Easter Brunch Roundup: 18 Recipes for a Perfect Spring Table

 

Celebrate Easter with 18 fresh, flavorful recipes for brunch, sides, mains, desserts, and drinks. From fruity scones to sparkling beverages, this roundup has everything your spring table needs.

Easter has always been one of my favorite holidays.  I have such great childhood memories of pastel Easter dresses, egg hunts, and then there's the food.  I love the light, fresh flavors of spring—the first strawberries of the season, pastel treats, and dishes that bring color and life to the table. Over the years, I’ve gathered a mix of sweet and savory recipes that are perfect for Easter brunch, whether you’re hosting a crowd or enjoying a quiet morning at home.

This year, I wanted to share a curated collection of my favorite recipes that make planning an Easter table easy, fun, and full of flavor. From brunch sweets and scones to colorful salads, savory mains, indulgent desserts, and sparkling drinks, there’s something here for everyone.

Enjoy!

These are the first recipes your guests will see, and they set the tone for a festive brunch. Soft, flavorful, and perfect alongside coffee or tea.

• Raspberry White Chocolate Dream Scones  – Soft, buttery, and filled with sweet raspberries and creamy white chocolate, these scones are the perfect centerpiece for your Easter brunch table.
• Strawberry Hot Cross Buns  – A seasonal classic with a berry twist.
• Plum & Mascarpone Crostini  – Elegant, creamy, and ideal for brunch tables.
• Lemon Tea Bread  – Light, citrusy, and perfect alongside morning coffee or tea.

Bright, colorful, and fresh—these dishes add texture, flavor, and a pop of spring to your table.

• Fresh Strawberry Spinach Salad with Feta & Walnuts  – This fresh strawberry spinach salad is bright, colorful, and packed with sweet and savory flavor—perfect for bringing a pop of spring to your table.
• Asparagus and Avocado-Herb Dressing  – Creamy, vibrant, and perfectly spring.
• Herb Roasted Carrots  – Sweet, tender, and aromatic with fresh herbs.
• Romaine and Apricot Salad  – Crunchy, fruity, and refreshing.

Keep the table balanced with flavorful, approachable mains that complement your sides and sweets.

• Pineapple Glazed Roasted Pork Tenderloin  – Juicy, flavorful, and finished with a sweet pineapple glaze, this pork tenderloin makes an easy yet impressive centerpiece for Easter brunch.
• Grilled Chicken Spring Vegetable Salad  – Light, healthy, and packed with seasonal vegetables.

End the brunch on a sweet note with these spring-inspired treats. Colorful, flavorful, and perfect for sharing.

• Strawberry Angel Cake  – Light, fluffy, and topped with fresh strawberries, this angel cake is the kind of dessert that feels made for spring celebrations.
• Carrot Snack Cake  – Sweet, spiced, and a classic Easter favorite.
• Chocolate Coconut Tart  – Rich, indulgent, and simple to make.
• Banana Bundt Cake  – Moist, comforting, and family-friendly.
• Blackberry Lemon Poppyseed Muffins  – Sweet, tangy, and spring-inspired.

Refreshing beverages complete your table and make brunch feel festive.

• Raspberry Moscato Punch  – Sweet, bubbly, and beautifully pink, this raspberry Moscato punch is a fun and festive drink for your Easter table.
• Pear Sparklers  – Lightly sparkling and celebratory.
• Orange Iced Tea  – Citrus-forward and refreshing.

If you loved these Easter brunch ideas, you might also enjoy some other seasonal favorites from the blog. Try pairing a few of these recipes with another simple spring meal or dessert to create your perfect table:

→ Strawberry Cornmeal Skillet Cake
→ Asparagus and Tomato Frittata
→ Carrot & Apple Matchstick Salad

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Raspberry Moscato Punch

An easy to make wine punch that combines sinfully delicious Moscato wine, tart raspberry lemonade, and fizzy sparkling water to create a celebratory drink for all occasions!

Raspberry Moscato Punch

With springtime upon I find that we are doing more brunches, outdoor get togethers and celebratory everts.  Light drinks are the perfect accompaniment to spring occasions, and my Raspbery Moscato Punch is simple, yet elegant.  

Made with Moscato wine, which is a sweeter wine with low acidity, convenient store bought raspberry lemonade, and topped off with a lime sparkling water for a little fizz.  Don't forget to garnish your drink with a few berries to make this visually pleasing.   Such a great drink for the spring and summer season, and perfect for holiday such as Easter or Mother's Day.

Enjoy!

