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We love this Pea and Pesto Spinach Salad so much that we served it at our own wedding! It's so simple to make, but ridiculously good.
This salad is made by tossing tender baby spinach with fresh pesto sauce. Then it's mixed with peas, toasted pine nuts, and freshly grated Parmesan. It's a reminder that often, simple is best.
If you have extra pesto dressing on hand, use it to make Orzo Pesto Salad, Tortellini Pasta Salad, or Easy Pesto Egg Muffins.
Why you'll love this recipe
- Easy: Just 5 ingredients and 10 minutes to make!
- Crowd Pleaser: Everyone raves about this salad. It's a surprising combination of familiar ingredients. And, it'll even win over salad-skeptics.
- Like Ina's but better: We first made Ina Garten's salad over 10 years ago—and have been adjusting it ever since. Here are 3 improvements we've made:
- Our version uses a whole bag of spinach (no need to try to measure spinach leaves in measuring cups).
- We've added grated Parmesan (everyone loves cheese).
- Our recipe works with homemade pesto or store-bought (in case you don't have time to make your own).
- Make Ahead Friendly: You can easily prep the components in advance.
Recipe Video
Watch how to make this salad step by step!
Ingredients (and substitutes)
You only need 5 ingredients for this delicious Pea and Pesto Spinach Salad:
- Spinach: Use baby spinach for this salad. Baby spinach has smaller, more tender leaves because it's picked before the spinach is fully mature. And, it comes pre-washed. In a pinch, you could use regular spinach instead. Or you could substitute baby arugula, which has a more peppery flavor.
- Green Peas: Frozen green peas are a surprisingly good salad ingredient. They're easy to prepare and inexpensive. All you need to do is pour some hot water over them to defrost. Frozen peas have already been cooked, so they're ready to eat. They're also a plant-based source of protein.
- Pesto: A good pesto really makes this salad stand out. We highly recommend using our homemade pesto dressing recipe. It's so fast to make—just 5 minutes! While store-bought pesto isn't as good, you can still use it as a substitute.
- Pine Nuts: Toasted pine nuts are a delicious garnish for this salad. If you're making homemade pesto, you can toast all the pine nuts at the same time. If you don't have pine nuts, substitute chopped walnuts or almonds.
- Parmesan: Use grated Parmesan or another hard-Italian cheese, such as Asiago. If you're vegan, use a vegan Parmesan substitute.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Looking for other spinach recipes? Make Skillet Pan Spanakopita, Instant Pot Bean Soup, Mediterranean Chickpea Casserole, or Lemon Spinach Orzo.
How to make (step-by-step photos)
This spinach salad is so fast to make. So, it's perfect for weeknight dinners or entertaining. Here's how to make it:
Tips
- Drain peas well: After defrosting the peas, make sure to shake the strainer well. This helps to remove excess water, so it doesn't get added to the salad.
- Toss right before serving: It's best to add the dressing to leafy green salads right before serving. Otherwise, the tender greens can wilt from the dressing.
- Grate your own cheese: Pre-shredded cheese often has anti-clumping ingredients added to it. So, it's better to grate your own cheese at home.
- Homemade pesto is better than store-bought: We've tested out a lot of store-bought pesto—and homemade pesto sauce definitely tastes best.
- Make ahead tips: You can toast pine nuts, grate cheese, and make the pesto dressing in advance. Then, all you have to do is assemble right before serving!
Recipes to pair with spinach salad:
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📖 Recipe
Pea and Pesto Spinach Salad
Ingredients
- 3 tablespoons pine nuts
- 1½ cups frozen green peas
- 8 oz baby spinach
- ¾ cup Pesto Dressing (see note 1)
- 3 tablespoons Parmesan cheese (see note 2)
Instructions
- Toast pine nuts: Add 3 tablespoons pine nuts to a dry skillet over medium-low heat (see note 3). Cook, stirring frequently, until golden brown, 1 to 3 minutes. Set aside.
- Defrost peas: Add 1½ cups frozen green peas to a medium heatproof bowl and fill with hot water (from a kettle or tap). Let sit until defrosted, 2 to 4 minutes. Drain in a colander or sieve and shake well to remove excess water.
- Prep dressing: Make homemade Pesto Dressing (if using) or modify store-bought pesto (see note 1).
- Assemble: Add defrosted peas and 8 oz baby spinach to a large bowl. Drizzle with ¾ cup Pesto Dressing (or modified store-bought pesto). Toss gently until leaves are coated with dressing. Sprinkle in cooled pine nuts and 3 tablespoons Parmesan cheese. Toss again, then serve immediately.
Notes
- Pesto Dressing: One batch (1x) of homemade Pesto Dressing yields ¾ cup. So, you'll use it all for this recipe. If you don't want to make your own pesto, you can substitute it with ⅔ cup store-bought pesto + 2 tablespoons fresh lemon juice. Mix together, taste, and season with salt and pepper if needed (store-bought pesto varies significantly by brand).
- Parmesan: You can swap another hard Italian cheese (such as Asiago). If you need a vegetarian cheese, look for a cheese that lists "microbial enzymes" rather than "rennet" on the ingredients). For a vegan option, use a store-bought vegan parmesan cheese substitute (in both the salad and the pesto).
- Pine nuts: If you're making homemade Pesto Dressing, you can also toast the pine nuts for the pesto at the same time.
- Serving suggestions: Serves 4 as a side salad or appetizer. Serves 2 as a main.
- Make ahead tips: Pesto Dressing can be made in advance. Peas can be defrosted, drained, then stored covered in the fridge until needed. Toss the salad with dressing just before serving.
- Recipe adapted from Ina Garten's Pesto Pea Salad.
Andrea says
This is my go-to for potlucks when I'm on "salad duty"... The flavours are so simple but powerful and everyone always has yummy things to say about it at the end of the night! Speaking from experience - don't skip the pine nuts in the salad - they make this dish extra special!
Danny says
What would be a good substitute if allergic to pine nuts (but not other seeds/nuts)?
Bri says
Hi Danny! Cashews would work, or alternatively blanched almonds (which have the skins removed). Since these nuts are larger than pine nuts, I'd give them a rough chop (down to a similar size as whole pine nuts)...before toasting and measuring. That'll more closely mimic the originally developed recipe when it comes to the measurement and est. toasting time written out. Hope this helps and have a great weekend!