Arugula and Three-Pea Salad: A Fresh Spring Celebration
Peppery greens, crisp textures, and goat cheese unite in a burst of garden flavor.
As the weather warms and gardens burst with fresh produce, there’s no dish quite as appropriate as a vibrant arugula and three-pea salad. This recipe is a showcase of spring’s finest, combining the bright snap of three different peas, peppery arugula, fragrant herbs, and creamy goat cheese. It’s a feast for the eyes and palate—perfect for your next gathering or Easter celebration.
Why This Salad Is a Seasonal Favorite
- Features three types of peas: snow peas, sugar snap peas, and frozen green peas for varying textures and crispness.
- Packed with fresh herbs: dill and cilantro add depth and fragrance.
- Goat cheese: brings tangy creaminess.
- Radishes: add color and gentle spice.
- Quick and easy: ready in minutes, yet impressive and elegant enough for special occasions.
Ingredients
Below is the list of fresh, simple ingredients that together create a salad bursting with spring flavors. Sourcing quality, in-season produce truly elevates this dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Kosher salt | 2 tbsp + 3/4 tsp | Divided; for seasoning and blanching. |
| Snow peas | 6 oz (2 cups) | Trimmed, halved crosswise. |
| Shallot | 1 large | Finely chopped. |
| White wine vinegar | 3 tbsp | For vinaigrette. |
| Olive oil | 1/3 cup | Whisked into the vinaigrette. |
| Frozen peas | 1 cup | Thawed. |
| Sugar snap peas | 6 oz (2 cups) | Sliced crosswise. |
| Red radishes | 4 large | Thinly sliced (watermelon radishes add extra color). |
| Baby arugula | 5 oz container | Peppery greens for base. |
| Fresh cilantro | 1/2 cup | Leaves, chopped lightly. |
| Fresh dill | 1/2 cup | Roughly chopped. |
| Garlic-and-herb goat cheese | 4 oz | At room temperature for easy crumbling. |
Step-by-Step Directions
Step 1: Blanch the Snow Peas
- Bring 6 cups of water to a boil in a medium saucepan and add 2 tablespoons kosher salt.
- While water heats, prepare a large bowl with ice water.
- Add the snow peas and cook until bright green and crisp-tender, about one minute.
- Lift peas out with a slotted spoon and immediately plunge into the ice water to stop the cooking and preserve color.
- Once cool, drain thoroughly.
Step 2: Make the Vinaigrette
- In a large bowl, combine finely chopped shallot, 3 tablespoons white wine vinegar, and the remaining 3/4 teaspoon kosher salt.
- Let stand for five minutes. This mellow the shallot’s bite and flavors the base of the dressing.
- Slowly whisk in 1/3 cup olive oil until emulsified and silky.
Step 3: Assemble the Salad
- Add blanched snow peas, thawed frozen peas, sliced sugar snap peas, and sliced radishes to the vinaigrette. Toss well to coat.
- Gently fold in baby arugula, cilantro, and dill; toss until the greens and herbs are just mixed in.
- Crumble goat cheese over the salad and give a final, gentle toss.
- Transfer to a serving dish, fluffing the greens so the colors and textures are visible and inviting.
Tips for Success
- Quality produce: Use the freshest spring vegetables available for maximum crunch and flavor.
- Blanching: The ice bath for peas is essential to keep them vibrant and crisp.
- Dressing balance: Letting shallots sit in vinegar mellows their flavor, providing delicate acidity.
- Goat cheese: Use room temperature goat cheese for easier crumbling and creamier texture.
- Herbs: Mix up fresh herbs based on availability—mint or basil also work well.
Serving Suggestions
This salad is versatile—mini croissants, sandwiches, or even pizzas can be served alongside. Here are ideas for various occasions:
- Spring Brunch: Pair with frittata, quiche, or cheese board.
- Easter Table: Bright, colorful side to roast lamb or ham.
