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Spring Fruit Salad with Honey Vinaigrette

This post may contain affiliate links. Please read my disclosure policy.



Over the next couple of weeks, I’m going to start focusing on more Spring-inspired recipes. Easter is creeping up on us faster than you may think, and Easter brunch is one of my favorite meals of the year. I actually prefer Easter brunch over Easter dinner, but this may just be because of my obsessiveness with breakfast and dinner food intermingling. It’s an issue, and I’m dealing with. I’ve forced Zach to have breakfast for dinner already twice this week. He’s not complaining though. He doesn’t have to cook! So anyway, I love the fresh fruit you can get in these early Spring months. Berries FINALLY go on sale, and as we all know berries can be annoyingly expensive in non-peak months. I’ve been stocking up and putting them in just about everything. I’ve gone through so many raspberries that I’ve lost count, and I also ran out of them before I whipped up this salad. I apologize for that! When you go to put your salad together, get creative! You don’t have to use the same fruit that I did. Wander through your market and pick the fruit that looks best and is in season. Berries are a good rule of thumb this time of year, but the rest is up to you!







Beer Love:

Beer: Crooked Stave’s WWB Batch 60
Brewed By: Crooked Stave
Style: American Wild Ale
ABV: 6.70%
Description: My love for Crooked Stave goes deep…very, very deep. In my opinion, they are one of the best breweries in the Denver area. If you known anything of the area, Denver/Boulder, and the surrounding area, are packed full of breweries and only continues to grow. I feel like everyday I turn around and there’s one more brewery opening up. This just goes to show you, that there is some tough competition going on out here. Crooked Stave is much different from the rest. One of the reasons I love them so much, is that they aren’t afraid to take risks. More often than not, they succeed in taking these risks. I really wanted something “sour” for this beer pairing. I don’t often pair with wild ales because I feel like you need a very special recipe in order for the two to mesh well. There is so much “brett” going on in this batch, and it’s kind of funky, in a totally great way. It’s sweet, and has layers upon layers of fruitiness. This is why I absolutely love it with this Spring Easter Salad. I threw a teaspoon of the brew into the dressing for this recipe, but shh…don’t tell anyone. ;) If you can get ANYTHING from Crooked Stave, I highly suggest that you do. You won’t regret it.









Other Easter Brunch Ideas!
Whole Wheat Raspberry Muffins


Goat Cheese and Herb Baked Eggs


Raspberry Vanilla Almond Breakfast Quinoa


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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

8 Responses

  1. I wholeheartedly support the shift toward spring recipes. I am so ready for some fresh fruit and lighter, brighter flavors! This winter has dragged on TOO long. I need to medicate with fruit salad :)

  2. I am SO ready for spring recipes!!!!! Gearing up myself. Unfortunately, it’ll probably still be a while before anything green pops up from the ground. :( This looks delish, I love fruit with a nice sweet drizzle

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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