This Easter Salad with strawberries, toasted almonds, goat cheese, and a bright lemon honey vinaigrette is the ultimate Easter dinner salad that looks fancy but comes together in minutes — perfect for your holiday table.
Okay, real talk — I used to be the person who showed up to Easter dinner with a store-bought bag salad and called it a day. Then I made this salad, and now my family literally requests it by name every single year. It’s that good. Fresh, vibrant, a little fancy-looking, and honestly? It tastes like spring in a bowl.
Table of Contents
Why You’ll Love This Easter Salad
This isn’t just any Easter lettuce salad tossed together at the last minute. It’s a proper showstopper — juicy sliced strawberries, creamy crumbled goat cheese, crunchy toasted almonds, all sitting on a bed of tender mixed spring greens. And then there’s the lemon honey vinaigrette. Oh, that dressing. It’s tangy, slightly sweet, and hits every single note.
The whole thing comes together fast, looks absolutely stunning on the table, and pairs beautifully with basically everything you’re already serving at Easter dinner. Think of it as the salad that earns its seat at the table.
Easter Salad with Strawberries, Goat Cheese & Lemon Honey Vinaigrette
Equipment
- Baking sheet
- Oven
- Large mixing bowl
- Mason jar or whisk
Ingredients
For the Salad
- 12 ounces mixed spring greens
- 16 ounces fresh strawberries washed, hulled and sliced
- 1 cup slivered almonds
- 4 ounces goat cheese crumbled
For the Lemon Honey Vinaigrette
- ½ cup sunflower, safflower, or olive oil
- 5 tablespoons lemon juice freshly squeezed
- 2 tablespoons honey
- ¼ teaspoon sea salt plus more to taste
- black pepper to taste
- 1 teaspoon poppy seeds optional
Instructions
- Preheat oven to 350°F (175°C). Spread slivered almonds on a baking sheet in a single layer and toast for 5–7 minutes until lightly golden and fragrant. Remove and let cool completely.
- In a mason jar or bowl, combine oil, lemon juice, honey, salt, pepper, and poppy seeds. Shake or whisk until fully emulsified. Taste and adjust seasoning if needed.
- Add mixed greens to a large serving bowl. Top with sliced strawberries, toasted almonds, and crumbled goat cheese.
- Drizzle vinaigrette over the salad just before serving and toss gently to coat. Serve immediately.
Notes
Ingredients
For the Salad
| Ingredient | Amount |
|---|---|
| Mixed spring greens | 12 ounces |
| Fresh strawberries, washed, hulled & sliced | 16 ounces |
| Slivered almonds | 1 cup |
| Crumbled goat cheese | 4 ounces |
For the Lemon Honey Vinaigrette
| Ingredient | Amount |
|---|---|
| Sunflower, safflower, or extra-virgin olive oil | ½ cup |
| Freshly squeezed lemon juice | 5 tablespoons |
| Honey | 2 tablespoons |
| Sea salt | ¼ teaspoon, plus more to taste |
| Freshly ground black pepper | To taste |
| Poppy seeds (optional) | 1 teaspoon |
A quick note on the oil: Go for a neutral-flavored oil like sunflower or safflower if you want the lemon and honey to really shine. Olive oil works great too — it just adds a slightly richer flavor. Both are delicious, I promise.
Step-by-Step Instructions
Step 1: Toast Those Almonds (Don’t Skip This!)
Adjust your oven rack to the center position and preheat to 350°F. Spread your slivered almonds in a single layer on a baking sheet and slide them into the oven.
Bake for 5 to 7 minutes, keeping a close eye on them — nuts go from golden to burnt shockingly fast. You’re looking for a light golden color and that warm, nutty fragrance wafting through your kitchen. Pull them out, set them aside, and let them cool completely before adding them to the salad.
Pro tip: I always do this step first so the almonds have plenty of time to cool while I prep everything else. Warm almonds will wilt your greens — not cute.
Step 2: Shake Up the Vinaigrette
This dressing is stupidly easy and stupidly delicious. Measure all the vinaigrette ingredients — the oil, lemon juice, honey, salt, pepper, and poppy seeds if you’re using them — directly into a Mason jar.
Screw the lid on tight and shake it like you mean it until everything is fully combined and emulsified. No Mason jar? No problem. Whisk everything together in a bowl, or blitz it in a mini blender for an extra-smooth result. Either way, taste it and adjust the salt to your liking.
Make-ahead win: The vinaigrette can be made up to 3 days in advance and stored in the fridge. Just give it another good shake before using.
Step 3: Assemble Your Masterpiece
Now for the fun part! Add your mixed spring greens to a large serving bowl. Layer the sliced strawberries, cooled toasted almonds, and crumbled goat cheese right on top.
Resist the urge to dress it until right before you’re ready to serve — dressed greens get sad and soggy fast, and this Easter dinner salad deserves to look its best. When you’re ready, drizzle on your desired amount of lemon honey vinaigrette and toss gently until everything is evenly coated. Serve immediately and prepare for compliments.
