to complement your holiday meal, these 30+ Easter green salad recipes are sure to impress.

From crisp, leafy greens to tangy dressings and creative toppings, there’s a salad for every taste and dietary preference.

These salads are not only nutritious but also full of color and flavor, making them an ideal addition to any Easter table.

So, if you’re looking for fresh inspiration to elevate your Easter feast, keep reading for some of the best green salad recipes that will delight your guests.

30+ Delicious Easter Green Salad Recipes to Brighten Your Table

Green salads are a staple of springtime meals, and Easter is no exception. These 30+ Easter green salad recipes offer something for everyone, from light and crisp options to heartier salads with roasted vegetables, nuts, and creamy dressings.

Whether you’re looking for a side dish to complement your Easter main course or a vibrant, healthy addition to your holiday spread, these salads are guaranteed to add a refreshing touch to your table.

As you plan your Easter menu, be sure to include a few of these colorful and delicious salads to create a festive, nourishing meal that your guests will love.

Springtime Citrus and Arugula Salad

This vibrant salad brings together fresh citrus fruits, peppery arugula, and creamy avocado for a refreshing and visually stunning side dish. The bright flavors of orange and grapefruit combined with the richness of avocado make this salad perfect for a spring or Easter meal. It’s a quick and easy salad that doesn’t skimp on flavor, and the honey mustard dressing adds a lovely tangy-sweet finish.

Ingredients:

• 4 cups fresh arugula
• 1 grapefruit, peeled and segmented
• 1 orange, peeled and segmented
• 1 avocado, diced
• 1/4 cup toasted almonds, chopped
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• Salt and pepper, to taste

Instructions:

1. Start by segmenting the grapefruit and orange. To do this, cut off the top and bottom of the fruit, then carefully slice away the peel and white pith. Cut between the membranes to release the segments.
2. In a large bowl, combine the arugula, citrus segments, and diced avocado.
3. In a small bowl, whisk together the olive oil, honey, Dijon mustard, and white wine vinegar until smooth. Season with salt and pepper to taste.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
5. Sprinkle the chopped toasted almonds on top for a delightful crunch.
6. Serve immediately and enjoy!

This Springtime Citrus and Arugula Salad is a colorful, light, and satisfying addition to any Easter celebration. The combination of fresh fruits, creamy avocado, and crunchy almonds offers a delightful contrast in texture and flavor. The tangy honey mustard dressing enhances the natural sweetness of the citrus, making each bite feel like a burst of spring. Not only is it packed with nutrients, but it’s also a great option for those looking for a refreshing salad without heavy ingredients. It pairs wonderfully with grilled meats or as a standalone dish for a lighter meal.

Easter Green Bean and Pea Salad with Lemon Dressing

This Easter Green Bean and Pea Salad is a perfect dish for a family gathering. It combines crisp green beans, sweet peas, and tangy feta cheese, all tossed in a bright and zesty lemon dressing. The fresh, springtime flavors make it a vibrant and satisfying side dish, offering both crunch and creaminess. This salad is quick to prepare, making it ideal for busy Easter brunches or dinners.

Ingredients:

• 2 cups fresh green beans, trimmed
• 1 cup fresh or frozen peas
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Bring a pot of water to boil and blanch the green beans for about 3-4 minutes until they are bright green and slightly tender. Drain and rinse under cold water to stop the cooking process.
2. If using frozen peas, quickly blanch them for 1-2 minutes in the same boiling water. Drain and set aside.
3. In a large bowl, combine the green beans, peas, red onion slices, and feta cheese.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
5. Pour the dressing over the salad and toss to combine all ingredients evenly.
6. Garnish with chopped parsley, if desired.
7. Serve chilled or at room temperature.

This Easter Green Bean and Pea Salad is a delightful and easy-to-make dish that adds a pop of color to your Easter table. The green beans and peas provide a satisfying crunch while the creamy feta adds richness. The lemon dressing brings the salad to life with its bright and tangy flavor. Perfect for those who appreciate fresh, seasonal ingredients, this salad is not only visually appealing but also packed with vitamins and nutrients. It’s a wonderful complement to roasted meats, seafood, or even served as a vegetarian option during Easter festivities.

