Easy Spring Salad for Easter

Here is my go-to spring salad recipe that’s perfect for Easter lunch, with fresh mixed greens, colorful vegetables, hard-boiled eggs, and a light homemade honey-lemon dressing.

This salad has become our Easter tradition, and I always make a big bowl for our family gathering. Everyone seems to love how it brings a bit of springtime freshness to the holiday table. Plus, it’s so quick to put together when you’re busy preparing other dishes!

What Kind of Mixed Greens Should I Use?

For a spring salad, you’ve got lots of great options when it comes to your mixed greens base. A pre-packaged spring mix usually contains tender baby lettuces like arugula, spinach, red leaf, and butter lettuce – all of which work perfectly here. If you prefer to create your own mix, try combining mild butter lettuce or green leaf lettuce with some peppery arugula or watercress for a nice balance of flavors. Just make sure your greens are fresh and crisp – they should look perky and bright, without any wilted or brown edges. Give them a good wash and spin them dry thoroughly before using, as excess water will make your dressing slide right off.

Options for Substitutions

This spring salad is super adaptable and you can easily switch things up based on what you have in your kitchen:

• Mixed salad greens: Feel free to use any leafy greens you have on hand – baby spinach, arugula, butter lettuce, or even romaine would work great here.
• Sliced almonds: You can swap these for pecans, walnuts, or even pistachios. Just make sure to toast them first for the best flavor and crunch.
• Goat cheese: Not a fan of goat cheese? Try feta, blue cheese, or even fresh mozzarella pearls instead. For a dairy-free option, you could skip the cheese entirely.
• Strawberries: Other berries work well too – try raspberries, blueberries, or a mix. In fall, you could even use sliced pears or apples.
• Honey: Maple syrup or agave nectar can replace honey in the dressing. Just start with a bit less as they tend to be sweeter.
• Poppy seeds: These are optional, but if you want that nutty crunch without poppy seeds, try chia seeds or sesame seeds instead.
• Lemon juice: You can use lime juice or even white wine vinegar in place of lemon juice – just use a bit less vinegar since it’s stronger.

Watch Out for These Mistakes While Making

The biggest mistake when preparing this spring salad is not toasting the almonds properly – they should be lightly golden and fragrant, but watch them closely as they can go from perfectly toasted to burnt in seconds. When it comes to the dressing, mixing it directly into the salad too early can make your greens wilt and become soggy, so always dress the salad right before serving. Another common error is not drying your greens thoroughly after washing, which can lead to a watery salad and prevent the dressing from coating the leaves properly – use a salad spinner or pat them gently with paper towels. For the best flavor, make sure your strawberries are ripe but firm, and slice them just before serving to prevent them from becoming too soft or releasing excess juice into the salad.

What to Serve With Spring Salad?

This fresh spring salad pairs wonderfully with grilled or roasted proteins to make it a complete meal. Try serving it alongside some herb-roasted chicken breast, grilled salmon, or even some simple garlic shrimp – the strawberries and goat cheese complement these proteins really nicely. For a vegetarian option, you could add some quinoa or chickpeas right to the salad, or serve it with a quiche or frittata on the side. I also love offering some crusty French bread or warm dinner rolls to round out the meal, especially since you’ll want something to soak up any extra dressing from your plate!

Storage Instructions

Keep Fresh: For the best-tasting salad, keep your greens and toppings separate from the dressing until you’re ready to serve. Store the washed and dried greens in a container lined with paper towels in the fridge for up to 4 days. Keep your sliced strawberries in a separate container for up to 2 days.

Dressing Storage: The homemade dressing will stay fresh in a sealed jar or container in the fridge for up to 1 week. Give it a good shake before using since the ingredients naturally separate. If your honey crystallizes, just place the jar in warm water for a few minutes.

Prep Ahead: You can toast the almonds ahead of time and store them in an airtight container at room temperature for up to 2 weeks. The dressing can be made 2-3 days in advance, making assembly super quick when you’re ready to serve. Just remember – nobody likes soggy salad, so toss everything together right before serving!

Preparation Time	10-15 minutes
Cooking Time	5-7 minutes
Total Time	15-22 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 950-1100
• Protein: 20-25 g
• Fat: 80-90 g
• Carbohydrates: 60-70 g

Ingredients

For the salad:

• 16 oz strawberries, sliced
• 1 cup sliced almonds (toasted for extra crunch)
• 4 oz goat cheese, crumbled (softened at room temperature to easily mix)
• 12 oz mixed greens

For the dressing:

• 1/2 cup oil (a neutral oil like sunflower or grapeseed works best)
• 2 tbsp honey
• ground black pepper (freshly ground for more aroma)
• 5 tbsp lemon juice (freshly squeezed for best flavor)
• 1 tsp poppy seeds
• 1/4 tsp sea salt

Step 1: Toast the Almonds

Begin by adjusting your oven rack to the center position and preheating the oven to 350°F (175°C).

Spread the slivered almonds evenly on a sheet pan.

Bake them for 5 to 7 minutes, or until they become fragrant and light brown.

Keep a close eye on them to avoid burning.

Once toasted, set the almonds aside to cool.

Step 2: Prepare the Vinaigrette

To make the Lemon Honey Vinaigrette, measure all of the vinaigrette ingredients into a Mason jar.

Secure the lid tightly and shake vigorously until everything is thoroughly combined.

If you prefer, you can also whisk the ingredients together in a medium bowl or blend them in a mini food processor or blender until smooth.

Step 3: Assemble the Salad

In a large bowl, begin assembling your salad by layering the mixed greens as the base.

Add sliced strawberries, the toasted slivered almonds, and crumbled goat cheese on top of the greens.

Arrange them evenly to create a beautiful presentation.

Step 4: Dress the Salad and Serve

Just before serving, drizzle your desired amount of Lemon Honey Vinaigrette over the salad.

Toss the ingredients gently until the salad is well-coated with the dressing.

Serve immediately and enjoy a fresh, flavorful salad.