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Fennel & Sweet Potato Split Pea Salad

This delicious split pea salad is the perfect complement to roasted or barbecued meats.


  • 1 cup (250 mL) cooked green split peas (see tips)
  • 1 medium fennel bulb, trimmed, shaved into paper-thin slices
  • 1/2 cup (125 mL) roasted sweet potatoes, diced
  • 1/2 cup (125 mL) small onion, shaved into paper-thin slices
  • 1/4 cup (60 mL) cilantro leaves, chopped
  • 1/3 cup (75 mL) flat-leaf parsley leaves, chopped
  • 1/4 cup (60 mL) chives, chopped in 1-inch (2.5 cm) pieces
  • Dressing

  • 1 1/2 Tbsp (20 mL) extra-virgin olive oil
  • 2 Tbsp (30 mL) sherry vinegar
  • 1 Tbsp (15 mL) honey


Combine cooked peas, fennel, sweet potatoes, onion, cilantro, parsley and chives.

Stir salad dressing ingredients together and toss over pea and fennel mixture.


  • Rinse 1/2 cup (125 mL) dry peas with cool water, drain and transfer to a medium pot. Add 1 1/2 cups (375 mL)water, cover and simmer for 25-30 minutes until tender, stirring occasionally. Add more water as needed to keep peas covered. Drain and rinse under cold water before adding to salad.
  • If you don’t have sherry vinegar, you can use red wine vinegar.

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