• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sidewalk Shoes
  • Home
  • Recipes
    • Food Recipes Index
    • Cocktails Recipes Index
    • All Recipes
  • Lifestyle
    • Gardening
    • Travels
      • North Carolina
      • Oregon
      • Tennessee
  • Cats
  • Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Food
  • Cocktails
  • Collections
  • Travels
  • Cats
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Salad Recipes

    Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese

    LAST UPDATED: September 24, 2019 PUBLISHED: September 10, 2017 By Pam Greer 19 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Black-eyed peas, butternut squash, and goat cheese make the perfect fall salad in this Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese.  It's a gorgeous salad with fresh, bright flavors.  The sweet butternut squash pairs beautifully with the earthy black-eyed peas and the tart and tangy goat cheese all in a tangy and spicy vinaigrette! 

    Bowl with black-eyed peas salad.

    Crowder Peas Salad

    I know what you're thinking... the recipe title says black-eyed peas salad and now I'm saying this is a crowder peas salad.  Well, black-eyed peas and crowder peas are in the same family and can be used interchangeably in this salad. 

    I just happened to have crowder peas because my CSA gave me some, but my guess is that you all will find it much easier to find black-eyed peas than crowder peas. 

    I've made this salad with crowder peas and I've made it black-eyed peas and it's delicious with either!  It would also be good with white beans or black beans, or really any of your favorite beans.  

    Shelled Crowder Peas

    Ingredients in this Black-Eyed Peas Salad 

    • Butternut Squash - though any winter squash would work.  Acorn or delicata would be perfect. 
    • Olive oil, salt and pepper.
    • Black-eyed peas - fresh or frozen.  Canned if you can't find frozen.
    • Red bell pepper - can use orange or red.
    • Jalapeno pepper. 
    • Marjoram & Parsley - can use thyme or oregano. 
    • Goat Cheese.

    Ingredients in the Sweet and Spicy Vinaigrette

    • Apple Cider Vinegar - complements the fall flavors in this salad.
    • Honey.
    • Lemon - zest and juice.
    • Crushed red pepper flakes - add a little heat. 
    • Salt and Pepper.
    • Extra virgin olive oil.
    • Canola or sunflower oil - can just use more olive oil. 

    Crowder peas salad with Roasted Acorn Squash and Goat Cheese

    How to Make a Black-Eyed Peas Salad

    • Prepare the butternut squash - toss peeled, seeded and diced butternut squash in olive oil and salt and pepper.  Roast at 400 for about 30 minutes.
    • If using fresh or frozen black-eyed peas, bring them to a boil in water and cook simmering for about 20 minutes and drain. 
    • Prepare the rest of the vegetables - core, seed and dice the red peppers and the jalapeno pepper.  Chop the marjoram and the parsley. 
    • Make the Sweet and Spicy Vinaigrette by combining all the ingredients in a mason jar and shaking to combine. 
    • In a large bowl combine the butternut squash, black-eyed peas, bell pepper, jalapeno pepper, and herbs.  Pour over ½ cup of the vinaigrette (you'll have more left over to use on other salads!)  Toss to combine.  
    • Serve topped with the crumbled goat cheese. 

    This salad is so good!  Everyone loves it.  Sweet butternut squash and red bell peppers, earthy black-eyed peas, a little heat from the jalapeno all mixed together with an amazing sweet and spicy vinaigrette!  I use this vinaigrette all the time!   The inspiration for this salad came from an old cookbook by one of my favorite chefs, Sara Foster. 

    More Fall Salads

    This Honey Mustard Broccoli Salad is loved by kids and adults! 

    Arugula Salad with Pears and Prosciutto makes an elegant main dish salad.

    Have you tried Brussels Sprouts and Pears together?  It's heaven.

    How about a Fall Cauliflower Salad?

    Another broccoli salad, this one with bacon and cranberries! 

