The Easter Spring Salad with Goat Cheese is a fresh and colorful dish that celebrates the flavors of spring. It’s packed with crisp greens, tender peas, crunchy radishes, and a tangy sprinkle of creamy goat cheese that adds a wonderful richness to every bite. The salad feels light but satisfying, perfect for a holiday meal or whenever you want a bright and healthy option.
I love making this salad when the weather starts to warm up. The goat cheese melts slightly as you toss the salad, making it even creamier and bringing together all the fresh ingredients. One of my favorite things about this salad is how easy it is to customize—you can add your favorite nuts or a splash of lemon juice for an extra zing. It always feels like a little celebration of spring on the plate.
My favorite way to serve this salad is alongside grilled chicken or a simple pasta dish. It’s the kind of salad that gets everyone asking for seconds because it’s both refreshing and full of flavor. Sharing this salad with friends and family makes it feel even more special, reminding me that simple meals can create the best memories.
Key Ingredients & Substitutions
Spring Greens: A mix of baby lettuce, arugula, and spinach adds variety and fresh flavors. If you can’t find these, try kale or baby chard for a bit more texture.
Asparagus: Roasting brings out its natural sweetness. If asparagus isn’t in season, green beans can be a nice substitute with a similar snap.
Goat Cheese: This cheese adds creaminess and tang. Feta or ricotta salata work well as alternatives if goat cheese isn’t your favorite or available.
Eggs: Soft-boiled eggs add richness. You can swap for poached eggs or omit if you want a vegan option.
Green Peas: Fresh or frozen peas brighten the salad and add a sweet pop. Snap peas or sugar peas can also work if you want more crunch.
How Do You Get Perfect Soft-Boiled Eggs for the Salad?
Soft-boiled eggs are key for tender whites and creamy yolks. Watch your timing carefully and use an ice bath to stop cooking.
- Boil water, gently add eggs with a spoon to avoid cracking.
- Cook 6-7 minutes for soft yolks—less time for runnier, more for firmer.
- Transfer to ice water immediately to cool and make peeling easier.
- Peel carefully and slice in half before placing on salad.
This technique keeps yolks creamy and whites just set, adding a lovely texture contrast in your salad.
Equipment You’ll Need
- Large pot – I use it to boil eggs and peas easily in one place.
- Small saucepan or bowl – for whisking and mixing the dressing.
- Baking sheet – perfect for roasting asparagus evenly.
- Ice bath or large bowl of ice water – to cool eggs and peas quickly and keep their color.
- Salad bowls – for tossing and serving your fresh salad.
- Sharp knife & peeler – to slice radishes, peel eggs, and chop nuts cleanly.
Flavor Variations & Add-Ins
- Swap goat cheese for crumbled feta or ricotta for different tangs and textures.
- Add cooked spring chicken or shrimp for extra protein and heartiness.
- Mix in sliced strawberries or orange segments for a fruity twist that complements spring ingredients.
- Spice up the dressing with a dash of fresh herbs like dill or basil for more aroma and flavor.
Easter Spring Salad with Goat Cheese
Ingredients You’ll Need:
For the Salad:
- 6 cups mixed spring greens (such as baby lettuce, arugula, spinach)
- 1 cup asparagus spears, trimmed
- ½ cup fresh green peas
- 2 medium radishes, thinly sliced (preferably watermelon or red radish)
- 3 large eggs
- ½ cup goat cheese, crumbled
- ¼ cup pecans or walnuts, roughly chopped
- ¼ cup dried cranberries or cherries
- 2 tablespoons olive oil (for roasting asparagus)
- Salt and freshly ground black pepper, to taste
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes from start to finish. Roasting the asparagus and cooking the eggs happen at the same time, so the prep is quick. You’ll spend a few minutes blanching peas, making the dressing, and assembling everything into a fresh, tasty salad perfect for spring.
Step-by-Step Instructions:
1. Roast the Asparagus:
Preheat your oven to 400°F (200°C). Toss the asparagus spears with 2 tablespoons of olive oil, and season with salt and pepper. Spread them out evenly on a baking sheet. Roast for 10 to 12 minutes until they’re tender and slightly caramelized. Once done, remove from the oven and let them cool.
2. Soft-Boil the Eggs:
While the asparagus roasts, bring a pot of water to a boil. Carefully lower the eggs into the boiling water and cook for 6 to 7 minutes for soft, creamy yolks. When time’s up, transfer the eggs to an ice bath to stop them from cooking further. Once cooled, peel and slice each egg in half.
3. Blanch the Green Peas:
Using the same boiling water, quickly blanch the peas for 1 to 2 minutes until they turn bright green and tender. Immediately move them to a bowl of ice water to keep their wonderful color and crispness. Drain well once cool.
4. Assemble the Salad:
In a large bowl, mix together the spring greens, sliced radishes, blanched peas, roasted asparagus, chopped nuts, and dried cranberries.
5. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, white wine vinegar (or lemon juice), honey or maple syrup, Dijon mustard, salt, and pepper until the dressing is smooth and combined.
6. Dress and Toss:
Pour the dressing over the salad ingredients and toss gently to coat everything evenly with the flavorful dressing.
7. Serve with Eggs and Cheese:
Plate the salad and top each serving with the halved soft-boiled eggs and crumbled goat cheese. Serve right away to enjoy the fresh flavors and textures.
Can I Use Frozen Peas Instead of Fresh?
Yes, frozen peas work well! Just thaw them briefly in warm water or blanch them quickly in boiling water before adding to the salad to keep their bright color and sweet flavor.
How Should I Store Leftover Salad?
Store any leftovers in an airtight container in the fridge for up to 1 day. Keep the dressing separate if possible and add just before serving to keep the greens crisp and fresh.
Can I Make This Salad Ahead of Time?
It’s best to prepare the components (like roasting asparagus, boiling eggs, and blanching peas) ahead, then toss everything together just before serving for maximum freshness.
What Can I Substitute for Goat Cheese?
If you don’t have goat cheese or prefer a milder option, crumbled feta or ricotta salata are great substitutes that complement the salad’s flavors nicely.