Easy Easter Party + Roasted Eggplant Spring Salad with Creamy Dijon Vinaigrette with Crate & Barrel

Spring is upon us & Easter is quickly approaching

…. and you know I love finding reasons to have friends over : ) .


With life filling up more and more by each passing day, this year I decided to take a different approach to tradition. I needed something fresh, new, exciting and…. easy.

Parties don’t have to be stressful. I want to open up my doors and welcome in some of my favorite people in life. I want our time together to be relaxing, refreshing, and full of beautiful moments. I also want everything I create and welcome my friends into to inspire an “Oh, I can do that!” feeling rather than intimidation and “wow I could never pull something like this off”.

I’m here to introduce “the new Easter”.

If hosting an entire dinner and 5 course meal stresses you out, don’t just “not plan a party” – plan it, and make it work for you. With 1 hour of prep time, you can pull together a fresh, vibrant buffet and invite your closest friends for a drop in.

On the menu

Roasted Eggplant Spring Salad with Creamy Dijon Vinaigrette [recipe below!]

Crudité Platter: Creamy Sumac Greek Yogurt, radishes, pickled onions, peas, pickled carrots

Various types of cheese

Crackers (GF for allergies)

Charcuterie board



Make sure to head to the C&B blog for the DIY layout and some of my favorite product from their new Spring line. I hope you feel inspired to host an easy, stress free party this Spring!


Share your moments on social media by tagging @crateandbarrel and @christiannkoepke!


[Post is sponsored and all opinions are my own]

Roasted Eggplant Spring Salad with Creamy Dijon Vinaigrette

This Spring salad is a complete show stopper. It’s the perfect salad to serve for guests. The roasted eggplant provides a warm, creamy texture pairing with the fresh greens and crispy radishes. The vinaigrette is surprisingly creamy and slightly sweet. All the elements here really make this salad something else.
Servings: 6 servings


Creamy Dijon Vinaigrette

    Makes 20 oz.

    • 8 oz. 1 cup extra virgin olive oil
    • 6 oz. 3/4 cup sherry vinaigrette
    • ¼ cup apple cider vinegar
    • cup creme fraiche
    • ¼ cup whole grain dijon mustard
    • 2 tablespoons honey
    • 2 teaspoons fresh squeezed lemon juice
    • ½ teaspoons sea salt


      Serves: 6

      • 4 handfuls mixed salad greens of your choice
      • 1 medium eggplant roasted
      • 1 medium english cucumber sliced
      • 1 small handful fresh mint sprigs
      • 1 small handful microgreens
      • 3 small watermelon radishes thinly sliced
      • ½ fennel bulb thinly sliced

      To Taste & Finish:

      • Fennel fronds
      • Pickled vegetables
      • Black sesame seeds
      • Sea salt


      Prepare vinaigrette

      • In a separate bowl, add ingredients. Stir. Keeps for up to 5 days in fridge

      Prepare roasted eggplant

      • Preheat oven to 400 degrees
      • Halve eggplant lengthwise and place inside up on a baking sheet
      • Drizzle with olive oil and sprinkle lightly with sea salt
      • Place in oven and roast 35-40 minutes or until lightly browned
      • Remove and cool to room temperature
      • Slice in wedges

      Salad assembly:

      • To arrange, place salad greens in large bowl. Layer in eggplant and cucumber. Gently lay microgreens in center area. Add radishes and fennel. Spread the top with sliced cucumber and a small handful of fresh mint springs. Then add wedges of the cooled eggplant.  Lastly, garnish with pickled vegetables and fennel fronds. Sprinkle the top with black sesame seeds and drizzle with dressing to taste. Store extra dressing in fridge for later use. Enjoy & savor the beauty of this vibrant, spring salad.


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