Name: Spring Pea and Carrot Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups carrot top greens (can sub 2 cups fresh arugula or baby kale); 1/2 cup fresh basil; 1/4 cup toasted pine nuts (pistachios, almonds or pumpkin/sunflower seeds will also work); 1/2 cup olive oil; 1/3 cup grated parmesan (omit if vegan); pinch of crushed red pepper flakes; salt (to taste); 1 loaf ciabatta or sourdough French bread; 2 tablespoons olive oil; 1 clove garlic (minced or grated); salt + pepper (to taste); 3 carrots (cut into ribbons or sliced thin); 2 cups fresh snap peas; 2 cups fresh watercress or baby spinach; handful of fresh parsley or mint (I used a combo of both); 8 ounces feta cheese (omit if vegan)

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Every bite of this Spring Pea and Carrot Salad brings me back to the vibrant days of spring. As the weather warms and gardens burst into life, I find myself craving fresh flavors that celebrate the season. One lazy Sunday afternoon, I stumbled upon a farmer’s market overflowing with crisp, bright carrots and delicate peas. Inspired by the vivid colors and the irresistible scent of fresh produce, I decided to create a salad that would highlight these ingredients. Tossing in my homemade carrot top pesto, I crafted a dish that isn’t just a salad; it’s a celebration of spring. With each forkful, you can taste the essence of the season.

Recipe Snapshot

Total Time:
30 mins

Prep Time:
15 mins

Cook Time:
15 mins

Difficulty:
Easy

Calories:
350 kcal

Protein:
8 g

Diet:
Paleo, Vegan, Gluten-Free

Fat:
25 g

Tools Used:
Blender, Food Processor, Grater, Oven, Chef’s Knife, Baking Sheet

Why You’ll Love This Spring Pea and Carrot Salad

Freshness at Its Best

What I love about this Spring Pea and Carrot Salad is how it captures the essence of spring with every ingredient. The vibrant snap peas provide that delightful crunch, while the carrot ribbons add a hint of sweetness, all coming together harmoniously. Each bite is a burst of freshness that excites the palate.

Versatile & Adaptable

This dish is so versatile! If you’re looking for a light lunch or a side dish for dinner, the Spring Pea and Carrot Salad fits the bill perfectly. You can easily swap ingredients based on what you have on hand. Feeling adventurous? Throw in some roasted bell peppers or swap the herbs for whatever’s fresh in your garden.

Perfect for Meal Prep

One of my favorite things about this salad is that you can prepare it ahead of time. The flavors actually improve as they meld together, making it a fantastic option for meal prep. Just keep the dressing separate until you’re ready to serve to maintain that fresh crunch!

Bright & Colorful Presentation

Visually, this salad is a showstopper. The kaleidoscope of colors—from the rich greens of the watercress to the bright orange of the carrots—is enough to cheer anyone up. It’s the kind of dish that stands out on any table, making it a must-have for gatherings and celebrations.

Healthy and Nutritious

Another reason to adore the Spring Pea and Carrot Salad is how nutritious it is. Packed with vitamins, minerals, and healthy fats from the olive oil and nuts, it’s a guilt-free indulgence that you can feel good about. Eating healthy doesn’t have to be boring!

Great for All Occasions

Whether it’s a casual picnic, brunch, or a fancy dinner, this salad is adaptable enough to fit any occasion. It’s a crowd-pleaser that will leave your guests feeling satisfied without weighing them down.

What’s In This Spring Pea and Carrot Salad

The ingredients in this Spring Pea and Carrot Salad come together beautifully, creating a dish that is both refreshing and full of flavor. Each component plays a vital role, from the vibrant salad greens to the creamy feta cheese that adds a delightful tang. The carrot top greens in the pesto bring an unexpected depth, making this salad unique.

2 cups carrot top greens (can sub 2 cups fresh arugula or baby kale) – These greens offer a vibrant flavor and can be deliciously blended into a pesto.
1/2 cup fresh basil – Sweet and aromatic, fresh basil elevates the dish with its classic herbaceous notes.
1/4 cup toasted pine nuts (pistachios, almonds or pumpkin/sunflower seeds will also work) – Adding a crunchy texture and nutty flavor, these nuts are perfect in the pesto.
1/2 cup olive oil – Extra virgin olive oil provides richness and helps to blend the pesto smoothly.
1/3 cup grated parmesan (omit if vegan) – This cheese adds a salty, umami flavor to the pesto, making it irresistibly savory.
pinch of crushed red pepper flakes – Just a touch, this ingredient brings a subtle heat to the pesto.
salt to taste – Essential for enhancing all the flavors in the dish.
1 loaf ciabatta or sourdough French bread (use gluten-free bread if needed) – Torn into bite-size pieces, this bread adds a wonderful texture when toasted.
2 tablespoons olive oil – Used to toast the bread, adding flavor and crispiness.
1 clove garlic (minced or grated) – Garlic infuses a comforting flavor into the toasted bread.
salt + pepper to taste – For seasoning the toasted bread.
3 carrots (cut into ribbons or sliced thin) – Sweet and crunchy, they add both color and flavor to the salad.
2 cups fresh snap peas – These peas bring a refreshing crispness to the salad.
2 cups fresh watercress or baby spinach – A peppery taste complements the sweetness of the carrots.
handful of fresh parsley or mint – I used a combo of both, adding freshness and brightness to the dish.
8 ounces feta cheese (omit if vegan) – Crumbled on top for a creamy, salty finish.

