Toronto Farmers’ Market Pea Shoots Salad

We first put together this lovely pea shoots salad for our friends in their beautiful Toronto kitchen after a visit to the Evergreen Brick Works Farmers' Market. We fell in love with delicately flavored and textured pea shoots while living in London, where they're commonly available in supermarkets. They're worth seeking out, but if you can't find them, substitute baby spinach or watercress (for a stronger flavor) in this salad.


Pea shoots are really something special, but if you can't find them, this salad would be great with baby spinach or — to take it in a different direction — watercress.

Toronto Farmers' Market Salad

Made a little Sunday lunch from the farmers' market with friends. A classic butternut squash and apple soup along with this salad of pea shoots, roasted beets, pine nuts and a local aged sheep's milk cheese. I wanted to jot down the recipe for them and thought some of you might like it too.

Prep Time 10 minutes
Total Time 10 minutes
Serves Serves 4


For the salad

  • 4 big handfuls pea shoots
  • 2 cooked beets, peeled and diced
  • 1/8 small red onion, very thinly sliced
  • 1 1/2 ounces Manchego cheese, shaved with a vegetable peeler
  • 1/2 cup toasted pine nuts

For the dressing

  • 2 teaspoons grainy mustard
  • 1 tablespoon red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Good pinch of fine sea salt
  • Freshly ground black pepper, to taste


  1. Assemble all salad ingredients in a large bowl.
  2. Whisk the dressing ingredients together in a small bowl.
  3. Pour the dressing over the salad and give it a gentle toss.
  4. Serve right away with some good bread.

Nutrition Information

Amount Per Serving:

Calories:: 244 Total Fat:: 19.9g Carbohydrates:: 13.3g Fiber:: 4.4g Protein:: 6.2g