Mayo-Free Pea Salad with bacon, pecans and dried cranberries is a fresh, flavorful side dish, perfect for summer gatherings! This versatile pea salad recipe can be served as a side dish or added to a green salad to spruce it up.
For me, summers are all about pasta salad, potato salad, chicken salad, tuna salad, leafy green salads, quinoa salads. Basically anything you can call a salad with a delicious creamy dressing, tons of goodies and served chilled.
In bulk.
WELL. Never have I ever believed summers were about pea salads, but after making this easy pea salad recipe with bacon, dried cranberries, and pecans, I can safely say, pea salad it well worth the effort, even those who don’t love peas!
Historically, I was very unenthusiastic about peas. When peas were on my plate as a kid, I’d squish them and hide the flat pea carcasses under my other food.
Suffice it to say, I thought peas could take a hike far far away, and never return.
So even if you’re like me, and you know beyond the shadow of a doubt you won’t be in hot pursuit of peas during the zombie apocalypse, you may just enjoy this recipe, because…well, there’s bacon in it.
How about we make this thing before you delete me from your inner circle?
The amazing news is this salad comes together lightning quickly, requires very simple ingredients, and if you like things that go crunch, this thing’s your jam.
Ingredients for Pea Salad with Bacon
Frozen peas: I go with organic frozen peas; they thaw quickly and keep that firm, fresh bite. Canned peas work in a pinch, but they tend to be softer. Fresh peas work great if you have the patience to shell them!
Bacon: Crispy, salty, smoky goodness. This is what makes peas irresistible. For a vegetarian version, just leave it out or swap for crispy chickpeas.
Red onion: Adds a little zip and sharpness to balance all the creaminess and sweetness.
Dried cranberries (or raisins): Chewy, sweet, and a fun contrast to the savory bits. Golden raisins, chopped dried cherries, or even dates would also be great.
Pecans: Crunch central. Walnuts, almonds, or sunflower seeds work too if that’s what you have on hand.
Greek yogurt: The creamy base for the dressing. If you’re team Mayo, feel free to swap it in.
Avocado oil: Gives the dressing a silky texture without weighing it down. Olive oil can work too.
Rice vinegar (or lemon juice): A little tang to brighten everything up. Apple cider vinegar is a great option as well.
Pure maple syrup: Just enough sweetness to balance the tang. Honey or agave is fine, too.
Fresh Garlic: The flavor booster that makes this dressing sing.
Sea salt: Season the salad to taste with salt and black pepper.
How to Make Pea Salad:
Start by thawing your peas. The quick method is to dump them into a colander and run hot water over them until they’re no longer icy. Drain them well so your salad doesn’t get watery.
Meanwhile, fry up the bacon until it’s perfectly crispy. Transfer to a cutting board, let it cool, then chop into bite-sized crumbles.
In a mixing bowl, whisk together the dressing ingredients, Greek yogurt, oil, vinegar or lemon, maple syrup, garlic, and salt, until smooth and creamy.
Toss in the peas, red onion, cranberries, and pecans. Stir everything together until the salad is evenly coated in that tangy dressing. Finally, sprinkle in the bacon bits and give it one more toss.
Taste for salt, then cover and refrigerate until you’re ready to serve. Bonus: the flavors only get better as it chills. If making ahead, wait to add the bacon and nuts until right before serving so they stay crunchy.
Note: The pea salad becomes more flavorful as it sits over time! If you can, make it a couple of hours in advance for the best flavor. If you are making it in advance, add the chopped bacon and pecans just before serving so that the texture stays nice and crunchy.
Store pea salad in an airtight container in the refrigerator for up to 5 days.
Recipe Adaptations:
Fan of cheese? Add 1/3 cup of grated or finely chopped sharp cheddar cheese.
- Chop up 2 to 3 hard boiled eggs and add them into the pea salad.
