Let me introduce you to a true celebration of springtime flavors: the Strawberry, Snap Pea, and Mixed Green Salad. This colorful, crunchy, and sweet salad bursts with vibrant produce and irresistible textures, all tossed together in a tangy pomegranate vinaigrette. With juicy strawberries, crisp snap peas, and a surprise sprinkle of pumpkin flax granola, this dish goes far beyond your ordinary salad and makes every bite feel like a little adventure. Get ready to fall in love with a salad that’s as beautiful as it is delicious!

Strawberry, Snap Pea, and Mixed Green Salad Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of high-quality, fresh ingredients to make magic happen. Each one plays its own starring role, bringing a delicious pop of texture, color, or flavor to this Strawberry, Snap Pea, and Mixed Green Salad. Here’s what to have ready:

50/50 blend salad greens (5 oz): This peppery-meets-mild mix keeps every bite interesting and provides a tender, flavorful base.
Sugar snap peas (1 cup): Serve them raw for a delightful crunch, and be sure to trim the ends for a clean snap in every bite.
Fresh strawberries (1/2 lb): Sweet, juicy, and perfectly ripe berries make the salad pop with color and flavor—slice them just before adding for peak freshness.
Pumpkin Flax Granola (1/3 cup, Nature’s Path Organic recommended): This crunchy, slightly nutty topping is your salad’s secret weapon for flavor and contrast.
Pomegranate Vinaigrette Dressing (Simply Dressed brand suggested): Tangy and bright, this dressing pulls all the flavors together with a cheerful, fruity zing.

How to Make Strawberry, Snap Pea, and Mixed Green Salad

Step 1: Prep the Greens and Peas

Rinse your salad greens and sugar snap peas thoroughly under cool water, then gently pat them dry with a clean kitchen towel or use a salad spinner. Getting rid of excess moisture helps your Strawberry, Snap Pea, and Mixed Green Salad stay crisp and prevents watery dressing in the bowl. Arrange them in a large serving bowl, ready to become the star of the show.

Step 2: Wash and Slice the Strawberries

Give your strawberries a good rinse and then carefully pat them dry. Hull each berry to remove the green tops, and then slice them lengthwise for maximum visual wow. The juicy, ruby-red slices look gorgeous scattered over the greens, bringing both sweetness and color contrast to your salad.

Step 3: Add the Granola Crunch

Sprinkle the Pumpkin Flax Granola evenly over the salad. Don’t be shy here—the nutty crunch complements the tender greens and snappy peas, taking the Strawberry, Snap Pea, and Mixed Green Salad to a whole new level. Each forkful will have that toasty, oat-and-seed surprise you didn’t even know a salad could have.

Step 4: Drizzle and Toss

Right before serving, grab your pomegranate vinaigrette and give it a generous drizzle all over your salad (add to taste!). Use salad tongs to toss gently, ensuring every bite glistens lightly with dressing without bruising the delicate ingredients. Serve immediately for the very best freshness and crunch.

How to Serve Strawberry, Snap Pea, and Mixed Green Salad

Garnishes

This salad is so beautiful that it really doesn’t need much extra, but a handful of bright pomegranate arils, a few sprigs of fresh mint, or even an extra scatter of granola make wonderful finishing touches. These additions enhance not just the look but also add little pops of flavor that make your Strawberry, Snap Pea, and Mixed Green Salad even more irresistible.

Side Dishes

Pair this salad with a simple grilled chicken breast, a flaky piece of salmon, or a wedge of crusty sourdough for a satisfying meal. If you’re setting a table for brunch, it also cozies up beautifully next to a quiche or frittata. The Strawberry, Snap Pea, and Mixed Green Salad shines as a main course or a show-stopping starter, balancing heavier mains with its light, fresh notes.

Creative Ways to Present

For a pretty party platter, fan the strawberries and snap peas over the greens before adding the granola and vinaigrette. Or try layering ingredients in small mason jars for individual picnic salads—just keep the granola and dressing separate until right before serving. However you serve it, the Strawberry, Snap Pea, and Mixed Green Salad always makes an impression with its jewel-toned colors and lively textures.

Make Ahead and Storage

Storing Leftovers

If you anticipate leftovers, consider only dressing the portion you plan to eat right away and storing the rest of the components separately. Once tossed, the salad will keep for 1–2 days covered in the fridge, though the greens will soften and the granola will lose its crispness. An undressed Strawberry, Snap Pea, and Mixed Green Salad holds up best—just add dressing and granola before serving leftovers.

Freezing

This salad isn’t a candidate for freezing. The tender greens, fresh strawberries, and snap peas simply won’t survive the cold without going limp or mushy. The granola, however, does freeze well—so if you’ve got any left from the box, pop it in the freezer for your next salad!

Reheating

No reheating required here—Strawberry, Snap Pea, and Mixed Green Salad is all about enjoying cool, crisp produce. If you’ve refrigerated your salad, just let it come back to room temperature for a few minutes, give it a gentle toss to redistribute the dressing, and enjoy the refreshing flavors.

FAQs

Can I use other types of greens for this salad?

Absolutely! While the classic 50/50 blend provides a lovely balance, baby spinach, arugula, or even spring mix will all work beautifully in Strawberry, Snap Pea, and Mixed Green Salad. Use your favorite or what’s freshest at the market.

What can I substitute for Pumpkin Flax Granola?

You can swap in any nutty, seed-studded granola or even a handful of toasted pecans, almonds, or sunflower seeds. The important thing is that you keep some crunch to balance the soft greens and juicy strawberries.

Is there a homemade alternative to pomegranate vinaigrette?

Definitely! You can whisk together olive oil, a splash of pomegranate juice, red wine vinegar, a drizzle of honey, and a pinch of salt to make your own quick pomegranate vinaigrette for Strawberry, Snap Pea, and Mixed Green Salad.

Can I make this salad ahead for a party?

Yes, with a little strategy: slice the strawberries and prep the greens and peas a few hours in advance, then refrigerate separately. Wait to add the granola and pour on the dressing until right before serving to keep everything crisp and fresh.

How can I add more protein to this salad?

Try tossing in some crumbled goat cheese or feta, a scoop of cooked quinoa, or slices of grilled chicken or tofu. These additions transform the Strawberry, Snap Pea, and Mixed Green Salad into a nourishing meal that keeps you full and energized.

Final Thoughts

If you’re craving something fresh, bright, and unexpectedly delightful, give this Strawberry, Snap Pea, and Mixed Green Salad a spot at your table. Every bite is a little celebration of the season, with sweet strawberries, crisp veggies, and crunch in every forkful. I hope you love it as much as I do—happy salad-making!