Easter Spring Salad with Goat Cheese is a fresh and colorful mix that really captures the bright flavors of spring. Think crisp greens, juicy strawberries, crunchy nuts, and creamy goat cheese all tossed together in a simple, light dressing. This salad feels like the perfect way to celebrate the season on your plate.
I love how the tangy goat cheese adds a nice creaminess that balances the sweetness of the fruit and the crunch from the nuts. Whenever I make it, I like to add a few extra slices of fresh cucumber or a sprinkle of herbs to keep things extra lively. It’s one of those salads that feels fancy but is actually super easy to put together.
This salad is wonderful served alongside a roasted chicken or as a refreshing starter for a spring meal. I often bring it to family gatherings, and it’s always a hit because it looks so bright and tastes so fresh. Whether it’s a holiday meal or just a sunny weekend dinner, this salad feels like a little celebration of spring’s best flavors.
Key Ingredients & Substitutions
Asparagus: Roasting asparagus brings out a nice sweetness and tender texture. If asparagus isn’t available, green beans or broccolini also work well.
Radishes: They add a crisp, peppery bite to the salad. If you prefer milder flavor, try thinly sliced cucumber instead.
Edamame: These add protein and a fun pop of green. Frozen shelled edamame is easy to use and cooks quickly. Peas can be an alternative.
Goat Cheese: Crumbled on top, it adds creaminess and tang. If you’re not a fan, feta or ricotta salata can be tasty substitutes.
Hard-Boiled Eggs: They add richness and substance. Soft-boiled eggs with runny yolks would be delicious too, if you want a creamier touch.
How Do I Roast Asparagus Perfectly for This Salad?
Roasting asparagus is simple but key for flavor and texture. Here’s how I do it:
- Preheat oven to 400°F (200°C).
- Toss trimmed asparagus with 1 tbsp olive oil, salt, and pepper.
- Spread them in a single layer on a baking sheet.
- Roast for 12-15 minutes until tender and slightly browned.
- Let cool before adding to salad to avoid wilting greens.
Roasting caramelizes the natural sugars, making asparagus sweeter and more tender—perfect balance with the fresh salad ingredients.
Equipment You’ll Need
- Baking sheet – I use this to roast the asparagus evenly and easily transfer it from oven to cooling.
- Large salad bowl – perfect for mixing all the fresh vegetables and greens together without spilling.
- Small whisk or fork – helps you quickly make the flavorful dressing in a minute.
- Saucepan – for boiling eggs; I like a medium-sized one that’s easy to handle.
- Ice water basin – to cool the eggs quickly after boiling so you can peel them easily.
Flavor Variations & Add-Ins
- Swap goat cheese for feta or ricotta salata for a different tang and texture that also pairs well with spring flavors.
- Add sliced avocado or toasted nuts like almonds or walnuts for extra creaminess and crunch.
- Mix in cooked quinoa or couscous to make it more filling—great for leftovers or a light lunch.
- For more zest, include chopped fresh herbs like dill, basil, or mint to enhance the spring aroma and flavor.
How to Make Easter Spring Salad with Goat Cheese?
Ingredients You’ll Need:
- 1 bunch fresh asparagus, trimmed
- 6 radishes, halved or quartered
- 1 cup cherry tomatoes, halved (red and yellow mix if you like)
- 1 cup edamame (shelled, cooked and cooled)
- 4 cups mixed spring salad greens (spinach, baby lettuce, arugula, etc.)
- 4 hard-boiled eggs, peeled and halved
- 4 oz goat cheese, crumbled
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar or red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and black pepper to taste
How Much Time Will You Need?
This salad takes about 20 minutes total to prepare, including roasting the asparagus, boiling eggs, and tossing everything together. It’s quick enough for a weeknight but special enough for a holiday meal like Easter!
Step-by-Step Instructions:
1. Roast the Asparagus:
Preheat your oven to 400°F (200°C). Toss the trimmed asparagus with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them in a single layer on a baking sheet. Roast for 12-15 minutes, until tender and a little caramelized. Remove and let cool.
2. Boil the Eggs:
While the asparagus roasts, place the eggs in a saucepan and cover with water. Bring to a boil, then simmer for 8-9 minutes until the yolks are set but still creamy. Transfer eggs to a bowl of ice water to cool, then peel and cut in half.
3. Assemble the Salad:
In a large salad bowl, combine the mixed spring greens, radishes, cherry tomatoes, and edamame. Add the cooled roasted asparagus and toss gently to mix.
4. Make the Dressing:
In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic (or red wine) vinegar, Dijon mustard, honey, and a pinch of salt and pepper until smooth.
5. Dress and Finish:
Drizzle the dressing over your salad ingredients and toss lightly to coat everything evenly. Arrange the halved hard-boiled eggs on top, then sprinkle the crumbled goat cheese all over. Serve right away for a fresh, colorful meal.
Can I Use Frozen Asparagus for This Salad?
Yes, you can! Just thaw the asparagus completely and pat it dry before roasting to avoid excess moisture. Roasting frozen asparagus might take a couple of extra minutes.
How Do I Store Leftovers?
Store leftover salad and dressing separately in airtight containers in the fridge for up to 2 days. Add the dressing right before serving to keep the greens crisp.
Can I Substitute the Goat Cheese?
Absolutely! Feta or ricotta salata are great alternatives that complement the fresh veggies well. If you prefer a milder cheese, try cream cheese or even shaved Parmesan.
What’s the Best Way to Boil Eggs for This Salad?
Bring eggs to a boil, then simmer for 8-9 minutes for set but slightly creamy yolks. Cool them quickly in ice water to make peeling easier and to stop cooking.