Easter is a time for celebrating with family and friends, enjoying all the colors and flavors of spring. And what better way to do that than with a delicious and healthy salad on your dinner table? Whether you’re looking for something light and refreshing or hearty and filling, we’ve got you covered with these two Easter dinner salad ideas.
Recipe 1: Spinach and Strawberry Salad with Balsamic Vinaigrette
Ingredients:
- 6 cups fresh baby spinach
- 2 cups sliced fresh strawberries
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pecans, toasted
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine the spinach, strawberries, feta cheese, and pecans.
- In a small bowl, whisk together the balsamic vinegar, honey, and Dijon mustard. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss to coat. Serve immediately.
Nutritional Information:
- Calories: 285
- Protein: 5g
- Fat: 24g
- Carbohydrates: 16g
- Fiber: 3g
- Sugar: 11g
- Sodium: 268mg
Cooking Time:
Preparation Time: 10 minutes
Equipment:
- Large mixing bowl
- Small mixing bowl
- Whisk
- Serving bowl
Serving Suggestions:
This salad pairs well with grilled chicken, salmon, or shrimp. You can also add other seasonal fruits like blueberries or raspberries for extra flavor and nutrition.
Variations:
If you’re not a fan of spinach, you can substitute it with other leafy greens like arugula or mixed greens. You can also swap the pecans with walnuts or almonds, or use goat cheese instead of feta.
Substitutions:
If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar instead. You can also replace honey with maple syrup or agave nectar if you prefer.
Storage:
This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Make sure to keep the dressing separate and drizzle it over the salad just before serving.
Tips:
- Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant and lightly browned. Be careful not to burn them.
- If you’re making this salad ahead of time, you can prep the ingredients and dressing separately and assemble them just before serving.
Frequently Asked Questions:
- Can I use other fruits instead of strawberries?
- Can I make the dressing ahead of time?
Yes, you can use any seasonal fruits you like, such as peaches, nectarines, or mangoes.
Yes, you can make the dressing up to a week in advance and store it in an airtight container in the refrigerator.
Recipe 2: Roasted Beet and Goat Cheese Salad with Citrus Dressing
Ingredients:
- 4 medium beets, peeled and chopped into 1-inch pieces
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups baby arugula
- 4 ounces goat cheese, crumbled
- 1/4 cup chopped pistachios, toasted
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
Instructions:
- Preheat oven to 400°F. Toss the chopped beets with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 25-30 minutes or until tender and caramelized. Set aside to cool.
- In a large bowl, combine the baby arugula, crumbled goat cheese, and toasted pistachios.
- In a small bowl, whisk together the orange juice, lemon juice, honey, and Dijon mustard. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing is emulsified. Season with salt and pepper to taste.
- Add the roasted beets to the salad and toss with the citrus dressing. Serve immediately.
Nutritional Information:
- Calories: 325
- Protein: 8g
- Fat: 25g
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 14g
- Sodium: 218mg
Cooking Time:
Preparation Time: 15 minutes; Cooking Time: 30 minutes
Equipment:
- Baking sheet
- Large mixing bowl
- Small mixing bowl
- Whisk
- Serving bowl
Serving Suggestions:
This salad goes well with grilled steak or chicken, or as a side dish to your Easter ham. You can also add other roasted vegetables like sweet potatoes or carrots for more texture and flavor.
Variations:
If you’re not a fan of arugula, you can use mixed greens or baby spinach instead. You can also substitute the goat cheese with feta or blue cheese, or use almonds instead of pistachios.
Substitutions:
If you don’t have orange juice, you can use grapefruit juice or lime juice instead. You can also replace honey with maple syrup or brown sugar if you prefer.
Storage:
This salad is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate and drizzle it over the salad just before serving.
Tips:
- Use gloves when handling beets to prevent staining your hands.
- You can roast the beets ahead of time and keep them in the refrigerator until ready to use.
Frequently Asked Questions:
- Can I use canned beets instead of fresh?
- Can I use other types of nuts?
Yes, you can use canned beets if fresh ones are not available. Simply drain and rinse them well before using.
Yes, you can use any nuts you like, such as walnuts, pecans, or hazelnuts.
Final Thoughts:
These two Easter dinner salad ideas are not only delicious but also full of nutrients and colors that will brighten up your meal. Whether you choose the sweet and tangy Spinach and Strawberry Salad or the earthy and rich Roasted Beet and Goat Cheese Salad, you can’t go wrong with either one. So, gather your loved ones around the table and enjoy these fresh and festive salads together.