- Picnic Ready: Serve chilled with crusty bread or as a sandwich filling.
- Weeknight Dinner: Add grilled chicken or roasted chickpeas for extra protein.
What others are reading
Substitutions & Variations
- Greens swap: Try baby spinach, mixed spring greens, or shredded lettuce instead of arugula.
- Vegan option: Use vegan cheese or skip goat cheese altogether.
- Herb alternatives: Fresh mint or basil adds lovely brightness.
- Pea varieties: Substitute English garden peas for frozen if available.
- Nuts & seeds: Add toasted almonds or pumpkin seeds for extra crunch.
Nutrition Snapshot
| Nutrient | Approximate Amount (per serving) |
|---|---|
| Calories | 220-260 |
| Protein | 7g |
| Carbohydrates | 15g |
| Fat | 16g |
| Fiber | 4g |
| Sodium | 980mg |
*Nutrition values will vary by exact ingredients and serving size.
Storing and Making Ahead
- Keep arugula separate if making ahead—mix in just before serving to keep greens crisp.
- Vinaigrette can be made 1–2 days ahead and refrigerated.
- Peas and radishes can be prepped up to a day in advance and stored in an airtight container.
- Herbs should be added fresh for best flavor.
- Leftovers last 1–2 days chilled; remember some wilting of greens.
Spring Salad Inspiration
This salad is part of a broader family of spring-inspired dishes featuring arugula and seasonal vegetables. Get creative and use this recipe as a template for other combinations:
- Watermelon-Feta Orzo Salad: Sweet, savory, and perfect for warm weather.
- Spring Pea Pesto Pasta Salad: Toss pasta with pesto and fresh peas for a more filling dish.
- Fig and Arugula Pizza: Sweet figs, cheese, prosciutto, and arugula atop flatbread or pizza.
- Pesto Chicken Salad Croissants: Add arugula to chicken salad sandwich for a peppery bite.
Frequently Asked Questions (FAQs)
Can I use frozen peas straight from the freezer?
No, always thaw frozen peas before adding. A brief rinse under cool water and patting dry works well for this recipe.
What can I substitute for goat cheese?
Creamy feta, ricotta salata, or a vegan cheese alternative can replace the goat cheese, depending on preference or dietary needs.
How do I keep the salad fresh when serving later?
Keep the dressing and greens separate until just before serving, then toss gently to preserve texture and crunch.
Is this salad gluten-free?
Yes, the recipe is naturally gluten-free; always double check ingredient labels to confirm.
What other vegetables work well in this salad?
Try thinly sliced carrots, cucumber, or fennel for added crunch and color variation.
Expert Tips for Entertaining
- Garnishing: Use flaky sea salt and lemon zest for final flourish.
- Presentation: Serve in a shallow platter to showcase colors and textures.
- Pairings: White wines (Sauvignon Blanc or Grüner Veltliner) or sparkling pink lemonade complement this light dish.
Conclusion: Welcome Spring with Vibrant Flavors
The arugula and three-pea salad is more than an appetizer or side—it’s a celebration of seasonal produce, healthful eating, and convivial gatherings. Make it part of your spring menu to highlight the beauty and flavors nature provides at this time of year. Whether for a holiday meal, weekend brunch, or weekday dinner, this salad is sure to impress and satisfy.
Related Recipes
- Strawberry Arugula Salad
- Spring Pea Pesto Pasta Salad
- Pesto Chicken Salad Croissants
- Fig and Arugula Pizza
References
- https://www.orchardnutritioncenter.com/recipes/arugula-three-pea-salad
- https://www.thepioneerwoman.com/food-cooking/recipes/a35903489/arugula-and-three-pea-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g64035967/arugula-recipes/
- https://www.aol.com/arugula-recipes-pack-peppery-punch-180000680.html
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g46768127/pea-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g60374375/healthy-salad-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g42674266/easter-salads/
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