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!
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.
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.
- 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.
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 1/2 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!
Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese
- 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
- 1/3 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
- 1/4 cup extra virgin olive oil
- 1/4 cup canola or safflower oil
- 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 1/2 cup of the vinaigrette and toss gently. Transfer to a serving platter and top with the crumbled goat cheese.
This post was originally published in 2015 and has been updated for 2019.