33 Easter Salad Recipes to Complete Your Holiday Menu

• Time Commitment: 15 minutes
• Why We Love It: <15 minutes, no cook, dairy free, vegetarian

If you have a mandoline, use it to shave the raw vegetables super thin. It’ll make for a gorgeous salad with lots of texture. (And if you don’t have one, no sweat. Just use a chef’s knife to cut the produce as delicately as possible.)

• Time Commitment: 35 minutes
• Why We Love It: crowd-pleaser, <10 ingredients

Leave the lettuce, take the garlicky dressing. As it turns out, it’s an ideal companion to almost any green vegetable, including the springy asparagus that’s taking over the farmers market this time of year.

• Time Commitment: 15 minutes
• Why We Love It: crowd-pleaser, <15 minutes, low carb

Here, goat cheese gets whipped into a tangy dressing and crumbled on top. It’s creamy yet light, and nothing like that dry, sad log sitting on your cheese board (and that’s a very good thing).

• Time Commitment: 25 minutes
• Why We Love It: crowd-pleaser, <30 minutes, vegetarian

Panzanella is an Italian salad made with bread (and no guest would dare complain about more of that). We’ve traded the usual tomato medley for spring vegetables like asparagus, peas and watercress for a fresh, seasonal touch.

• Time Commitment: 45 minutes
• Why We Love It: special occasion–worthy, vegetarian

OK, fine, you caught us. Crudités aren’t technically salad…unless you rebrand them as a “deconstructed” salad. Besides, who could resist the creamy roasted red pepper dip that comes on the side?

• Time Commitment: 25 minutes
• Why We Love It: <10 ingredients, <30 minutes, crowd-pleaser

It’s like the classic French combination of radishes and butter, but the vegetables are roasted for depth of flavor. A quick stint in the oven and they transform from peppery to sweet. We should also mention it comes together with six ingredients. Ooh la la.

• Time Commitment: 20 minutes
• Why We Love It: <30 minutes, <10 ingredients, <500 calories

Even though this spring-ready dish is nothing like the pasta creation from which it takes its name, it is proof that the flavor pairing of Parm and black pepper makes everything it touches a little tastier.

• Time Commitment: 10 minutes
• Why We Love It: <15 minutes, <10 ingredients, no cook

Think of this Easter salad like a modern-day update on the beloved (but admittedly dated) combination of spinach and strawberries. Best of all, the dressing practically makes itself as you macerate the berries in honey and vinegar.

• Time Commitment: 50 minutes
• Why We Love It: special occasion–worthy, beginner-friendly

This monochromatic dish is equal parts easy and elegant, getting its striking appearance from a combination of purple sweet potatoes, radicchio, blood oranges and purple basil. A spicy tahini-maple vinaigrette binds everything together.

• Time Commitment: 25 minutes
• Why We Love It: <30 minutes, <10 ingredients

Yep, you’re going to use the entire lemon: peel, pith and all. Together, they add vibrancy, bitterness and lip-puckering sour notes that make the buttery almonds and honey stand out even more.

• Time Commitment: 15 minutes
• Why We Love It: <15 minutes, crowd-pleaser, beginner-friendly

When the rest of the Easter meal is rich and heavy, radicchio and frisée add a welcome bitter bite to wash it all down. Don’t worry though, the homemade ranch is just creamy enough to make it crowd-pleasing.

• Time Commitment: 15 minutes
• Why We Love It: <15 minutes, <10 ingredients, crowd-pleaser

More of a fruit salad crowd? Don’t settle for boring old cubed fruit. Instead, round up the last of the good winter citrus and arrange it into an artful platter with a sprinkling of finely chopped nuts.

• Time Commitment: 15 minutes
• Why We Love It: <15 minutes, crowd-pleaser, make ahead

Shaved Brussels sprouts are an ingenious way to bulk up a salad with greens that won’t wilt. It’s bright, crisp, packed with seasonal ingredients and, surprisingly, make-ahead friendly.

• Time Commitment: 25 minutes
• Why We Love It: gluten free, <30 minutes, no cook

This is like a celebration of spring’s best fresh produce in one bowl. The gang’s all here: asparagus, snap peas, spinach and radishes, all coated in a lemony dressing and topped with pistachios and Parm.

• Time Commitment: 15 minutes
• Why We Love It: no cook, vegetarian, gluten-free

Easter is early this year, and if you ask us, citrus season isn’t over until the juiciest grapefruit sings. Plop it in a bowl alongside ripe avocado and crisp fennel, and suddenly you have a salad that’s ideal for the transition to warmer weather.

• Time Commitment: 15 minutes
• Why We Love It: <15 minutes, <10 ingredients, <500 calories

The name says it all. This is a bounty of fresh greens and crisp vegetables, and it’s a delicious way to say goodbye to the dreary days of winter. It’ll pair beautifully with any Easter entrée, from lamb or ham to a big roast chicken.

• Time Commitment: 30 minutes
• Why We Love It: vegetarian, gluten free, special occasion–worthy

The second we see strawberries at the market (or grocery store), we’re buying the whole lot and making this dish. The combination of candied nuts, creamy goat cheese and juicy fruit is impossible to resist.

