Easter food is a big deal. You’ve got the classics—ham, cheesy potatoes, way too much chocolate—but every great meal needs something fresh to balance it all out. That’s where a good Easter salad comes in. But not the kind people take just to be polite. Nobody wants a sad pile of lettuce sitting next to their plate.
These salads are bright, crisp, and actually delicious. They bring real flavor, crunch, and toppings that make them feel just as exciting as the main course. Watermelon and feta? Yes. Candied pecans? Absolutely. Dressings so good they deserve their own moment of appreciation.
Easter salads are that perfect mix of nostalgic, creamy, and sometimes a little questionable. But let’s be real, no one is skipping past them at the table. Whether you’re here for the marshmallows or just trying to make use of all those extra eggs, these salads are classics for a reason.
Easter Classics: Traditional & Nostalgic Salads
Easter Egg Salad
Too many hard-boiled eggs? This is where they shine. Egg salad is creamy, tangy, and a total lifesaver when you’re staring at a dozen leftover Easter eggs.
- Chop up those hard-boiled eggs
- Stir in mayo, mustard, and a little pickle relish for a kick
- Season with salt, pepper, and a sprinkle of paprika
Scoop it onto a croissant, spread it on crackers, or just eat it straight from the bowl. It’s that good.
Easter Fluff Salad
This one barely counts as a salad, but no one’s complaining. It’s sweet, creamy, and packed with just enough fruit to pretend it’s healthy.
- Fold together whipped topping, crushed pineapple, mandarin oranges, and mini marshmallows
- Mix in instant pudding for that smooth, dreamy texture
- Chill and top with extra marshmallows
It’s the kind of side dish that somehow vanishes first.
Strawberry Jello Salad
Jello salad is one of those things you either grew up with or you’re deeply confused by. Either way, it’s a staple at Easter.
- Mix strawberry jello with fresh sliced strawberries
- Layer it with a whipped cream and cream cheese filling
- Let it chill, then slice it up
It’s bright, bouncy, and oddly satisfying.
Ambrosia Salad
The real MVP of Easter sides. Ambrosia is fruity, fluffy, and loaded with marshmallows that soak up every bit of flavor.
- Mix together pineapple, mandarin oranges, maraschino cherries, and shredded coconut
- Fold in whipped topping and mini marshmallows
- Add a cherry on top because it just feels right
It’s messy, sweet, and guaranteed to be gone before the ham.
Green Fruit Salad
This one is so fresh it might as well come with a morning breeze. It’s crisp, juicy, and looks like something a fancy brunch place would serve, except it’s way easier to make.
How to make it:
- Chop up green apples, kiwi, and green grapes into bite-sized pieces. No fancy knife skills required.
- Toss in some fresh mint because it makes everything taste 10% fancier.
- Squeeze lime juice over the top so your apples don’t turn sad and brown.
Stick it in the fridge for a bit so it’s nice and chilled when you serve it. People will think you put in way more effort than you actually did.
Fresh & Vibrant: Spring & Easter Fruit Salads
Strawberry Spinach Salad
This is the salad that makes people who “don’t like salad” go back for seconds. It’s fresh, sweet, and has enough toppings to distract you from the fact that you’re eating spinach.
How to make it:
- Start with fresh spinach because we’re being responsible adults.
- Load it up with sliced strawberries and blueberries to balance out that responsibility.
- Add toasted pecans and crumbled feta, because crunch and cheese make everything better.
- Drizzle on balsamic glaze, aka the dressing that makes you feel like a chef when really you just poured something out of a bottle.
Pairs well with Easter dinner, lunch, or, honestly, just eaten straight from the bowl at midnight.
Berries and Greens Salad
This one is basically a fruit salad pretending to be a green salad. And we love it for that. It’s colorful, it’s juicy, and it has enough toppings to make even the biggest salad skeptic happy.
How to make it:
- Toss together blackberries, raspberries, strawberries, and mixed greens so it looks like a painting.
- Sprinkle in sliced almonds and goat cheese because we are fancy (but like, not too fancy).
- Drizzle with a honey vinaigrette so everything tastes like magic.
