Juicy Easter Strawberry Spring Salad

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Spring is one of those seasons that makes me excited about fresh, colorful salads. As Easter approaches, I find myself reaching for bright ingredients that remind me of warm sunshine and garden parties. This strawberry spring salad has become a regular at our family Easter gatherings, and I love how simple it is to put together.

The combination of sweet strawberries and crisp greens always brings smiles to the table, especially when the kids help arrange the berries on top. I usually prep most of the ingredients the night before, so when guests arrive, I just need to toss everything together. It’s the kind of dish that feels special without keeping you stuck in the kitchen.

Whether you’re hosting Easter lunch or bringing a dish to share, this salad fits right in. It’s light enough to leave room for ham and rolls, but good enough that people always ask for the recipe. And honestly, that’s exactly what I want in a holiday dish – easy, fresh, and guaranteed to disappear.

What Kind of Strawberries Should I Use?

Fresh strawberries are the star of this spring salad, and picking the right ones makes all the difference. Look for berries that are bright red all the way through, without any white or green patches near the stem, as these are signs of underripe fruit. The best strawberries for salads are medium-sized ones – they’re usually sweeter than the jumbo varieties you might find at the store. When prepping them, wait to wash your strawberries until right before you use them, as moisture can make them spoil faster, and be sure to remove the green tops before slicing them into even pieces for the salad.

Options for Substitutions

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

• Romaine lettuce: You can swap romaine with any crisp lettuce like butter lettuce, mixed spring greens, or baby spinach. Just avoid soft lettuces that might get too wilted.
• Strawberries: When strawberries aren’t in season, try using raspberries, mandarin oranges, or even sliced pears. Just make sure the fruit is fresh and ripe.
• Pecans: Any nuts work great here – try walnuts, almonds, or pistachios. Toast them lightly to bring out their flavor. For nut-free options, try sunflower or pumpkin seeds.
• Feta cheese: Not a feta fan? Goat cheese or blue cheese are good alternatives. For a dairy-free version, try diced avocado instead.
• Maple syrup: Honey works just as well in the dressing. If you want to keep it vegan, try agave nectar.
• Dijon mustard: Whole grain mustard or even regular yellow mustard can work in a pinch – just adjust the amount to taste as yellow mustard is stronger.

Watch Out for These Mistakes While Making

The biggest mistake when preparing this spring salad is washing and cutting the lettuce too far in advance, which can lead to wilted, soggy greens – instead, prep your romaine just before serving and make sure to dry it thoroughly in a salad spinner or with paper towels.

Another common error is adding the dressing too early; to keep your salad crisp and fresh, toss the greens with the dressing right before serving, and start with less dressing than you think you need (you can always add more).

To prevent your strawberries from becoming mushy, avoid cutting them too small, and if you’re making this ahead, keep the berries separate from the dressed greens until the last minute.

For the best flavor balance, make sure your feta cheese and pecans are at room temperature, as cold ingredients can dull the taste, and remember to taste your dressing before adding it to the salad – the balance between the lemon, maple syrup, and Dijon should be tangy but not overpowering.

What to Serve With Strawberry Spring Salad?

This fresh spring salad makes a wonderful side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside a grilled chicken breast or piece of salmon – the lemon in the dressing works really well with both! For a vegetarian option, adding some quinoa or chickpeas to the salad provides protein and makes it more filling. I love pairing this with a warm piece of crusty bread or homemade garlic knots to soak up any extra dressing that pools at the bottom of the plate.

Storage Instructions

Keep Fresh: For the best-tasting salad, store the dressed lettuce and toppings separately in airtight containers in the fridge. The lettuce will stay crisp for about 3-4 days, while your sliced strawberries can last 2-3 days. The dressing can be kept in a sealed jar in the fridge for up to a week.

Prep Ahead: Want to get ahead? You can wash and chop the lettuce, make the dressing, and toast the pecans up to 3 days in advance. Just wait to slice the strawberries and add the feta until you’re ready to serve – this keeps everything fresh and prevents the berries from getting too soft.

Assemble: When you’re ready to eat, just toss your lettuce with the dressing, then top with the stored strawberries, pecans, cranberries, and feta. This way, your salad stays fresh and crispy, and the toppings maintain their texture.

Preparation Time	15-20 minutes
Cooking Time	0-5 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 800-900
• Protein: 10-15 g
• Fat: 70-80 g
• Carbohydrates: 30-35 g

Ingredients

• 6 cups chopped romaine lettuce
• 1½ cups sliced fresh strawberries
• 1/2 cup chopped pecans
• 2 tablespoons optional dried cranberries
• 1/4 cup crumbled feta cheese
• 1/2 cup extra virgin olive oil
• Zest and juice of 1 large lemon
• 2 teaspoons maple syrup
• 1 teaspoon dijon mustard
• Salt and pepper to your liking

Step 1: Prepare the Ingredients

Begin by gathering all of your ingredients.

Chop the romaine lettuce into bite-sized pieces.

Slice the strawberries widthwise, or however you prefer.

Roughly chop the dried cranberries and pecans.

These prepared ingredients will make the salad easier to assemble and eat.

Step 2: Assemble the Salad

Place the chopped romaine lettuce in a large mixing or serving bowl.

Add the sliced strawberries, chopped pecans, dried cranberries, and crumbled feta cheese to the bowl.

Toss the ingredients together gently to combine them evenly.

Step 3: Prepare the Dressing

In a food processor, combine extra-virgin olive oil, one tablespoon of lemon zest, one tablespoon of lemon juice, Dijon mustard, maple syrup, and a pinch of salt and pepper.

Blend the mixture until it becomes smooth and emulsified, ensuring that the flavors are well combined.

Step 4: Dress and Serve the Salad

Remove the freshly prepared dressing from the food processor and drizzle it over the assembled salad ingredients in the bowl.

Toss the salad gently to incorporate the dressing evenly throughout.

Serve immediately and enjoy the fresh flavors of this delicious salad!