50+ Refreshing Easter Traditional Salad Recipes for a Flavorful Meal

Easter is a time for family gatherings, delicious meals, and celebrating the arrival of spring.

One of the best ways to enhance your Easter feast is with a variety of fresh, flavorful, and vibrant salads.

Whether you’re hosting a formal dinner or a casual brunch, traditional Easter salads offer a perfect balance of textures, colors, and flavors to complement any dish.

From crisp greens and tangy dressings to roasted vegetables and creamy sides, these salads can cater to all tastes and preferences, making them an essential part of your holiday spread.

In this article, we’ve curated a collection of 50+ traditional Easter salad recipes that feature the best ingredients of the season.

From classic dishes like creamy potato salad and bright coleslaw to innovative mixes featuring seasonal fruits and vegetables, you’ll find plenty of inspiration for your Easter meal.

Whether you’re looking for something light and refreshing or hearty and satisfying, these salads are guaranteed to bring a festive touch to your table.

50+ Refreshing Easter Traditional Salad Recipes for a Flavorful Meal

Salads are more than just side dishes; they are an opportunity to celebrate the fresh, seasonal produce that makes Easter meals so special.

With 50+ traditional Easter salad recipes to choose from, there’s a perfect dish for every type of gathering, whether it’s a cozy family dinner or a lively outdoor picnic.

The beauty of these recipes lies in their versatility—they can be customized to fit any dietary preference, feature a variety of textures, and showcase the colors of spring in every bite.

So, as you plan your Easter feast, don’t forget to include one (or more!) of these delicious salads to add a vibrant and flavorful touch to your holiday celebration.

Enjoy the process of creating these dishes and sharing them with your loved ones for a memorable Easter meal.

Classic Easter Potato Salad

Potato salad is a timeless dish for Easter gatherings. It combines tender potatoes with creamy dressing, making it a perfect side dish for holiday feasts. This recipe features hard-boiled eggs and fresh herbs, offering a balanced texture and flavor profile that complements the savory main dishes at the Easter table.

Ingredients:

• 6 medium potatoes (peeled and cubed)
• 4 hard-boiled eggs (chopped)
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons white vinegar
• 1 tablespoon olive oil
• 1/2 cup celery (diced)
• 1/4 cup red onion (finely chopped)
• Salt and pepper to taste
• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon paprika (for garnish)

Directions:

1. Boil the cubed potatoes in a large pot of salted water for about 10-12 minutes until tender. Drain and set aside to cool.
2. In a bowl, combine mayonnaise, Dijon mustard, white vinegar, and olive oil. Mix until smooth.
3. Add the cooled potatoes, chopped hard-boiled eggs, celery, and red onion to the bowl. Stir gently to combine.
4. Season with salt and pepper to taste. Garnish with chopped parsley and a sprinkle of paprika.
5. Refrigerate for at least 1 hour before serving.

This potato salad offers a creamy, comforting texture with just the right amount of tanginess from the mustard and vinegar. It’s a familiar and beloved dish that pairs wonderfully with grilled meats or baked ham for a traditional Easter meal.

Easter Carrot and Raisin Salad

This vibrant and nutritious salad brings together the sweetness of carrots with the chewiness of raisins, creating a refreshing dish that’s easy to prepare. A light dressing of honey and lemon enhances the natural flavors of the ingredients, making it a light yet satisfying side for the holiday table.

Ingredients:

• 4 large carrots (grated)
• 1/2 cup raisins
• 1/4 cup sunflower seeds (optional)
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• Salt to taste
• Fresh mint for garnish

Directions:

1. In a large mixing bowl, combine the grated carrots, raisins, and sunflower seeds.
2. In a separate small bowl, whisk together honey, lemon juice, ground cinnamon, and a pinch of salt.
3. Pour the dressing over the carrot mixture and toss until well coated.
4. Garnish with fresh mint leaves before serving.

This carrot and raisin salad is light yet packed with flavor. The honey and cinnamon dressing adds a touch of sweetness that balances the carrots’ earthy taste, while the raisins and sunflower seeds provide extra texture and a pop of color. It’s an ideal salad to serve alongside heartier dishes without overshadowing the main course.

Traditional Easter Spinach and Strawberry Salad

A mix of fresh spinach and juicy strawberries, this salad is a beautiful and refreshing choice for Easter. The tangy balsamic vinaigrette adds depth to the sweetness of the strawberries, making it a light and appealing option for those who prefer a salad that’s both healthy and delicious.