Favorite Moscato wines:

Risata Moscato d'Asti
Vietti Moscato d'Asti Cascinetta Vietti
Innocent Bystander Pink Moscato
Stella Rosa Red Apple
Stella Rosa Moscato d'Asti

 

What Ingredients do I need?

• Moscato wine - either regular or d'Asti
• raspberry lemonade
• sparkling water
• raspberries
• blueberries

Substitutions and Variations

• A rose' wine would be nice but a little drier and not as sweet

• Use strawberry lemonade instead of raspberry lemonade

• Use a combination of strawberries, raspberries, blueberries, or kiwis for garnish

Kitchen Tips and Notes

• Freeze your fruit garnish to keep the drink cold longer

• Make sure to chill your wine well prior to serving

• Increase the recipe as need, or make a picture with about 1/3 of the total picture for each ingredient

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Raspberry Moscato Punch

serves 1

1/2 cup of chilled Moscato Wine 

1/2 cup of refrigerated lite raspberry-flavored lemonade
Sparkling water, lime flavored
Garnishes:  Raspberries, Blueberries, Strawberries

In a glass add the wine, and lemonade, and then top with sparkling water.  Garnish with raspberries and blueberries.  

Spring Fling: Grilled Chicken Spring Vegetable Salad

When you take a base of arugula and spring mix and top it with asparagus, green beans, peas, radishes, goat cheese, and a fabulous grilled chicken you have one heck of a main dish salad perfect for Mother's Day!

Grilled Chicken Spring Vegetable Salad

It's time to use up all the abundance of spring produce. Yea Spring!  Today we are making a main dish salad that I served for Easter.  It's filled with spring greens, asparagus, green beans, carrots, radishes, and peas!  It's a smorgasbord of spring ingredients.  I then grilled some coriander rubbed chicken breasts to top the salad.  Finish with a sprinkling of goat cheese crumbles, pecans, and a few raspberries and you have an amazing main course salad!  Feel free to top this with your favorite dressing or use one of my suggestions below.

This is the perfect main course for light lunches, weeknight dinners, Easter, Mother's Day, bridal showers, spring brunches or eating alfresco on a sunny weekend afternoon.  You will be filled with good for your ingredients and have a happy tummy to go along with it!

Enjoy!

What Ingredients do I need?

• boneless skinless chicken breasts - I used thin cut
• 50/50 spring mix - part arugula and spring mix
• asparagus - thin spears
• fresh green beans
• frozen peas
• radishes
• goat cheese with herbs
• raspberries
• pecan halves
• ground coriander
• fresh mint

Substitutions and Variations

• Substitute roasted chicken, a rotisserie chicken, or leftover chicken

• Substitute the protein:  salmon, shrimp or pork tenderloin would be great in the salad

• Use the herb of your choice: basil, thyme, or chives would be great additions

• Use a plain goat cheese, or use feta or ricotta salata - or leave off the cheese

• Switch up the greens:  use red leaf, green leaf, spinach, or butter lettuce

• Use your favorite spring produce - get creative!

Kitchen Tips and Notes

• Chicken:  if you like cold or room temperature chicken on your salad, cook the chicken first, then prep all the rest of the salad ingredients.  If you like hot chicken on your salad, cook the chicken last.

• Vegetables:  To get bright green tender crisp vegetables blanch them in salted boiling water for 2-3 minutes, then drain them in a colander and rinse them with cool water to stop the cooking process.  They will be bright and green and tender crisp!

• Instead of using a large salad bowl for the entire group I plated the salads directly on each individual's plate.  It's easier, and the presentation comes out better than tossing a salad.

• See below for some of my suggested dressings.

What do I dress this salad with?:

Avocado Herb Dressing

Lemon Poppyseed Dressing

Apple Cider Vinaigrette 

Parmesan Peppercorn Dressing

Lemon Mustard Dressing

Herby Buttermilk Dressing

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Grilled Chicken Spring Vegetable Salad

serves 4

4 thin cut boneless chicken breasts
kosher salt & ground black pepper
2 teaspoons ground coriander
8 cups of spring mix with arugula
1 1lb of thin asparagus spears, woody ends discarded
1/2 lb of fresh green beans, ends trimmed
1/2 cup frozen peas
4 radishes, thinly sliced
2-3 oz of goat cheese with herbs, crumbled
1/2 pint raspberries 
1/4 cup pecan halves, toasted

Pre-heat an indoor grill pan over medium-high heat.  Pat the chicken breast dry with a paper towel.  Sprinkle with salt and pepper on both sides.  Sprinkle the coriander about 1/4 teaspoon for each side on all chicken breasts.  Place chicken on the grill pan and cook about 3-4 minutes per side or until chicken reaches 160 degrees internal temperature.  Set aside and allow chicken to cool.

