Easter meals don’t need to start with heavy casseroles or buttered rolls. A great salad—crisp, colorful, and full of flavor—can be just as satisfying and even more exciting.
I’ve made all of these for family gatherings, and they’ve turned heads before the ham ever hit the table. Whether you want something crunchy, creamy, or herby, there’s something here that’ll stand out and actually get eaten.
1. Strawberry Spinach Salad With Poppy Seed Dressing
Layer baby spinach with sliced strawberries, crumbled goat cheese, and candied pecans. The dressing is a mix of mayo, vinegar, sugar, and poppy seeds—sweet and creamy without being too rich.
Toss everything just before serving to keep the spinach crisp. It looks great on the plate and tastes even better.
2. Spring Pea And Mint Salad
Blanch shelled peas until just tender, then cool them down fast. Mix with chopped mint, lemon zest, and a spoonful of crumbled feta. Add a drizzle of olive oil and a little salt.
Serve cold for the best texture and flavor.
3. Roasted Carrot And Arugula Salad
Peel and roast carrots with olive oil until soft and caramelized at the edges. Toss them gently with arugula, a splash of lemon, and a handful of toasted seeds. Add some goat cheese for extra richness.
Serve while the carrots are still warm, and the greens will soften slightly without wilting.
4. Baby Greens With Goat Cheese And Candied Pecans
Use a mix of tender greens like butter lettuce and baby kale. Crumble in soft goat cheese and scatter a handful of pecans coated in brown sugar and cinnamon.
A light balsamic dressing ties everything together without overpowering it. This one goes fast if you make enough.
5. Cucumber And Radish Ribbon Salad
Use a vegetable peeler to slice cucumbers and radishes into thin ribbons. Mix with lemon juice, salt, and a little sour cream or plain yogurt. Chill for at least 30 minutes before serving.
The flavor is fresh and simple with just the right crunch.
6. Deviled Egg Pasta Salad
Combine chopped hard-boiled eggs with cooked elbow macaroni. Make a dressing with mayo, mustard, a splash of vinegar, and a bit of relish. Stir everything together and add paprika on top.
It’s a good make-ahead option because the flavor gets better after a few hours in the fridge.
7. Lemon Orzo Salad With Feta And Dill
Cook orzo pasta, then cool it under cold water. Toss with crumbled feta, chopped dill, lemon juice, olive oil, and thin cucumber slices. Add salt and pepper to taste.
It stays fresh and bright for hours, making it easy to bring to gatherings.
8. Rainbow Carrot Slaw
Shred carrots of different colors—orange, purple, yellow—into thin strands. Add a dressing made from apple cider vinegar, honey, and Dijon mustard.
Let it sit for 20 minutes before serving so the flavor settles. A few sunflower seeds or herbs on top work really well.
9. Beet And Orange Salad With Balsamic Glaze
Roast or boil beets, then slice them into rounds or wedges. Peel and cut oranges into segments and layer on top. Drizzle with balsamic glaze and add a few crushed walnuts.
Keep it cold and assemble just before serving so the beets don’t stain everything.
10. Fresh Herb Potato Salad
Boil baby potatoes and cut them in halves or quarters while still warm. Toss with olive oil, whole-grain mustard, chopped dill, parsley, and a splash of lemon juice.
Skip the mayo—it’s all about the herbs. This one is easy to make ahead and serve at room temperature.
11. Green Bean And Almond Salad
Trim and steam green beans just until tender, then plunge into ice water. Dry them off and toss with toasted almonds, shallots, and a light vinaigrette.
Add a few shavings of Parmesan or a squeeze of lemon right before serving. The texture stays crisp and the flavor is clean.
12. Caprese Salad With Basil Oil
Slice mozzarella and tomatoes, or use small balls and cherry tomatoes if you want to serve individual portions. Blend fresh basil with olive oil and a little salt to make a green drizzle.
Add that just before serving for color and flavor. It’s simple and always gets eaten.
13. Watercress And Citrus Salad
Rinse and trim watercress, removing any thick stems. Segment grapefruit or oranges and add to the bowl. Toss with a light dressing of honey and lime juice.
Add avocado or thin red onion slices if you like more variety.
14. Snap Pea And Burrata Salad
Slice raw sugar snap peas into thin diagonal strips and toss with olive oil and lemon zest. Tear a ball of burrata into pieces and scatter over the top. Add salt and pepper right before serving.
The creaminess and crunch work surprisingly well together.
15. Classic Waldorf Salad With A Spring Twist
Chop apples, celery, and red grapes, and toss with Greek yogurt, lemon juice, and a little honey. Add toasted walnuts and chopped mint or tarragon. Chill it for an hour so the flavors blend.
You can serve it in lettuce cups or as-is with a spoon.