30+ Fresh Easter Sunday Salad Recipes to Brighten Your Holiday Feast

Easter Sunday is the perfect time to gather with loved ones and celebrate the season of renewal and hope.

While Easter dinners often feature hearty, indulgent dishes like roasted lamb or ham, a fresh, vibrant salad can be the perfect complement to balance out the richness of these main courses.

Whether you’re hosting a family meal or bringing a dish to a potluck, having a variety of delicious salad recipes on hand can elevate the entire meal.
From light, refreshing greens to rich and savory grain-based dishes, we’ve compiled 30+ Easter Sunday salad recipes that will impress your guests and add a burst of color and flavor to your table.

These recipes cater to various tastes and dietary preferences, ensuring there’s something for everyone to enjoy.

Let’s dive into some scrumptious and easy-to-make salad ideas that will make your Easter celebration truly memorable!

30+ Fresh Easter Sunday Salad Recipes to Brighten Your Holiday Feast

Whether you’re preparing for a small family gathering or a large holiday feast, these 30+ Easter Sunday salad recipes will add the perfect touch of freshness and flavor to your table.

From tangy citrus dressings to vibrant spring vegetables, there’s a salad here for every palate.

You can choose a light, healthy option to balance out richer main dishes or go for a hearty, filling salad that stands as a main course.

Whatever your preference, these recipes are guaranteed to impress and will bring joy to your Easter celebrations.

So gather your ingredients, mix up your favorite dressings, and enjoy the colorful, healthy goodness that these salads bring to your holiday feast!

Spring Fling Quinoa Salad

This vibrant quinoa salad brings together the freshness of spring with a hearty blend of vegetables, fruits, and tangy dressing. The combination of colorful ingredients like strawberries, cucumbers, and spinach makes it a visually appealing dish perfect for Easter Sunday. High in fiber and protein, it’s an ideal choice for a light yet satisfying side salad that pairs wonderfully with any Easter main course.

Ingredients:

• 1 cup quinoa (rinsed)
• 1 1/2 cups water or vegetable broth (for extra flavor)
• 1 cup fresh strawberries (sliced)
• 1 cup cucumber (diced)
• 1/2 cup red onion (thinly sliced)
• 1/4 cup feta cheese (crumbled)
• 2 cups fresh spinach or mixed greens
• 1/4 cup toasted almonds (optional)

Dressing:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the water is absorbed and the quinoa is tender. Let it cool slightly.
2. While the quinoa is cooking, prepare the vegetables and fruit: slice the strawberries, dice the cucumber, and thinly slice the red onion.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth.
4. In a large mixing bowl, combine the cooled quinoa, spinach, strawberries, cucumber, onion, and feta cheese.
5. Drizzle the dressing over the salad and toss gently to combine. Sprinkle with toasted almonds for added crunch, if desired.
6. Serve immediately or chill in the fridge for 30 minutes before serving for a refreshing cold salad.
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   This Spring Fling Quinoa Salad is not only nutritious but also offers a delightful burst of flavors that enhance your Easter spread. The slight sweetness from the strawberries and honey dressing pairs perfectly with the savory feta and crunchy almonds. It’s a great make-ahead option, saving you time on Easter morning, and it provides a light yet satisfying option for those looking to balance out richer dishes. Whether served as a side or as a standalone salad, it’s bound to impress guests and bring a touch of freshness to your holiday table.

Creamy Avocado & Chickpea Salad

This creamy, protein-packed avocado and chickpea salad is a healthy yet indulgent option for Easter Sunday. The rich creaminess of ripe avocado combined with the earthy flavor of chickpeas creates a satisfying dish. The fresh herbs and citrusy dressing add a zesty contrast, making it the perfect balance of creamy, crunchy, and tangy.

Ingredients:

• 1 can (15 oz) chickpeas (drained and rinsed)
• 2 ripe avocados (peeled and diced)
• 1 cup cherry tomatoes (halved)
• 1/2 cup red bell pepper (diced)
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup red onion (finely diced)

Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp tahini
• 1 tsp garlic powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced avocados, halved cherry tomatoes, diced red bell pepper, cilantro, and red onion.
2. In a separate small bowl, whisk together the olive oil, lemon juice, tahini, garlic powder, cumin, salt, and pepper until smooth.
3. Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
4. Serve immediately or chill for 20-30 minutes to allow the flavors to meld together.

