This balsamic cashew pea salad is a bright, crunchy side that comes together in about 15 minutes with no cooking required. Sweet peas, toasted cashews, red onion, and a tangy balsamic dressing make it a reliable potluck or weeknight staple. The key is using good-quality balsamic vinegar and letting the salad sit for a few minutes so the flavors meld.
Ingredients
- 4 cups (about 20 oz / 570 g) frozen green peas, thawed
- 1 cup (about 5 oz / 140 g) roasted cashews, roughly chopped
- 1/2 small red onion, finely diced (about 1/2 cup / 75 g)
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tablespoons (45 ml) balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- Optional: 1/4 cup (10 g) fresh mint or basil, chopped
Instructions
- Thaw the peas by placing them in a colander and running cold water over them for 1–2 minutes, or leave them in the fridge overnight. Drain well and pat dry with a clean kitchen towel to remove excess moisture.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper until emulsified. Taste and adjust seasoning if needed.
- In a large serving bowl, combine the thawed peas, chopped cashews, and red onion. If using fresh herbs, add them now.
- Pour the dressing over the salad and toss gently to coat everything evenly.
- Let the salad sit at room temperature for 10–15 minutes before serving to allow the flavors to blend. Give it one more stir and adjust salt or vinegar to your taste.
Tips
- Don’t skip drying the peas: Excess water will dilute the dressing and make the salad watery. Pat them thoroughly after thawing.
- Toast the cashews for extra flavor: If your cashews aren’t already roasted, spread them on a baking sheet and toast at 350°F (175°C) for 5–7 minutes until fragrant. Let cool before adding.
- Make it ahead: This salad actually tastes better after an hour in the fridge, but add the cashews just before serving if you want them to stay crunchy.
- Adjust the tang: Balsamic vinegars vary in acidity. Start with 3 tablespoons, taste, and add up to 1 more tablespoon if you prefer a sharper dressing.
Serving Suggestions
Serve this salad chilled or at room temperature alongside grilled chicken, fish, or a simple pasta dish. It also works well as a topping for mixed greens or as a filling for lettuce wraps. For a heartier meal, stir in cooked quinoa or crumbled feta cheese.
Variations
- Add protein: Toss in 1 cup of cooked chickpeas, diced grilled chicken, or crumbled bacon for a main-dish salad.
- Swap the nuts: Use toasted almonds, pecans, or walnuts instead of cashews.
- Change the vinegar: Substitute sherry vinegar or red wine vinegar for a different tang, though the flavor will be less sweet.
- Add cheese: Crumble feta, goat cheese, or shaved Parmesan over the top before serving.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The peas will soften slightly and the flavors will continue to meld. This salad is best served cold or at room temperature; if you prefer it warm, you can microwave individual portions for 30–45 seconds, but the cashews may lose their crunch. For best texture, add extra cashews or a splash of balsamic vinegar after storing.
Frequently Asked Questions
Can I use fresh peas instead of frozen? Yes, if fresh peas are in season, blanch them in boiling salted water for 1–2 minutes, then shock in ice water and pat dry. They’ll be sweeter and crunchier than frozen.
Do I need to cook the peas? No, frozen peas are already blanched, so they only need to be thawed. Cooking them will make them mushy.
Can I make this salad vegan? Absolutely. Use maple syrup instead of honey, and the salad is already dairy-free.
Why is my salad watery? This usually happens when the peas aren’t fully dried after thawing, or if you dressed the salad too far in advance. Pat the peas dry and add the dressing no more than a couple of hours before serving.
Can I use a different nut? Yes, any nut works. Keep in mind that softer nuts like walnuts may become soggy faster, so add them closer to serving time.
How long can this sit out? Because it contains no perishable dairy, it can sit at room temperature for up to 2 hours. After that, refrigerate.