Looking for a recipe for pea sprouts? Tender pea sprouts are great for salads like this Balsamic Parmesan Arugula Salad.
It’s officially spring here in Indiana! Within a few weeks, the tiny shoots in our garden grew into healthy looking plants. Alex and I love growing peas and we’ve been hearing for a while how delicious pea sprouts can be, especially in salads. We decided to try some of our new crop in this Pea Sprout Arugula Salad recipe. And we found them to be just as amazing as advertised – the flavor is an explosion of intense pea flavor!
Would you like another rocket salad? Try this Easy Arugula Salad or our Arugula Beet Salad.
Here’s how to make this Arugula Salad with Pea Sprouts recipe
Need a recipe for pea sprouts? For this recipe, all you have to do is toss pea sprouts in the salad with some tender spring greens. Next, toast a few nuts in a pan, stirring often and making sure they are golden brown and toasted. Add to the salad with the Parmesan shavings and fresh mint. For the vinaigrette, prepare our infamous Balsamic Vinaigrette. One final point about the salad: since we didn’t have fresh peas (yet), we added some edamame for a little extra protein and sweetness. You can add fresh peas or edamame, or omit this item altogether.
You can use pea sprouts in other types of salads, stir-fries, pasta – or just eat them raw as a snack!
Want to make this pea sprouts recipe but don’t have any pea sprouts? Don’t worry, pea sprouts are easy to grow, even potted on a sunny windowsill! You can also try to find them at your local farmers market. If you try to grow them, remember that peas like cooler weather, so be sure to protect them from extreme heat.
This recipe for pea sprouts is…
Vegetarian and gluten free. For vegan, plant-based and dairy-free, omit the parmesan.
The description
Looking for a recipe for pea sprouts? Tender pea sprouts are great for salads like this Balsamic Parmesan Arugula Salad.
For the rocket salad
- 8 cups fresh spring vegetables (arugula, mizuna, red lettuce etc.)
- 1 cup pea sprouts
- 1 cup Edamame (or fresh peas)
- 1 a handful of fresh mint (optional)
- ½ cup Mother
- parmesan cheese
- 1 Recipe Best Balsamic Vinaigrette
- Wash and dry the vegetables and pea sprouts. If using frozen edamame, steam for about 3-4 minutes, then rinse under cold water. Cut the mint into thin strips (chiffonnade).
- In a dry skillet over medium-high heat, toast the walnuts, stirring frequently, until golden and fragrant, about 3 to 4 minutes. Be sure to watch them constantly so they don’t burn.
- Prepare the best balsamic vinaigrette.
- To serve, place the vegetables in serving bowls or platters. Garnish with pea sprouts, edamame, mint, grated parmesan and toasted walnuts. Drizzle with balsamic vinaigrette and garnish with freshly ground pepper.
- Category: salad
- Method: Raw
- Kitchen: American
Keywords: Pea Sprouts Recipe, Pea Sprouts Salad, Pea Sprouts, Arugula Salad, Balsamic Vinaigrette, Salad Recipes
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