This Spring Pea and Asparagus Salad is everything you want in a warm weather dish to welcome in spring. It’s fresh, vibrant, layered, and full of texture. Sweet blanched peas, tender crisp asparagus, nutty farro, and crisp radishes are tossed in a bright Basil Mint Vinaigrette, then piled over a luscious layer of whipped ricotta that’s lightly sweetened with honey.
It’s the kind of salad that feels elevated but is still approachable. Perfect for Easter, spring entertaining, or a beautiful lunch spread. The creamy ricotta base paired with the crisp, herbaceous salad creates the most incredible contrast in every bite.
And if you’re planning ahead (which I always recommend for gatherings), this is one of those recipes that holds up beautifully—as long as you keep the components separate until just before serving. Trust me, it’s worth it.
Why you’ll love this recipe!
What ingredients do I need?
- Whipped Ricotta
- Whole Milk Ricotta: Creamy, rich base for the salad
- Honey: Adds subtle sweetness
- Olive Oil: Smooths and enriches texture
- Salt: Balances everything
- Salad
- Fresh Peas: Sweet, tender, and vibrant
- Asparagus: Crisp and tender with a fresh, earthy flavor
- Farro: Adds chew and nuttiness for substance
- Radishes: Peppery crunch and color
- Scallions: Mild onion flavor
- Arugula: Adds a little more peppery flavor
- Basil Mint Vinaigrette: Bright, herbaceous, and ties everything together beautifully
- Optional Add-In
- Toasted Almonds: Add crunch and nutty depth (highly recommended!)
Recipe Variations
- Sky’s the limit! Add in sliced grilled chicken, or garbanzo beans, to really add more protein.
- Change up the grain used for a different variation.
- Use your favorite fresh dressing!
Pro Tips
- Don’t overcook the vegetables! You want them tender but still vibrant and crisp.
- Use an ice bath immediately after blanching to lock in color and texture and stop it from continuing to cook.
- Whip the ricotta until smooth and airy for the best base. I use an immersion blender for this, but a food processor or hand mixer works for this too.
- Season each layer lightly for balanced flavor throughout.
- If preparing ahead:
- Keep the salad, dressing, ricotta, and almonds separate.
- Do not dress the salad or add the almonds until just before serving. This keeps everything fresh, crisp, and perfectly textured.
- How to Toast Almonds
- Add sliced or slivered almonds to a dry skillet over medium heat.
- Stir frequently for 3–5 minutes until lightly golden and fragrant
- Remove immediately when they start to brown as they can burn quickly.
- Let them cool before adding to the salad!
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Farro: Swap with any grain, like quinoa or couscous
- Ricotta cheese: Try swapping with whipped cottage cheese or mascarpone
- Radishes: Swap with thinly sliced cucumber for a milder taste
- Scallions: Swap in fresh chives or thinly sliced red onion
- Arugula: Swap out with baby kale or baby spinach
- Almonds: Omit, or swap in lightly toasted pistachios or walnuts
Dietary Substitutions
- Gluten Free: Swap farro for quinoa
- Vegetarian: As written
- Dairy Free: Use a dairy free ricotta alternative
- Nut Free: Omit the nuts
Leftovers and Storage
- Store each component separately in the refrigerator:
- Salad (undressed): up to 2 days
- Ricotta: up to 3 days
- Dressing: 3–4 days
- Assemble and add the toasted almonds just before serving.
But, I Still Have A Few Questions…
Can I make this salad ahead of time?
Yes, but keep all components separate and assemble just before serving.
How do I properly blanch peas and asparagus?
Bring a pot of salted water to a boil. Add peas and cook for about 2 minutes, then immediately transfer them to an ice bath to stop cooking. For asparagus, boil for 2–3 minutes until tender-crisp, then transfer to an ice bath. This keeps them bright, crisp, and perfectly cooked.
Why use an ice bath after blanching?
It stops the cooking process instantly and preserves color and texture.
Can I use frozen peas?
Yes, just thaw and use as is, or blanch briefly if needed.
What does whipped ricotta add?
A creamy, slightly sweet base that balances the fresh salad and peppery notes of the radish and arugula.
Can I skip the farro?
Yes, or you can substitute with another grain, like quinoa.
How do I keep it from getting soggy?
Only add the dressing right before serving.
Can I add protein?
Yes! Grilled chicken, shrimp, or chickpeas work well.
Are toasted almonds necessary?
They are optional, but they add great crunch and flavor to the salad.
How long does it last?
This salad is best fresh, but components can be stored separately for up to 2 days.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Spring Pea and Asparagus Salad
Ingredients
Whipped Ricotta
- 15 oz whole milk ricotta
- 2 tbsp honey
- 1 tbsp olive oil
- Pinch of salt
Salad
- Fresh spring peas
- Asparagus cut into 1-inch pieces
- ½ cup farro cooked
- 3 –4 radishes thinly sliced
- 3 –4 scallions chopped
- 1 cup fresh arugula
- ½ cup toasted almonds optional
Basil Mint Vinaigrette
- Juice of 1 lemon
- 2 tsp honey
- 1 garlic clove
- 2 tsp Dijon mustard
- ¼ cup extra virgin olive oil
- Salt and pepper
- ⅓ cup basil
- 1 tbsp mint leaves
Instructions
Blanch the Peas
- Bring a pot of salted water to a boil. Add peas and cook for 2 minutes. Transfer immediately to an ice bath, then drain.
Blanch the Asparagus
- In the same water, cook asparagus for 2–3 minutes until tender-crisp. Transfer to an ice bath, then drain.
Make the Whipped Ricotta
- Blend ricotta, honey, olive oil, and salt until smooth and creamy. Spread onto a serving platter.
Prepare the Salad
- In a large bowl, combine peas, asparagus, farro, radishes, arugula, and scallions.
Make the Vinaigrette
- Blend all vinaigrette ingredients until smooth.
Assemble
- Toss salad with vinaigrette, then spoon over whipped ricotta.
Finish
- Top with toasted almonds and serve immediately.
spring pea salad | asparagus salad recipe | whipped ricotta salad | spring salad recipes | easter salads | fresh vegetable salad | basil mint vinaigrette salad | farro salad recipe | healthy spring recipes | entertaining salads | farro and pea salad | easy green salad | summer salad recipe | nourishing salad
Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.