• Time Commitment: 15 minutes
• Why We Love It: gluten free, vegan, <15 minutes

This bright bowl is a great way to showcase in-season snap peas without just plopping them alongside a store-bought dip. They’re crunchy and sweet, and can hold up to a flavorful dressing, like this mustard-lemon concoction.

• Time Commitment: 50 minutes
• Why We Love It: vegetarian, <10 ingredients, gluten-free

The Easter Bunny is going to love you this year. While doubling up on carrots might sound boring, consider this a lesson in building an interesting salad with plenty of contrasting textures (but not a ton of complicated ingredients). Soaking the raw carrots in ice water will ensure they’re crisp before they hit the table.

• Time Commitment: 35 minutes
• Why We Love It: vegetarian, gluten free, special occasion–worthy

Speaking of carrots, they might not sound groundbreaking as an Easter salad recipe, but have you ever tried them roasted? It’s an easy and foolproof way to coax out their natural sweetness. Paired with an herbaceous and creamy dressing, no one will think they’re boring.

• Time Commitment: 30 minutes
• Why We Love It: <30 minutes, gluten-free

This salad might sound simple, but it’s peppered with crunchy cucumbers, radishes, pickled onions and avocado for a cool, crunchy and creamy bite in every forkful.

• Time Commitment: 20 minutes
• Why We Love It: <30 minutes, crowd-pleaser

Frying up quinoa in a skillet is a smart way to add texture to your Easter salad, especially if anyone on the guest list has a nut or gluten allergy. The homemade green goddess dressing comes together with a quick blitz of your blender.

• Time Commitment: 30 minutes
• Why We Love It: <30 minutes, crowd-pleaser

Cabbage slaw? Snooze. But wait—this one features tart granny smith apples, a hint of spicy jalapeño, a squeeze of bright lime juice and refreshing mint and cilantro. It’s elegant, crisp and nothing like the pre-made slaw you know from summer picnics.

• Time Commitment: 25 minutes
• Why We Love It: <30 minutes, <10 ingredients

If you’re making a really rich main course (like roast lamb or steak), a heartier salad will stand up to its bold flavors. This one is packed with so many toppings (crispy shallots! rosemary cashews! dried cranberries!) that even so-called kale haters will want seconds.

• Time Commitment: 10 minutes
• Why We Love It: <15 minutes, <10 ingredients, crowd-pleaser

On the flip side, sometimes you just need a simple bowl of greens to lighten up the menu. This Easter salad recipe comes together with just nine ingredients, but it will make your meal feel complete.

• Time Commitment: 25 minutes
• Why We Love It: <30 minutes, crowd-pleaser

Skip the bottled balsamic and make your own vinaigrette; you won’t regret it. It’s as easy as whisking together oil, vinegar, Dijon, maple syrup, garlic, salt and pepper. Our secret trick? We ditch the whisk and shake the ingredients up in a mason jar.

• Time Commitment: 35 minutes
• Why We Love It: crowd-pleaser, special occasion­–worthy

If you’re making your holiday meal ahead of time, half-wilted lettuces aren’t going to cut it. Choose a hearty green vegetable (like Brussels sprouts), shave it ultra-thin and use it as the base for your Easter salad.

• Time Commitment: 10 minutes
• Why We Love It: gluten-free, vegetarian, <15 minutes

Crunchy and cooling, we’re suckers for a cucumber salad. This one features feta for a creamy element, but you could leave it out if you want to make the dish vegan.

• Time Commitment: 10 minutes
• Why We Love It: <15 minutes, crowd-pleaser, glute- free

We don’t throw around the “P” word lightly, but it’s hard to beat a spring-ready combination of asparagus, artichokes, radishes and mint. The lemon-Champagne vinaigrette is simple to make but ties everything together.

• Time Commitment: 40 minutes
• Why We Love It: special occasion–worthy, gluten-free

Easter falls on March 31 this year, which means depending on where you live, it might still be too cold to light up the grill. If that’s the case, just roast your carrots in the oven instead.

• Time Commitment: 5 minutes
• Why We Love It: <15 minutes, <10 ingredients, beginner-friendly

Spring greens and a maple-balsamic dressing? This is just what your Easter menu needs. It won’t outside the other side dishes, but it’ll give you something to wash down your third helping of bread.

• Time Commitment: 25 minutes
• Why We Love It: <30 minutes, crowd-pleaser, special occasion–worthy

You had us at warm bacon vinaigrette. Drizzled over greens and a few toppings (here, it’s figs and blue cheese), the cider vinegar–honey dressing makes a big impact.

• Time Commitment: 15 minutes
• Why We Love It: <15 minutes, crowd-pleaser, kid-friendly

Even if you’re still waiting on fresh strawberries to make their annual appearance, you don’t have to settle for flavorless cubed melon and halved grapes. Take advantage of the remaining winter produce for a fruit salad that will actually get eaten at Easter brunch.