Avocado and Cucumber Spring Salad with Dill

This Avocado and Cucumber Spring Salad is the epitome of fresh and light flavors, ideal for an Easter spread. The creamy avocado, crisp cucumber, and fresh dill create a wonderfully refreshing combination. The light lemon vinaigrette brings it all together, offering a tangy yet smooth contrast to the vegetables. This is a healthy, vibrant salad that’s simple to prepare but impressive enough to serve at special gatherings.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1 tablespoon sunflower seeds or pine nuts (optional for crunch)

Instructions:

1. Peel and slice the cucumber thinly, then dice the avocados into bite-sized pieces.
2. In a large mixing bowl, combine the cucumber, avocado, and red onion.
3. Add the chopped fresh dill and toss gently to mix the ingredients together.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
5. Drizzle the dressing over the salad and toss to coat.
6. Sprinkle sunflower seeds or pine nuts over the top for added crunch, if desired.
7. Serve immediately, or chill for 15-30 minutes to let the flavors meld.

This Avocado and Cucumber Spring Salad is a quick, easy, and utterly delicious addition to your Easter feast. Its lightness makes it perfect for a springtime meal, where it can serve as a refreshing contrast to heartier dishes. The creamy avocado and crisp cucumber provide a satisfying texture, while the fresh dill brings a fragrant touch. The lemon dressing enhances the salad with a tangy brightness, making each bite feel like a taste of spring. It’s a versatile dish that can accompany any main course or be enjoyed on its own as a light starter or side.

Roasted Asparagus and Spinach Salad with Balsamic Vinaigrette

This Roasted Asparagus and Spinach Salad combines tender, caramelized asparagus with fresh spinach and a tangy balsamic vinaigrette. The earthiness of the roasted vegetables contrasts beautifully with the brightness of the spinach, making this salad a standout for any Easter meal. Topped with a sprinkle of Parmesan cheese, it’s a perfect combination of rich flavors and healthy greens, creating a satisfying yet light side dish for spring.

Ingredients:

• 1 bunch asparagus, trimmed
• 4 cups fresh spinach leaves
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the asparagus in 1 tablespoon of olive oil, salt, and pepper. Arrange the asparagus on a baking sheet in a single layer and roast for 10-12 minutes, or until tender and slightly caramelized.
3. While the asparagus roasts, wash and dry the spinach leaves, placing them in a large salad bowl.
4. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth.
5. Once the asparagus is roasted, let it cool for a few minutes before cutting it into 2-inch pieces.
6. Add the roasted asparagus to the spinach, drizzle with the balsamic vinaigrette, and toss gently.
7. Sprinkle with grated Parmesan cheese before serving.
8. Serve immediately or chilled.

This Roasted Asparagus and Spinach Salad is a wonderfully savory and slightly tangy addition to your Easter spread. The roasted asparagus brings out its natural sweetness, while the fresh spinach provides a crisp texture. The homemade balsamic vinaigrette offers a perfect balance of acidity and sweetness, while the Parmesan adds a creamy richness. This salad is not only full of nutrients but also brings an elegant, seasonal touch to your table. It pairs beautifully with any Easter roast or grilled dishes and is sure to please guests with its complex yet fresh flavor profile.

Minted Pea and Feta Salad with Lemon Dressing

A delightful combination of sweet peas, crumbled feta, and fresh mint, this Minted Pea and Feta Salad is the perfect springtime dish. The bright, herby flavors of mint and the tangy saltiness of feta cheese pair beautifully with the sweetness of peas. The lemon dressing enhances these ingredients with a zesty and refreshing finish, making it a light and flavorful addition to your Easter table.

Ingredients:

• 2 cups fresh or frozen peas
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh mint, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. If using frozen peas, blanch them in boiling water for 1-2 minutes, then drain and rinse under cold water. If using fresh peas, simply rinse them.
2. In a large bowl, combine the peas, crumbled feta, and chopped mint.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
5. Serve immediately or chill for 20-30 minutes to let the flavors meld.
6. Garnish with additional fresh mint if desired.

