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 by Sara Foster, and if you have black-eyed peas and butternut squash, you definitely need to make this salad!
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
- 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 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