Carlin Pea Salad with Blitzed Squash Dressing

Butternut Squash Carlin Peas Gluten Free Lunch Salad Summer Vegan Winter

by Anna Warden February 09, 2026

A perfect balance of colour, texture and taste as we move from heartier winter dishes towards lighter days and bold flavours.

This vibrant salad makes one large sharing bowl or 3-4 lunch portions. The dressing can be made ahead and the recipe scaled easily, but remember to keep the dressing separate until serving to maintain the best texture.

Ingredients

75g Walnuts, roughly chopped
500g Carlin Peas (cooked and drained weight)
125g / 2 big handfuls of Leafy Greens, finely shredded (such as spring greens, kale, or sweetheart cabbage)
100g Red Sauerkraut / Pickled Red cabbage
1 Sharp Eating Apple, roughly chopped

For the dressing:

200g Butternut Squash, peeled and cubed
1/4 tsp Salt
1/2 tsp Caraway Seeds
1 tsp English Mustard
4 tbsp Apple Cider Vinegar
3 tbsp Extra Virgin Olive Oil

Method

Preheat your oven to 180°C and set a steamer on to boil.
Steam the cubed squash for about 10 mins, or until soft.
Meanwhile, toast your walnuts in the oven for about 5-7 minutes, or until a shade darker and smelling very nutty (be careful not to burn them).
Using a small blender, blitz the softened squash together with the salt, caraway seeds, english mustard, vinegar, and olive oil, until smooth and creamy.
Taste and adjust the dressing as necessary; it should be strongly sharp and seasoned to hold its weight in the final dish.
To a large serving bowl, add the carlin peas, shredded greens, sauerkraut, chopped apple, and nuts.
When ready to eat, spoon the squash dressing over the top and toss until well combined.

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