This Minted Pea and Feta Salad is a simple yet flavorful dish that brightens up any meal. The sweetness of the peas, combined with the creamy feta and fresh mint, offers a balance of textures and flavors that are perfect for Easter celebrations. The lemon dressing adds a refreshing zest that ties everything together, making each bite feel light and invigorating. This salad is not only packed with springtime ingredients but also incredibly versatile—pair it with grilled meats, seafood, or serve it on its own as a vegetarian side dish. It’s a refreshing, easy-to-make option for anyone looking for a nutrient-packed salad.

Roasted Carrot and Beetroot Salad with Goat Cheese and Walnuts

The combination of roasted carrots and beets, paired with creamy goat cheese and crunchy walnuts, creates a flavorful and satisfying salad that’s perfect for Easter. The natural sweetness of the roasted vegetables contrasts beautifully with the tangy goat cheese, while the walnuts add texture and depth to each bite. The addition of a balsamic glaze and fresh herbs ties everything together, making this salad a stunning and hearty side dish.

Ingredients:

• 3 medium carrots, peeled and cut into sticks
• 2 medium beets, peeled and cut into cubes
• 1 tablespoon olive oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/4 cup walnuts, toasted
• 2 oz goat cheese, crumbled
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon balsamic glaze (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrots and beets in olive oil, cumin, cinnamon, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast the vegetables for 25-30 minutes, or until tender and caramelized, stirring halfway through for even cooking.
4. While the vegetables are roasting, toast the walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant.
5. Once the vegetables are roasted, let them cool slightly before assembling the salad.
6. In a large bowl, combine the roasted carrots, beets, and toasted walnuts.
7. Top with crumbled goat cheese and sprinkle with fresh parsley.
8. Drizzle with balsamic glaze for added flavor and serve.

This Roasted Carrot and Beetroot Salad with Goat Cheese and Walnuts is a vibrant and hearty dish that’s perfect for an Easter feast. The sweetness of the roasted carrots and beets complements the creamy tang of goat cheese, while the walnuts add a satisfying crunch. The touch of cumin and cinnamon provides warmth, making it a comforting yet fresh salad. The balsamic glaze enhances the flavors, adding a sweet and savory note. This salad is a great way to highlight the natural flavors of root vegetables and provides a beautiful, colorful addition to your Easter spread. It’s a filling option that can be served as a side or even as a light main dish.

Strawberry and Spinach Salad with Poppy Seed Dressing

This refreshing Strawberry and Spinach Salad is a vibrant and sweet addition to your Easter table. The combination of fresh spinach, juicy strawberries, and crunchy pecans makes it a delightful contrast of textures. The homemade poppy seed dressing adds a creamy and tangy flavor that brings the salad together beautifully. This light, spring-inspired salad is not only easy to prepare but also full of healthy nutrients, making it an excellent choice for a seasonal side dish.

Ingredients:

• 4 cups fresh spinach leaves
• 1 cup fresh strawberries, sliced
• 1/4 cup pecans, toasted and chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon poppy seeds
• Salt and pepper, to taste

Instructions:

1. Rinse and dry the spinach leaves and place them in a large bowl.
2. Slice the strawberries and set them aside.
3. Toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant, then chop them coarsely.
4. For the dressing, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until well combined and smooth.
5. Add the sliced strawberries and toasted pecans to the spinach.
6. Drizzle the poppy seed dressing over the salad and toss gently to combine all ingredients.
7. If using, sprinkle the crumbled feta cheese on top and serve immediately.

This Strawberry and Spinach Salad with Poppy Seed Dressing is the perfect way to celebrate the freshness of spring. The sweetness of the strawberries and the savory crunch of the pecans pair perfectly with the mild spinach, while the creamy dressing ties it all together with a tangy kick. Whether served as a starter, side dish, or even a light lunch, this salad brings a burst of color and flavor to your Easter meal. It’s a versatile recipe that can be easily adapted to include other seasonal fruits or nuts, making it a great addition to any springtime gathering.

