Fresh, colorful, and packed with texture, this Butterhead Salad with Spring Peas is the perfect way to welcome warmer weather and seasonal produce. Crisp butter lettuce pairs beautifully with creamy eggs, roasted beets, juicy grape tomatoes, and bright spring peas for a salad that feels just as hearty as it does refreshing.
This salad is an ideal centerpiece for a light lunch, a spring picnic in the Pacific Northwest, or as a stunning starter for dinner with friends. Tossed with a tangy balsamic vinaigrette kissed with sriracha, it balances sweet, savory, and spicy flavors in one bowl. If you’re craving a farm-to-table inspired dish that celebrates the best of spring vegetables, this recipe is one to bookmark.
In This Post
Heather’s Notes
- Butterhead lettuce is soft and tender, making a great base for fresh seasonal veggies.
- The roasted beets add natural sweetness and stunning jewel-toned color.
- Spring peas bring a crisp bite and are easy to swap with frozen peas if fresh aren’t available.
- The sriracha balsamic vinaigrette is simple to shake together and adds just the right amount of kick.
- This salad is versatile enough for lunch, dinner sides, or entertaining.
Ingredients
- 1 head of butter lettuce – torn into bite-sized pieces, known for its delicate leaves and mild flavor.
- Hard boiled eggs – peeled and sliced, they add protein and creaminess.
- Roasted beets – diced, providing earthy sweetness and vibrant color.
- Grape tomatoes – halved, juicy, and bright.
- Spring peas – fresh if in season or frozen (thawed) for convenience.
- Grated carrot – adds crunch and natural sweetness.
- Kalamata olives – briny and rich, for balance.
- Cilantro leaves – fresh herbaceous flavor that brightens the salad.
- Balsamic vinaigrette with sriracha – whisk balsamic vinegar, olive oil, Dijon mustard, honey, a splash of sriracha, salt, and pepper.
Subs & Variations
- Swap cilantro with fresh parsley if you prefer a milder herb flavor.
- Use avocado slices in place of olives for creamy richness.
- Add crumbled feta or goat cheese for a tangy, savory twist.
- Roast the carrots alongside the beets for deeper flavor.
- Turn it into a heartier meal with grilled chicken, salmon, or chickpeas.
How to Make
- Prepare the vegetables – Rinse and pat dry the butter lettuce. Tear into bite-sized pieces. Roast beets in advance (at 400°F for 40–45 minutes wrapped in foil until tender) and dice them once cooled.
- Cook the eggs – Hard boil eggs by placing them in a saucepan of water, bring to a boil, cover, and let sit off heat for 10–12 minutes. Peel and slice.
- Assemble the salad – In a large serving bowl or platter, layer the butter lettuce, then top with roasted beets, grape tomatoes, peas, grated carrot, olives, and cilantro leaves.
- Make the dressing – Whisk balsamic vinegar, olive oil, Dijon mustard, honey, sriracha, salt, and pepper in a small bowl or shake in a mason jar.
- Dress and serve – Drizzle dressing over salad just before serving. Toss gently and top with sliced eggs.
Tips for Storing
- Store undressed salad in an airtight container in the refrigerator for up to 2 days.
- Keep the vinaigrette in a sealed jar in the fridge for up to 1 week. Shake before using.
- Add eggs right before serving for the freshest presentation.
- If using frozen peas, only thaw what you need to avoid mushiness.
FAQs
Yes, frozen peas are a great substitute when fresh spring peas aren’t in season. Just thaw and pat dry before adding to the salad.
Wrap them individually in foil and roast. The skins peel off easily once cooled using a paper towel, and foil keeps cleanup simple.
Absolutely. Omit the eggs and use maple syrup instead of honey in the dressing. Add chickpeas or tofu for protein.
Chop and roast vegetables ahead of time, store separately, and assemble right before serving to keep everything fresh.
Yes! It’s colorful, vibrant, and easily doubles or triples to serve a crowd.
More Salads We Love
- Avocado Cucumber Salad
- Endive Salad with Stilton & Pears
- Kale Salad with Tarragon Dressing
- Classic Potato Salad
- Potato Chip Oven-Fried Chicken
Butterhead Salad with Spring Peas Recipe
Ingredients
Roasted Beets
- 2 small fresh beets, quartered
- 2 tsp olive oil
- salt and pepper, to taste
Salad Assembly
- 1 head butter lettuce, cut or torn into bite sized pieces
- ½ cup peas, fresh or frozen, thawed
- 4 hard boiled eggs, quartered
- ½ cup grape tomatoes, sliced in half
- 1 small carrot, scraped and finely grated
- 12 whole black olives, such as Kalamata
- ⅛ cup cilantro leaves
Vinaigrette
- 2 tbsp balsamic vinegar
- 3 tbsp red wine vinegar
- ⅓ cup extra virgin olive oil
- 3 garlic cloves, minced
- 1 tbsp sriracha, or other hot sauce, optional
- 2 tsp honey, or maple syrup
- 1 tsp black pepper
- 1 tsp kosher salt
Instructions
- Preheat the oven to 425ºF. Place quartered beets on a small baking sheet and drizzle with the 2 teaspoons olive oil. Lightly salt and pepper. Cover tightly with aluminum foil and roast for 35-40 minutes, or until a fork pierces the beets easily. Allow to cool until you can handle the beets and slip off the outer skin off using a paper towel. Set aside.
- On 2 medium plates, arrange the lettuce. Divide the remaining ingredients (peas through cilantro) among the 2 plates. Add the cooled beets.
- In a small mason jar, add all of the vinaigrette ingredients and shake vigorously to combine. Drizzle desired amount of dressing over the salad and serve immediately.
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Notes
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!