- Use mayonnaise instead of Greek yogurt
- Replace the pecans with walnuts or almonds
- Omit the bacon to make vegetarian
- Add ½ cup grated carrot or bell peppers.
- Add 2 tablespoons of minced fresh herbs such as mint or basil
What to Serve with Pea Salad with Bacon
This light, crunchy salad is the kind of sidekick that makes every main dish shine. It plays well with smoky grilled meats, fresh seafood, or a big picnic spread loaded with classics. Because it’s cool, creamy, and tangy, it balances out anything rich or spicy on the table. Serve it alongside:
- Beet Veggie Burgers with Herbed Goat Cheese
- Garlic Roasted Potatoes
- Mediterranean Chickpea Salad
- Crispy Cauliflower Potato Cakes
More Summer Salad Recipes:
- Italian Pasta Salad
- Easy Asian Cucumber Salad
- Keto Cauliflower “Potato” Salad
- Strawberry Spinach Salad with Poppy Seed Dressing
- Mango Edamame Quinoa Salad
The next time you’re in need of a side dish for entertaining guests during the summer, baby showers or Christmas dinner, whip up this refreshing salad!
Enjoy this fresh, crunchy, delicious vibrant salad at all your summer picnics and barbecues!
Pea Salad with Bacon (Mayo-Free)
Ingredients
Pea Salad:
- 4 strips thick cut bacon cooked and chopped
- 20 ounces frozen peas
- ½ cup red onion finely chopped
- ⅔ cup dried cranberries or raisins
- ½ cup raw pecans chopped
Dressing:
- ⅔ cup Greek yogurt
- 1 ½ Tbsp avocado oil
- 2 Tbsp rice vinegar or lemon juice
- 2 tsp pure maple syrup
- ½ tsp sea salt to taste
- 1 large clove garlic minced
Instructions
- If you’re using frozen peas, bring them out of the freezer and thaw them completely. To speed up the process, transfer the peas to a colander and run hot water over them.
- Cook the bacon until crispy, then transfer to a cutting board and allow it to cool. Once cool, chop it up into small bits.
- Stir together the ingredients for the dressing in a mixing bowl until completely combined.
- Add in the remaining ingredients for the salad, and stir until everything is well coated.
- Taste the pea salad for flavor and add more sea salt to taste. Refrigerate until ready to serve.
- Note: The pea salad becomes more flavorful as it sits over time! If you can, make it 6 to 24 hours in advance. If you are making it in advance, add the chopped bacon and pecans just before serving so that the texture stays nice and crunchy.
Nutrition
Why You’ll Love This Pea Salad
This isn’t your grandma’s mushy peas. This version is all about bright flavor, crisp textures, and unexpected pops of sweet-savory goodness. The bacon makes the peas irresistible (who knew peas could be irresistible?!), while dried cranberries and pecans add fun pops of texture and flavor.
It’s mayo-free but still creamy, light yet satisfying, and it gets even better the longer it chills. Whether you’re bringing it to a potluck or just making lunch a little more exciting, this salad checks all the boxes. Here are a few more reasons why you’ll love it:
- Crunchy, creamy, chewy textures
- Ready in about 10 minutes
- Light, fresh, and mayo-free
- Gluten-free and easy to make vegetarian
- Perfect side for BBQs, picnics, or meal prep
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! In fact, it tastes even better after a few hours. Just add the bacon and pecans right before serving so they stay crispy.
Can I use canned peas instead of frozen?
Totally. Canned peas will be softer and less crisp, but if that’s what you’ve got, go for it.
What if I don’t eat bacon?
Leave it out, or try crispy chickpeas, tempeh bacon, or even roasted mushrooms for a savory bite.
Can I swap the Greek yogurt?
Yep. Use mayo or sour cream for a classic version, or try a dairy-free yogurt if you need it vegan.
How long does it keep?
Stored in the fridge in an airtight container, this salad lasts 3 to 4 days.
