This Easter Spring Salad with Goat Cheese is a fresh, bright dish packed with crisp greens, tender spring vegetables, and creamy goat cheese that adds just the right tang. It’s the kind of salad that feels light and refreshing but still has enough flavor and texture to feel like a real treat on your plate. I especially love how the different greens and veggies come together, making it colorful and inviting.
I always look forward to making this salad when the weather starts warming up because it reminds me of new beginnings and longer days. The goat cheese melts a little into the veggies, giving each bite a smooth, rich touch that contrasts so well with the crunch of fresh cucumbers and radishes. A simple vinaigrette ties it all together perfectly, and I like to make mine just a bit tangy to highlight that cheese.
My favorite way to serve this salad is alongside a light grilled chicken or fish, which makes it a perfect springtime lunch or dinner. It’s also a great salad to bring to a family gathering or holiday meal because it feels special without being complicated. Every time I make it, I find myself wishing there was just a little more to go around!
Key Ingredients & Substitutions
Spring Greens: A mix including baby spinach, red leaf, and beet greens adds freshness and color. If you can’t find beet greens, try arugula or watercress for a peppery touch.
Peas or Edamame: Fresh peas bring a slight sweetness and crunch. Shelled edamame is a great alternative, especially if you want more protein.
Asparagus: Blanched asparagus adds a tender-crisp texture. If asparagus is out of season, green beans or lightly steamed broccoli work well too.
Beets: Raw or cooked beets bring earthiness and vibrant color. If fresh beets aren’t available, canned beets can be a quick substitute—just rinse to reduce excess salt.
Eggs: Soft to medium yolks add creaminess. For a firmer yolk, cook for 9-10 minutes. If avoiding eggs, try avocado slices for creaminess.
Goat Cheese: It adds a tangy creaminess. If goat cheese isn’t your favorite, feta or ricotta salata are good milder options.
Blue Cheese: Optional but offers a bold flavor contrast. You can leave it out or replace it with Gorgonzola or even a sharp cheddar.
How Can I Get Perfect Soft-Boiled Eggs Every Time?
Getting just-right soft-boiled eggs can be tricky but easy with a few steps:
- Use eggs straight from the fridge for better timing.
- Place eggs in cold water and bring to a gentle boil.
- Once boiling, reduce to a simmer and cook for 7 minutes for soft to medium yolk.
- Immediately transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier.
- Peel gently and slice in half with a sharp knife to keep yolks intact.
These steps keep the yolks creamy and whites tender, perfect for salads!
Equipment You’ll Need
- Medium-sized pot – I use it to cook the eggs easily and keep everything manageable.
- Slotted spoon – helps you lift the eggs out of boiling water without breaking shells.
- Ice bath container – a bowl filled with ice water to cool the eggs quickly and stop the cooking process.
- Mandoline or sharp knife – makes slicing raw beets thin and even for a nice presentation.
- Small whisk or fork – for mixing the dressing until smooth and well combined.
- Large salad bowl or plates – to toss and serve the vibrant salad beautifully.
Flavor Variations & Add-Ins
- Switch the goat cheese for feta or ricotta for a milder, creamier flavor.
- Add grilled chicken or shrimp for extra protein and a heartier salad.
- Include chopped fresh herbs like dill, basil, or chives for a burst of fresh flavor.
- Replace the honey with balsamic glaze or a splash of orange juice for a tangy twist.
How to Make Easter Spring Salad with Goat Cheese
Ingredients You’ll Need:
- 4 cups mixed spring greens (baby spinach, red leaf, beet greens)
- 1 cup fresh peas or shelled edamame
- 8 spears fresh asparagus, blanched and cooled
- 2 medium beets, thinly sliced (cooked or raw)
- 4 eggs
- 4 oz goat cheese, crumbled
- 4 oz blue cheese, crumbled (optional)
- 1 tbsp alfalfa sprouts (optional)
- Edible flowers (nasturtiums or similar) for garnish
- Salt and pepper to taste
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This fresh spring salad takes about 20 minutes to prepare. That includes boiling and peeling the eggs, blanching the asparagus, slicing the beets, mixing the dressing, and assembling everything. It’s a quick, colorful dish perfect for a festive occasion!
Step-by-Step Instructions:
1. Preparing the Eggs:
Place your eggs in a pot and cover them with cold water. Bring the water to a gentle boil, then reduce heat to a simmer and cook for 7 minutes to get soft to medium yolks. Right after, move the eggs into an ice bath to stop cooking and cool them down. When cool, peel the eggs carefully and slice each in half.
2. Preparing the Asparagus:
Trim off the tough woody ends from the asparagus spears. Bring a pot of water to boil and blanch the asparagus for 2 to 3 minutes until tender but still crisp. Then quickly plunge them into ice water to keep their lovely green color and stop cooking.
3. Preparing the Beets:
If you’re using raw beets, slice them paper-thin with a mandoline or a very sharp knife. If your beets are cooked, peel them if needed and slice thinly. Set aside while you prepare the rest.
4. Making the Dressing:
In a small bowl, whisk together the olive oil, fresh lemon juice, honey or maple syrup, Dijon mustard, plus a pinch of salt and pepper until everything is well blended and smooth.
5. Assembling the Salad:
In a large bowl (or directly on plates), gently toss the mixed greens, fresh peas or shelled edamame, sliced beets, and asparagus spears. Drizzle the dressing over everything and toss lightly to coat all the ingredients evenly.
6. Plating the Salad:
Arrange the salad nicely on serving plates if you haven’t already. Place the halved soft-boiled eggs on top of the salad. Sprinkle crumbled goat cheese and optional blue cheese all over for creamy, tangy bites.
7. Adding the Finishing Touches:
Garnish your salad with a sprinkle of alfalfa sprouts and edible flowers for a beautiful, festive look. Add salt and pepper to taste for seasoning.
8. Serve and Enjoy:
Serve the salad right away to enjoy the fresh flavors and crisp textures. It’s a perfect springtime dish for Easter or any sunny day!
Can I Use Frozen Peas or Edamame Instead of Fresh?
Yes! Just thaw frozen peas or edamame before adding them to the salad. You can quickly rinse them under cold water to defrost and drain well to avoid extra moisture.
How Should I Store Leftovers?
Store any leftover salad components separately in airtight containers in the fridge for up to 2 days. Keep the dressing apart to prevent wilting. Assemble just before serving for the freshest taste.
Can I Make This Salad Ahead of Time?
To keep the salad crisp, prepare and store the ingredients separately and combine right before serving. Soft-boiled eggs and dressing can be made in advance and refrigerated.
What Can I Substitute for Edible Flowers?
If you don’t have edible flowers, fresh herbs like basil or mint can add a lovely aroma and visual appeal. Alternatively, a sprinkle of microgreens or extra sprouts works well too.