    I would love it if you would follow me on Pinterest | Instagram | Facebook

    Black-eyed peas salad
    Print Pin Save Saved!
    5 from 36 votes

    Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese

    This Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese is the perfect fall salad! 
    Course Side Dish
    Cuisine American
    Prep Time 15 minutes
    Cook Time 35 minutes
    Total Time 50 minutes
    Servings 6
    Calories 337kcal

    Ingredients

    Salad

    • 1 butternut squash peeled, seeded and cut into 1-inch cubes
    • 3 tablespoons olive oil
    • Sea salt and fresh ground black pepper
    • 2 cups black-eyed peas fresh or frozen
    • 1 red bell pepper cored, seeded and diced
    • 1 jalapeno pepper cored, seeded and diced
    • 2 tablespoons marjoram fresh, chopped
    • 2 tablespoons flat leaf parsley fresh, chopped
    • 2 ounces goat cheese crumbled

    Sweet and Spicy Vinaigrette

    • ⅓ cup apple cider vinegar
    • 2 tablespoons honey
    • grated zest and juice from one lemon
    • 1 teaspoon crushed red pepper flakes
    • sea salt and fresh ground black pepper to taste
    • ¼ cup extra virgin olive oil
    • ¼ cup canola or safflower oil

    Instructions

    • Preheat the oven to 400.
    • Place the squash on a rimmed baking sheet. Toss with the olive oil, season with salt and pepper and spread out in a single layer. Roast for 30-35 minutes, until the edges are brown and it is tender when pierced with a fork.
    • Place the black-eyes peas in a pan and cover with water by 3 inches. Salt and bring to a boil over high heat. Reduce the heat to simmer and cook for 20 more minutes, stirring occasionally. The peas should be tender, but still firm. Drain and rinse under cold water.
    • Place the ingredients for the sweet and spicy vinaigrette in a mason jar and cover with a lid. Shake to emulsify.
    • Place the squash, peas, bell pepper, jalapeno pepper, marjoram, parsley, salt and pepper, and ½ cup of the vinaigrette and toss gently. Transfer to a serving platter and top with the crumbled goat cheese.

    Notes

    Can use any winter squash - acorn squash or delicata or other edible pumpkin. 
    In place of marjoram - can substitute oregano or thyme. 

    Nutrition

    Calories: 337kcal | Carbohydrates: 22g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 42mg | Potassium: 501mg | Fiber: 3g | Sugar: 9g | Vitamin A: 14085IU | Vitamin C: 54.7mg | Calcium: 87mg | Iron: 1.8mg

    This post was originally published in 2015 and has been updated for 2019.

    More Salad Recipes

    • Tuna Nicoise Salad
    • Cranberry Salad Dressing
    • Fall Panzanella Salad
    • Salmon Caesar Salad

    Reader Interactions

    Comments

    1. Miz Helen says

      September 25, 2017 at 7:02 pm

      5 stars
      Congratulations!
      Your post is featured on Full Plate Thursday this week.Thanks so much for sharing your post with us and it has been pinned to our Features Board. Have a good week and enjoy your new Red Plate!
      Miz Helen

      Reply
    2. April J Harris says

      September 19, 2017 at 4:55 pm

      5 stars
      Oh I love the Foster's Market Books! I really like this recipe, Pam. It looks so beautiful and colourful, and oh so tasty too. Thank you so much for sharing and for being a part of Hearth and Soul. Hope to 'see' you again this week!

      Reply
    3. Miz Helen says

      September 16, 2017 at 12:14 pm

      5 stars
      Hi Pam,
      You have hit the Jack Pot with this salad. We grow Black Eyed Peas and Butternut Squash, what a great combination for this beautiful salad! Thanks so much for sharing with us at Full Plate Thursday,we are so happy to have you join us. Have a wonderful week and come back to see us real soon!
      Miz Helen

      Reply
    4. Ann says

      September 12, 2017 at 5:28 am

      Could you substitute chick peas? I've never seen black-eyed peas here. Are they soft or crunchy?