This Creamy Avocado & Chickpea Salad brings a comforting creaminess without the heavy calories, making it a fantastic choice for Easter celebrations. The combination of ripe avocado and protein-rich chickpeas offers a filling option for those following plant-based diets, while the citrus dressing adds a refreshing kick. It’s a quick and easy recipe that requires minimal preparation, allowing you to spend more time enjoying the festivities with family and friends. The dish can be served as a light appetizer or as a side, and it’s a guaranteed hit among guests.

Lemon & Herb Couscous Salad

A light and fragrant couscous salad, this dish celebrates fresh herbs and a zesty lemon dressing. With the simple yet robust combination of herbs, lemon, and garlic, this couscous salad is a refreshing side dish that complements the rich flavors of Easter mains. It’s easy to make, can be served warm or cold, and offers a burst of flavors to brighten up your meal.

Ingredients:

• 1 cup couscous
• 1 1/2 cups water or vegetable broth
• 1/4 cup fresh parsley (chopped)
• 1/4 cup fresh mint (chopped)
• 1/4 cup red onion (finely chopped)
• 1/4 cup cucumber (diced)
• 1/2 cup feta cheese (crumbled)

Dressing:

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 garlic clove (minced)
• Salt and pepper to taste

Instructions:

1. Bring the water (or broth) to a boil in a medium saucepan. Add the couscous, stir, then cover and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
2. Allow the couscous to cool to room temperature.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper until well combined.
4. In a large bowl, combine the couscous, parsley, mint, red onion, cucumber, and feta cheese.
5. Drizzle the dressing over the couscous mixture and toss gently to combine.
6. Serve immediately or chill for 20 minutes before serving to enhance the flavors.

The Lemon & Herb Couscous Salad is a perfect addition to any Easter meal, offering a burst of bright and refreshing flavors that pair beautifully with grilled meats or roasted vegetables. The fresh herbs and lemon dressing provide a tangy contrast to the soft couscous, making it a delightful side dish that is both satisfying and light. It can be prepared ahead of time, making it a convenient choice for busy holiday hosting. This versatile salad will add a sophisticated touch to your Easter spread and is sure to be a crowd favorite.

Roasted Carrot & Beetroot Salad with Goat Cheese

This Roasted Carrot & Beetroot Salad with Goat Cheese is a stunning and nutritious option for Easter Sunday. The sweetness of roasted carrots and earthy beets contrasts beautifully with the creamy, tangy goat cheese and crunchy walnuts. The addition of a zesty lemon dressing brings all the flavors together, creating a sophisticated and colorful salad that will brighten up any holiday table.

Ingredients:

• 4 medium carrots (peeled and cut into sticks)
• 3 medium beets (peeled and cut into wedges)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup walnuts (toasted)
• 1/4 cup goat cheese (crumbled)
• 2 cups arugula or mixed greens

Dressing:

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the carrot sticks and beetroot wedges on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
2. Roast the vegetables for 25-30 minutes or until tender and lightly caramelized, stirring halfway through.
3. While the vegetables roast, prepare the dressing by whisking together olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper in a small bowl.
4. Once the vegetables are roasted, allow them to cool slightly. Then, arrange the arugula or mixed greens on a serving platter.
5. Top the greens with roasted carrots, beets, toasted walnuts, and crumbled goat cheese.
6. Drizzle the dressing over the salad just before serving and enjoy!

This Roasted Carrot & Beetroot Salad with Goat Cheese is a wonderful combination of sweet, earthy, and tangy flavors. The roasted vegetables bring out the natural sweetness, while the creamy goat cheese adds richness, and the walnuts provide crunch. This salad is both hearty and light, making it a perfect complement to heavier Easter dishes. It can be served warm or at room temperature, allowing it to fit seamlessly into any Easter spread. Its vibrant colors and sophisticated flavors will surely be a crowd-pleaser and a standout dish at your holiday meal.

