This bright spring salad highlights crisp snap peas and tender baby carrots, finished with a vivid carrot-top pesto, tangy feta, and garlicky homemade croutons. It’s a fresh, seasonal dish that turns carrot tops into a flavorful dressing and delivers a pleasing mix of textures and flavors.
Why This Spring Pea & Carrot Salad Works
- Reduce food waste: Carrot tops become the base for a vibrant pesto, so you use more of the produce and get extra flavor.
- Textural contrast: Crunchy snap peas and carrot ribbons meet crisp garlic croutons and creamy cheese for a satisfying bite every time.
- Versatile meal: Serve this salad for brunch, lunch, or a light dinner—it’s flexible and easy to scale.
Serve peas and carrots fresh and cold to enjoy their peak seasonal crunch and bright flavor.
This recipe was inspired by a version that reuses carrot tops for dressing; I adjusted it slightly and added my own notes on croutons and herbs. The idea is simple: make a fresh pesto from carrot greens, toss crisp vegetables and herbs together, add a few spoonfuls of pesto, top with croutons and feta, and serve.
How to Make This Pea & Carrot Salad
Below are clear steps and photos to guide you through the process: prepare the pesto, make the croutons, slice the vegetables, then assemble.
Cooks Tips
- Choose fresh produce: Look for firm baby carrots and bright snap peas for the best crunch.
- Toast nuts: Lightly roast pine nuts (or your preferred substitute) to deepen the pesto’s flavor.
- Nut alternatives: Walnuts, pistachios, or even pumpkin seeds work well if pine nuts are costly or unavailable.
- Prep with a sharp knife: Roughly chop greens and nuts before processing so the texture stays fresh and bright.
- Make it vegan: Omit the cheese for a vegan version; the pesto will still be flavorful.
- Equipment alternatives: If you don’t have a food processor, a blender will work—pulse carefully to keep texture.
- Store pesto properly: Cover and refrigerate to slow oxidation; pesto also freezes well in small portions.
- Keep vegetables crisp: Store carrots and snap peas wrapped in a damp paper towel inside a loose plastic bag in the crisper drawer.
More Carrot Recipes
If you want more carrot ideas, try these recipe concepts and variations for bright, colorful preparations:
- Carrot Hummus — a vibrant dip that highlights roasted or steamed carrots blended with tahini.
- Roasted Carrots — high-heat roasting for deep caramelization and sweet, tender carrots.
- Shaved Carrot Tart — a savory tart with thin carrot ribbons and spiced ricotta or similar cheeses.
- Roasted Carrot Tart — a puff pastry tart with roasted carrots, tangy cheese, and fresh herbs.
For another fresh pea idea, try a salad with peas, burrata or soft cheese, and roasted radishes for a seasonal, colorful plate.
If you make this salad, please leave a comment or tag the creator on social platforms so they can see your version. Keep exploring seasonal produce and recipes that inspire you to enjoy fresh ingredients in simple, flavorful ways.
Let’s make waves in the kitchen.
Spring Pea & Carrot Salad with Carrot Top Pesto
Summary: Fresh snap peas and baby carrots tossed with carrot-top pesto, crunchy garlic croutons, and tangy feta. A bright spring salad that uses the whole carrot.
Details
Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins
Course: Brunch, Lunch | Cuisine: Californian | Servings: 8 | Author: Daniela Gerson
Ingredients
Carrot Top Pesto
- 1 bunch carrot tops (1–2 cups, washed and stems trimmed; can substitute arugula or baby kale)
- 1 cup fresh basil, roughly chopped
- 1/4 cup toasted pine nuts (or pistachios, walnuts, almonds, pumpkin seeds)
- 2 cloves garlic, chopped
- 1/2 cup olive oil
- 1/3 cup Pecorino Romano or Parmesan (omit if vegan)
- Zest and juice of 1 lemon
- Pinch crushed red pepper flakes
- Salt and pepper to taste
Spring Salad
- 1 piece ciabatta or sourdough (about 450 g), torn into bite-size pieces
- 2 tablespoons olive oil (for croutons)
- 3 cloves garlic, minced (for croutons)
- Salt and pepper, to taste
- 1 bunch baby carrots, cut into ribbons or thinly sliced
- 2 cups fresh snap peas
- 1 bunch radishes, thinly sliced
- 2 cups fresh watercress or baby spinach
- Handful fresh parsley or mint (or a mix)
- 8 ounces feta, crumbled (omit if vegan)
Instructions
Make the Carrot Top Pesto
- In a food processor or blender, combine carrot tops, basil, and toasted nuts. Pulse until finely chopped.
- With the machine running, drizzle in olive oil until the mixture reaches your desired consistency.
- Add cheese (if using), lemon zest and juice, crushed red pepper, and salt and pepper to taste. Adjust seasoning, then transfer to a sealed container and refrigerate until ready to use.
Make the Salad
- Preheat the oven to 350°F (175°C).
- On a large baking sheet, toss the bread pieces with olive oil, minced garlic, salt, and pepper. Spread in a single layer and bake 15–20 minutes, tossing once, until golden and crisp.
- In a large bowl, combine carrot ribbons, snap peas, radishes, watercress or spinach, croutons, and fresh herbs.
- Drizzle a few tablespoons of carrot top pesto over the salad, toss gently, and taste. Add more pesto as desired. Sprinkle with crumbled feta and serve with any remaining pesto on the side.
Notes
- Use the freshest vegetables possible for the best texture.
- Lightly roasting nuts enhances flavor; substitute nuts as needed for cost or availability.
- Pesto will darken if exposed to air; cover before refrigerating. Freeze leftovers in small portions.
- To keep carrots and snap peas crisp, wrap in a damp paper towel and store in a loosely closed bag in the crisper drawer.
