Spring Pea and Spinach Salad

Spring Pea and Spinach Salad has become a vibrant staple in our home, especially as the days lengthen and we crave lighter, fresher meals. There’s something genuinely delightful about the combination of sweet spring peas, tender spinach, and a zesty dressing that just sings of the season. My family, even the usually veggie-hesitant ones, eagerly anticipate this salad. It’s the perfect side dish to grilled chicken or fish, but honestly, it’s so satisfying and flavorful, I often enjoy it as a light lunch all on its own. The bright green colors alone are enough to lift your spirits, and the taste? Well, let’s just say it’s sunshine on a plate. If you’re looking for a way to celebrate spring flavors, look no further – this Spring Pea and Spinach Salad is a guaranteed winner.

Ingredients

• Fresh Spinach: 10 ounces, baby spinach is preferred for its tenderness and mild flavor. Make sure it’s thoroughly washed and dried to remove any grit.
• Spring Peas: 1 cup, shelled fresh peas are ideal when in season, offering a burst of sweetness. Frozen peas, thawed, are a convenient and perfectly acceptable substitute.
• Feta Cheese: 4 ounces, crumbled feta cheese adds a salty, tangy counterpoint to the sweetness of the peas and the earthiness of the spinach. Look for feta packed in brine for the best flavor and texture.
• Red Onion: 1/4 cup, thinly sliced red onion provides a sharp, pungent bite that cuts through the richness of the other ingredients. Soaking it in cold water for a few minutes can mellow its sharpness if desired.
• Toasted Pine Nuts: 1/4 cup, pine nuts, toasted until golden brown, offer a buttery, slightly nutty crunch that elevates the salad’s texture and flavor profile. Walnuts or slivered almonds can be used as alternatives.
• Lemon Vinaigrette: (See separate ingredients below) A bright and zesty lemon vinaigrette is crucial for tying all the flavors together and adding a refreshing tang.
  • Extra Virgin Olive Oil: 1/4 cup, the base of the vinaigrette, providing richness and healthy fats. Choose a good quality olive oil for the best flavor.
  • Fresh Lemon Juice: 2 tablespoons, freshly squeezed lemon juice adds brightness and acidity, essential for balancing the flavors.
  • Dijon Mustard: 1 teaspoon, Dijon mustard emulsifies the vinaigrette and adds a subtle depth of flavor.
  • Honey: 1 teaspoon, a touch of honey balances the acidity of the lemon and adds a hint of sweetness. Maple syrup can be used as a vegan alternative.
  • Salt and Black Pepper: To taste, essential for seasoning and enhancing all the flavors in the vinaigrette and the salad. Freshly ground black pepper is highly recommended.

Instructions

1. Prepare the Spinach: Begin by thoroughly washing the spinach under cold running water. Even pre-washed spinach can sometimes contain grit. Once washed, pat the spinach completely dry using paper towels or a salad spinner. Excess moisture will dilute the dressing and make the salad soggy. Place the dried spinach in a large salad bowl.
2. Prepare the Peas: If using fresh spring peas, shell them. This is a slightly time-consuming but rewarding task, as fresh peas have a sweetness and tenderness that is unmatched. If using frozen peas, thaw them completely under cold running water or by letting them sit at room temperature for about 15-20 minutes. Drain any excess water from the thawed peas. Add the prepared peas to the salad bowl with the spinach.
3. Prepare the Red Onion: Thinly slice the red onion. For a milder onion flavor, especially if you are sensitive to raw onion, you can soak the sliced red onion in a bowl of ice water for about 10 minutes. This helps to remove some of the sulfur compounds that cause the sharp, pungent taste. After soaking, drain the red onion and pat it dry. Add the sliced red onion to the salad bowl.
4. Toast the Pine Nuts: To toast pine nuts, you have a few options. The easiest method is to spread them in a single layer in a dry skillet over medium heat. Cook, stirring frequently, until they are fragrant and lightly golden brown, about 3-5 minutes. Watch them carefully as they can burn quickly. Alternatively, you can toast them in the oven. Preheat your oven to 350°F (175°C). Spread the pine nuts on a baking sheet and bake for 5-7 minutes, or until lightly golden, again, watching carefully to prevent burning. Once toasted, let the pine nuts cool slightly before adding them to the salad. Toasting enhances their nutty flavor and adds a delightful crunch.
5. Make the Lemon Vinaigrette: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey (or maple syrup). Season with salt and freshly ground black pepper to taste. Start with about 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and adjust according to your preference. Whisk vigorously until the vinaigrette is well combined and slightly emulsified – it should appear slightly thickened and no longer separated. If using a jar, you can simply close the lid tightly and shake the jar vigorously to emulsify the dressing. Taste the vinaigrette and adjust seasonings as needed. You might want to add a bit more lemon juice for extra tang, honey for sweetness, or salt and pepper for overall flavor balance.
6. Assemble the Salad: Just before serving, pour the lemon vinaigrette over the spinach, peas, and red onion in the salad bowl. Start with about half to three-quarters of the vinaigrette and add more to taste, ensuring not to overdress the salad, which can make it soggy. Gently toss the salad to evenly coat all the ingredients with the dressing. Be careful not to bruise the spinach while tossing.
7. Add Feta and Toasted Pine Nuts: Sprinkle the crumbled feta cheese and toasted pine nuts over the dressed salad. Distribute them evenly so that each serving gets a good amount of both.
8. Serve Immediately: Spring Pea and Spinach Salad is best served immediately after dressing to maintain the freshness and crispness of the spinach and the vibrancy of the flavors. If you need to prepare it ahead of time, you can prepare all the components separately – wash and dry the spinach, shell or thaw the peas, slice the red onion, toast the pine nuts, crumble the feta, and make the vinaigrette. Store each component in separate airtight containers in the refrigerator. When ready to serve, assemble the salad by combining the spinach, peas, and red onion in a bowl, dressing it with the vinaigrette, and then topping with feta and pine nuts.