It’s light, fresh, and the perfect excuse to eat more fruit while pretending you’re eating a “real salad.”
Carrot Apple Salad
This salad is crunchy, tangy, and the closest thing to eating sunshine. It’s got all the colors, all the textures, and just enough sweetness to make it feel like a treat.
How to make it:
- Shred carrots and slice apples so you feel like a real food prep pro.
- Mix in mandarin oranges and dried cranberries, because every bite needs a little surprise.
- Toss everything in a citrus dressing to bring it all together.
This one holds up well, so it’s a great make-ahead dish. Which means future you will be very grateful when you don’t have to rush to make something last minute.
Easter Fruit Salad
If a rainbow and a fruit platter had a baby, this would be it. It’s sweet, juicy, and looks way fancier than the effort it takes to make.
How to make it:
- Arrange strawberries, mangoes, green grapes, kiwi, blueberries, and red grapes in color-coordinated rows so it looks impressive.
- Drizzle with honey and fresh lime juice to make everything taste extra fresh.
- Serve chilled because cold fruit is elite fruit.
This is the salad that makes people stop mid-bite and say, “Wait, who made this?” You should probably take credit for it.
Savory Easter Side Salads for Brunch & Dinner
Orzo Salad
This is the pasta salad that thinks it’s way fancier than it actually is. But honestly? It kind of is. Light, lemony, and packed with fresh flavors, it’s the one dish that makes you look like you put in way more effort than you actually did.
- Boil orzo until tender. Let it cool. No one likes a hot pasta salad.
- Toss with chopped tomatoes, spinach, roasted peppers, and fresh parsley so it looks like something straight out of a magazine.
- Drizzle on olive oil and lemon juice, hit it with salt, pepper, and feta, and pretend you’re eating this on a patio somewhere in Greece.
Tastes even better the next day. If you actually have any left.
Pesto Pasta Salad
Pasta salad, but make it cool. This one shows up, covered in pesto, and instantly wins everyone over. It’s fresh, garlicky, and basically summer in a bowl.
- Cook rotini or fusilli, because those little twists trap all the pesto.
- Stir in fresh pesto, cherry tomatoes, and mozzarella pearls, because we’re fancy like that.
- Sprinkle with basil and parmesan, because there is no such thing as too much cheese.
It’ll be gone before you even sit down. Save yourself some in a separate container unless you like being disappointed.
Potato Salad
The classic. The icon. The side dish that somehow tastes better when it’s made by someone’s grandma. But this version? It’s close.
- Boil potatoes until they’re fork-tender. Let them cool so you don’t end up with mashed potatoes by accident.
- Stir in mayo, mustard, chopped pickles, and fresh chives until it’s creamy, tangy, and just the right amount of zippy.
- Add sliced radishes or celery if you need a little crunch in your life.
It’s best chilled, but let’s be honest, you’re probably gonna sneak a bite before it even makes it to the fridge.
Broccoli Salad
This is the only way broccoli gets invited to a party. Crunchy, creamy, sweet, savory—this salad is doing the most, and we respect it for that.
- Chop fresh broccoli into bite-sized pieces. No one wants to wrestle with a whole floret.
- Toss in crispy bacon, shredded cheddar, almonds, and dried cranberries for a mix of textures that shouldn’t work together but somehow do.
- Coat it in a light mayo dressing with apple cider vinegar to pull everything together.
It’s weirdly addictive. Like, “Oops, I ate half the bowl before dinner” addictive.
Chicken Salad
Chicken salad always sounds so proper, but let’s be real—it’s basically an excuse to eat something creamy on a buttery croissant. And I support that.
- Shred or dice cooked chicken (rotisserie if you’re smart, leftovers if you’re resourceful).
- Mix in grapes, almonds, celery, and green onions for that perfect sweet and crunchy combo.
- Stir it all up with mayo, Dijon mustard, and lemon juice, then try to act surprised when people start asking for the recipe.
Eat it on bread, in a wrap, or straight from the bowl with a spoon like a responsible adult.
Elegant & Unique Easter Salad Ideas
Arugula Salad with Watermelon and Feta
This salad is refreshing, fancy-ish, and requires basically zero effort. It’s sweet, salty, and just the right amount of fancy to make you feel like you know what you’re doing.
