Arugula Salad with Pistachios and Peas

Arugula Salad with Pistachios and Peas is an easy arugula salad recipe made with creamy ranch dressing, fresh crispy green peas and crunchy pistachios.

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• Arugula salad recipe
• Ingredients
• Step by step instructions
• How to serve
• How to store
• 📖 Recipe

Arugula salad recipe

This quick recipe for a green salad with pistachios uses a flavorful combination of arugula and mixed greens but you could use spinach or any other green that you’d like. It’s a super versatile arugula salad recipe. And likewise there are many dressings that pair well with it like a lemon salad dressing or apricot viniagratte. But this homemade garlic ranch dressing adds a nice contrast to the peppery arugula, crisp green peas and crunchy roasted pistachios. It also adds a nice creaminess without any cheese. But if you opt for using a lighter dressing or vinaigrette a few goat cheese rounds or handfuls of shaved parmesan would be perfect.

Perfect for spring celebrations or as a side for lunch or dinner. However you serve it you’re going to love this easy arugula salad!

Ingredients

• Garlic ranch dressing – homemade garlic ranch dressing is super easy to make with garlic, fresh herbs, sour cream and mayo. But you can easily add a few shakes of garlic powder into some store bought ranch dressing for a similar garlicky ranch flavor in seconds.
• Arugula – a spicy salad green. But if you’re not a fan of the flavor or arugula or having a hard time finding some you can use baby spinach leaves to make a spinach pistachio salad instead.
• Mixed greens – a packaged blend of mixed greens that can be found in the refrigerator section at most grocers and are also readily available at farms stands and farmers markets from spring through summer.
• Snap peas – fresh green snap peas.
• Fresh dill – the dill flavor pairs perfectly with the dill filled ranch dressing and the fresh peas. But you can substitute another flavorful herb like basil or tarragon instead.
• Pistachios – chopped roasted and salted pistachios add beautiful color and flavor. But you can use chopped almonds, hazelnuts, or cashews instead.

Step by step instructions

1. Make garlic ranch dressing and refrigerate until ready to use.
2. Wash peas in cold water and slice on the diagonal. Add to a medium bowl and season with a little dressing, salt and pepper.
3. Wash arugula and mixed greens and dry thoroughly then pile down the middle of a large platter.
4. Top greens with the pea mixture.
5. Sprinkle with pistachios and dill.
6. Drizzle a little more dressing over top.
7. Serve and enjoy!

How to serve

Serve this salad with pistachios as a side for soup or sandwiches. It holds up great with the dressing on the side in picnics and lunch boxes. It also makes a perfect addition to brunch spreads and events like bridal showers, baby showers, mother’s day and more!

Or turn it into the main dish by adding some grilled chicken, salmon or steak over top.

How to store

Leftover arugula salad with pistachios can be stored tightly covered refrigerated for up to two days.

But if you’d like to make it ahead for picnics, campings, road trips, lunch boxes, etc simply store the dressing and pistachios separately from the other ingredients. This way the greens will stay crisp and the pistachios crunchy. Then toss the greens with dressing and top with pistachios before serving.

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