The inspiration for this spring salad came as I was running. I passed a field and saw acres of green grass dotted with a mix of crocuses and dandelions. The yellows and purples looked beautiful, spread across the green fields. I wanted to run home and make a salad that would be just as pretty!

I had some snap peas and arugula on hand which is the foundation of this salad. Also, I threw in a handful of fresh mint to brighten the flavor – it’s subtle but delicious! The red grapes, not only add the perfect amount of sweetness but a purplish hue, like the crocuses. Additionally, I threw in thinly-sliced red onion to sharpen the flavor. The pistachios add the necessary crunch and also, more hints of green. Lastly, the pecorino provides a sharp, salty taste which is the perfect finishing touch. The shallot dressing is includes lemon, mustard and thyme which pairs wonderfully with the veggies.

overhead photo of spring salad with grapes and pecorino

how to make spring field green salad

This salad takes minutes to prepare and makes a great lunch, dinner (throw on some grilled chicken, fish or beef) or side salad.

Start by blanching the snap peas. I like to blanch these as soon as I buy them and keep them in the fridge, ready to throw in any recipe or snack on them right out of the bowl!

Make the shallot dressing by adding all of the ingredients (except the oil) into a bowl. Whisk in the olive oil so that it emulsifies. If you’d prefer to add it to a blender, you can do that as well. Or, if you have a glass jar with a lid, add all the ingredients and shake well.

Slice the snap peas, grapes and red onion. I love to use a mandolin on the red onion so I get it really thin. You don’t have to, just a personal preference.

Add the snap peas, grapes and red onion to the arugula. If you have fresh mint on hand, throw in a couple of mint leaves which subtlety brightens the flavor. Dress with the shallot vinaigrette so that everything is coated well. Add the nuts, shaved pecorino and fresh ground black pepper.

Make sure you dress it right before serving or it will wilt.

arugula, snap peas, pecorino and grapes in spring salad

ingredients for spring field salad

Arugula – I love the peppery taste of arugula when balanced well with other flavors. If you don’t have this on hand, use any field green or lettuce.

Sugar snap peas – Make sure you blanch these. Not only does it take away their bitterness, it adds a nice crunchy texture.

Red grapes – I suppose you can use green grapes if you must, you just won’t get the pretty color contrast 😉 Flavor will still be great!

Red onion – Cut this really thin for pops of sharp flavor. If you have a mandolin, use that. I like to run the onion through the mandolin right after I buy the onion and store the thin shreds in the fridge for quick additions to recipes.

Pistachios – I love a little crunch in salad and these pistachios really do the trick. You can buy them with or without the shell (and remove them yourself). Use any flavor you like – I personally love the salt and pepper variation. Substitute with any toasted nut or seed that you have on hand.

Pecorino – Pecorino Romano is more sharp and salty than Parmesan which is why I like it for this salad – it really elevates it. It’s also made from sheep’s milk, versus cow, which I find is easier to digest. Feel free to substitute with Parmesan. I use a peeler to shave this onto the salad.

Shallot vinaigrette – This vinaigrette is a delicious blend of shallots, lemon juice, Dijon and fresh thyme. Feel free to make this ahead of time and store it in the fridge.

how to serve spring field green salad

As I mentioned, make sure and add the vinaigrette at the time you serve the salad. You can have the main part of the salad (arugula, snap peas, grapes, red onion and mint if using) in a bowl and stored in the fridge. Then, when it’s go time, coat the salad with the vinaigrette and add the pistachios, shaved pecorino and fresh black pepper.

other salads you’ll enjoy: