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Home / dinner / spring field green salad with grapes and shaved pecorino

spring field green salad with grapes and shaved pecorino

dinner, gluten-free, Isa strict 30, low calorie, low-carb, low-sugar, salads and soups, side dishes

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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!

close up of spring salad

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.

shallot vinaigrette

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:

  • Cacio e pepe Brussels sprouts salad with crispy prosciutto croutons
  • grilled chicken Caesar salad pizza
  • strawberry salad with chicken and champagne vinaigrette
  • grilled lemon shrimp with corn, peach salad
  • taco salad with lime ranch dressing
  • loaded burger bowls with special dressing
  • salad with apples and sweet sesame dressing
spring salad in bowl
spring field green salad with grapes and shaved pecorino
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spring field green salad with grapes and shaved pecorino

5 from 4 votes
Recipe by Karen Course: Dinner, Sides, LunchCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

0

minutes

This spring salad is a delicious blend of arugula, snap peas, grapes and shave pecorino, coated with a delicious shallot vinaigrette.

Ingredients

  • 4 ounces arugula

  • 2 cups sugar snap peas, blanched & sliced in 1/2

  • 2 cups red grapes, sliced in 1/2

  • 1/2 red onion, sliced thin

  • 1/2 cup pistachios, lightly salted or salt and pepper

  • 1/2 cup shaved Pecorino Romano

  • shallot vinaigrette

  • fresh ground black pepper, optional

  • handful of fresh mint leaves, optional

  • shallot vinaigrette
  • 3 tbls.. olive oil

  • 1 tbls. lemon juice (about 1/2 lemon)

  • 1 tbls. apple cider vinegar

  • 2 tsp. fresh thyme, chopped

  • 2 shallots, chopped thin

  • 1 tbsp. Dijon mustard

  • 1/2 tsp. Kosher or sea salt

Directions

  • To blanch the snap peas, get a large bowl of ice water ready. Bring a large pot of water to a boil. Drop the sugar snap peas into the pot of rapidly boiling water. Let them cook for just 1 1/2 minutes. Drain the sugar snap peas quickly in a colander. Immediately transfer the sugar snap peas to the bowl of ice water. This stops the residual heat in the peas from continuing to cook them. Leave the peas in the ice water for 2 minutes. Once again, drain them well in a colander.
  • For the vinaigrette, add all ingredients, except oil, to a small bowl and whisk. Slowly whisk in the olive oil so that it emulsifies. Put aside.
  • In a large bowl, toss together the arugula, snap peas, grapes, and red onion (and mint if adding). Add the dressing right before serving. To finish, add pistachios, shaved pecorino and fresh ground black pepper.

Notes

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April 22, 2021 · Leave a Comment

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