Meanwhile bring a large pot filled with water to boil.  Cut the asparagus spears in half and the green beans in half.  Add asparagus, green beans, and peas to the boiling water and cook for 3-4 minutes until the vegetables are bright green and crisp tender.  Remove from heat and drain vegetables in a colander.  Run cold water over the vegetables until cool, to stop the cooking process.

Arrange salad on individual dinner plates by spreading about 2 cups of spring salad mix per each plate.  Divide the green vegetables among the plates.

Cut the chicken breasts in to slices.  Place the slices on each salad plate among the veggies and lettuce mix.  Add sliced radishes, a few raspberries, crumbles of goat cheese, and pecans to each plate.  

Dress with your favorite dressing.

Spring Fling: Spring Couscous Salad with Lemon Feta Vinaigrette

With a base of pearl couscous, I've added roasted asparagus, tender garbanzo beans, fresh herbs, and green onions, tossed with a Lemon Feta vinaigrette.  This is a side salad that is full of spring goodness!

Spring Couscous Salad with Lemon Feta Vinaigrette

I love couscous as a base or addition to a salad.  Pearl couscous is the larger variety and works perfectly in salads.  It provides you with an open canvas to create so many variations and since it's pasta it absorbs a vinaigrette perfectly.  Today we are taking spring produce, so we are adding some roasted asparagus, lots of fresh herbs like parsley and basil, and fresh lemon.  You will get a double dose of lemon in the salad and the dressing for that bright pop!

This is a wonderful side dish that can be served along side chicken, beef, or pork for a light springtime meal.  It's also perfect as a side dish salad for Easter.  Easy to pull together and the flavors are popping.  It's sure to be one you'll want to repeat often.

Enjoy!

What Ingredients do I need?

• pearl couscous
• thin asparagus spears
• lemon - zest and juice
• feta cheese
• canned garbanzo beans
• green onions
• parsley
• basil
• olive oil
• garlic
• pistachios (optional)

Substitutions and Variations

• Change up the herbs - use fresh mint, dill, thyme, or chives.

• Use thick asparagus if you wish - note: roasting time will be about 5 - 7 minutes longer.  I would cut these in to 2" pieces.

• Can't find pearl (Israeli) couscous?  use the original small type.

• You can substitute the couscous for a grain such as farro, bulgur, or even quinoa.

• Don't like cheese? leave it out or trade it for ricotta salata or even cotija.

• Don't like nuts? leave them out or add your favorite, pine nuts, or hazelnuts would be a good addition.

Kitchen Tips and Notes

• This recipe is great for leftover couscous.

• You will need to allow the couscous to cool so plan a little time for that, or make it ahead.  You may help the cooling by running it under cool water and then draining it well.

• Leftover will keep in the refrigerator in an airtight container for several days.  

• The vinaigrette will keep for several days in the refrigerator.

• Drizzle leftovers with more vinaigrette to moisten and flavor the salad.

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Spring Couscous Salad with Lemon Feta Vinaigrette

serves: 6

Salad:

1 cup pearl couscous
1 pound thin asparagus spears, woody stems cut off
olive oil
14 oz can of garbanzo beans, drained and rinsed
1 green onion, thinly sliced both white and green parts
zest of 1 lemon
2 Tablespoons fresh parsley, chopped
2 Tablespoon fresh basil, chopped
kosher salt & freshly ground black pepper to taste
2 Tablespoon pistachios, chopped (optional)

Vinaigrette:

Juice of 1 lemon
1 Tablespoon fresh parsley, chopped
1 Tablespoon fresh basil, chopped
1 teaspoon lemon zest
1 garlic clove, minced
1/3 cup extra virgin olive oil
salt & pepper
1/3 cup crumbled feta cheese

Preheat the oven to 425 degrees F.

Cook the couscous according to the package directions.  This should be about 15 - 20 minutes.  Meanwhile roast the asparagus by placing them on a sheet pan.  Drizzle with olive oil, salt and pepper, tossing to combine.  Spread them out on the pan so they are not overlapping.  Roast for 8-10 minutes until they are starting to darken on the ends.  Larger asparagus will need about 5 more minutes to roast.  Remove from the oven and set aside.

Once the couscous is done, drain off any excess water (if any) and place it in a bowl to cool down.  You can run it under cool water and drain again if you like.  Add the garbanzo beans, green onions, lemon zest, parsley, basil, salt and pepper to taste, and stir to combine.  

