Bunny Ears Salad with Strawberry Balsamic Vinaigrette
A fresh and festive Easter salad topped with strawberries, blueberries, pecans, and playful bunny ears made from petite palmiers. Served with a quick homemade strawberry balsamic vinaigrette, this spring salad is as charming as it is delicious—perfect for Easter brunch, lunch, or a light holiday starter.
Servings: 4 servings
Ingredients
For the salad
- 5 ounces mixed baby greens or salad greens of choice
- 1 cup strawberries sliced
- 1 cup blueberries
- 1/2 cup pecans toasted if desired or Glazed Pecans
- 1/2 cup blue cheese crumbles optional
- 4 petite palmiers store-bought or homemade
For the Strawberry Balsamic Vinaigrette
- 3 tablespoons strawberry jam
- 1/4 cup balsamic vinegar
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
To make salad
- Arrange mixed baby greens on a large platter or divide among individual plates.
- Scatter strawberries, blueberries, and pecans over the greens.
- Sprinkle with blue cheese crumbles, if using.
- Tuck in petite palmier into each salad to resemble bunny ears.
To make dressing
- In a medium bowl, whisk together strawberry jam and balsamic vinegar until smooth.
- Slowly whisk in olive oil until emulsified.
- Season with salt and pepper to taste.
- Drizzle dressing lightly over salad or serve on the side.
Notes
- This Easter salad is easily customizable—swap pecans for candied walnuts or omit cheese for a lighter option.
- Petite palmiers add a whimsical “bunny ears” touch—look for them at grocery stores like Target or Trader Joe’s.
- Dressing can be made ahead and stored in the refrigerator for up to 3 days; shake well before serving.
- Perfect for Easter brunch, spring gatherings, or a light lunch with tea.