Spinach Salad with Pesto and Peas Recipe

Spinach Salad with Pesto and Peas, Please!

If you need a fresh, flavorful salad for a backyard BBQ, a lakeside weekend, or a casual dinner at home, this spinach salad with pesto and peas is an excellent choice. It’s bright, quick to assemble, and reliably popular with guests. I discovered the idea years ago and have adapted it to include extra spinach, a brighter squeeze of lemon, and a generous amount of pesto. The result is a summer salad that feels both simple and special.

Spinach Salad with Pesto and Peas

Quick to assemble and bursting with citrus and basil notes, this spinach salad is one of my favorite summer side dishes. Homemade pesto works beautifully, but a good-quality store-bought pesto will also do the job when you’re short on time.

Ingredients

• 2 tablespoons pine nuts, toasted
• 2 cups frozen peas, thawed until just soft
• 3 cups baby spinach leaves, washed and dried
• 2/3 cup pesto (homemade or store-bought)
• 1 lemon, for squeezing
• 1/4 cup grated pecorino cheese

Instructions

1. Warm a small sauté pan over medium heat. Add the pine nuts and stir constantly for 2–3 minutes until they are fragrant and lightly golden. Remove from heat and let cool briefly.
2. Thaw the frozen peas by leaving them at room temperature for a few minutes or microwaving them in short 30–45 second bursts until they are just thawed but still firm. Drain any excess water.
3. In a large salad bowl, combine the baby spinach, thawed peas, and toasted pine nuts.
4. Add the pesto and squeeze the juice of one lemon over the greens. Toss gently but thoroughly so the pesto and lemon coat the spinach and peas evenly.
5. Sprinkle the grated pecorino cheese over the salad and serve immediately.

Notes and Tips

This salad is designed to be fast and flexible. The pesto acts as the primary dressing, so choose a pesto you enjoy: a classic basil-pine nut-parmesan pesto, a peppery arugula-basil variation, or a light olive oil-forward jarred pesto all work well. If you prefer a looser dressing, whisk a tablespoon or two of extra virgin olive oil or a splash of water into the pesto before tossing.

For the best texture, make sure the peas are only briefly thawed so they remain tender but not mushy. Toasted pine nuts add a toasty crunch—watch them closely while toasting, as they can go from golden to burned quickly.

Serving Suggestions and Variations

This spinach salad makes a great side for grilled meats, roasted fish, or fried chicken. To make it a more substantial main-course salad, stir in 1 cup cooked quinoa or top with a portion of roasted salmon, sliced grilled chicken, or pan-seared tofu for added protein.

Variations to consider:

• Swap pecorino for grated Parmesan or a milder feta for a tangy contrast.
• Add thinly sliced radishes or cucumber for crunch and color.
• Include fresh herbs—chopped basil or mint can brighten the salad further.

Storage

If you prepare components ahead of time, keep the spinach and the pesto separate and combine just before serving to preserve freshness. Leftovers can be refrigerated in an airtight container for up to one day, but the spinach will wilt and the texture will change after dressing.

Adapted over time from an Ina Garten recipe, this spinach salad with pesto and peas is an easy, flavorful addition to warm-weather menus and casual gatherings. Enjoy it as a quick side or build it into a more filling meal depending on your plans.