Miss Kardea Brown's Sugar Snap Pea Salad, seen on Delicious Miss Brown, Season 8.
Recipe courtesy of Kardea Brown

Sugar Snap Pea Salad with Roasted Grapes

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
I love the combinations of flavors and textures in this salad. Charring grapes helps to caramelize the sugars in them, adding an extra layer of goodness. The sugar snaps also lend sweetness and crunch. Tossed with a creamy poppy seed vinaigrette, toasty pecans, and creamy, tart feta, this gorgeous salad is one of my favorites.





  1. For the salad: Toss the grapes with the oil in a cast-iron skillet over medium heat. Cook, stirring constantly, until the grapes begin to burst. Remove to a bowl and set aside.
  2. Bring a medium saucepan of salted water to a boil. Fill a bowl with ice and water. Add the sugar snap peas to the boiling water and cook until bright green and crisp tender, 3 to 4 minutes. Immediately plunge the sugar snap peas in the ice water to stop the cooking. Drain.
  3. For the vinaigrette: Whisk together the olive oil, mayonnaise, mustard, maple syrup, vinegar and poppy seeds in a medium bowl. Season with salt and pepper.
  4. To assemble the salad, arrange the mixed greens on a platter or in a large serving bowl. Top with the sugar snap peas, pan-roasted grapes, feta and pecans. Drizzle with the vinaigrette and toss just before serving.