Citrus & Pomegranate Kale Salad

Packed with antioxidants, this Citrus & Pomegranate Kale Salad is a refreshing and nutrient-dense option for your Easter celebration. The earthy flavor of kale is complemented by the sweetness of citrus fruits and pomegranate seeds, creating a bright and juicy salad. The addition of a tangy mustard dressing enhances the flavors, making this salad a perfect side dish for any Easter spread.

Ingredients:

• 4 cups kale (washed and chopped)
• 1 orange (peeled and segmented)
• 1/2 grapefruit (peeled and segmented)
• 1/2 cup pomegranate seeds
• 1/4 cup red onion (thinly sliced)
• 1/4 cup feta cheese (crumbled)

Dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, massage the chopped kale with a pinch of salt for 2-3 minutes to soften the leaves.
2. Add the citrus segments, pomegranate seeds, and sliced red onion to the kale.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Top the salad with crumbled feta cheese and serve immediately.

This Citrus & Pomegranate Kale Salad is a beautiful and vibrant option for Easter, offering a mix of sweet, tangy, and savory flavors. The kale provides a hearty base while the citrus and pomegranate add bursts of freshness. The tangy mustard dressing ties everything together perfectly, making it a light yet satisfying salad. It’s an excellent option for those looking for a healthy side dish that’s full of flavor and color, and it’s a great way to add some brightness to your Easter spread. This salad is also incredibly easy to prepare and can be made ahead of time, allowing you to focus on other aspects of your meal.

Avocado & Mango Salsa Salad

This Avocado & Mango Salsa Salad is a tropical, fresh, and flavorful dish that’s perfect for Easter. The creamy avocado, sweet mango, and zesty lime dressing come together to create a refreshing salad that pairs beautifully with grilled meats or seafood. The addition of cilantro and jalapeño gives the salad an extra kick, making it a vibrant addition to any holiday table.

Ingredients:

• 2 ripe avocados (diced)
• 1 ripe mango (peeled and diced)
• 1/2 red onion (finely chopped)
• 1/2 cup cilantro (chopped)
• 1 small jalapeño (seeded and finely chopped, optional)
• 1 lime (juiced)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, mango, red onion, cilantro, and jalapeño (if using).
2. Squeeze fresh lime juice over the salad and toss gently to combine.
3. Season with salt and pepper to taste and serve immediately.

This Avocado & Mango Salsa Salad is an easy-to-make, yet impressive dish that brings a tropical flair to your Easter meal. The creamy avocado and sweet mango balance the zesty lime dressing and the hint of spice from the jalapeño, creating a refreshing salad that’s full of vibrant flavors. It’s the perfect side dish to complement grilled meats or seafood, or it can be served as a standalone salad. Quick to prepare and packed with fresh ingredients, this salad is a delightful addition to your Easter table, offering a light and refreshing contrast to richer main courses.

Sweet Potato & Arugula Salad with Maple Dressing

This Sweet Potato & Arugula Salad with Maple Dressing is a warm, comforting dish that combines the earthy sweetness of roasted sweet potatoes with the peppery bite of arugula. The addition of a maple-based dressing brings a natural sweetness to the salad, while toasted pecans offer a crunchy texture. This salad is both nourishing and light, making it an excellent choice for an Easter side dish that complements rich mains without feeling heavy.

Ingredients:

• 2 medium sweet potatoes (peeled and cubed)
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups arugula (washed and dried)
• 1/4 cup toasted pecans
• 1/4 cup feta cheese (crumbled)

Dressing:

• 2 tbsp maple syrup
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are golden and tender.
2. While the sweet potatoes roast, prepare the dressing by whisking together the maple syrup, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until smooth.
3. Once the sweet potatoes are roasted, allow them to cool slightly. In a large bowl, toss the arugula with the roasted sweet potatoes, toasted pecans, and crumbled feta cheese.
4. Drizzle the maple dressing over the salad and toss gently to combine. Serve immediately.

This Sweet Potato & Arugula Salad with Maple Dressing is a delightful combination of textures and flavors. The roasted sweet potatoes bring a rich, natural sweetness, while the arugula adds a peppery freshness that balances the dish perfectly. The maple dressing adds a touch of warmth and sweetness, enhancing the overall flavor profile. This salad is easy to prepare and makes a stunning addition to your Easter table. It’s hearty yet light, and the addition of toasted pecans and feta adds a crunchy and creamy contrast. A wonderful choice for those looking for a satisfying yet refreshing side dish.

