15 Healthy Easter Salad Recipes

Easter celebrations deserve fresh, vibrant dishes that complement the season’s renewal. Salads bring color, nutrition, and lightness to your holiday table without sacrificing flavor. They’re the perfect balance to richer traditional Easter fare.

These Healthy Easter Recipes showcase spring’s finest produce in creative combinations.

From crisp greens to hearty grain bowls, each dish offers something special. Whether you’re planning brunch or dinner, these salads shine as stars or supporting players.

Discover 15 refreshing Easter Salad Ideas that transform simple ingredients into memorable dishes.

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1. Spring Asparagus and Pea Salad

Fresh asparagus and sweet peas celebrate spring’s arrival in this vibrant salad. Lemon vinaigrette and shaved Parmesan create bright, sophisticated flavors perfect for Easter.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 cups fresh or frozen peas
• 4 cups mixed spring greens
• ½ cup shaved Parmesan cheese
• ¼ cup sliced almonds, toasted
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• Fresh mint leaves

Instructions:

1. Blanch asparagus in boiling water for 2 minutes
2. Immediately transfer to ice bath
3. Blanch peas for 1 minute, ice bath
4. Cut asparagus into 2-inch pieces
5. Arrange spring greens on serving platter
6. Top with asparagus and peas
7. Whisk together oil, lemon juice, mustard, and honey
8. Season dressing with salt and pepper
9. Drizzle dressing over salad
10. Sprinkle with Parmesan and almonds
11. Garnish with fresh mint leaves
12. Serve immediately

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2. Rainbow Carrot and Feta Salad

Colorful heirloom carrots roasted until tender make stunning Spring Salad Ideas. Creamy feta, herbs, and honey dressing create perfect sweet-savory harmony.

Ingredients:

• 2 lbs rainbow carrots, peeled
• 3 tbsp olive oil
• 1 cup crumbled feta cheese
• ¼ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped
• 3 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp cumin
• Salt and pepper
• ¼ cup pistachios, chopped

Instructions:

1. Preheat oven to 400°F
2. Cut carrots into diagonal slices
3. Toss carrots with 2 tbsp olive oil, salt, pepper
4. Roast for 25-30 minutes until tender
5. Let carrots cool slightly
6. Arrange on serving platter
7. Whisk honey, vinegar, remaining oil, and cumin
8. Drizzle dressing over warm carrots
9. Sprinkle with feta cheese
10. Add fresh dill and parsley
11. Top with chopped pistachios
12. Serve warm or room temperature

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3. Strawberry Spinach Salad with Poppy Seed Dressing

Sweet strawberries paired with tender spinach create classic Easter Lunch Side Dishes. Creamy poppy seed dressing ties everything together beautifully.

Ingredients:

• 6 cups fresh baby spinach
• 2 cups fresh strawberries, sliced
• ½ red onion, thinly sliced
• ½ cup candied pecans
• ¼ cup feta or goat cheese
• ⅓ cup mayonnaise
• 3 tbsp milk
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp poppy seeds

Instructions:

1. Wash and dry spinach thoroughly
2. Place spinach in large salad bowl
3. Add sliced strawberries
4. Add thinly sliced red onion
5. Whisk together mayonnaise, milk, honey, and vinegar
6. Stir in poppy seeds
7. Thin dressing with more milk if needed
8. Drizzle dressing over salad just before serving
9. Toss gently to coat
10. Top with candied pecans
11. Sprinkle with crumbled cheese
12. Serve immediately

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4. Lemon Herb Quinoa Salad

Protein-packed quinoa combined with fresh herbs makes nutritious Easter Lunch Recipes. Light lemon dressing keeps this grain salad refreshing.

Ingredients:

• 2 cups cooked quinoa, cooled
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup Kalamata olives, sliced
• ¼ cup fresh parsley, chopped
• ¼ cup fresh basil, chopped
• ¼ cup fresh mint, chopped
• ¼ cup olive oil
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• Salt and pepper

Instructions:

1. Cook quinoa according to package directions
2. Spread on baking sheet to cool
3. Transfer cooled quinoa to large bowl
4. Add tomatoes, cucumber, and olives
5. Chop all fresh herbs finely
6. Add herbs to quinoa mixture
7. Whisk together oil, lemon juice, and garlic
8. Season dressing with salt and pepper
9. Pour dressing over salad
10. Toss everything together well
11. Refrigerate for 30 minutes
12. Serve chilled or room temperature

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5. Honey Roasted Beet and Goat Cheese Salad

Earthy beets roasted with honey pair magnificently with tangy goat cheese. This elegant salad impresses guests with vibrant colors and flavors.

