Pea and Pesto Spinach Salad is the best way to eat your greens. Just 5 ingredients and 10 minutes to make. Topped with pine nuts and Parmesan cheese. It's an easy salad that everyone loves! Great for a weeknights, entertaining, and the holidays. (Gluten Free, Vegan option).
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 Parmesancheese. Toss again, then serve immediately.
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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.