Ingredients:

• 4 cups fresh spinach (washed and dried)
• 1 1/2 cups fresh strawberries (sliced)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup crumbled feta cheese
• 1/4 cup walnuts (chopped)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/4 cup olive oil
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the fresh spinach, sliced strawberries, and red onion.
2. Sprinkle the crumbled feta cheese and chopped walnuts on top.
3. In a small bowl, whisk together balsamic vinegar, honey, olive oil, salt, and pepper until well blended.
4. Drizzle the dressing over the salad just before serving, and toss gently.

This spinach and strawberry salad brings together the best of spring with its bright flavors and textures. The tangy vinaigrette complements the sweetness of the strawberries, while the feta and walnuts add a savory crunch. It’s a perfect, light salad to serve as a starter or alongside your Easter main course.

Easter Creamy Broccoli Salad

This creamy broccoli salad is a delightful, crunchy side dish that’s perfect for Easter. The tender broccoli is paired with bacon, red onion, and a tangy dressing, offering a balance of flavors and textures. The addition of raisins and sunflower seeds gives it a slight sweetness and extra crunch, making it a favorite among many.

Ingredients:

• 4 cups fresh broccoli florets
• 1/2 cup red onion (finely chopped)
• 1/4 cup sunflower seeds
• 1/4 cup raisins
• 6 slices bacon (cooked and crumbled)
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste

Directions:

1. Blanch the broccoli florets in boiling water for 1-2 minutes, then quickly transfer to ice water to stop the cooking process. Drain well.
2. In a large mixing bowl, combine the broccoli, chopped red onion, sunflower seeds, raisins, and crumbled bacon.
3. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
4. Pour the dressing over the salad and toss gently to combine.
5. Refrigerate for at least 1 hour before serving.

This broccoli salad has a satisfying balance of flavors—crunchy, creamy, and tangy all at once. The bacon adds a savory note, while the raisins and sunflower seeds contribute an unexpected touch of sweetness. It’s a great addition to any Easter table, adding both color and variety to the spread.

Easter Beet and Goat Cheese Salad

This vibrant beet and goat cheese salad is both visually striking and delicious. The earthy beets are complemented by the creamy goat cheese and crunchy walnuts, while a balsamic vinaigrette ties everything together. It’s a perfect side dish for your Easter feast that feels both fresh and elegant.

Ingredients:

• 4 medium-sized beets (roasted and peeled)
• 1/4 cup goat cheese (crumbled)
• 1/4 cup walnuts (toasted)
• 4 cups mixed greens (such as arugula or spinach)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

1. Roast the beets by wrapping them in foil and baking at 400°F (200°C) for about 40-45 minutes, or until tender. Peel and slice into thin rounds.
2. In a large bowl, combine the mixed greens, roasted beet slices, crumbled goat cheese, and toasted walnuts.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.

This beet and goat cheese salad offers a wonderful contrast of flavors: the sweetness of the beets pairs beautifully with the tangy goat cheese, while the walnuts provide a satisfying crunch. The balsamic vinaigrette adds a layer of complexity, making it an ideal addition to your Easter meal that will stand out with its colors and flavors.

Easter Fresh Fruit Salad

A fresh fruit salad is a light and refreshing dish that’s perfect for Easter. This combination of sweet seasonal fruits like strawberries, pineapple, and oranges makes for a juicy and vibrant salad, while a honey-lime dressing enhances the natural flavors. It’s a delightful way to finish off your Easter meal or to serve as a side dish.

Ingredients:

• 1 cup fresh strawberries (sliced)
• 1 cup pineapple chunks
• 1 orange (peeled and segmented)
• 1 cup grapes (halved)
• 1/2 cup blueberries
• 1 tablespoon honey
• 1 tablespoon lime juice
• Fresh mint for garnish

Directions:

1. In a large bowl, combine all the fresh fruit: strawberries, pineapple, orange segments, grapes, and blueberries.
2. In a small bowl, whisk together honey and lime juice until smooth.
3. Drizzle the dressing over the fruit and toss gently to coat.
4. Garnish with fresh mint leaves before serving.

This fresh fruit salad is the perfect light and sweet dish to serve for Easter. The combination of bright, juicy fruits provides a refreshing contrast to the richness of the main course. The honey-lime dressing brings everything together, making it a simple yet flavorful dish that’s always a hit. It’s a great way to enjoy the season’s best fruits while keeping the meal light and enjoyable.

Easter Green Bean Almondine Salad

Green beans are a classic spring vegetable, and when paired with toasted almonds and a light lemon vinaigrette, they create a sophisticated salad perfect for Easter. This dish is crisp, nutty, and full of vibrant flavors that make it a wonderful complement to any Easter main course.

