20-Minute Vegan Easter Salad

If you ask me, Easter is the perfect time to shake up your salad game.

This spring-inspired salad brings together sweet berries, crunchy snap peas, and creamy avocado with a maple-kissed raspberry vinaigrette. Candied almonds add a hint of ginger and that satisfying crunch you need in every bite.

The dressing comes together in minutes—just blend raspberries with olive oil, red wine vinegar, and a touch of maple syrup. Peppery radishes and fresh greens round out the bowl.

It’s a crowd-pleasing dish that feels special without any fuss, perfect for Easter brunch or any spring gathering.

What Kind of Spring Mix Should I Use?

Any pre-washed spring mix from your grocery store will work perfectly for this salad. Spring mix typically includes a blend of baby lettuces like spinach, arugula, and various tender greens, and the exact combination doesn’t really matter here. If you can’t find spring mix, you can substitute with baby spinach, arugula on its own, or even a mesclun blend. Just make sure your greens are fresh and crisp – look for packages without any wilted or slimy leaves, and check the expiration date to ensure you’re getting the freshest option available.

Options for Substitutions

This salad is easy to customize based on what you have in your kitchen:

• Almonds: Walnuts, pecans, or cashews work great here. You can also use pumpkin seeds or sunflower seeds if you need a nut-free option.
• Maple syrup: Agave nectar or honey (if not strictly vegan) can replace maple syrup in both the candied almonds and the dressing. Use the same measurements.
• Raspberries: Strawberries or blackberries make good substitutes. If using strawberries, slice them first. For the dressing, you might need to strain out seeds if you prefer a smoother texture.
• Spring mix: Any leafy greens work well – try baby spinach, arugula, or mixed butter lettuce. Just pick something tender and fresh.
• Snap peas: Sugar snap peas can be swapped with snow peas or fresh green beans. If using green beans, blanch them quickly in boiling water for 2-3 minutes first.
• Red wine vinegar: Apple cider vinegar or white wine vinegar work just as well in the dressing. Balsamic vinegar will give you a sweeter, richer flavor.
• Radishes: If you’re not a fan of radishes, thinly sliced cucumber or jicama adds a nice crunch without the peppery bite.

Watch Out for These Mistakes While Cooking

The biggest mistake when making candied almonds is not watching them closely in the oven – they can go from perfectly toasted to burnt in less than a minute, so set a timer and check them at the 6-minute mark.

When blending the raspberry dressing, make sure to strain it through a fine-mesh sieve if you want a smoother texture without seeds, though leaving them in adds a nice rustic touch.

Don’t add the dressing until right before serving, as the acid in the red wine vinegar will wilt your spring mix and make everything look sad and limp within 20 minutes.

For the best presentation, slice your avocado just before tossing the salad so it doesn’t brown, and if you’re making this ahead, keep the candied almonds in a separate container so they stay crunchy instead of getting soft from the moisture in the salad.

What to Serve With Vegan Easter Salad?

This spring salad is pretty filling on its own with all the nuts, avocado, and fresh veggies, but it pairs really well with some warm crusty bread or dinner rolls on the side. If you’re serving it for a holiday meal, it goes great alongside roasted vegetables like asparagus or Brussels sprouts, or even some herb-roasted potatoes. For a more complete meal, you could add some grilled tofu, chickpeas, or white beans right into the salad for extra protein. Since it’s got those sweet candied almonds and berries, it also works nicely as a lighter option next to richer main dishes like a vegan Wellington or stuffed portobello mushrooms.

Storage Instructions

Store Components: Since this is a fresh salad, it’s best to keep everything separate until you’re ready to serve. Store the greens, berries, and veggies in the fridge in their own containers for up to 3 days. The candied almonds can hang out in an airtight container at room temperature for up to a week.

Dressing: The raspberry vinaigrette keeps well in a jar or container in the fridge for about 5 days. Just give it a good shake before using since the oil and vinegar will separate naturally.

Prep Ahead: You can definitely make the candied almonds and dressing a day or two ahead to save time. Just wait to slice the avocado and assemble the salad until right before serving so everything stays crisp and fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 20-25 g
• Fat: 80-90 g
• Carbohydrates: 90-110 g

Ingredients

For the roasted almonds:

• 1 cup almonds
• 2 tbsp maple syrup (I use Crown Maple for its rich caramel notes)
• 1/2 tsp ginger
• 1/2 tsp salt

For the raspberry dressing:

• 1 cup raspberries
• 1/2 cup olive oil (I prefer Lucini Premium Select for a peppery finish)
• 4 tbsp red wine vinegar
• 3 tbsp maple syrup
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

For the salad:

• 5 oz spring mix (I use Earthbound Farm for the best freshness)
• 3/4 cup raspberries
• 3/4 cup blueberries
• 1 cup snap peas (trimmed and sliced into 1/2-inch pieces)
• 4 radishes (sliced very thin into rounds for a crisp bite)
• 1 avocado (pitted and sliced into 1/2-inch thick wedges)

Step 1: Toast and Season the Almonds

• 1 cup almonds
• 2 tbsp maple syrup
• 1/2 tsp ginger
• 1/2 tsp salt

Preheat your oven to 400°F and line a baking sheet with parchment paper.

In a small bowl, combine the almonds, 2 tablespoons maple syrup, ginger, and 1/2 teaspoon salt, tossing until the almonds are evenly coated.

