Spring Pea Salad with Red Pepper & Goat Cheese is quick and extremely delicious. This pea salad has creamy goat cheese, sharp shallots, sweet peas and red bell pepper tossed with tangy red wine vinegar. Serve as a side dish all summer long.
Looking for a quick side dish that won’t break the calorie bank, but is still full of flavor? This quick salad is just the thing.
Ingredients you’ll need for this recipe
- Red bell pepper
- Fresh or thawed frozen peas
- Chevre goat cheese
- Shallot
- Olive oil
- Red wine vinegar
- Red pepper flakes
- Salt and black pepper
Not everyone has a garden of fresh peas or the ability to find them in the grocery store, so feel free to substitute thawed frozen baby peas. To make it even faster, you can also use roasted red peppers from a jar.
How to make it
Char the red pepper over an open flame, or under the broiler until well blackened. Place in a paper bag and close. Allow to rest for 20 minutes. Remove and peel off the outer skin and discard stem and seeds. Cut into medium dice and add to the serving bowl. Add the peas, goat cheese, shallot, olive oil, vinegar, red pepper flakes and salt and pepper and toss gently to combine. Serve immediately at room temperature.
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Spring Pea Goat Cheese Salad Recipe
Ingredients
- 1 large red bell pepper
- 3 cups peas, fresh or frozen, thawed
- 3 oz goat cheese, coarsely crumbled
- 1 tbsp shallot, minced
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- 1 pinch crushed red pepper flakes
- kosher salt, to taste
- black pepper, to taste
Instructions
- Char the red pepper over an open flame, or under the broiler until well blackened. Place in a paper bag and close. Allow to rest for 20 minutes. Remove and peel off the outer skin and discard stem and seeds. Cut into medium dice and add to the serving bowl.
- Add the peas, goat cheese, shallot, olive oil, vinegar, red pepper flakes and salt and pepper and toss gently to combine. Serve immediately at room temperature.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!