      Reply
      • Pam Greer says

        September 12, 2017 at 8:22 am

        Black-eyed peas are soft. They have a very unique flavor.

        Reply
    5. Sandee says

      September 10, 2017 at 6:39 pm

      5 stars
      Oh yummy. I would love this very much.

      Have a fabulous day. ☺

      Reply
    6. Petra @ CrumblesAndKale says

      September 20, 2016 at 2:34 pm

      I love the freshness of this and the pumpkin sounds divine!

      Reply
    7. Mistie says

      September 19, 2016 at 10:27 pm

      Yum! Looks wonderful. I am a big fan of substitutions too.

      Reply
    8. swathi says

      September 18, 2016 at 8:12 pm

      Delicious and very nice, thanks for sharing with Hearth and soul blog hop, pinning

      Reply
    9. Cindy says

      September 17, 2016 at 10:53 pm

      Looks delish!
      Thanks so much for sharing at AMAZE ME MONDAY!
      Blessings,
      Cindy

      Reply
    10. bj says

      September 16, 2016 at 11:33 am

      o, how good this all looks....

      Reply
    11. Kate says

      September 13, 2016 at 5:36 pm

      Looks so delicious!
      Thanks for joining us this week at the Merry Monday link party!
      We hope you can join us again next week!
      Kate | TheOrganizedDream.com

      Reply
    12. Michelle | A Dish of Daily Life says

      September 12, 2016 at 10:09 am

      I substitute all the time when I am cooking. Baking is another story...I'm not quite as confident there! Your salad looks perfect for fall...can't wait till we start seeing butternut squash at the farmer's market!

      Reply
    13. Christine says

      September 17, 2015 at 9:21 pm

      I love beans in my salad. I've never heard of crowder peas and have never used black eyed peas. That's gonna change! Thanks for linking up at @SaucySaturdays.

      Reply
    14. Roxy says

      September 16, 2015 at 11:20 am

      I love black eye peas and I think crowder peas are even better. Somewhat more firm and a more mild flavor I think.

      I recently discovered acorn squash and butternut squash. I love to slice them, put some seasoning, sprinkle some olive oil and bake them. Sometimes I add grated parmesan towards the end. Delicious! The only problem is they are very hard to cut. I almost broke a knife. Does anyone have any tips? I couldn't find anything helpful online.

      Reply
    15. Joanne says

      September 12, 2015 at 8:48 am

      Butternut squash...acorn squash...I use them interchangeably! They taste so similar, who will know the difference. This is beautiful...and I need it.

      Reply
    16. Amy @Very Culinary says

      September 11, 2015 at 12:24 pm

      Oh, hello delicious!

      Reply
    17. Cheryl says

      September 11, 2015 at 10:31 am

      The salad sounds wonderful for fall. I'm going to give it a try. Thanks Pam

      Reply
    18. Lorena says

      September 11, 2015 at 8:39 am

      This looks and sounds amazing!!! With any squash! Even pumpkin!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pam Greer from Sidewalk Shoes

    Hi, I'm Pam. I'm the person who plans whole vacations around where to eat and drink. Beautiful scenery is optional.

    More about me →

    Featured in:

    Collage of website titles

    Click here to subscribe to my newsletter.

    Slow Cooker Recipes!

    • Slow Cooker Beef and Sweet Potato Chili
    • Slow Cooker Pinto Beans with Beef and Bacon
    • Slow Cooker Vegetarian Lasagna
    • Slow Cooker Chicken Enchilada Casserole

    See more More Slow Cooker Recipes →

    Instant Pot Recipes

    • Instant Pot Pineapple Rice
    • Instant Pot Asian Pork Noodle Soup
    • Instant Pot Green Beans with Bacon and Mushrooms
    • Instant Pot Pumpkin Pie Steel Cut Oats

    See more Instant Pot Recipes →

    Sidewalk Shoes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me
    • Contact me!

    Copyright © 2022 Sidewalk Shoes