Drizzle with half of the vinaigrette and toss.  Top with asparagus and some pistachios (if using) and drizzle a little more vinaigrette over the top.  Serve.  

To Make Vinaigrette: in a small bowl or jar add lemon juice, herbs, lemon zest, garlic and a pinch of salt and pepper.  Whisk in olive oil until well combined (or shake jar vigorously).  Add in the feta cheese and stir.  

adapted from:  How Sweet Eats

Avocado Jalapeno Yogurt Dip

Time to update your same old guacamole recipe by adding creamy protein-packed yogurt to make a healthy new and tasty dip that's perfect for Easter or any of your spring gatherings.

Avocado Jalapeno Yogurt Dip

When I was growing up it wasn't a party unless there was some sort of dip.  I still believe this today and love making fresh homemade ones because the are simple to throw together.  This Avocado Jalapeno Yogurt Dip can be made in 10 minutes!  How's that for quick and easy?

I love a good guacamole, but decided to go for something creamy.  Yogurt is a healthy way to add extra protein, and creaminess to dips.  Plus it's less fattening than sour cream and mayo.  For an extra kick, I've added minced jalapeno along with some fresh dill to brighten the flavor.  Serve this healthy dip with crunchy vegetables, pita chips or pretzels, or use as a sandwich spread.  The taste is amazing!

Enjoy!

What Ingredients do I need?

• avocado - a ripe medium large size
• Greek yogurt - get non-fat or 2% for a healthier dip
• cilantro
• fresh dill
• pickled jalapenos - or use fresh
• onion powder
• limes

Substitutions and Variation

• Substitute parsley for cilantro or try chives for a more onion flavor

• Leave out the dill if you don't like it.

• Use fresh jalapenos or use hot sauce to provide a little heat

Kitchen Tips and Notes

• Double the recipe for a crowd.  

• Leftovers will keep in the refrigerator for 5 days

• Use as a sandwich spread

• Use as a base on toast with chopped tomatoes and red onion and cilantro

• Great with pita, vegetables, or chips

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Avocado Jalapeno Yogurt Dip

serves 6

1 medium-large ripe avocado, pitted and peeled 

½ cup nonfat plain Greek yogurt
⅓ cup fresh cilantro,chopped

2 Tablespoons fresh dill, chopped

1-2 Tablespoons pickled jalapenos
1 teaspoon onion powder
1 tablespoon fresh lime juice
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Place avocado in a small bowl and mash well.  Add yogurt, cilantro, onion powder, lime juice, plus salt and pepper. Stir until mixed well and smooth. Serve.

Spring Fling: Herb Roasted Carrots

Bursting with Spring flavors, these herbed carrots make for a perfect side to complement any meal.  

Herb Roasted Carrots

Carrots are one of the best of Spring's produce.  Today we are roasting carrots, of all colors, in an herb and garlic coating.  Fresh rosemary and thyme along with minced garlic are mixed with olive oil to create a wonderful coating that flavors these carrots deliriously.  Using colored carrots make for a pretty dish but you can use all of one color if you like.

These are the perfect side dish for chicken, beef, fish, or pork.  They would be great alongside a holiday meal as well.  Easter or Mother's Day, even the winter holidays would benefit from such a tasty yet easy side dish.  Enjoy this while carrots are at their peak!

What Ingredients do I need?

• carrots
• shallots
• olive oil
• fresh thyme
• fresh rosemary
• garlic

Substitutions and Variations

• use minced onion instead of shallots
• use one color of carrot instead of multi-colored
• use different herbs like tarragon, chives, or marjoram
• try using this topping on different vegetables like broccoli and cauliflower or zucchini

Kitchen Tips and Notes

• Line your baking sheet for easy clean up
• cutting your carrots lengthwise is for looks, you may cut them anyway you choose

• use fresh herbs that are in season, they make the dish taste fresher
• roasting brings out a vegetable's sugar so they caramelize
• every oven acts differently so watch your ingredients so that they don't burn.

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Herb Roasted Carrots

serves 4-6

1-2 lb. rainbow carrots, halved lengthwise
2 shallots, thinly sliced
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 1⁄2 tablespoons chopped fresh rosemary
1 tablespoon minced garlic
1 teaspoon salt
3⁄4 teaspoon ground black pepper

Preheat oven to 450 degrees.   Line a baking sheet with aluminum foil; set aside.

In a large bowl, combine carrots, shallot, olive oil, thyme, rosemary, garlic, salt, and pepper, tossing to combine well.   Arrange carrots on the baking sheet in an even layer. Bake for 15-20 minutes until crisp tender.  Remove from the oven and place on a serving dish.