Nutrition Facts

Servings: 6
Calories per serving: Approximately 250 kcal (Estimated, may vary based on ingredient brands and exact measurements)

• Total Fat: 18g
• Saturated Fat: 4g

Note: Nutritional values are estimates and can vary. For precise values, use a nutrition calculator with specific ingredient brands.

Preparation Time

Total Time: 25 minutes

Prep Time: 20 minutes
Cook Time: 5 minutes (for toasting pine nuts)

This Spring Pea and Spinach Salad is incredibly quick and easy to prepare, making it perfect for weeknight meals or last-minute gatherings. The majority of the time is spent on prepping the ingredients – washing spinach, shelling peas (if using fresh), slicing onion, and making the simple vinaigrette. Toasting the pine nuts adds a few extra minutes but is well worth the flavor and texture it brings to the salad. The actual assembly is very fast, making it a wonderfully efficient and flavorful dish.

How to Serve

This versatile Spring Pea and Spinach Salad can be served in a variety of ways, making it suitable for different occasions and meals. Here are some serving suggestions:

• As a Side Salad: Perfectly complements grilled or roasted main courses. Serve alongside:
  • Grilled chicken or fish
  • Roasted salmon
  • Lemon herb chicken
  • Vegetarian entrees like lentil loaf or grilled halloumi
• As a Light Lunch: Enjoy a generous portion as a refreshing and satisfying light lunch. Add some protein for a more substantial meal:
  • Grilled chicken or shrimp
  • Hard-boiled eggs
  • Canned chickpeas or white beans (rinsed and drained)
  • Tofu or tempeh cubes
• As a Potluck Dish: Travels well (dressing on the side) and is always a crowd-pleaser at potlucks, picnics, and barbecues. Its vibrant colors and fresh flavors make it an appealing addition to any buffet.
• Part of a Salad Platter: Include it as part of a larger salad platter or mezze spread. Pair it with:
  • Other spring salads like asparagus salad or radish salad
  • Hummus and pita bread
  • Olives and marinated vegetables
  • Cheese and crackers
• Elevate it for Dinner Parties: To make it more elegant for a dinner party, consider:
  • Adding shaved Parmesan cheese in addition to or instead of feta.
  • Using different types of nuts like pistachios or candied pecans for a sweeter touch.
  • Presenting it on a beautiful serving platter and garnishing with fresh herbs like mint or dill.
• Warm Weather Meals: This salad is especially delightful during spring and summer months when fresh peas and spinach are at their peak. It’s a cooling and refreshing option for hot days.

Additional Tips

Here are eight additional tips to elevate your Spring Pea and Spinach Salad and make it even more delicious and adaptable to your preferences:

