Spring Salad With Asparagus, Peas, And Arugula

Name: Spring Salad With Asparagus, Peas, And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Asparagus; Olive Oil, As Needed; Salt And Pepper; 1/4 cups Pine Nuts; 1 cup Peas; 1 bunch Spinach; 1 bunch Arugula; 4 ounces, weight Parmesan Cheese, Shaved; FOR THE VINAIGRETTE:; 1 Tablespoon Honey; 1 Tablespoon Mustard; 2 Tablespoons White Wine Vinegar; 4 Tablespoons Olive Oil; 1 dash Salt And Pepper

Servings: persons

1 pound Asparagus
Olive Oil, As Needed
Salt And Pepper
1/4 cups Pine Nuts
1 cup Peas
1 bunch Spinach
1 bunch Arugula
4 ounces, weight Parmesan Cheese, Shaved
FOR THE VINAIGRETTE:
1 Tablespoon Honey
1 Tablespoon Mustard
2 Tablespoons White Wine Vinegar
4 Tablespoons Olive Oil
1 dash Salt And Pepper

1
1. Prepare the asparagus by breaking or cutting off the tough ends of the stalks. Then toss with olive oil and a little salt and pepper. Roast in single layer on a baking sheet in a 350u00b0F oven for about 10-12 minutes. Set aside to cool to room temperature. Once cool, cut the asparagus stalks in bite-sized pieces. This step can be done one day in advance; just store asparagus in the fridge until you're ready to use it.
2
2. Toast the pine nuts. Spread them in a single layer on a small pan. Place in a 350u00b0F oven for about 10 minutes, stirring once halfway through. Once they start to brown, watch closely to prevent burning.
3
3. If you're using frozen peas, cook them according to the package directions. Once done, use an ice bath to stop the cooking process and cool them down quickly. Drain. If you're using fresh peas, they can be added to the salad raw or lightly steamed.
4
4. Prepare the vinaigrette by combining all the ingredients in a small Mason jar. Secure the lid and shake until combined. If you don't have a jar with a lid, you can combine everything in a small bowl and whisk vigorously.
5
5. Right before serving the salad, combine the spinach, arugula, roasted asparagus, peas, cheese, and pine nuts. Toss to combine. Divide the salad between serving dishes and top each with about 1 tablespoon of the vinaigrette.
6
6. Any extra vinaigrette should be stored in the fridge for up to 5 days. Shake or whisk before use.

456

kcal

Calories

Fat

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 14 ingredients. The key ingredients include: 1 pound Asparagus, Olive Oil, As Needed, Salt And Pepper, 1/4 cups Pine Nuts, and more.

Yes, Spring Salad With Asparagus, Peas, And Arugula 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!