Broccoli and Cheddar Salad with Sweet Honey Mustard Dressing

This Broccoli and Cheddar Salad with Sweet Honey Mustard Dressing is a simple yet satisfying dish that’s sure to be a hit at your Easter table. The crisp broccoli florets, sharp cheddar cheese, and crunchy sunflower seeds create a delightful texture, while the honey mustard dressing adds a sweet and tangy contrast. This salad is perfect for those who enjoy a creamy and savory side dish that is still light and full of flavor.

Ingredients:

• 4 cups fresh broccoli florets
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup sunflower seeds, toasted
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• Salt and pepper, to taste

Instructions:

1. Blanch the broccoli florets in boiling water for 1-2 minutes until bright green and slightly tender. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the broccoli, shredded cheddar cheese, and toasted sunflower seeds.
3. For the dressing, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and creamy.
4. Drizzle the honey mustard dressing over the broccoli mixture and toss gently to coat.
5. Serve immediately or chill for 30 minutes to let the flavors meld together.

This Broccoli and Cheddar Salad with Sweet Honey Mustard Dressing is a delightful balance of savory, sweet, and tangy flavors. The combination of crunchy broccoli, creamy cheddar, and sunflower seeds makes each bite satisfying, while the honey mustard dressing ties everything together with a smooth and rich finish. This salad is a great side dish for any Easter feast and pairs wonderfully with roasted meats or grilled vegetables. It’s an easy-to-make, crowd-pleasing recipe that brings both nutrition and flavor to your springtime celebration.

Kale and Apple Salad with Maple Vinaigrette

This Kale and Apple Salad with Maple Vinaigrette is a wholesome and vibrant dish that’s perfect for Easter. The bitter, hearty kale pairs wonderfully with the sweet crunch of apples, while the homemade maple vinaigrette provides a rich, slightly sweet contrast. The toasted walnuts add an extra layer of flavor and texture, making this salad both refreshing and satisfying. It’s a healthy and nutrient-packed dish that will complement any Easter meal.

Ingredients:

• 4 cups kale, stems removed and leaves chopped
• 1 large apple, thinly sliced (preferably honeycrisp or gala)
• 1/4 cup toasted walnuts, chopped
• 1/4 cup crumbled blue cheese (optional)
• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Remove the stems from the kale and chop the leaves into bite-sized pieces. Massage the kale with your hands for 1-2 minutes to soften it.
2. Slice the apple thinly, removing the core, and set aside.
3. In a large salad bowl, combine the massaged kale, apple slices, and toasted walnuts.
4. For the maple vinaigrette, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth.
5. Drizzle the vinaigrette over the salad and toss gently to combine.
6. If using, sprinkle with crumbled blue cheese for added richness.
7. Serve immediately, or refrigerate for up to an hour before serving.

This Kale and Apple Salad with Maple Vinaigrette is a perfect balance of flavors and textures. The bitterness of the kale and the sweetness of the apples complement each other beautifully, while the crunchy walnuts add a satisfying bite. The maple vinaigrette ties everything together with a rich, slightly sweet finish, making this salad an ideal side dish for Easter. Not only is it full of nutrients, but it’s also a visually stunning dish with its vibrant colors and fresh ingredients. This salad is sure to impress your guests and become a seasonal favorite.

Roasted Beet and Arugula Salad with Goat Cheese and Walnuts

This Roasted Beet and Arugula Salad with Goat Cheese and Walnuts is a bold and flavorful dish that combines earthy roasted beets with the peppery taste of arugula. The creamy goat cheese adds richness, while the crunchy walnuts provide texture and depth. Tossed in a simple balsamic vinaigrette, this salad is both refreshing and hearty, making it a perfect choice for Easter gatherings. The vibrant colors of the beets and arugula also bring a festive touch to the table.

Ingredients:

• 3 medium-sized beets, peeled and diced
• 4 cups fresh arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender, turning once during cooking.
3. In a large salad bowl, combine the arugula, roasted beets, and crumbled goat cheese.
4. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Add them to the salad.
5. For the dressing, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper. Drizzle the dressing over the salad and toss gently.
6. Serve immediately for a fresh, vibrant dish.

The Roasted Beet and Arugula Salad with Goat Cheese and Walnuts is a delightful combination of flavors and textures, perfect for an Easter celebration. The sweetness of the roasted beets contrasts beautifully with the peppery arugula, while the creamy goat cheese and crunchy walnuts provide a satisfying balance. The simple balsamic vinaigrette adds a tangy richness that enhances the overall dish. This salad is not only delicious but also visually stunning, making it a great way to add a touch of elegance to your holiday meal.

Avocado and Cucumber Salad with Lemon-Dill Dressing

This Avocado and Cucumber Salad with Lemon-Dill Dressing is a light and refreshing option for Easter. The creamy avocado pairs perfectly with the crisp cucumber, creating a salad that’s both refreshing and satisfying. The homemade lemon-dill dressing adds a zesty flavor that complements the coolness of the vegetables. This salad is easy to prepare, full of healthy fats, and perfect for serving as a side dish or light lunch during your Easter feast.

Ingredients:

• 2 ripe avocados, diced
• 1 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Peel and dice the avocados, then place them in a large bowl.
2. Slice the cucumber and thinly slice the red onion, then add them to the bowl with the avocado.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, fresh dill, salt, and pepper until well combined.
4. Drizzle the lemon-dill dressing over the avocado and cucumber mixture, tossing gently to combine.
5. Serve immediately as a light and refreshing side dish, or refrigerate for up to 30 minutes to allow the flavors to meld.

This Avocado and Cucumber Salad with Lemon-Dill Dressing is the epitome of light and refreshing flavors. The creamy avocado and cool cucumber are a perfect match, while the tangy lemon-dill dressing brings a burst of freshness that’s perfect for spring. This easy-to-make salad is full of healthy fats and vegetables, making it a nutritious addition to your Easter menu. Whether served as a side dish, appetizer, or light lunch, this salad is sure to be a crowd-pleaser.

Carrot and Raisin Salad with Creamy Orange Dressing

This Carrot and Raisin Salad with Creamy Orange Dressing is a colorful and flavorful option that adds a sweet touch to your Easter spread. The combination of crunchy carrots, sweet raisins, and a tangy orange dressing creates a refreshing and satisfying dish. It’s quick to prepare and can be made ahead, making it a convenient choice for busy Easter preparations. This salad brings a burst of color to your plate and complements both lighter dishes and heavier main courses.

Ingredients:

• 4 large carrots, peeled and grated
• 1/2 cup raisins
• 1/4 cup Greek yogurt
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions:

1. Grate the carrots and place them in a large mixing bowl.
2. Add the raisins to the bowl and mix well.
3. In a separate small bowl, whisk together the Greek yogurt, orange juice, honey, cinnamon, salt, and pepper until smooth and creamy.
4. Pour the creamy orange dressing over the carrot and raisin mixture and toss gently to coat.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The Carrot and Raisin Salad with Creamy Orange Dressing is a delightful, sweet addition to your Easter meal. The crunchy carrots and sweet raisins are paired with a creamy, citrusy dressing that adds a refreshing and tangy contrast. This salad can be made ahead of time, making it a great option for busy holiday preparations. The bright, fresh flavors will complement any Easter meal, and its vibrant color will brighten up your table. It’s a simple yet delicious salad that offers both nutrition and flavor in every bite.

Sweet Potato and Kale Salad with Tahini Dressing

This Sweet Potato and Kale Salad with Tahini Dressing is a hearty and nutritious dish that celebrates the richness of roasted sweet potatoes and the earthy taste of kale. The addition of creamy tahini dressing ties all the flavors together with a rich, nutty finish. This salad is an excellent choice for Easter, offering a balance of sweetness, savory flavors, and crunch. It’s perfect as a side dish or even as a light main course, packed with vitamins and fiber to complement your holiday meal.