Expert Tips, Variations & Troubleshooting
Tips for the Best Easter Salad
Dry your greens well. Wet greens = watery dressing = a less-than-stellar salad. Spin them in a salad spinner or pat them dry with a clean kitchen towel before assembling.
Don’t overdress it. Start with less dressing than you think you need, toss, and add more as needed. You want everything lightly coated, not swimming.
Slice your strawberries evenly. Aim for similar thickness so every bite gets a good berry-to-green ratio. It also makes the salad look way prettier, which — at Easter — matters.
Fun Variations to Try
This is one of those Easter dinner salad ideas that’s super flexible, so don’t be afraid to riff on it a little.
Swap the cheese: Not a goat cheese fan? Try feta for a saltier punch, or fresh mozzarella for something milder and creamier.
Add more fruit: Blueberries, raspberries, or thinly sliced peaches all play really nicely with the lemon honey vinaigrette.
Make it more substantial: Toss in some sliced grilled chicken or a handful of candied walnuts to bulk it up. It becomes a proper Easter lettuce salad meal rather than just a side.
Go nut-free: Skip the almonds entirely and substitute with sunflower seeds or pumpkin seeds for crunch without the tree nuts.
Troubleshooting
Dressing separating? That’s totally normal — oil and lemon juice don’t stay friends for long. Just give the jar another vigorous shake before serving.
Salad too tart? Add a touch more honey to the dressing and re-shake. Lemon juice varies in strength depending on the fruit, so always taste and adjust.
Almonds burning? Ovens run hot sometimes. Start checking at the 4-minute mark and pull them early if needed. Lightly golden is the goal.
Storage, Reheating & No-Waste Ideas
This Easter salad is definitely best enjoyed fresh, but here’s how to handle any leftovers or prep-ahead situations.
Storage Guide
| Component | Storage Method | How Long |
|---|---|---|
| Assembled salad (undressed) | Airtight container in fridge | Up to 24 hours |
| Lemon honey vinaigrette | Mason jar in fridge | Up to 3–4 days |
| Toasted almonds | Room temperature in a sealed bag | Up to 1 week |
| Sliced strawberries | Covered in fridge | Up to 2 days |
Always store the dressing separately from the salad components — it’s the only way to keep those greens perky.
No-Waste Kitchen Ideas
Got leftover strawberries? Lucky you. Slice them up and serve them over pancakes, blend them into a smoothie, or use them to top my Fresh Raspberry Tiramisu for a fun strawberry twist.
Extra vinaigrette makes a great marinade for chicken, a drizzle over roasted vegetables, or a dipping sauce for your Chili Chicken Wraps. Waste nothing!
Nutritional Information
Based on approximately 6 servings with full vinaigrette.
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | ~290 kcal |
| Total Fat | 22g |
| Saturated Fat | 4g |
| Carbohydrates | 18g |
| Sugars | 12g |
| Fiber | 3g |
| Protein | 7g |
| Sodium | 180mg |
Nutritional values are estimates and will vary based on exact ingredients and portion sizes.
Easter Salad FAQs
Can I make this Easter salad ahead of time?
You can absolutely prep the components ahead — toast the almonds, slice the strawberries, make the dressing, and wash the greens. Just keep everything stored separately and assemble right before serving. This keeps the salad fresh, crisp, and gorgeous for your Easter dinner table.
What can I substitute for goat cheese?
Feta is the most popular swap and works beautifully — it’s a bit saltier and more crumbly, but equally delicious in this Easter dinner salad. Fresh mozzarella torn into small pieces is another great option if you want something milder and creamier.
Can I use a different dressing?
Of course! A balsamic vinaigrette or a simple raspberry dressing would also taste wonderful with this combination of ingredients. That said, the lemon honey vinaigrette is really what makes this Easter lettuce salad sing, so I’d encourage you to try it at least once before swapping.
Is this salad gluten-free?
Yes, this Easter salad is naturally gluten-free! Just double-check the labels on your goat cheese and any packaged ingredients to be sure there’s no cross-contamination if you’re cooking for someone with celiac disease or a gluten sensitivity.
What pairs well with this salad at Easter dinner?
This salad is incredibly versatile and pairs beautifully with roasted lamb, glazed ham, or a simple spring quiche. For dessert, I love following it up with something sweet and seasonal like these Springtime Crinkle Cookies or a slice of Banana Pudding Cheesecake — because Easter without dessert simply isn’t Easter.
Let’s Wrap This Up!
This Easter salad is the kind of recipe that looks like you spent way more time on it than you actually did — and that’s exactly the kind of energy we want to bring to a holiday table. It’s bright, fresh, flavor-packed, and genuinely one of those dishes people will talk about long after the holiday is over.
If you make it, I would absolutely love to hear what you think! Leave a comment below and let me know how it turned out. And if you’re looking for something fun and festive to make alongside it, don’t miss these Churro Cruffins — they’re kind of ridiculous in the best way.
Loved this recipe? Save it to your Easter board on Pinterest so you can find it again next year (and the year after that, because this one’s a keeper).