Ingredients:

• 4 cups fresh green beans (trimmed)
• 1/4 cup sliced almonds (toasted)
• 1/4 cup red onion (thinly sliced)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

1. Blanch the green beans in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking. Drain and set aside.
2. In a small skillet, toast the sliced almonds over medium heat until golden and fragrant, about 3-4 minutes. Set aside to cool.
3. In a large bowl, combine the blanched green beans, red onion, and toasted almonds.
4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth.
5. Drizzle the dressing over the salad and toss gently to combine.

This green bean almondine salad is an elegant and fresh addition to your Easter spread. The crunch of the almonds complements the tender green beans, and the lemon dressing adds a refreshing zing. It’s a light yet flavorful dish that can be served as a side or enjoyed as a main dish for vegetarians.

Easter Avocado and Cucumber Salad

This avocado and cucumber salad is both refreshing and satisfying, making it a perfect addition to your Easter table. The creamy avocado pairs beautifully with the crisp cucumber, and a tangy lime dressing enhances the freshness of the ingredients. It’s a simple yet vibrant salad that brings a modern twist to traditional Easter meals.

Ingredients:

• 2 ripe avocados (peeled, pitted, and diced)
• 1 cucumber (peeled and diced)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup fresh cilantro (chopped)
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the diced avocados, cucumber, red onion, and fresh cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

This avocado and cucumber salad is cool, creamy, and packed with flavor. The avocado offers a rich, buttery texture, while the cucumber adds a crisp, refreshing crunch. The lime dressing ties the ingredients together with a zesty kick. It’s a light and healthy side dish that pairs wonderfully with any Easter entree.

Easter Greek Salad with Feta and Olives

A Greek salad is a vibrant and flavorful dish that makes a perfect addition to an Easter meal. With its combination of ripe tomatoes, cucumbers, red onions, and Kalamata olives, this salad is both refreshing and hearty. The creamy feta cheese and simple dressing bring all the ingredients together for a Mediterranean-inspired side dish.

Ingredients:

• 2 cups cherry tomatoes (halved)
• 1 cucumber (sliced)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup Kalamata olives (pitted)
• 1/2 cup feta cheese (crumbled)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions:

1. In a large bowl, combine the cherry tomatoes, cucumber slices, red onion, Kalamata olives, and crumbled feta cheese.
2. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.

This Greek salad is a perfect balance of tangy, salty, and fresh flavors. The feta cheese adds richness, while the Kalamata olives bring an earthy depth. The fresh vegetables offer crunch and juiciness, and the olive oil and vinegar dressing ties everything together with a Mediterranean flair. It’s a fantastic side dish that brightens up any Easter meal.

Easter Asparagus and Cherry Tomato Salad

This asparagus and cherry tomato salad is a fresh, vibrant dish that celebrates the best of spring. The tender asparagus pairs beautifully with the sweet, juicy tomatoes, while a light lemon vinaigrette brings everything together. It’s an easy-to-make, colorful salad that adds a burst of flavor to your Easter spread.

Ingredients:

• 1 bunch asparagus (trimmed and cut into 2-inch pieces)
• 1 cup cherry tomatoes (halved)
• 1/4 cup red onion (thinly sliced)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh basil for garnish

Directions:

1. Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp. Drain and transfer to an ice bath to stop the cooking process. Drain again.
2. In a large mixing bowl, combine the blanched asparagus, halved cherry tomatoes, and sliced red onion.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh basil before serving.

This asparagus and cherry tomato salad is light yet flavorful, with the asparagus offering a crisp texture and the tomatoes adding sweetness. The lemon dressing adds a refreshing tang, and the basil brings a touch of herbal freshness. It’s a wonderful choice for an Easter side dish, adding both color and flavor to the meal.

Easter Roasted Sweet Potato and Kale Salad

This hearty yet nutritious roasted sweet potato and kale salad is a warm, comforting dish that’s perfect for Easter. The roasted sweet potatoes bring a touch of sweetness, while the kale adds a satisfying chew. A honey-mustard dressing ties everything together, making this salad a wonderful, healthy addition to your holiday table.

Ingredients:

• 2 large sweet potatoes (peeled and cubed)
• 4 cups kale (washed and chopped)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup toasted pecans
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes or until tender and lightly browned.
2. Massage the chopped kale with a bit of olive oil and a pinch of salt to soften it.
3. In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, and the remaining tablespoon of olive oil to make the dressing.
4. Once the sweet potatoes have roasted and cooled slightly, combine them with the kale, sliced red onion, and toasted pecans in a large bowl.
5. Drizzle the dressing over the salad and toss gently to combine.

This roasted sweet potato and kale salad is a warming and hearty side that’s perfect for spring. The natural sweetness of the sweet potatoes contrasts beautifully with the slightly bitter kale, and the honey-mustard dressing adds a tangy, slightly sweet kick. It’s a nourishing dish that pairs wonderfully with any Easter main course.

