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.
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Black-Eyed Peas Salad
With Roasted Butternut Squash And Goat Cheese
When I first started cooking, if I didn’t have an ingredient in a recipe, then I didn’t make that recipe. It was a simple as that. Black and white. No grey area. Now, I freely substitute at will, usually ending up with just as good, if not better, results. Take this Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese pictured above. It doesn’t contain black-eyed peas or butternut squash. Then why I am calling it that? Because that’s the name it’s given in Fresh Every Day: More Great Recipes from Foster’s Market
Click here to pin this Black-Eyed Peas Salad with Roasted Butternut Squash and Goat Cheese now!
When my CSA gave me fresh crowder peas, I immediately went searching through my vast cookbook collection for recipes using crowder peas. There wasn’t much. After googling crowder peas, I found out that they were in the same family as black-eyed peas – and as a whole group are commonly referred to as Southern peas or cowpeas. Ah, this I could do. I remembered a black-eyed peas salad that I had seen in a Sara Foster book.
Oh boo, it called for butternut squash, which I didn’t have. But I did have acorn squash. Perfect! So my Black-eyed Peas Salad with Roasted Butternut Squash and Goat Cheese is really Crowder Peas Salad with Roasted Acorn Squash and Goat Cheese. That’s the beauty of this salad, any kind of bean really will work, though I am partial to those with an eye. Any kind of roasted winter squash will work. It called for fresh marjoram, which I didn’t have, so I used fresh oregano. The salad makes plenty of the sweet and spicy vinaigrette, so you will love using it on your salads for the rest of the week!
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!
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
- 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
Instructions
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Preheat the oven to 400.
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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.
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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.
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Place the ingredients for the sweet and spicy vinaigrette in a mason jar and cover with a lid. Shake to emulsify.
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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 week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck
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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
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!
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
Could you substitute chick peas? I’ve never seen black-eyed peas here. Are they soft or crunchy?
Black-eyed peas are soft. They have a very unique flavor.
Oh yummy. I would love this very much.
Have a fabulous day. ☺
I love the freshness of this and the pumpkin sounds divine!
Yum! Looks wonderful. I am a big fan of substitutions too.
Delicious and very nice, thanks for sharing with Hearth and soul blog hop, pinning
Looks delish!
Thanks so much for sharing at AMAZE ME MONDAY!
Blessings,
Cindy
o, how good this all looks….
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
Oh my goodness, how delicious is this! Thanks for sharing your recipe, I’m glad I found you at Merry Monday:-)
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!
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.
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.
Butternut squash…acorn squash…I use them interchangeably! They taste so similar, who will know the difference. This is beautiful…and I need it.
Oh, hello delicious!
The salad sounds wonderful for fall. I’m going to give it a try. Thanks Pam
This looks and sounds amazing!!! With any squash! Even pumpkin!