- Toss a big handful of peppery arugula into a bowl. It makes everything feel a little more gourmet.
- Add juicy watermelon cubes because they belong in salads more often.
- Throw in creamy feta and toasted almonds for a mix of salty and crunchy.
- Drizzle with balsamic glaze and pretend you’re eating this at a breezy outdoor café instead of in your kitchen while standing over the counter.
Pairs well with grilled chicken, a glass of something cold, and that one relative who says they don’t like salad but takes a second helping anyway.
Green Goddess Salad
This one is so green it practically radiates health. It’s fresh, crisp, and covered in a dressing so good you’ll want to put it on everything.
- Chop cabbage, cucumbers, and green onions into small, bite-sized pieces.
- Blend together basil, parsley, avocado, lemon juice, and Greek yogurt until it’s creamy, herby, and the color of pure wellness.
- Toss everything together, making sure every piece is completely drenched in that glorious dressing.
It’s the kind of salad that makes you feel like you have your life together, even if you just ate a handful of chips while making it.
Peach & Blueberry Spinach Salad
This salad is the definition of fresh. Juicy peaches, tart blueberries, and crunchy pecans all thrown together like they were meant to be. It’s sweet, savory, and honestly just fun to eat.
- Layer fresh spinach with sliced peaches and blueberries for that perfect mix of flavors.
- Toss in candied pecans and crispy prosciutto because sweet and salty is undefeated.
- Drizzle with honey balsamic dressing and try not to eat the entire bowl before it makes it to the table.
This one is for anyone who says they don’t like salad. They’re about to change their mind.
No Easter table is complete without something fresh, crisp, and packed with flavor. These Easter salads do more than just sit quietly on the side—they bring color, crunch, and that perfect balance to all the rich, indulgent dishes. Whether it’s sweet peaches with blueberries, creamy feta with watermelon, or a bold green goddess dressing, these salads aren’t just filler. They’re the kind of dishes people actually get excited about.
Even if you came for the ham, you’ll stay for the salad. And maybe sneak a second plate when no one’s looking.
FAQ
What’s a good salad for Easter?
A great Easter salad is fresh, colorful, and packed with flavor. Some favorites include watermelon and feta salad, peach and blueberry spinach salad, broccoli salad with bacon, or a bright citrusy orzo salad. Anything with seasonal fruit, nuts, and a tangy dressing works well with a classic Easter spread.
What is the most popular food at Easter?
The most popular Easter food is ham. It’s a holiday staple, often glazed with honey or brown sugar. Other Easter favorites include deviled eggs, scalloped potatoes, roasted lamb, carrot cake, and hot cross buns.
What is a traditional Easter dinner menu?
A classic Easter dinner usually includes:
- Glazed ham or roasted lamb as the main dish
- Scalloped potatoes or mashed potatoes for a hearty side
- Spring vegetables like roasted asparagus, green beans, or glazed carrots
- Easter salads with fresh greens, fruit, or nuts
- Dinner rolls or hot cross buns
- Desserts like carrot cake, lemon bars, or coconut cake
What do you traditionally eat on Easter Sunday?
Many people enjoy brunch with deviled eggs, quiche, cinnamon rolls, and fresh fruit in the morning. For dinner, the traditional meal often includes ham, lamb, roasted vegetables, potatoes, and spring-inspired salads.
What should you serve at Easter?
Easter meals should feel fresh and festive. Some must-haves include:
- A main dish like ham, lamb, or roasted chicken
- Comforting sides like cheesy potatoes, roasted carrots, or buttery rolls
- A fresh salad with fruit, nuts, or a tangy dressing
- A fun dessert like carrot cake, lemon bars, or a berry tart
What can I put in a salad to make it more interesting?
If your salad feels boring, add texture and bold flavors:
- Crunch: Candied nuts, toasted seeds, crispy chickpeas
- Sweetness: Fresh berries, diced peaches, dried cranberries
- Savory bites: Feta, goat cheese, crispy bacon, marinated onions
- A great dressing: Balsamic glaze, honey mustard, citrus vinaigrette