Easter Panzanella Salad

Panzanella is an Italian bread salad that’s perfect for Easter celebrations, especially if you’re looking for something a bit different. This version combines crusty bread with tomatoes, cucumbers, and red onion, all tossed in a zesty vinaigrette. The bread soaks up the juices from the vegetables, creating a flavorful, hearty salad.

Ingredients:

• 4 cups day-old bread (cut into cubes)
• 2 cups cherry tomatoes (halved)
• 1 cucumber (diced)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup fresh basil (chopped)
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C). Arrange the bread cubes on a baking sheet and toast for about 10 minutes, or until golden and crispy.
2. In a large bowl, combine the toasted bread, halved cherry tomatoes, diced cucumber, red onion, and chopped basil.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Let the salad sit for about 10-15 minutes to allow the bread to soak up the juices from the vegetables before serving.

This panzanella salad is full of bright, fresh flavors, with the crispy bread absorbing the tangy vinaigrette and the juices from the tomatoes and cucumbers. The basil adds a lovely fresh note to the dish, making it a perfect, light yet satisfying side for your Easter meal. It’s an ideal dish for a spring celebration, offering a mix of textures and vibrant flavors.

Easter Cabbage and Apple Slaw

This crisp cabbage and apple slaw is a refreshing, crunchy side dish that’s both tangy and sweet. The combination of tart green apples, shredded cabbage, and a creamy dressing is perfect for Easter gatherings, adding a light and vibrant element to the meal. It’s easy to prepare and complements both meats and vegetarian options.

Ingredients:

• 4 cups shredded green cabbage
• 1 apple (thinly sliced)
• 1/4 cup shredded carrot
• 1/4 cup red onion (finely chopped)
• 1/2 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Directions:

1. In a large mixing bowl, combine the shredded cabbage, sliced apple, shredded carrot, and chopped red onion.
2. In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat evenly.
4. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

This cabbage and apple slaw provides a wonderful balance of flavors—sweet apples and honey, tangy vinegar, and crunchy cabbage. It’s a simple, no-fuss salad that adds a refreshing element to any Easter spread. The creamy dressing enhances the natural flavors without overwhelming the dish, making it an excellent side for both meats and vegetarian dishes.

Easter Pear and Gorgonzola Salad

This pear and Gorgonzola salad is a sophisticated, elegant choice for your Easter feast. The combination of juicy pears, creamy Gorgonzola cheese, and crunchy walnuts creates a complex mix of flavors that are both bold and refreshing. A light balsamic dressing ties everything together, making it a showstopper side dish.

Ingredients:

• 2 ripe pears (sliced)
• 4 cups mixed greens (arugula, spinach, or a spring mix)
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup walnuts (toasted)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Directions:

1. In a large salad bowl, combine the mixed greens, sliced pears, crumbled Gorgonzola cheese, and toasted walnuts.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

This pear and Gorgonzola salad brings together a wonderful medley of sweet, savory, and nutty flavors. The ripe pears provide a burst of sweetness, which complements the sharpness of the Gorgonzola cheese, while the toasted walnuts add texture. The balsamic vinegar dressing adds a slightly tangy finish, making it a refined, memorable side for your Easter meal.

Easter Roasted Cauliflower and Chickpea Salad

This roasted cauliflower and chickpea salad is hearty, flavorful, and packed with nutrients. The roasted cauliflower and crispy chickpeas are paired with fresh herbs, creating a warm and satisfying salad that’s ideal for Easter. A lemony tahini dressing brings everything together, offering a creamy and tangy contrast to the roasted vegetables.

Ingredients:

• 1 medium head cauliflower (cut into florets)
• 1 can (15 oz) chickpeas (rinsed and drained)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley (chopped)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water

Directions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
2. Roast for 20-25 minutes, tossing halfway through, until the cauliflower is golden and tender, and the chickpeas are crispy.
3. In a small bowl, whisk together tahini, lemon juice, and water to create the dressing.
4. Once the vegetables are roasted, transfer them to a large bowl. Drizzle with the tahini dressing and toss to combine.
5. Garnish with chopped fresh parsley before serving.

This roasted cauliflower and chickpea salad is full of flavor, with the cumin and paprika adding warmth and depth to the roasted vegetables. The crispy chickpeas provide a satisfying crunch, while the tahini dressing gives a creamy, tangy finish. It’s a fantastic, nutrient-packed salad that works beautifully as a side dish for your Easter feast, especially for those looking for a vegetarian or vegan option.

Note: More recipes​ are coming soon!