The Method for Spring Pea and Carrot Salad

Making this Spring Pea and Carrot Salad is a breeze, and I love how the simple steps lead to such a vibrant dish. You’ll be amazed at how quickly it comes together. Follow along, and let’s create something fresh and delicious!

In the bowl of a food processor or high-powered blender, combine the carrot top greens, basil, and pine nuts. Pulse until finely chopped, creating a vibrant blend of flavors. As the machine whirs, notice the fragrant aroma filling your kitchen.
With the machine still running, drizzle in the olive oil slowly. This process helps to emulsify the pesto, resulting in a rich and creamy texture. Keep an eye on the consistency; it should be smooth but not overly runny.
Add the parmesan, a pinch of crushed red pepper flakes, and season with salt to taste. Blend again until everything is incorporated. Taste the pesto and adjust the seasoning if necessary, adding more salt or a splash of olive oil for richness.
Once blended, pour the pesto into a glass jar and keep it in the fridge until ready to use. Trust me; this pesto is delicious enough to be enjoyed on its own!
Preheat your oven to 350 degrees F. It’s time to toast the bread! Line a large baking sheet with parchment paper for easy cleanup.
On the baking sheet, toss the torn ciabatta or sourdough pieces with olive oil, garlic, salt, and pepper. Make sure each piece is well-coated for the best flavor.
Place the baking sheet in the oven and bake for 10 to 15 minutes, tossing halfway through, until the bread is golden and toasted. Keep an eye on it, as you want it crispy but not burnt!
While the bread is toasting, prepare the salad. In a large bowl, toss together the carrot ribbons, snap peas, watercress, and fresh herbs. The colors will be stunning, a true feast for the eyes.
Add a couple of tablespoons of the prepared pesto to the salad, tossing gently to coat the veggies evenly. This step is essential for ensuring every bite is bursting with flavor.
Finally, add the toasted bread and sprinkle the feta cheese on top. Serve immediately with the remaining carrot top pesto on the side for a delightful finish.

Things Worth Knowing

Storage: If you have leftovers, store the salad in an airtight container in the fridge. It’s best enjoyed fresh, but it can last up to two days.
Make Ahead: You can prepare the pesto up to one week in advance. Just make sure to keep it sealed to prevent it from browning.
Adding Protein: For a heartier dish, consider adding grilled chicken or chickpeas for extra protein.
Flavor Balancing: If the salad tastes a bit flat, a squeeze of lemon juice can brighten up the flavors beautifully.

Customization Ideas

One of the best parts of this Spring Pea and Carrot Salad is how easily you can tailor it to your taste. Here are some ideas to get your creative juices flowing:

Swap the Greens: Experiment with different salad greens like arugula, baby spinach, or even kale for added texture.
Vegan Option: Omit the cheese or substitute with a vegan feta for a cruelty-free version.
Nut Varieties: Use walnuts or pecans instead of pine nuts for a different flavor and crunch.
Seasonal Twists: Add seasonal vegetables like asparagus or radishes for a fun twist.
Different Dressings: Try a balsamic vinaigrette or a citrus dressing to give the salad a completely new flavor profile.
Add Fruits: Toss in some slices of strawberries or mandarins for a sweet contrast against the savory elements.
Texture Play: For added crunch, consider adding crispy chickpeas or sunflower seeds on top.

What Goes Well With This Spring Pea and Carrot Salad

Grilled Chicken: This salad pairs wonderfully with grilled chicken for a satisfying meal.
Quinoa or Couscous: Serve alongside a warm quinoa or couscous dish for a complete dinner.
Fresh Bread: A crusty loaf of bread or garlic bread complements the flavors beautifully.
Picnic Perfection: Pack this salad for a picnic or barbecue; it’s a hit at gatherings!
Spring Events: Ideal for spring gatherings, brunches, or even as a light dinner option on warm evenings.
Leftover Storage: Store any leftovers in an airtight container; it lasts in the fridge for a couple of days but is best fresh.

FAQ

Absolutely! You can prepare the Spring Pea and Carrot Salad up to one day in advance. Just keep in mind to add the more delicate greens like watercress and herbs just before serving to prevent them from wilting. Alternatively, you can mix the salad with the pesto and let it marinate in the fridge for a few hours, which enhances the flavors.

If you can’t find carrot top greens, don’t worry! You can easily substitute them with fresh arugula, baby kale, or even mixed salad greens. Each will bring its own unique flavor to the salad while still maintaining that fresh, vibrant quality.

Yes, the Spring Pea and Carrot Salad can be made vegan! Simply omit the parmesan cheese or use a vegan alternative. All the other ingredients are naturally vegan, making this salad a great option for plant-based diets.

To store the Spring Pea and Carrot Salad leftovers, place them in an airtight container in the fridge. It’s best enjoyed fresh, but it can last for up to two days. If the salad contains pesto, the flavors will meld even more over time, but the texture of the greens may soften.

Definitely! The beauty of the Spring Pea and Carrot Salad is its versatility. Feel free to add other seasonal vegetables like asparagus or radishes for crunch, or even fruits such as strawberries for a sweet touch. The options are limitless!

Conclusion

The Spring Pea and Carrot Salad is a refreshing and vibrant dish that captures the spirit of spring. With its colorful ingredients and homemade pesto, it’s a delightful way to enjoy the season’s flavors. I encourage you to try this salad and experience the joyful burst of freshness it brings to your table!