Sugar Snap Pea Salad

Friday, July 19, 2013

Sugar snap peas are one of my favorite vegetables. They’re just so crunchy. And sweet.

So it’s no surprise that this salad caught my eye. I whipped up a double batch for a big party we were having. I mixed up the salad and the dressing separately a day in advance and then tossed it all together a couple hours before our guests started to arrive.

I love using radishes in a salad like this. They give a great spiciness that you can’t get from any other ingredient out there. One thing I’d do differently next time is cut back on the goat cheese. When it all got mixed together, the dressing caused the goat cheese to melt some and just coat the peas. I’d prefer it if the peas could shine more on their own without being coated in goat cheese. Don’t get me wrong, I love goat cheese, it was just too much in this case.

If you’re looking for a great salad to take to a cookout this summer, look no further. You can even do like I did and make it in advance. I would just take the dressing in a separate jar and dress it once you arrive at your party.

Two Years Ago: Raspberry Almond Coconut Breakfast Quinoa and Blueberry Crumb Bars
Three Years Ago: San Francisco Trip, Days 1-2 and San Francisco Trip, Days 3-4
Four Years Ago: Goat Cheese Potato Salad

Sugar Snap Pea Salad

Yield: Serves 8-10

Ingredients:

1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
Kosher salt
3 Tbsp extra-virgin olive oil
1 Tbsp fresh lemon juice
1 tsp white wine vinegar
1/2 tsp lemon zest
1 bunch radishes (about 6 ounces), trimmed, thinly sliced
4 ounces crumbled goat cheese
Freshly ground black pepper
2 Tbsp coarsely chopped fresh mint

Directions:

Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.

Whisk oil, lemon juice, vinegar, and lemon zest in a small bowl. Toss peas, radishes, and cheese in a large bowl.

Note - Can be made 1 day ahead. Cover dressing and salad separately and chill.

Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.

Recipe adapted from Bon Appetit

Side Dish

5 comments »

16 Responses to “Winter Kale and Quinoa Salad”

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Kelsey — January 12, 2013 at 10:02 am

I’m with you–every ingredient in this salad is a winner on it’s own. Together? Forgetaboutit! The colors are beautiful and I can imagine how great it tastes with the balance of bitter, sweet, and tart.

Love the new layout, also. Way to go!
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Wicked Goodies — January 12, 2013 at 9:54 pm

Yum! I am also addicted to kale since doing a CSA here in Boston 🙂
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Jill McOwen — January 12, 2013 at 10:45 pm
It’s so funny, because as I was scrolling through Tastespotting tonight and saw this post, I had to click because it looked so familiar to my winter couscous bowl… and then, I couldn’t believe it when I saw my blog credited at the bottom! This is a first for me 🙂 Thanks so much for the credit!

So you’ve recently moved back to Cincinnati? Which part? My family and I live in Anderson Township.
- beantownbaker — January 13th, 2013 @ 10:02 am
  
  Thanks so much for the recipe!!
  
  We work in West Chester and are living in Oakley right now. Trying to find a house at some point…
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Megan — January 13, 2013 at 9:28 pm
I think this sounds amazing, Jen! And I love how colorful it is. I am always looking for new winter salads that are colorful, flavorful, and interesting.
- beantownbaker — January 13th, 2013 @ 10:06 pm
  
  This is definitely colorful, flavorful, and interesting. I have seriously been OBSESSED with pomegranates this winter, and this salad totally feeds into that obsession.
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Sues — January 14, 2013 at 7:39 am
I’m on a major quinoa AND kale kick so this salad is right up my alley. So colorful and pretty, too!
- beantownbaker — January 14th, 2013 @ 3:47 pm
  
  Pretty food is definitely always tastier than ugly food 🙂
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Shannon — January 14, 2013 at 1:29 pm
looks a lot like the one i posted last week 🙂 obviously, i’m all over it!!
- beantownbaker — January 14th, 2013 @ 3:48 pm
  
  Very similar indeed!
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Michelle — January 14, 2013 at 2:10 pm
This is perfect for that kale and pomegranate I have in the fridge! I’m always excited to find new things to put together ahead of time for lunches and dinners, thanks! Hope you are settling in nicely 🙂
- beantownbaker — January 14th, 2013 @ 3:49 pm
  
  I couldn’t agree more. Making food ahead of time saves the day during the week! I can’t imagine not eating leftovers… Things are going pretty well for us in Ohio so far. Hope things are going well for you and your little bundle on the way!
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Cara — January 14, 2013 at 7:40 pm

Sounds great to me! I love the ingredients. And the colors 🙂
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ErinsFoodFiles — January 17, 2013 at 1:25 pm

This sounds right up my alley! YUM!!
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Sarah — November 1, 2013 at 9:33 pm
I was thinking about an easy and colorful, flavorful, and power-packed healthy side dish to bring for a potluck lunch after a trail work party this coming weekend. I had these amazing cute pumpkins to harvest from my garden and love both kale and quinoa. I thought to myself, mmmm, what if I made some kind of pumpkin kale quinoa and goat cheese salad to share? One quick internet search and I came across this gem! I modified and concocted a tad, which is normal for me. Thanks so much for the recipe and ingredient confirmations! The honey, olive oil, and smokey / spicy combo was the secret ingredient for me! Happy fooding!
- beantownbaker — November 3rd, 2013 @ 12:35 pm
  
  Glad you enjoyed it! I am always tweaking recipes to make them fit what I have on hand and what we like too.