Easter Brunch Salad

This is a perfect Easter salad to complement your ham, deviled eggs, and scalloped potatoes with the embrace of spring flavors in a sweet, spicy, bright crunchy salad!

Carrot Beet Citrus Salad with Honey Scallion dressing



  • 3 medium scallions, roughly chopped (about 1/2 cup)
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons mild honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice (from 1 large lemon)
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • pinch or two of crushed red pepper. 


  • 1 (5-ounce) container of baby arugula
  • 2 Tablespoon torn mint leaves
  • 2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 2 cups)
  • 2 small red beets, peeled, trimmed, and very thinly sliced (about 1 cup)
  • 4 medium radishes, trimmed and very thinly sliced (about 1 cup)
  • 2 medium Clementines, peeled and sliced crosswise into 1/8-inch-thick rounds
  • 1 cup chopped sugar snap peas
  • ⅓ cup roughly chopped unsalted almonds, toasted
  • Flaky sea salt, for garnish


  • Pulse scallions, oil, honey, mustard, lemon zest and juice, salt, and pepper in a food processor until dressing is creamy and scallions are finely chopped, about 10 pulses, stopping to scrape down sides as needed. Transfer to a small bowl, and set aside.
  • Arrange arugula on a large, wide salad platter. Layer with carrot strips, beets, radishes, and Clementines. Scatter with almonds; drizzle with 1/3 cup dressing. Garnish with flaky sea salt. Serve salad alongside the remaining dressing.

For more of my recipes, visit

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Tips: To help with the earthy undertones beets have, sprinkle with salt, toss with honey, and a splash of lemon juice.  Let sit for 10 minutes.  This will lessen the earthy taste. 

Radishes can have a sharp spicy peppery taste.  A pinch of salt ahead of time, just on the radishes will help to lessen the bite. 

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