The spring season is a wonderful time of year to switch up your meals and make delicious and nutritious meals that will help you make the most of the fresh, seasonal produce. An excellent way to bring in the new season is with Easter salads, which are easy to make, require no cooking and make a great addition to any Easter menu. Whether you’re celebrating alone or with a large group, these salads will just the ticket to help you enjoy the spring.

White Asparagus and Beetroot Salad

Ingredients

– 3 large beets
– 2 cloves garlic
– 2 tablespoons of olive oil
– 2 tablespoons of freshly squeezed lemon juice
– 2 tablespoons of chopped fresh parsley
– 1/2 teaspoon of ground cumin
– Salt and pepper, to taste
– 2 bunches of white asparagus
– 1/2 cup of crumbled feta cheese

Instructions

1. Preheat oven to 375F.
2. Peel and cut the beets into cubes and place in a roasting dish.
3. Add the garlic, olive oil, lemon juice, parsley and cumin. Season with salt and pepper and toss to combine.
4. Roast in the oven for 20 minutes, stirring halfway through.
5. While the beets are roasting, trim the ends of the asparagus and blanch in boiling water for 2 minutes.
6. Place the drained asparagus in a salad bowl and add the roasted beets.
7. Sprinkle with feta cheese and season with salt and pepper.
8. Serve at room temperature or chilled.

Arugula and Orange Salad

Ingredients

– 5 ounces of baby arugula
– 2 oranges, peeled and cut into segments
– 2 tablespoons of olive oil
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of honey
– Salt and pepper, to taste

Instructions

1. In a large salad bowl, combine the baby arugula and orange segments.
2. In a small bowl, whisk together the olive oil, lemon juice, and honey.
3. Drizzle the dressing over the salad and season with salt and pepper.
4. Toss to combine and serve.

Butternut Squash and Spinach Salad

Ingredients

– 2 cups of diced butternut squash
– 1 tablespoon of olive oil
– Salt and pepper, to taste
– 4 cups of fresh baby spinach
– 1/4 cup of dried cranberries
– 1/4 cup of toasted pecans
– 2 tablespoons of crumbled goat cheese
– 2 tablespoons of balsamic vinegar
– 1 tablespoon of honey

Instructions

1. Preheat oven to 375F.
2. Place the diced butternut squash on a baking sheet and drizzle with olive oil.
3. Season with salt and pepper and toss to combine.
4. Roast in the oven for 15 minutes, stirring halfway through.
5. In a large salad bowl, combine the spinach, roasted butternut squash, cranberries, pecans and goat cheese.
6. In a small bowl, whisk together the balsamic vinegar and honey.
7. Drizzle the dressing over the salad and toss to combine.
8. Serve chilled or at room temperature.

Easter salads can be an easy and delicious way to brighten up your menu this spring. With a few simple ingredients and minimal preparation, you can create a tasty and nutritious side dish to accompany your Easter meal. From roasted beets and white asparagus to arugula and oranges to butternut squash and spinach, these salads are the perfect way to bring a touch of spring to your dining table.