Cucumber & Dill Yogurt Salad

A refreshing and cooling option, this Cucumber & Dill Yogurt Salad is a perfect choice for Easter, especially if you’re seeking a lighter side dish. The creamy yogurt, tangy lemon, and fresh dill complement the crisp cucumber, creating a vibrant and healthy salad. This dish can be served chilled, making it an ideal choice for a sunny Easter day or as a counterbalance to heavier main courses.

Ingredients:

• 2 medium cucumbers (sliced thinly)
• 1 cup plain Greek yogurt
• 1 tbsp fresh dill (chopped)
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove (minced)
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the sliced cucumbers, Greek yogurt, dill, lemon juice, lemon zest, and minced garlic.
2. Stir everything together until well mixed and the cucumbers are evenly coated in the creamy dressing.
3. Season with salt and pepper to taste.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
5. Serve chilled and enjoy!

The Cucumber & Dill Yogurt Salad is an incredibly light, refreshing, and healthy side dish that adds a burst of coolness to your Easter spread. The creaminess of Greek yogurt, combined with the refreshing crunch of cucumbers, makes it a perfect palate cleanser. The fresh dill and lemon give the salad a zesty and aromatic flavor, which pairs wonderfully with heavier, savory dishes. It’s a simple yet elegant dish that can be made in advance, saving you time on Easter morning. Whether served as a side or a snack, this salad is a delightful addition to your festive table.

Apple & Walnut Spinach Salad

This Apple & Walnut Spinach Salad offers a refreshing mix of sweetness, crunch, and earthy greens, making it an excellent light yet flavorful addition to your Easter meal. The tart apples and toasted walnuts create a lovely contrast against the tender spinach leaves, and the honey mustard dressing ties everything together with its tangy sweetness. This salad is perfect for those looking for a quick and nutritious option with a balance of fresh flavors.

Ingredients:

• 4 cups fresh spinach (washed and dried)
• 1 large apple (thinly sliced)
• 1/4 cup toasted walnuts (chopped)
• 1/4 cup crumbled blue cheese (optional)

Dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss the spinach leaves, apple slices, toasted walnuts, and blue cheese (if using).
2. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately.

This Apple & Walnut Spinach Salad is the ideal choice for an Easter side dish when you want something light but full of flavor. The crisp, tart apples complement the creamy blue cheese and crunchy walnuts, while the spinach provides a tender, slightly peppery base. The honey mustard dressing adds a touch of sweetness and tang that pulls everything together beautifully. It’s quick to prepare, making it a perfect last-minute addition to your Easter spread. This salad is also highly customizable, so feel free to adjust ingredients to your liking. It’s fresh, vibrant, and sure to be a crowd-pleaser!

Asparagus & Pea Salad with Lemon Vinaigrette

This Asparagus & Pea Salad with Lemon Vinaigrette is a light and bright dish that celebrates the freshness of spring. The tender-crisp asparagus and sweet peas combine beautifully with a tangy lemon vinaigrette, making it a refreshing side salad for Easter. The addition of fresh herbs and a sprinkle of Parmesan gives the dish a sophisticated finish, perfect for a springtime celebration.

Ingredients:

• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 1 cup fresh peas (or frozen, thawed)
• 1/4 cup Parmesan cheese (shaved or grated)
• 2 tbsp fresh parsley (chopped)
• 2 tbsp fresh mint (chopped)

Dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1/2 tsp honey
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until tender-crisp. Add the peas during the last minute of cooking. Drain and transfer to a bowl of ice water to stop the cooking process. Drain again and pat dry.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper.
3. In a large bowl, toss the cooled asparagus and peas with the lemon vinaigrette.
4. Sprinkle with chopped parsley, mint, and Parmesan cheese just before serving.
5. Serve immediately, or chill in the fridge for 30 minutes for a refreshing cold salad.