Spread the mixture in a single layer on your prepared baking sheet and toast for 7-8 minutes, stirring halfway through, until fragrant and lightly browned.

Transfer to a clean plate and let cool completely—this gives them a wonderful crispy texture that contrasts beautifully with the soft salad components.

Step 2: Prepare the Vegetables and Greens

• 1 cup snap peas
• 4 radishes
• 1 avocado
• 5 oz spring mix
• 3/4 cup raspberries
• 3/4 cup blueberries

While the almonds cool, prepare all your fresh components.

Trim the snap peas and slice them diagonally into 1/2-inch pieces—I find the diagonal cut exposes more surface area and gives them a more elegant presentation.

Slice the radishes paper-thin on a mandoline or with a sharp knife to maximize their crisp, peppery bite.

Pit and slice the avocado into 1/2-inch wedges, and measure out your spring mix, raspberries, and blueberries.

Having everything prepped and ready means you can assemble the salad quickly without bruising the delicate greens.

Step 3: Make the Maple Vinaigrette

• 1/2 cup olive oil
• 4 tbsp red wine vinegar
• 3 tbsp maple syrup
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

In a blender or food processor, combine the olive oil, red wine vinegar, 3 tablespoons maple syrup, garlic powder, 1/4 teaspoon salt, and black pepper.

Blend on high speed for 30-45 seconds until the dressing is completely smooth and emulsified.

The vinegar and maple syrup will create a balanced sweet-and-tangy base that won’t overpower the delicate spring greens and fruit.

Step 4: Assemble and Dress the Salad

• prepared greens and vegetables from Step 2
• cooled almonds from Step 1
• vinaigrette from Step 3

In a large salad bowl, gently combine the spring mix from Step 2 with the snap peas, radishes, blueberries, and 3/4 cup raspberries.

Add the cooled almonds from Step 1 and arrange the avocado slices on top.

Drizzle with the vinaigrette from Step 3 and toss gently until everything is lightly coated, being careful not to crush the berries or break the avocado.

The freshly tossed salad will have a vibrant appearance with all the colors still distinct.

Step 5: Plate and Serve

• 1 cup raspberries

Divide the dressed salad among your serving plates, making sure each plate has an equal distribution of greens, fruit, vegetables, and almonds.

Top each serving with a few additional fresh raspberries for color and brightness.

Serve immediately while the almonds are still crispy and the avocado is at its best.

20-Minute Vegan Easter Salad

Delicious 20-Minute Vegan Easter Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Calories: 1225

Ingredients Method

Ingredients

  

For the roasted almonds::

• 1 cup almonds
• 2 tbsp maple syrup (I use Crown Maple for its rich caramel notes)
• 1/2 tsp ginger
• 1/2 tsp salt

For the raspberry dressing::

• 1 cup raspberries
• 1/2 cup olive oil (I prefer Lucini Premium Select for a peppery finish)
• 4 tbsp red wine vinegar
• 3 tbsp maple syrup
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper

For the salad::

• 5 oz spring mix (I use Earthbound Farm for the best freshness)
• 3/4 cup raspberries
• 3/4 cup blueberries
• 1 cup snap peas (trimmed and sliced into 1/2-inch pieces)
• 4 radishes (sliced very thin into rounds for a crisp bite)
• 1 avocado (pitted and sliced into 1/2-inch thick wedges)

Method

 

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. In a small bowl, combine the almonds, 2 tablespoons maple syrup, ginger, and 1/2 teaspoon salt, tossing until the almonds are evenly coated. Spread the mixture in a single layer on your prepared baking sheet and toast for 7-8 minutes, stirring halfway through, until fragrant and lightly browned. Transfer to a clean plate and let cool completely—this gives them a wonderful crispy texture that contrasts beautifully with the soft salad components.
2. While the almonds cool, prepare all your fresh components. Trim the snap peas and slice them diagonally into 1/2-inch pieces—I find the diagonal cut exposes more surface area and gives them a more elegant presentation. Slice the radishes paper-thin on a mandoline or with a sharp knife to maximize their crisp, peppery bite. Pit and slice the avocado into 1/2-inch wedges, and measure out your spring mix, raspberries, and blueberries. Having everything prepped and ready means you can assemble the salad quickly without bruising the delicate greens.
3. In a blender or food processor, combine the olive oil, red wine vinegar, 3 tablespoons maple syrup, garlic powder, 1/4 teaspoon salt, and black pepper. Blend on high speed for 30-45 seconds until the dressing is completely smooth and emulsified. The vinegar and maple syrup will create a balanced sweet-and-tangy base that won't overpower the delicate spring greens and fruit.
4. In a large salad bowl, gently combine the spring mix from Step 2 with the snap peas, radishes, blueberries, and 3/4 cup raspberries. Add the cooled almonds from Step 1 and arrange the avocado slices on top. Drizzle with the vinaigrette from Step 3 and toss gently until everything is lightly coated, being careful not to crush the berries or break the avocado. The freshly tossed salad will have a vibrant appearance with all the colors still distinct.
5. Divide the dressed salad among your serving plates, making sure each plate has an equal distribution of greens, fruit, vegetables, and almonds. Top each serving with a few additional fresh raspberries for color and brightness. Serve immediately while the almonds are still crispy and the avocado is at its best.