Ingredients:

• 2 medium-sized sweet potatoes, peeled and cubed
• 4 cups kale, stems removed and leaves chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup roasted pumpkin seeds
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1-2 tablespoons water (to thin the dressing)
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 25-30 minutes, or until tender and lightly browned, turning halfway through.
3. While the sweet potatoes are roasting, massage the kale with a little olive oil and salt to soften the leaves.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and water. Adjust the consistency by adding more water if needed. Season with salt and pepper.
5. In a large bowl, combine the massaged kale, roasted sweet potatoes, red onion, and pumpkin seeds.
6. Drizzle the tahini dressing over the salad and toss gently to coat. Serve immediately or refrigerate for up to 30 minutes before serving.

The Sweet Potato and Kale Salad with Tahini Dressing is a vibrant, nourishing dish that brings together the natural sweetness of roasted sweet potatoes and the hearty, slightly bitter kale. The creamy tahini dressing adds a smooth, nutty layer to the salad, elevating it to a savory and satisfying side. This salad is not only delicious but also packed with fiber, healthy fats, and antioxidants, making it a perfect addition to your Easter feast. It’s an easy yet flavorful way to add some wholesome nutrients to your holiday spread.

Citrus and Fennel Salad with Olive Oil Vinaigrette

This Citrus and Fennel Salad with Olive Oil Vinaigrette is a refreshing and aromatic dish that’s perfect for brightening up your Easter table. The combination of tangy citrus fruits, crunchy fennel, and fresh herbs creates a light, crisp salad that complements rich main dishes beautifully. The olive oil vinaigrette adds a simple, yet flavorful, finishing touch, making this salad an easy-to-prepare and elegant choice for your springtime celebration.

Ingredients:

• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 small fennel bulb, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Peel and segment the oranges and grapefruit, removing any seeds.
2. Thinly slice the fennel bulb and place it in a large bowl.
3. Add the citrus segments and chopped parsley to the fennel.
4. In a small bowl, whisk together the olive oil, white wine vinegar, honey, salt, and pepper until well combined.
5. Drizzle the olive oil vinaigrette over the salad and toss gently to combine.
6. Serve immediately as a refreshing side dish.

The Citrus and Fennel Salad with Olive Oil Vinaigrette is a light and refreshing dish that brings a burst of color and flavor to your Easter meal. The tanginess of the citrus fruits and the slight licorice flavor of fennel create a perfect balance of flavors, while the simple olive oil vinaigrette ties everything together. This salad is perfect for serving alongside heavier Easter dishes, providing a bright and crisp contrast. Its simplicity and freshness make it a standout choice for a springtime celebration.

Green Bean and Almond Salad with Dijon Vinaigrette

This Green Bean and Almond Salad with Dijon Vinaigrette is a simple yet elegant dish that’s full of flavor and texture. The crisp green beans are paired with toasted almonds, which add a delightful crunch, and the Dijon vinaigrette provides a zesty, tangy finish. This salad is easy to prepare, making it an excellent choice for a busy Easter celebration, and its light yet satisfying flavors will pair beautifully with your holiday meal.

Ingredients:

• 1 pound fresh green beans, trimmed
• 1/4 cup sliced almonds, toasted
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes, or until tender-crisp. Drain and immediately transfer the beans to a bowl of ice water to stop the cooking process.
2. Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly browned.
3. In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, honey, salt, and pepper until smooth.
4. Toss the green beans with the Dijon vinaigrette in a large bowl.
5. Sprinkle the toasted almonds over the salad and toss gently to combine. Serve immediately or refrigerate for up to 30 minutes before serving.

The Green Bean and Almond Salad with Dijon Vinaigrette is a light and flavorful salad that’s perfect for Easter. The combination of crisp, tender green beans and crunchy toasted almonds is complemented beautifully by the tangy Dijon vinaigrette. This simple salad is both easy to make and packed with flavor, making it an ideal side dish for any Easter meal. Whether served as part of a larger spread or on its own, this salad is sure to delight your guests with its fresh, satisfying taste.

Note: More recipes are coming soon!