This Asparagus & Pea Salad with Lemon Vinaigrette is a vibrant, fresh option for Easter, offering a burst of springtime flavors. The crisp asparagus and sweet peas are perfectly complemented by the tangy lemon dressing, making it both light and satisfying. The fresh herbs and Parmesan cheese add a lovely touch of flavor and richness. This salad is quick to prepare and can be served either warm or cold, making it a versatile addition to your Easter spread. Whether enjoyed on its own or paired with a main dish, this salad will add a refreshing pop of color and taste to your holiday table.

Brussels Sprouts & Apple Slaw with Cider Dressing

This Brussels Sprouts & Apple Slaw with Cider Dressing is a crunchy, tangy, and slightly sweet salad that brings together the earthy flavor of Brussels sprouts with the crispness of fresh apples. The cider-based dressing enhances the natural sweetness of the apples while balancing the slight bitterness of the sprouts. This slaw is a perfect Easter side dish, offering a delightful contrast to heavier main courses.

Ingredients:

• 1 lb Brussels sprouts (shredded)
• 1 large apple (thinly sliced)
• 1/4 cup dried cranberries or raisins
• 1/4 cup chopped pecans (toasted)
• 1/4 cup red onion (thinly sliced)

Dressing:

• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded Brussels sprouts, apple slices, cranberries (or raisins), pecans, and red onion.
2. In a separate small bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
3. Drizzle the dressing over the slaw and toss well to coat all the ingredients.
4. Chill for 15-30 minutes before serving to allow the flavors to meld.
5. Serve chilled or at room temperature.

The Brussels Sprouts & Apple Slaw with Cider Dressing is a delightful balance of flavors and textures. The Brussels sprouts provide a crunchy base, while the sweet apples and cranberries add a touch of natural sweetness. The cider dressing gives the slaw a tangy kick, enhancing the overall flavor profile. This dish is quick and easy to prepare, making it a perfect side for Easter. It’s also an excellent make-ahead option, as it can be chilled in advance. This slaw is a refreshing and healthy addition to your Easter meal, adding a burst of color and crunch.

Caprese Salad with Balsamic Reduction

This Caprese Salad with Balsamic Reduction is a simple yet elegant dish that celebrates the classic combination of ripe tomatoes, fresh mozzarella, and basil. The addition of a balsamic reduction drizzled on top elevates the dish, adding a sweet and tangy finish. This salad is a perfect light side dish for Easter, providing a burst of fresh flavor that complements richer main courses.

Ingredients:

• 4 large ripe tomatoes (sliced)
• 1 ball fresh mozzarella (sliced)
• 1/4 cup fresh basil leaves
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar

Instructions:

1. Arrange the tomato slices, mozzarella slices, and fresh basil leaves on a serving platter in an alternating pattern.
2. In a small saucepan, heat the balsamic vinegar over medium heat. Bring it to a simmer and reduce it by half, until it thickens and becomes syrupy. Remove from heat and allow to cool slightly.
3. Drizzle the olive oil and balsamic reduction over the arranged tomatoes, mozzarella, and basil.
4. Season with salt and pepper to taste.
5. Serve immediately, or chill for 15-20 minutes before serving.

The Caprese Salad with Balsamic Reduction is a classic and elegant choice for Easter, offering fresh, vibrant flavors that perfectly complement the richness of the holiday meal. The juicy tomatoes and creamy mozzarella are enhanced by the sweet tang of the balsamic reduction, while the basil adds a fragrant freshness. This dish is easy to prepare and can be made ahead of time, making it a stress-free addition to your Easter spread. Its simple yet sophisticated presentation is sure to impress your guests and provide a refreshing contrast to heavier dishes.

Zesty Quinoa Salad with Avocado and Cherry Tomatoes

This Zesty Quinoa Salad with Avocado and Cherry Tomatoes is a light, vibrant dish that packs a punch of flavor. The protein-rich quinoa serves as a hearty base, while the creamy avocado, juicy cherry tomatoes, and tangy lemon dressing add freshness and zest. This salad is perfect for Easter, offering a satisfying yet healthy option that can be served as a side or a light main dish.

Ingredients:

• 1 cup quinoa (rinsed)
• 2 cups water
• 1 ripe avocado (diced)
• 1 cup cherry tomatoes (halved)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh cilantro (chopped)

Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp honey or agave syrup
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce the heat, and simmer for 12-15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork and allow to cool.
2. In a large bowl, combine the cooled quinoa, diced avocado, halved cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, honey, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 30 minutes before serving for enhanced flavor.