Ingredients:

• 4 medium beets, peeled and cubed
• 2 tbsp honey
• 2 tbsp olive oil
• 6 cups arugula
• 4 oz goat cheese, crumbled
• ½ cup walnuts, toasted
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper

Instructions:

1. Preheat oven to 400°F
2. Toss beets with honey and 2 tbsp oil
3. Wrap beets in foil packet
4. Roast for 45 minutes until tender
5. Let beets cool completely
6. Arrange arugula on serving platter
7. Top with roasted beets
8. Whisk vinegar, oil, and mustard
9. Drizzle dressing over salad
10. Sprinkle with goat cheese
11. Add toasted walnuts
12. Season with salt and pepper

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6. Classic Easter Pasta Salad

This crowd-pleasing Easter Pasta Salad combines tender pasta with crisp vegetables and creamy dressing. Perfect make-ahead dish that feeds many.

Ingredients:

• 1 lb rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 bell pepper, diced
• ½ red onion, finely chopped
• 1 cup frozen peas, thawed
• ¾ cup mayonnaise
• ¼ cup sour cream
• 2 tbsp apple cider vinegar
• 1 tsp dried dill
• Salt and pepper

Instructions:

1. Cook pasta according to package directions
2. Drain and rinse with cold water
3. Transfer pasta to large bowl
4. Add tomatoes, cucumber, and bell pepper
5. Add red onion and peas
6. Mix mayonnaise, sour cream, and vinegar
7. Stir in dill, salt, and pepper
8. Pour dressing over pasta mixture
9. Toss everything together thoroughly
10. Cover and refrigerate 2 hours
11. Stir before serving
12. Garnish with fresh dill if desired

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7. Citrus Avocado Salad

Refreshing citrus segments and creamy avocado create perfect Brunch Salad combinations. Light honey-lime dressing enhances natural sweetness.

Ingredients:

• 2 oranges, segmented
• 2 grapefruits, segmented
• 2 ripe avocados, sliced
• 4 cups butter lettuce
• ¼ red onion, thinly sliced
• ¼ cup fresh cilantro
• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• ½ tsp cumin
• Salt and pepper

Instructions:

1. Supreme oranges and grapefruits over bowl
2. Collect any juice for dressing
3. Slice avocados just before serving
4. Arrange lettuce on serving platter
5. Add citrus segments and avocado
6. Scatter red onion slices
7. Whisk oil, lime juice, honey, and cumin
8. Add collected citrus juice
9. Season with salt and pepper
10. Drizzle dressing over salad
11. Garnish with fresh cilantro
12. Serve immediately

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8. Mediterranean Chickpea Salad

Protein-rich chickpeas with Mediterranean flavors make satisfying Easter Side Dishes Recipes. This salad holds up beautifully at room temperature.

Ingredients:

• 2 cans chickpeas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• ½ cup red onion, diced
• ½ cup Kalamata olives
• ½ cup crumbled feta
• ¼ cup olive oil
• 3 tbsp red wine vinegar
• 2 tsp dried oregano
• 2 cloves garlic, minced
• Salt and pepper

Instructions:

1. Drain and rinse chickpeas thoroughly
2. Pat chickpeas dry with paper towel
3. Combine chickpeas, tomatoes, and cucumber in bowl
4. Add red onion and olives
5. Whisk together oil, vinegar, oregano, and garlic
6. Season dressing with salt and pepper
7. Pour dressing over chickpea mixture
8. Toss everything together well
9. Let marinate 15 minutes
10. Add crumbled feta cheese
11. Toss gently once more
12. Serve at room temperature

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9. Spring Greens with Radish and Egg

Fresh radishes, hard-boiled eggs, and tender greens create simple Easter Food Ideas Dinner. Creamy buttermilk dressing adds tangy richness.

Ingredients:

• 8 cups mixed spring greens
• 6 radishes, thinly sliced
• 4 hard-boiled eggs, quartered
• ½ cup snap peas, trimmed
• ¼ cup fresh chives, chopped
• ½ cup buttermilk
• ¼ cup mayonnaise
• 2 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper
• Fresh dill

Instructions:

1. Wash and dry spring greens
2. Slice radishes paper-thin
3. Prepare hard-boiled eggs, cool and quarter
4. Blanch snap peas for 1 minute
5. Arrange greens on serving platter
6. Add radish slices and snap peas
7. Arrange egg quarters on top
8. Whisk buttermilk, mayo, and lemon juice
9. Add garlic, salt, and pepper
10. Drizzle dressing over salad
11. Sprinkle with fresh chives and dill
12. Serve immediately

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10. Cranberry Walnut Broccoli Salad

Crunchy broccoli with sweet cranberries offers unique textures and flavors. This salad provides nutrition and satisfaction as hearty side dish.

Ingredients:

• 4 cups broccoli florets, small pieces
• ½ cup dried cranberries
• ½ cup walnuts, chopped
• ¼ cup red onion, finely diced
• ½ cup sunflower seeds
• ½ cup Greek yogurt
• ¼ cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp honey
• Salt and pepper

Instructions:

1. Cut broccoli into small florets
2. Blanch broccoli for 2 minutes
3. Immediately transfer to ice bath
4. Drain broccoli thoroughly, pat dry
5. Combine broccoli, cranberries, and walnuts
6. Add red onion and sunflower seeds
7. Mix yogurt, mayonnaise, vinegar, and honey
8. Season dressing with salt and pepper
9. Pour dressing over broccoli mixture
10. Toss everything together well
11. Refrigerate 1 hour before serving
12. Toss again before serving

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11. Watermelon Feta Mint Salad

Refreshing watermelon with salty feta creates unexpected flavor magic. Perfect light salad for warmer Easter celebrations.

