Easter Brunch Salad

Some salads are just here for the greens, but this one shows up with full Easter energy. It’s bright, fresh, a little indulgent, and built around the most classic spring duo of all time: ham and eggs. (Pancetta totally counts — it’s the chic, brunch‑appropriate cousin.)

Every bite hits a different note — creamy avocado, crisp greens, juicy tomatoes, salty pancetta, crunchy little shallot bites and those golden‑centered eggs that make the whole bowl feel like a celebration. It’s the kind of salad that belongs on an Easter table but tastes just as good on any random Tuesday when you want something that feels special with little effort.

---

INGREDIENTS HIGHLIGHTS

Mixed Red Leaf & Arugula (2 cups) — Tender, peppery, and impossibly fresh — the perfect springy base.

Cherry Tomatoes (10–12, halved) — Juicy little bursts of sweetness that brighten every forkful.

Avocado (1, diced) — Creamy richness that softens the sharper greens and ties the whole bowl together.

Shallot (1 small, diced) — A delicate, elegant bite of oniony heat without overpowering the salad.

Chickpeas (¼ cup) — A subtle nutty chew that adds protein and texture.

Pancetta (2 oz, diced) — Salty, crispy pops of savory depth — the brunch magic.

Fresh Mozzarella Pearls (¼ cup) — Soft, milky bites that mellow the pancetta and pair beautifully with the tomatoes.

Homemade Ranch Dressing (2 tbsp) — Cool, herby creaminess that lightly coats the greens without weighing them down.

Hard‑Boiled Eggs (2, halved) — Classic Easter brunch energy — tender, golden, and satisfying.

Salt & Pepper (to taste) — Just enough to sharpen and balance all the spring flavors.

---

HOW TO MAKE IT

Put all the ingredients, except the eggs and salt/pepper, into a mixing bowl and mix until the dressing has covered the ingredients. Then put the salad mixture into a large serving bowl, or individual bowls, depending on your occasion.

Add 2 hardboiled egg halves, cut side up, to each serving. Sprinkle salt and pepper over and serve.

---

Yield: 2

Print

Easter Brunch Salad

Cook modePrevent screen from turning off

Ingredients

• 2 cups mixed red leaf and arugula salad
• 10-12 cherry tomatoes sliced in half
• 1 avocado diced
• 1 small shallot, diced
• 1/4 cup chickpeas
• 2 ounces diced pancetta
• 1/4 cup fresh mozzarella pearls (or any fresh mozzarella cubed or grated)
• 2 tablespoons homemade ranch dressing (recipe here)
• 2 hardboiled eggs, cut in half
• Salt and pepper to taste

Instructions

1. Put all the ingredients, except the eggs and salt/pepper, into a mixing bowl and mix until the dressing has covered the ingredients.
2. Put the salad mixture into a large serving bowl, or individual bowls, depending on your occasion.
3. Add 2 hardboiled egg halves, cut side up, to each serving.
4. Sprinkle salt and pepper over and serve.

Did you make this recipe?

Tag @delecticious on instagram and hashtag it #delecticious