Easy Easter Spring Salad with Fruit

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Growing up, our Easter dinners always followed the same format – ham, scalloped potatoes, and a basic garden salad. Don’t get me wrong, I loved those meals, but these days I find myself craving something fresher to balance out all those heavy dishes.

That’s why I started experimenting with fruit in my spring salads. Adding sweet, juicy bits of seasonal fruit alongside the usual salad ingredients brings such a nice change to the Easter table. Plus, it’s so easy to throw together that I can focus on the main dishes without stress.

What Kind of Leafy Greens Should I Use?

For a spring salad like this, you’ve got lots of tasty options when it comes to your greens. A mix of different lettuce varieties will give you the best combination of flavors and textures – try using tender butter lettuce or spring mix as your base, then add some peppery arugula or baby spinach for extra nutrition and flavor. If you’re buying pre-packaged greens, look for ones that are fresh and crisp, with no wilted or browning leaves. Just make sure to give your greens a good wash and spin them dry before using, even if the package says they’re pre-washed – this extra step helps the dressing stick better and keeps your salad crisp longer.

Options for Substitutions

This spring salad is super adaptable and you can mix things up based on what you have on hand:

• Leafy greens: Any mix of greens works great here – try spinach, arugula, butter lettuce, or mixed spring greens. Just avoid tough greens like kale which might overpower the fruit.
• Fruits: When peaches aren’t in season, try using nectarines, mangoes, or even orange segments. For strawberries, you can sub in any berry – raspberries and blueberries are great options.
• Feta cheese: Not a feta fan? Try goat cheese, blue cheese, or even fresh mozzarella pearls. For a dairy-free option, try adding extra nuts or avocado.
• Candied pecans: Any nuts work well here – try walnuts, almonds, or pistachios. You can use plain toasted nuts if you want to cut down on sugar.
• Sour cream: Greek yogurt makes a great substitute in the dressing. For dairy-free options, try using mayo or extra olive oil.
• Balsamic vinegar: You can swap this with apple cider vinegar or red wine vinegar – just add an extra teaspoon of sugar to balance the tartness.

Watch Out for These Mistakes While Making

The biggest challenge when making a fruit-filled salad is timing – cutting and adding the fruit too early can lead to brown, mushy pieces that release too much liquid into your greens. To keep everything fresh, slice your peaches and avocados just before serving, and toss your strawberries in a tiny bit of the dressing to prevent browning. Another common mistake is overdressing the salad – start with less dressing than you think you need (about half), toss gently, then add more if needed, as too much dressing will make your crisp greens wilt quickly. For the best texture contrast, add the candied pecans and feta cheese at the very last moment before serving, keeping them from getting soggy in the dressing. If you’re planning to make this ahead, keep all components separate and assemble just before serving – this way, your greens stay crisp, your fruit stays fresh, and your nuts maintain their crunch.

What to Serve With Spring Fruit Salad?

This fresh and fruity salad pairs perfectly with grilled chicken or a simple piece of seared salmon for a complete spring meal. Since the salad already has lots of sweet and tangy flavors, I like to keep the protein seasoning simple – just salt, pepper, and maybe a touch of herbs. For a vegetarian option, you could serve this alongside a warm quinoa pilaf or some crusty bread with herbed butter. If you’re hosting a spring brunch, this salad goes great with a quiche or frittata, making it perfect for Easter or Mother’s Day gatherings.

Storage Instructions

Keep Fresh: For the best-tasting salad, I recommend assembling it just before serving. If you need to prep ahead, you can store the washed and dried greens in a sealed container with a paper towel to absorb excess moisture for up to 3 days. Keep the cut fruits, avocado, and other toppings separate until serving time.

Dressing Storage: The homemade dressing can be mixed up ahead and kept in a mason jar in the fridge for up to 5 days. Just give it a good shake before using since the ingredients naturally separate. This makes weekday lunch prep so much easier!

Prep Ahead: If you want to pack this for lunch, layer the ingredients in a container with the greens on top and dressing in a separate container. The candied pecans can be made in advance and stored in an airtight container at room temperature for up to 2 weeks – they’re great to have on hand for quick salad assembly!

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 15-20 g
• Fat: 80-90 g
• Carbohydrates: 45-50 g

Ingredients

• Assorted leafy greens
• Sliced strawberries
• Sliced fresh peaches
• Sliced avocado
• Crumbled feta cheese
• Candied pecans
• 1/3 cup extra virgin olive oil
• 1/3 cup balsamic vinegar
• 1/4 cup sour cream
• 1/2 teaspoon mustard powder
• 1/2 teaspoon salt
• 1 clove garlic, finely chopped
• 2 tablespoons granulated sugar
• 3 tablespoons fresh chopped parsley

Step 1: Prepare the Dressing

Begin by whisking together your chosen dressing ingredients in a bowl.

Ensure that all components are well combined for a smooth and consistent flavor profile.

This might include ingredients like olive oil, vinegar, lemon juice, mustard, honey, salt, and pepper.

Taste and adjust the seasoning as needed.

Step 2: Toss the Salad

Once the dressing is ready, pour it over your prepared salad.

Use tongs or salad tossers to gently mix the dressing with the salad greens and other ingredients.

Make sure everything is evenly coated for a well-flavored salad.

Serve immediately to enjoy the fresh and vibrant taste.