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Spring Salad with Asparagus, Peas, Feta, and Fresh Herbs Recipe

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3.9 from 9 reviews

This easy spring salad is a fresh and vibrant dish combining crisp baby greens, sautéed asparagus, tender peas, fresh herbs, toasted pine nuts, roasted chickpeas, and creamy feta cheese, all tossed in a tangy lemon-Dijon vinaigrette. Perfect for a light lunch or a colorful side dish, it features seasonal ingredients and a delightful mix of textures and flavors.

Ingredients

Dressing

  • 6 Tablespoons Olive Oil
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Lemon Zest
  • 1-2 Tablespoons Lemon Juice
  • ½ Shallot, minced very fine
  • 1 Tablespoon Champagne Vinegar (or prosecco or white wine vinegar)
  • ¼ teaspoon Salt and Pepper

Salad

  • 2 Tablespoons Pine Nuts, toasted
  • 1 Bunch Asparagus, cut into 1-2″ pieces, sautéed with olive oil, salt and pepper
  • ½ Cup Frozen Peas, defrosted in cool water and drained
  • 6 Cups Baby Salad Greens
  • ½ English Cucumber, thinly sliced
  • 1-2 Radishes, thinly sliced
  • ⅓ Cup Fresh Mint, chopped
  • ¼ Cup Fresh Basil, chopped
  • ¼ Cup Fresh Parsley, chopped
  • 1 Tablespoon Fresh Chives, chopped
  • ⅓ Cup Feta Cheese
  • ½ Cup Roasted Chickpeas, tossed in olive oil, salt and pepper
  • Olive Oil (for sautéing and tossing)
  • Salt and Pepper (to taste)
  • 3 Hard Boiled Eggs, halved

Instructions

  1. Toast Pine Nuts: Heat a pan over medium heat and toast 2 tablespoons of pine nuts, tossing occasionally, until golden and fragrant. Remove from the pan and set aside on a plate.
  2. Thaw Peas: Place ½ cup of frozen peas in a bowl of cool water to defrost, then drain thoroughly.
  3. Roast Chickpeas: Dry ½ cup of chickpeas and toss them with olive oil, salt, and pepper. Heat the same pan on medium-high heat and cook the chickpeas for 8-10 minutes, stirring occasionally until crispy. Remove from heat and set aside on a plate.
  4. Sauté Asparagus: Chop 1 bunch of asparagus into 1-2 inch pieces. Return the pan to medium-high heat, drizzle with olive oil, and add the asparagus along with salt and pepper. Cook, stirring occasionally, until tender, about 4 minutes. Remove from pan and let cool on a plate.
  5. Make the Dressing: In a bowl, whisk together 6 tablespoons olive oil, 1 teaspoon Dijon mustard, 1 teaspoon lemon zest, 1-2 tablespoons lemon juice, ½ minced shallot, 1 tablespoon champagne vinegar, and ¼ teaspoon each of salt and pepper until well combined. Set aside.
  6. Assemble the Salad: On a large platter or in a large bowl, layer 6 cups baby salad greens, sautéed asparagus, drained peas, thinly sliced ½ English cucumber, 1-2 sliced radishes, chopped fresh herbs (⅓ cup mint, ¼ cup basil, ¼ cup parsley, 1 tablespoon chives), toasted pine nuts, roasted chickpeas, and ⅓ cup crumbled feta cheese.
  7. Add Hard Boiled Eggs: Halve 3 hard boiled eggs and arrange them on top of the salad.
  8. Toss and Serve: Drizzle the prepared dressing lightly over the salad and toss gently to combine. Finish with a sprinkle of salt and pepper to taste. Serve immediately.

Notes

  • To toast pine nuts, keep stirring frequently to avoid burning as they brown quickly.
  • If using canned chickpeas, rinse and dry thoroughly before roasting.
  • Hard boil eggs by placing them in boiling water for about 10-12 minutes, then cool in ice water before peeling.
  • For extra flavor, you can add a squeeze of fresh lemon juice just before serving.
  • This salad is best enjoyed fresh but can be stored in the refrigerator for up to 1 day with dressing and eggs added just before serving.

Find it online: https://recipesbyliza.com/spring-salad-with-asparagus-peas-feta-and-fresh-herbs-recipe/