Butterhead Salad with Spring Peas Recipe
This Butterhead Salad with Spring Peas is fresh, colorful, and perfect for spring. With roasted beets, eggs, olives, and a sriracha balsamic vinaigrette, it’s a vibrant seasonal dish.
Servings: 2 Servings
Calories: 656kcal
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.
Notes
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.
Nutrition
Calories: 656kcal | Carbohydrates: 31g | Protein: 17g | Fat: 53g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 35g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 1931mg | Potassium: 926mg | Fiber: 8g | Sugar: 19g | Vitamin A: 8144IU | Vitamin C: 35mg | Calcium: 145mg | Iron: 5mg
