Pioneer Woman arugula and three pea salad is an easy spring side made with snow peas, sugar snaps and goat cheese, ready in 50 minutes. That makes it a colorful, healthy pick for Easter brunch, spring potluck or weeknight side dish, since the shallot vinaigrette pulls all three peas together.
Blanching the snow peas in boiling water for one minute, then shocking them in ice water, keeps them bright green and crisp. Skip that step and they turn dull and mushy, which drags down the whole salad.
Three different peas give this salad layers of texture you won’t get from a regular side, since each one brings its own crunch and sweetness. Fresh cilantro and dill lift the whole bowl, so every forkful tastes clean and herby without any heavy dressing.
Pioneer Woman Arugula and Three Pea Salad
Course: SaladCuisine: AmericanDifficulty: Easy6
servings25
minutes25
minutes200
kcalBlanched snow peas, raw sugar snaps and frozen peas get tossed in a white wine vinaigrette, then topped with goat cheese, herbs and radishes.
Ingredients
- For the Salad:
2 tbsp. plus 3/4 teaspoon kosher salt
6 oz. snow peas, trimmed and halved crosswise (2 cups)
1 c. frozen peas, thawed
6 oz. sugar snap peas, sliced crosswise (2 cups)
4 large red radishes, thinly sliced
1 5-ounce container baby arugula
1/2 cup fresh cilantro
1/2 cup fresh dill, roughly chopped
4 oz. garlic-and-herb goat cheese, at room temperature
- For the Vinaigrette:
1 large shallot, finely chopped
3 tbsp. white wine vinegar
1/3 c. olive oil
Directions
- Blanch the snow peas: Bring 6 cups of water to a boil in a medium saucepan, then add 2 tablespoons of salt. Add the snow peas and cook until bright green, about 1 minute. Remove them with a slotted spoon and transfer to the ice water, then let them cool completely before draining.
- Make the vinaigrette: Combine the shallot, vinegar and the remaining 3/4 teaspoon salt in a large bowl, then let it sit for 5 minutes so the shallot softens. Slowly whisk in the olive oil after that.
- Toss the salad: Add the blanched snow peas, thawed frozen peas, snap peas and radishes to the vinaigrette, then toss well. Add the arugula, cilantro and dill, then gently toss again before crumbling in the goat cheese. Give it one final toss and transfer to a serving dish.
FAQs
Can I swap the goat cheese for something else?
Feta or ricotta salata both work well here, since they crumble the same way and add a similar salty tang. If you want something milder, try fresh mozzarella torn into small pieces, though you’ll lose some of the creaminess the goat cheese brings.
How long does this salad last in the fridge?
Dressed salad keeps in the fridge for about 1 day, but the arugula starts to wilt after a few hours. If you want leftovers, store the vinaigrette separately and toss it with the peas and greens right before serving, since that keeps everything crisp.
Can I prep this salad ahead of time?
You can blanch and chill the snow peas up to a day ahead, then store them in an airtight container in the fridge. Make the vinaigrette ahead too, but wait to toss everything together until right before serving so the arugula stays perky.
Do I need a special pot to blanch the peas?
Any pot that holds at least 6 cups of water works for blanching, so a stockpot or deep skillet is fine. The key is having enough room for the snow peas to cook evenly without crowding, which is why a medium saucepan or larger is best.
Why did my snow peas turn mushy?
Overcooking is the usual cause, since snow peas only need about 1 minute in boiling water. Pulling them out and shocking them in ice water right away stops the cooking, so they stay crisp and bright green instead of going soft.
