Easter Spring Salad with Goat Cheese is a fresh and colorful mix that really captures the feeling of the season. It usually features crisp greens, juicy spring veggies like radishes and peas, and creamy crumbles of tangy goat cheese. This salad is light but full of bright flavors and a little bit of richness from the cheese that makes it feel special.
I love making this salad for Easter brunch or any spring gathering because it feels so festive and cheerful. The goat cheese adds a nice creaminess that balances the peppery greens and crunchy vegetables. I like to toss everything with a simple lemon vinaigrette to keep the flavors fresh and vibrant. It’s one of those dishes that always gets compliments, and it’s easy enough to throw together even when you’re busy.
One of my favorite ways to serve this salad is with some crusty bread on the side and maybe a few toasted nuts sprinkled on top for extra crunch. It’s perfect to enjoy outside on a sunny spring day or as a light and tasty starter for a holiday meal. Making this salad reminds me of those happy spring mornings when everything feels new and full of promise.
Key Ingredients & Substitutions
Asparagus: Fresh asparagus adds a nice crunch and fresh flavor when roasted. If you can’t find it, green beans or broccolini are good alternatives. Just roast them the same way.
Green Peas: Fresh peas are sweet and crisp, but frozen peas work well too. Just thaw and dry them before roasting to avoid sogginess.
Goat Cheese: This cheese brings creaminess and tang. If you’re not a fan, feta or ricotta salata work well. For dairy-free, try a firm vegan cheese.
Spring Greens: Mixed greens like spinach, baby kale, and butter lettuce create a varied texture. Feel free to swap for arugula or romaine for a bit of peppery or crisp crunch.
Dried Cranberries or Tart Cherries: These add a lovely sweet-tart contrast. Raisins or chopped dried apricots could work if you want a different twist.
How Do You Broil Goat Cheese Without It Melting Too Much?
Broiling goat cheese softens it and adds a golden touch. To get it right:
- Shape or slice the cheese about 1/2 inch thick for even heating.
- Drizzle with a little olive oil and add fresh thyme for flavor.
- Place under a hot broiler for just 2-3 minutes.
- Watch closely to catch it as it softens and browns but before it melts completely.
This way, you get a creamy yet firm cheese topping that pairs beautifully with the fresh salad.
Equipment You’ll Need
- Baking sheet – I like using it for roasting asparagus, peas, and goat cheese; it keeps everything in one place and makes cleanup easier.
- Paring knife – perfect for trimming asparagus and slicing goat cheese evenly.
- Parchment paper – lines the baking sheet to prevent sticking and makes cleaning a breeze.
- Small skillet or oven-safe dish – for broiling the goat cheese slices; it helps control the browning without mess.
- Salad bowl – for tossing the greens, roasted veggies, and fruit together before serving.
Flavor Variations & Add-Ins
- Swap goat cheese for feta or ricotta for different textures and tang; feta crumbles add a salty punch.
- Try adding sliced strawberries or orange segments for a fresh fruity twist that pairs especially well with the greens.
- Sprinkle toasted nuts like almonds or walnuts on top for extra crunch and flavor.
- Use balsamic glaze instead of vinegar for a sweeter, richer dressing.
How to Make Easter Spring Salad with Goat Cheese
Ingredients You’ll Need:
Salad Components:
- 1 bunch fresh asparagus, trimmed
- 1 cup fresh green peas (or shelled frozen peas, thawed)
- 4 cups mixed fresh spring greens (spinach, butter lettuce, baby kale)
- 1/3 cup dried cranberries or dried tart cherries
Goat Cheese & Seasonings:
- 6 oz goat cheese, formed into small rounds or logs, cut into thick slices
- 2 tbsp olive oil, divided
- 1 tbsp fresh thyme sprigs
- Salt and freshly ground black pepper to taste
- 1 tbsp balsamic vinegar or lemon juice (optional, for dressing)
Optional:
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and roasting, plus a few minutes for broiling the goat cheese. In total, plan for around 20 minutes from start to finish, making it perfect for a quick, fresh spring meal.
Step-by-Step Instructions:
1. Roast the Asparagus and Peas:
Preheat your oven to 400°F (200°C). Toss the trimmed asparagus and fresh or thawed peas with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet, then roast for 10 to 12 minutes until the asparagus is tender and slightly charred.
2. Prepare the Goat Cheese:
While roasting, shape the goat cheese into small rounds if it isn’t already, or slice it into ½-inch thick pieces. In a small bowl, gently toss the goat cheese slices with fresh thyme sprigs and a drizzle of olive oil. Place the cheese onto a parchment-lined baking sheet.
3. Broil the Goat Cheese:
Set your oven broiler on high. Place the goat cheese under the broiler for about 2 to 3 minutes, watching closely. Broil just until the cheese starts to brown and soften without melting completely.
4. Assemble the Salad:
In a large bowl, combine the mixed spring greens, roasted asparagus, peas, and dried cranberries. Drizzle with the remaining olive oil and balsamic vinegar or lemon juice if using. Season with salt and pepper to taste. Toss gently to mix everything well.
5. Serve:
Arrange the warm goat cheese slices on top of the salad. Serve immediately, optionally accompanied by crusty bread for a satisfying spring meal.
Can I Use Frozen Peas Instead of Fresh?
Yes! Just make sure to thaw and drain them well before roasting to prevent excess moisture. Spread them out on the baking sheet so they roast evenly with the asparagus.
How Should I Store Leftovers?
Store any leftover salad components separately in airtight containers in the fridge. Keep the goat cheese rounds wrapped to maintain freshness. The assembled salad is best eaten the same day to keep greens crisp.
Can I Make This Salad Ahead of Time?
It’s best to prepare the roasted veggies and goat cheese ahead but toss everything together just before serving. This keeps the greens fresh and prevents sogginess.
What Can I Use Instead of Goat Cheese?
Feta or ricotta salata are great substitutes if you want a similar tangy flavor. For a vegan option, try a firm plant-based cheese that holds up under broiling.