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Green Split Pea Salad with Rice & Cranberries

This delicious meal-sized salad showcases green split peas along with rice, cranberries, and walnuts.


  • 1 cup (250 mL) cooked brown rice (about 1/2 cup/125 mL dry)
  • 1 cup (250 mL) cooked green split peas (about 1/2 cup/125 mL dry)
  • 1/2 cup (125 mL) red onion, minced
  • 1/4 cup (60 mL) dried cranberries
  • 1/4 cup (60 mL) chopped walnuts (optional)
  • Romaine or leafy lettuce greens (optional)
  • Dressing

  • 1 Tbsp (15 mL) canola oil
  • 1 tsp (5 mL) sesame oil
  • 2 Tbsp (30 mL) white wine vinegar
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/4 tsp (1 mL) dried tarragon
  • 1 tsp (5 mL) honey (optional)
  • pepper to taste


Cook rice and green split peas according to package directions, drain, and rinse.

Place the rice in a large bowl. Add split green peas, minced onion, cranberries and walnuts (optional).

Whisk together dressing ingredients and pour over the salad. Serve on a bed of lettuce as an option.


  • Wild rice in place of the brown rice adds an unexpected twist to this salad!
  • You can use sunflower or pumpkin seeds instead of walnuts.  Toasting them really adds to the flavour of the salad!
  • Fresh herbs work really well in this recipe.  You can use 3/4 tsp (3 mL) chopped, fresh tarragon in place of the 1/4 tsp (1 mL) dried tarragon.
  • Not a fan of tarragon?  Try adding 1 tsp (5 mL) chopped fresh dill in place of the tarragon.  You can try other chopped fresh herbs as well!

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