Introduction
Easter is just around the corner, and it’s the perfect time to gather with family and friends and enjoy a delicious meal together. One of the best parts of Easter dinner is the side dishes and salads that you can serve alongside your main course. If you’re looking for some fresh and exciting salad ideas for Easter dinner, you’re in the right place! In this article, we’ll share two mouth-watering salad recipes that are perfect for Easter, and we’ll also provide some tips and tricks to help you create the perfect salad every time.
Recipe #1: Roasted Beet and Feta Salad
Ingredients
- 4 medium beets, roasted and peeled
- 4 cups baby spinach
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F.
- Wash the beets and trim off the greens and the long root at the bottom.
- Wrap each beet in foil and place them on a baking sheet.
- Bake for 45-60 minutes, or until the beets are tender when pierced with a fork.
- Remove the beets from the oven and let them cool.
- Peel the beets by rubbing the skin off with a paper towel.
- Cut the beets into 1/4-inch slices and arrange them on a platter with the baby spinach.
- Sprinkle the crumbled feta cheese and chopped walnuts over the beets and spinach.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.
- Drizzle the dressing over the salad and serve.
Nutritional Information
- Calories: 320
- Fat: 25g
- Carbohydrates: 20g
- Protein: 8g
- Sugar: 14g
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Equipment
- Baking sheet
- Foil
- Small bowl
- Whisk
Serving Suggestions
This salad is perfect as a side dish for your Easter dinner. It pairs well with roasted chicken, turkey, or ham.
Variations and Substitutions
You can substitute the baby spinach with arugula or mixed salad greens. You can also substitute the feta cheese with goat cheese or blue cheese, and the walnuts with pecans or almonds.
Storage
This salad is best served fresh, but you can store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Tips and Notes
Roasting the beets brings out their natural sweetness and intensifies their flavor. You can roast the beets a day or two ahead of time and store them in the refrigerator until you’re ready to use them.
Frequently Asked Questions
Can I use canned beets instead of roasting them?
While you can use canned beets, we recommend roasting fresh beets for the best flavor and texture.
Can I make the dressing ahead of time?
Yes, you can make the dressing up to 1 day ahead of time and store it in the refrigerator until you’re ready to use it.
Recipe #2: Asparagus and Quinoa Salad
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1/2 teaspoon salt
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 red bell pepper, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the quinoa, water, and salt.
- Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the quinoa is tender.
- Remove from the heat and let cool.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the asparagus and sauté for 5-7 minutes, or until tender.
- In a large bowl, combine the cooked quinoa, cooked asparagus, diced red bell pepper, crumbled feta cheese, chopped parsley, and chopped mint.
- In a small bowl, whisk together the remaining olive oil, lemon juice, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
Nutritional Information
- Calories: 290
- Fat: 15g
- Carbohydrates: 31g
- Protein: 9g
- Sugar: 6g
Cooking Time
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Equipment
- Medium saucepan
- Large skillet
- Large bowl
- Small bowl
- Whisk
Serving Suggestions
This salad is perfect as a light and refreshing main course for your Easter dinner. It’s also great as a side dish for grilled or roasted meats.
Variations and Substitutions
You can substitute the asparagus with green beans or snap peas. You can also add some sliced cherry tomatoes or chopped cucumber for extra flavor and crunch.
Storage
This salad will keep in an airtight container in the refrigerator for up to 3 days.
Tips and Notes
To make this salad even more filling, you can add some cooked chicken or shrimp.
Frequently Asked Questions
Can I use vegetable broth instead of water to cook the quinoa?
Yes, vegetable broth will add extra flavor to the quinoa.
Can I use a different type of grain instead of quinoa?
Yes, you can use brown rice, farro, or couscous instead of quinoa.
Conclusion
We hope you enjoy these delicious salad ideas for Easter dinner! Whether you choose the roasted beet and feta salad or the asparagus and quinoa salad, these dishes are sure to impress your guests and add some color and flavor to your Easter table. Don’t be afraid to experiment with different ingredients and flavor combinations to make these salads your own. Happy cooking!