The Easter Spring Salad with Goat Cheese is a fresh and colorful mix that really celebrates the flavors of spring. It’s packed with crisp greens, juicy radishes, sweet peas, and creamy crumbles of tangy goat cheese that add a lovely richness. The bright veggies and the soft cheese come together to make a salad that’s light but exciting to eat.
I love making this salad when the weather starts to warm up because it feels like a little celebration of the season. I usually toss it with a simple lemon vinaigrette that really brings out the brightness of all the ingredients without overpowering the goat cheese. Whenever I serve it, people always comment on how fresh and tasty it is — it’s one of those salads that everyone can enjoy, even those who usually shy away from salad!
For me, this salad is perfect on Easter or any springtime gathering. I like to serve it alongside a big loaf of crusty bread or as a fresh side to grilled chicken or fish. It’s one of those dishes that adds color and freshness to the table, and it just feels like a little bit of sunshine on your plate. Every time I make it, I’m reminded that simple, seasonal ingredients can really make a dish shine.
Key Ingredients & Substitutions
Mixed Spring Greens: Arugula, spinach, and leaf lettuce bring fresh, peppery, and mild flavors. If you prefer, swap for kale, romaine, or baby greens for different textures.
Asparagus: Blanched asparagus adds a tender crunch and bright color. You can also use green beans or snap peas if asparagus isn’t in season.
Beets: Roasted or boiled beets give earthy sweetness. If you like, try golden beets for a milder taste and pretty color contrast.
Goat Cheese: This cheese adds creaminess and tang. Feta or ricotta salata are good alternatives if goat cheese isn’t available or if you want a milder flavor.
Dried Cranberries/Sun-Dried Tomatoes: These bring a sweet and slightly tart note. Use raisins, chopped apricots, or dried cherries if you want a twist.
How Do I Perfectly Blanch Asparagus for Crunchy Texture?
Blanching keeps asparagus bright and crisp but tender enough to enjoy raw. Follow these simple steps:
- Boil salted water and add asparagus for 2-3 minutes.
- Quickly transfer to ice water to stop cooking; this locks color and crunch.
- Drain well before adding to the salad to avoid sogginess.
Blanch just long enough to keep a bit of bite – soft asparagus loses its fresh feel in salads.
Equipment You’ll Need
- Large salad bowl – I like this because it gives you plenty of space to toss all the ingredients easily.
- Small whisk or fork – helps you quickly mix the dressing ingredients to make sure they combine well.
- Saucepan – essential for boiling or steaming the beets, asparagus, and eggs with ease.
- Ice-water bowl – keeps the vegetables crisp and stops cooking instantly for perfect texture.
- Chef’s knife and cutting board – makes slicing beets, chopping herbs, or trimming asparagus safe and simple.
Flavor Variations & Add-Ins
- Swap goat cheese for crumbled feta, which adds a milder, saltier flavor that pairs well with olives or cucumbers.
- Add in toasted nuts like walnuts or pecans for extra crunch and a nutty taste.
- Mix in fresh herbs such as dill, basil, or mint to brighten up the salad with herbal notes.
- Include cooked chicken or shrimp if you want to make it heartier and more filling.
How to Make Easter Spring Salad with Goat Cheese
Ingredients You’ll Need:
- 4 cups mixed spring greens (arugula, spinach, leaf lettuce)
- 1 cup asparagus spears, trimmed and lightly steamed or blanched
- 1/2 cup cooked edamame (shelled)
- 3 medium beets, cooked and thinly sliced
- 3 hard-boiled eggs, halved
- 1/4 cup crumbled goat cheese
- 1/4 cup dried cranberries or sun-dried tomatoes, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar or white wine vinegar
- 1 tsp honey or maple syrup
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 30-40 minutes in total. Most of the time is spent cooking and cooling the beets and eggs. Preparation like blanching asparagus and mixing the salad takes just a few minutes. You can speed up by prepping beets and eggs ahead of time if you like!
Step-by-Step Instructions:
1. Cook the Beets:
Boil or roast the beets until they are tender when poked with a fork (about 30-40 minutes). Let them cool, then peel off the skin and slice them thinly. Set these juicy slices aside for the salad.
2. Blanch the Asparagus:
Bring a pot of salted water to boil. Add asparagus spears and cook for 2-3 minutes until tender but still crunchy. Immediately transfer asparagus to a bowl of ice water to stop cooking and keep that fresh bright green color. Drain well afterward.
3. Prepare the Hard-Boiled Eggs:
Place eggs in a pot and cover with cold water. Bring to a boil, then turn off the heat. Cover the pot and let eggs sit for 10-12 minutes. Move the eggs to a bowl of ice water to cool quickly. Peel and cut the eggs in half.
4. Make the Dressing:
In a small bowl, whisk together olive oil, vinegar, honey, salt, and pepper until all blended nicely. This sweet and tangy dressing will bring the salad ingredients together.
5. Assemble the Salad:
In a large bowl, toss mixed spring greens, cooked edamame, sliced beets, blanched asparagus, and dried cranberries or sun-dried tomatoes. Drizzle the dressing over the bowl and gently toss to coat everything evenly.
6. Add Final Touches:
Plate the salad, then arrange the halved hard-boiled eggs on top. Sprinkle the crumbled goat cheese evenly over the salad. If you like, finish with an extra dash of black pepper or a small drizzle of olive oil.
Serve immediately and enjoy this fresh, colorful Easter Spring Salad packed with delightful flavors!
Can I Use Frozen Edamame for This Salad?
Yes! Just thaw the frozen edamame by rinsing under warm water or microwaving briefly before adding it to your salad. Make sure it’s well drained to avoid extra moisture.
How Long Can I Store Leftover Salad?
Since this salad includes fresh greens and soft goat cheese, it’s best enjoyed immediately. However, you can store leftovers in an airtight container in the fridge for up to 1 day. Keep the dressing separate to prevent wilting.
Can I Replace Goat Cheese with Another Cheese?
Definitely! Feta or ricotta salata work well as milder substitutes, and both add a nice creamy texture. For a non-dairy option, try a tangy vegan cheese or simply omit the cheese.
Is It Okay to Prepare This Salad in Advance?
You can prep the beets, asparagus, eggs, and dressing a day ahead, but wait to toss everything together and add goat cheese until right before serving to keep greens crisp and fresh.