This Zesty Quinoa Salad with Avocado and Cherry Tomatoes is a healthy and delicious addition to your Easter spread. The quinoa provides a filling base, while the creamy avocado and juicy tomatoes offer fresh, vibrant flavors. The tangy lemon dressing ties everything together, adding a refreshing zest to the salad. This dish is perfect for guests looking for a light but satisfying side or those following a plant-based diet. It’s easy to prepare, can be made ahead of time, and will undoubtedly brighten up your Easter table with its colorful presentation and bold flavors.

Warm Spinach & Bacon Salad with Dijon Vinaigrette

A warm salad that’s both hearty and comforting, this Warm Spinach & Bacon Salad with Dijon Vinaigrette is a savory, flavorful dish perfect for Easter. The crispy bacon pairs wonderfully with the tender spinach leaves, and the Dijon vinaigrette adds a tangy, slightly spicy kick. This salad is a great choice when you’re looking for a warm, comforting side to complement your holiday meal.

Ingredients:

• 6 oz fresh spinach (washed and dried)
• 4 slices bacon (cooked crispy and crumbled)
• 1/4 red onion (thinly sliced)
• 2 tbsp toasted pine nuts or walnuts

Dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small skillet, cook the bacon until crispy. Remove from the pan, crumble, and set aside.
2. In the same skillet, pour in the olive oil and heat over medium. Add the red onion slices and sauté until soft and caramelized, about 5-7 minutes.
3. While the onions cook, prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
4. Add the fresh spinach to the warm pan with the caramelized onions and toss gently until the spinach begins to wilt.
5. Remove from heat and immediately drizzle the Dijon dressing over the salad. Toss in the crumbled bacon and toasted nuts.
6. Serve warm and enjoy!

This Warm Spinach & Bacon Salad with Dijon Vinaigrette is a comforting and flavorful choice for Easter. The crispy bacon and sautéed onions bring savory richness to the dish, while the fresh spinach adds a light contrast. The Dijon vinaigrette provides a perfect balance of tanginess and sweetness, tying all the elements together. This warm salad is ideal for pairing with grilled meats or as a standalone dish for a lighter, yet satisfying option. Its bold flavors and comforting warmth make it a perfect fit for a springtime holiday meal.

Chickpea & Roasted Red Pepper Salad with Tahini Dressing

This Chickpea & Roasted Red Pepper Salad with Tahini Dressing is a simple yet flavorful Mediterranean-inspired dish that’s perfect for Easter. The protein-packed chickpeas, paired with the sweetness of roasted red peppers, make a hearty base for the salad. The creamy tahini dressing adds depth and richness, making this dish a great option for those looking for a nutritious, satisfying, and plant-based side.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 red bell pepper (roasted and sliced)
• 1/4 red onion (thinly sliced)
• 1/4 cup fresh parsley (chopped)
• 1 tbsp olive oil
• 1 tbsp lemon juice

Dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1-2 tbsp water (to thin)
• Salt and pepper to taste

Instructions:

1. Roast the red bell pepper by placing it directly on a gas burner flame or under the broiler until charred. Let it cool, then peel off the skin, remove the seeds, and slice into strips.
2. In a large bowl, combine the chickpeas, roasted red pepper slices, red onion, and parsley.
3. To make the tahini dressing, whisk together the tahini, lemon juice, olive oil, and water until smooth and creamy. Season with salt and pepper to taste.
4. Drizzle the tahini dressing over the salad and toss to coat evenly.
5. Serve immediately, or chill for 30 minutes for enhanced flavor.

This Chickpea & Roasted Red Pepper Salad with Tahini Dressing is a vibrant, satisfying, and healthy side dish that’s perfect for Easter. The chickpeas provide a hearty, protein-rich base, while the roasted red peppers add natural sweetness and smokiness. The creamy tahini dressing adds richness and depth to the salad, creating a well-rounded flavor profile. It’s an excellent choice for those seeking a plant-based, gluten-free option that doesn’t compromise on taste. The salad is quick to prepare and can be made ahead of time, making it a convenient and delicious addition to your holiday meal.

Note: More recipes are coming soon!