1. Customize Your Cheese: While feta is classic and delicious in this salad, don’t hesitate to experiment with other cheeses. Try goat cheese for a creamy tang, shaved Parmesan for a salty and nutty flavor, or even fresh mozzarella balls for a milder, milky taste. Consider the flavor profile you’re aiming for and choose a cheese that complements the other ingredients.
2. Add More Vegetables: Feel free to bulk up your salad with other spring vegetables. Asparagus spears, lightly blanched and chopped, add a lovely green crunch. Thinly sliced radishes provide a peppery bite and beautiful color. Cucumber adds coolness and hydration. Cherry tomatoes, halved or quartered, bring sweetness and juiciness.
3. Incorporate Fresh Herbs: Fresh herbs can significantly enhance the flavor of this salad. Mint adds a refreshing coolness that pairs beautifully with peas and spinach. Dill brings a bright, slightly citrusy note. Parsley adds a fresh, clean flavor. Chives offer a mild oniony taste. Experiment with different combinations of herbs to find your favorite blend. Chop the herbs finely and sprinkle them over the salad just before serving.
4. Make it Vegan: Easily make this salad vegan by omitting the feta cheese. To maintain the salty and savory element, consider adding a sprinkle of nutritional yeast, which has a cheesy flavor. You can also use a vegan feta alternative, many of which are now readily available. Ensure the honey in the vinaigrette is replaced with maple syrup or agave nectar to keep it vegan.
5. Make it Ahead (Partially): While it’s best to dress the salad just before serving, you can prep many components in advance. Wash and dry the spinach, shell or thaw the peas, slice the red onion, and toast the pine nuts ahead of time. Store each component separately in airtight containers in the refrigerator. You can also make the vinaigrette ahead of time and store it in a jar in the refrigerator. When ready to serve, simply combine the ingredients, dress, and toss.
6. Vary the Nuts: Pine nuts are classic, but other nuts and seeds work wonderfully in this salad. Toasted walnuts or pecans provide a richer, earthier flavor. Slivered almonds add a delicate crunch. Sunflower seeds or pumpkin seeds are great nut-free options that still offer a satisfying crunch and nutty flavor. Make sure to toast any nuts or seeds before adding them to the salad to enhance their flavor and texture.
7. Spice it Up: For a touch of heat, add a pinch of red pepper flakes to the vinaigrette or sprinkle a few thinly sliced jalapeños or pickled peppers over the salad. A drizzle of sriracha or a dash of your favorite hot sauce can also add a pleasant kick.
8. Massage the Spinach (Optional): If you prefer a slightly softer spinach texture, especially if using mature spinach rather than baby spinach, you can lightly massage the spinach with a tablespoon of olive oil and a pinch of salt before adding the other ingredients and dressing. This helps to break down some of the fibrousness of the spinach and make it more tender. However, for baby spinach, massaging is generally not necessary.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen spinach instead of fresh?
A1: While fresh spinach is highly recommended for the best texture and flavor in this salad, you can use frozen spinach in a pinch. If using frozen spinach, make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the salad. Keep in mind that frozen spinach will have a softer texture than fresh spinach. Fresh spinach provides a much more pleasant crispness that is central to the salad’s appeal.

Q2: What can I substitute for pine nuts if I have an allergy or don’t have them on hand?
A2: Excellent substitutes for pine nuts include other toasted nuts and seeds. Toasted walnuts, pecans, slivered almonds, sunflower seeds, or pumpkin seeds all offer a similar crunch and nutty flavor profile. Walnuts and pecans will provide a richer, earthier flavor, while almonds and sunflower seeds will be milder and slightly sweeter. Choose based on your preference and what you have available.

Q3: How long will this salad last once it’s dressed?
A3: Spring Pea and Spinach Salad is best served immediately after dressing. Once dressed, the spinach will start to wilt, and the salad will lose its crispness. If you need to prepare it ahead of time, prepare all the components separately (spinach, peas, red onion, vinaigrette, feta, pine nuts) and store them in separate airtight containers in the refrigerator. Assemble and dress the salad just before serving for the best quality.

Q4: Can I make the vinaigrette ahead of time?
A4: Yes, the lemon vinaigrette can be made ahead of time and stored in an airtight jar in the refrigerator for up to 5 days. In fact, making it ahead can even enhance the flavors as they have time to meld together. Before using, give the vinaigrette a good shake or whisk to re-emulsify it, as it may separate slightly upon standing.

Q5: Is this salad gluten-free?
A5: Yes, Spring Pea and Spinach Salad is naturally gluten-free, as it does not contain any gluten-containing ingredients. However, always double-check the labels of your ingredients, especially Dijon mustard, to ensure they are certified gluten-free if you are strictly following a gluten-free diet. Most Dijon mustards are gluten-free, but it’s always best to verify.

Q6: Can I add protein to make this salad a main course?
A6: Absolutely! Adding protein is a great way to make this salad more substantial and suitable as a main course. Excellent protein additions include grilled chicken or shrimp, roasted salmon, hard-boiled eggs, canned chickpeas or white beans (rinsed and drained), grilled halloumi cheese, or tofu or tempeh cubes. Choose your protein based on your dietary preferences and what complements the fresh flavors of the salad.

Q7: Can I use sugar instead of honey in the vinaigrette?
A7: While honey adds a unique floral sweetness and helps to emulsify the vinaigrette, you can substitute it with granulated sugar or maple syrup. If using granulated sugar, make sure it dissolves completely by whisking the vinaigrette a bit longer. Maple syrup will provide a different flavor profile but is a good vegan alternative to honey and adds a similar level of sweetness.

Q8: What are some variations I can make to this salad?
A8: There are many ways to customize this salad to your liking! Consider adding different vegetables like blanched asparagus, radishes, cucumber, or cherry tomatoes. Experiment with different cheeses like goat cheese, Parmesan, or mozzarella. Try different nuts and seeds like walnuts, pecans, almonds, or sunflower seeds. Incorporate fresh herbs like mint, dill, or parsley. Add a touch of heat with red pepper flakes or jalapeños. You can also vary the dressing by using a different type of vinegar or adding different spices and seasonings to the vinaigrette. The possibilities are endless – feel free to get creative and make it your own!

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