Kale And Sugar Snap Pea Salad Recipe

Name: Kale And Sugar Snap Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dressing; 3/4 cup canola oil; 1/2 cup peeled, chopped ginger; 1/4 cup miso paste; 1/2 cup rice vinegar, or as needed; Finely grated zest and juice of 2 lemons or limes; 1/4 cup sugar, or as needed; Coarse salt and black pepper; For the salad; 2 tablespoons sugar; 4 dried apricots; 1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped; 2 cups sugar snap peas, stemmed; 4 ounces feta cheese, crumbled; 1/4 cup almonds, toasted and coarsely chopped; 2 tablespoons chopped fresh mint leaves, or as needed.

Servings: persons

For the dressing
3/4 cup canola oil
1/2 cup peeled, chopped ginger
1/4 cup miso paste
1/2 cup rice vinegar, or as needed
Finely grated zest and juice of 2 lemons or limes
1/4 cup sugar, or as needed
Coarse salt and black pepper
For the salad
2 tablespoons sugar
4 dried apricots
1 medium bunch kale (Tuscan, red Russian, Winterbor or lacinato), coarse stems removed and discarded, roughly chopped
2 cups sugar snap peas, stemmed
4 ounces feta cheese, crumbled
1/4 cup almonds, toasted and coarsely chopped
2 tablespoons chopped fresh mint leaves, or as needed.

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Make the dressing: In a blender or food processor, combine the oil, ginger, miso, 1/2 cup vinegar, lemon or lime zest and juice, and sugar. Process for about 30 seconds to form a creamy emulsion. Season with salt and pepper to taste, and add vinegar if needed.
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Make the salad: In a small saucepan over medium-low heat, combine the sugar with 1/4 cup water. Add the dried apricots and poach just until rehydrated, 2 to 3 minutes, then remove from heat.
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In a serving bowl, combine the kale, snap peas and feta. Add salad dressing to taste, and toss well. Sprinkle with almonds and garnish with poached apricots. Sprinkle with mint and serve.

1067

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the dressing, 3/4 cup canola oil, 1/2 cup peeled, chopped ginger, 1/4 cup miso paste, and more.

Yes, Kale And Sugar Snap Pea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale And Sugar Snap Pea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions