Edamame and Pea Salad With Sweet Onions and Goat Cheese: A Burst of Spring

There’s something about the vibrant green of fresh peas and edamame that instantly transports me back to my childhood. I remember shelling peas with my grandmother on her porch, the sun warm on our faces, the air filled with the sweet scent of her blooming garden. We’d snack on the sweet, tender peas straight from the pod, and I can still taste that incredible freshness. This Edamame and Pea Salad with Sweet Onions and Goat Cheese captures that same feeling of spring – a celebration of simple, fresh flavors that sing in harmony.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: Approximately 6 cups
• Dietary Type: Vegetarian

Ingredients

• 1⁄4 cup extra virgin olive oil
• 1⁄4 lb thickly sliced bacon, cut into 1/4-inch dice
• 1 Vidalia onion, cut into 1/2-inch wedges through the root end (3/4 pound)
• 1 large garlic clove, thinly sliced
• 1 cup shelled frozen edamame, thawed (6 ounces)
• 1 1⁄2 cups frozen peas, thawed (6 ounces)
• 2 cups sugar snap peas (6 ounces)
• 3 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 2 teaspoons coarsely chopped fresh mint
• Kosher salt
• Fresh ground black pepper
• 2 ounces aged goat cheese, crumbled (1/2 cup)

Equipment Needed

• Large Skillet
• Plate
• Large Saucepan
• Colander
• Large Bowl

Instructions

1. In a large skillet, heat 1 teaspoon of the olive oil over moderate heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Make sure not to overcrowd the pan; cook in batches if needed for optimal crisping.

2. Transfer the bacon to a plate lined with paper towels to drain excess grease. Set aside.

3. Add the onion wedges to the skillet and cook, turning occasionally, until golden and softened, about 8 minutes. The natural sugars in the Vidalia onions will caramelize beautifully, adding a touch of sweetness.

4. Add the garlic to the skillet with the onions and cook until golden, about 2 minutes, stirring constantly to prevent burning. Garlic can burn quickly, so keep a close eye on it.

5. Transfer the onions and garlic to the plate with the bacon. Allow to cool slightly.

6. Meanwhile, bring a large saucepan of salted water to a boil. The salt seasons the vegetables from the inside out.

7. Add the edamame, peas, and sugar snap peas to the boiling water and cook until the sugar snaps are crisp-tender, about 4 minutes. Don’t overcook them; you want them to retain a bit of bite.

8. Drain the vegetables immediately and cool under running water to stop the cooking process. This helps preserve their vibrant green color and crisp texture.

9. Pat the cooked vegetables thoroughly dry with paper towels. Excess moisture will dilute the dressing and make the salad soggy.

10. In a large bowl, whisk together the lemon juice with the Dijon mustard and the remaining 3 tablespoons plus 2 teaspoons of olive oil. This creates a bright and tangy vinaigrette.

11. Add the edamame, peas, sugar snaps, bacon, onion wedges, garlic, and mint to the bowl with the dressing.

12. Season the salad generously with salt and pepper to taste. Toss gently but thoroughly until all the ingredients are well combined.

13. Sprinkle the goat cheese over the salad just before serving. The goat cheese adds a creamy, tangy counterpoint to the sweetness of the vegetables and onions. Serve at room temperature for the best flavor.

Expert Tips & Tricks

• For an extra layer of flavor, try using smoked bacon instead of regular bacon. The smoky notes will complement the sweetness of the onions and peas beautifully.
• If you don’t have Vidalia onions, you can substitute with another sweet onion variety like Walla Walla or Maui onions.
• To make the salad ahead of time, prepare all the components separately and store them in airtight containers in the refrigerator. Toss everything together just before serving to prevent the salad from becoming soggy.
• If you don’t have fresh mint, you can use dried mint, but use only about 1 teaspoon as the flavor is more concentrated.
• If you want a vegan version of this salad, simply omit the bacon and goat cheese. You can add a sprinkle of toasted pine nuts for extra crunch and flavor.
• Taste and adjust seasoning as needed. The saltiness of the bacon and the tanginess of the goat cheese will impact the final flavor, so make sure to adjust accordingly.

Serving & Storage Suggestions

Serve the Edamame and Pea Salad at room temperature as a light lunch, a side dish for grilled chicken or fish, or as part of a buffet spread. It’s especially delicious with grilled salmon or a crusty baguette. To store leftovers, place them in an airtight container in the refrigerator. The salad will keep for up to 2 days, but the vegetables may lose some of their crispness over time. It’s best enjoyed fresh. This salad is not suitable for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	475 kcal	–
Calories from Fat	317 g	67%
Total Fat	35.3 g	54%
Saturated Fat	9.6 g	48%
Cholesterol	30.5 mg	10%
Sodium	395.7 mg	16%
Total Carbohydrate	24.2 g	8%
Dietary Fiber	7.5 g	30%
Sugars	5.7 g	–
Protein	19.1 g	38%

Variations & Substitutions

• Vegan Variation: Omit the bacon and goat cheese. Add toasted sunflower seeds or pine nuts for crunch and nutritional yeast for a cheesy flavor.
• Gluten-Free: This recipe is naturally gluten-free.
• Herb Variations: Try adding other fresh herbs like chives, parsley, or dill for different flavor profiles.
• Cheese Substitutions: If you don’t like goat cheese, try feta cheese or ricotta salata.
• Vegetable Additions: Consider adding other seasonal vegetables like asparagus, radishes, or cucumber.
• Spice It Up: Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.

FAQs (Frequently Asked Questions)

Q: Can I use canned peas instead of frozen?
A: While you can use canned peas in a pinch, frozen peas offer a superior texture and brighter flavor. Be sure to drain and rinse canned peas thoroughly before adding them to the salad.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the components separately and toss them together just before serving. This will prevent the salad from becoming soggy.

Q: What is the best way to thaw frozen peas and edamame?
A: The easiest way is to thaw them under running water for a few minutes, then drain them thoroughly. You can also thaw them in the refrigerator overnight.

Q: Can I use a different type of onion?
A: While Vidalia onions are recommended for their sweetness, you can substitute with another sweet onion variety like Walla Walla or Maui onions. Red onions will provide a sharper flavor.

Q: How long will the leftovers last?
A: Leftovers will keep for up to 2 days in the refrigerator, but the vegetables may lose some of their crispness over time.

Final Thoughts

This Edamame and Pea Salad with Sweet Onions and Goat Cheese is more than just a recipe; it’s an invitation to embrace the flavors of spring and create a dish that is both delicious and nourishing. I encourage you to try this recipe and make it your own. Experiment with different herbs, cheeses, and vegetables to create a salad that reflects your personal taste and celebrates the bounty of the season. I’d love to hear about your variations and how you enjoyed it! Serve it alongside grilled fish or chicken, or simply enjoy it as a light and refreshing lunch. Bon appétit!