Ingredients:

• 6 cups watermelon, cubed
• 1 cup crumbled feta cheese
• ½ cup fresh mint leaves
• ¼ red onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp honey
• Pinch of sea salt
• Black pepper
• Balsamic glaze for drizzling

Instructions:

1. Cut watermelon into bite-sized cubes
2. Remove any seeds
3. Place watermelon in serving bowl
4. Add thinly sliced red onion
5. Tear fresh mint leaves
6. Add mint to watermelon
7. Whisk together oil, lime juice, and honey
8. Drizzle dressing over salad
9. Toss gently to combine
10. Add crumbled feta cheese
11. Season with salt and pepper
12. Drizzle with balsamic glaze

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12. Grilled Vegetable Orzo Salad

Smoky grilled vegetables tossed with orzo pasta create hearty Easter Side Dishes Recipes. Perfect for those wanting something more substantial.

Ingredients:

• 1 ½ cups orzo pasta
• 2 zucchini, sliced
• 2 bell peppers, large chunks
• 1 red onion, thick slices
• 2 tbsp olive oil (for grilling)
• ¼ cup olive oil (for dressing)
• 3 tbsp balsamic vinegar
• 2 cloves garlic, minced
• ½ cup fresh basil, chopped
• ½ cup Parmesan, shaved
• Salt and pepper

Instructions:

1. Cook orzo according to package directions
2. Drain and rinse with cold water
3. Preheat grill to medium-high
4. Brush vegetables with 2 tbsp oil
5. Grill vegetables until charred
6. Let vegetables cool, then chop
7. Combine orzo and grilled vegetables
8. Whisk ¼ cup oil, vinegar, and garlic
9. Pour dressing over pasta mixture
10. Add fresh basil and toss
11. Top with shaved Parmesan
12. Serve warm or room temperature

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13. Asian Sesame Noodle Salad

Light rice noodles with crunchy vegetables and sesame dressing offer international flair. This salad brings exciting variety to traditional Easter menu.

Ingredients:

• 8 oz rice noodles
• 2 cups shredded cabbage
• 1 red bell pepper, julienned
• 1 cup edamame, shelled
• 2 carrots, julienned
• ¼ cup sesame oil
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp fresh ginger, grated
• 2 tbsp sesame seeds
• Green onions, sliced

Instructions:

1. Cook rice noodles according to package
2. Drain and rinse with cold water
3. Cut noodles into shorter lengths
4. Combine cabbage, bell pepper, edamame, and carrots
5. Add noodles to vegetable mixture
6. Whisk sesame oil, vinegar, soy sauce, and honey
7. Add grated ginger to dressing
8. Pour dressing over noodle mixture
9. Toss everything together thoroughly
10. Toast sesame seeds in dry pan
11. Sprinkle with sesame seeds and green onions
12. Serve chilled

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14. Apple Walnut Arugula Salad

Peppery arugula balanced with sweet apples creates sophisticated flavor profile. Blue cheese and walnuts add richness and crunch.

Ingredients:

• 6 cups fresh arugula
• 2 crisp apples, thinly sliced
• ½ cup walnuts, toasted and chopped
• ½ cup blue cheese, crumbled
• ¼ red onion, thinly sliced
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• Salt and pepper

Instructions:

1. Wash and dry arugula thoroughly
2. Slice apples thinly just before serving
3. Toss apple slices with lemon juice
4. Arrange arugula on serving platter
5. Add apple slices and red onion
6. Toast walnuts in dry pan
7. Whisk oil, vinegar, maple syrup, and mustard
8. Season dressing with salt and pepper
9. Drizzle dressing over salad
10. Add toasted walnuts
11. Crumble blue cheese over top
12. Serve immediately

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15. Greek Orzo Pasta Salad

Classic Greek flavors combined with tender orzo make excellent Easter Pasta Salad option. This Mediterranean-inspired dish pleases everyone.

Ingredients:

• 2 cups orzo pasta
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup Kalamata olives, halved
• 1 cup crumbled feta cheese
• ½ red onion, diced
• ¼ cup olive oil
• 3 tbsp red wine vinegar
• 2 tsp dried oregano
• 2 cloves garlic, minced
• Salt and pepper
• Fresh parsley

Instructions:

1. Cook orzo until al dente
2. Drain and rinse with cold water
3. Transfer orzo to large bowl
4. Add tomatoes, cucumber, and olives
5. Add red onion
6. Whisk together oil, vinegar, oregano, and garlic
7. Season dressing generously
8. Pour dressing over orzo mixture
9. Toss everything together well
10. Add crumbled feta cheese
11. Garnish with fresh parsley
12. Chill 1 hour before serving